Adenike A. Akinsemolu – författare

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways in which microbes can be used in sustainable development, including in areas such as climate change, food production, bioenergy, bioremediation, and water treatment. The book also discusses the social, economic, and environmental impact of green microbiology, as well as the business and future trends in this field. Edited by two experienced professionals in the field of industrial microbiology and environmental science, with a particular expertise in the intersection between food processing and food microbiology, this book is a valuable resource for students, researchers, and professionals in the field, helping to solve the problems of a lack of comprehensive resources and a lack of understanding of the role of microbes in sustainable development.

This book uses the concept of sustainability in science to address problems afflicting the environment, and to devise measures for improving economies, societies, behaviors, and people. 

The book pursues a scientific approach, and uses scientific evidence as the basis for achieving sustainability. The key topics addressed include: unemployment, health and disease, unsustainable production, our common future, renewable energies, waste management, environmental ethics, and harmful anthropogenic activities. 

Whereas past literature has mainly examined sustainability as an environmental issue, this book expands the conversation into various sciences, including mathematics, biology, agriculture, computer science, engineering, and physics, and shows how sustainability could be achieved by uniting these fields. It offers a wealth of information across various disciplines, making it not only an intriguing read but also informative and insightful.