The use of bioreactors in food ingredient production has expanded rapidly in recent years. These processes create a controlled environment that is tailored to the specific needs of each microorganism, while also minimizing their environmental impact.

However, to optimize the implementation of these processes, it is necessary to master a number of scientific concepts relating to material and heat balances, thermodynamics, microbial kinetics, extrapolation and agitation techniques, as well as the techno-economic analysis of processes.

This book aims to provide an exhaustive and precise presentation of all of these concepts, making them accessible to students, researchers and professionals alike.

Bioreactor Implementation in the Agro-Food Industries is structured in two complementary parts. The first part outlines the essential principles of bioreactor engineering. This knowledge is essential if we are to master the biological and physico-chemical processes that take place in bioreactors.

The second part presents practical examples of the use of bioreactors for the production of several ingredients and metabolites of interest.

The use of bioreactors in food ingredient production has expanded rapidly in recent years. These processes create a controlled environment that is tailored to the specific needs of each microorganism, while also minimizing their environmental impact.

However, to optimize the implementation of these processes, it is necessary to master a number of scientific concepts relating to material and heat balances, thermodynamics, microbial kinetics, extrapolation and agitation techniques, as well as the techno-economic analysis of processes.

This book aims to provide an exhaustive and precise presentation of all of these concepts, making them accessible to students, researchers and professionals alike.

Bioreactor Implementation in the Agro-Food Industries is structured in two complementary parts. The first part outlines the essential principles of bioreactor engineering. This knowledge is essential if we are to master the biological and physico-chemical processes that take place in bioreactors.

The second part presents practical examples of the use of bioreactors for the production of several ingredients and metabolites of interest.

The use of bioreactors in food ingredient production has expanded rapidly in recent years. These processes create a controlled environment that is tailored to the specific needs of each microorganism, while also minimizing their environmental impact.

However, to optimize the implementation of these processes, it is necessary to master a number of scientific concepts relating to material and heat balances, thermodynamics, microbial kinetics, extrapolation and agitation techniques, as well as the techno-economic analysis of processes.

This book aims to provide an exhaustive and precise presentation of all of these concepts, making them accessible to students, researchers and professionals alike.

Bioreactor Implementation in the Agro-Food Industries is structured in two complementary parts. The first part outlines the essential principles of bioreactor engineering. This knowledge is essential if we are to master the biological and physico-chemical processes that take place in bioreactors.

The second part presents practical examples of the use of bioreactors for the production of several ingredients and metabolites of interest.