1st Edition

Bioreactor Technology in Food Processing

Edited By Rosane F. Schwan, V. K. Joshi, Disney R. Dias Copyright 2025
    608 Pages 171 B/W Illustrations
    by CRC Press

    Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world.

    The chapters cover such topics as history, classification, scale-up, analytical tools, mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail  the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds, such as enzymes, acids, aromas and pigments (biocolorants), among others.


    Key Features:

    • Describes the basic and applied aspects of bioreactor in food processing

    • Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles
    • Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors
    • Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in food processing industry


    The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.

    Chapter 01       Bioreactor technology in food processing - history and perspectives       

    Disney Ribeiro Dias, Rosane Freitas Schwan


    Chapter 02       Microorganisms and bioprocessing application in food  

    Rosane Freitas Schwan, Cíntia Lacerda Ramos


    Chapter 03       Bioreactor: General configuration, classification, and bioreactor types    

    Pedro Geada, António A. Vicente, José A. Teixeira


    Chapter 04       Analytical tools and operational requirements for bioreactors     

    Rita C.L.B. Rodrigues, Eliana Vieira Canettieri, Arnaldo Márcio Ramalho Prata, Ernesto Acosta Martinez, Álvaro Henrique Mello José, Fernanda Palladino, Sinval Pedroso da Silva, Adalberto Pessoa Jr


    Chapter 05       An integrated systematic approach for modeling, simulation, and scaling up of food bioreactors   

    Bogdan Goranov, Vesela Shopska, Rosita Denkova-Kostova, Georgi Kostov


    Chapter 06       Scale-up technology of bioreactors       

    Luciana Porto de Souza Vandenberghe, Walter José Martínez-Burgos, Leonardo Wedderhoff Herrmann, Sabrina Mores, Ariane Fátima Murawski de Mello, Rafaela de Oliveira Penha, Paulo Cesar de Souza Kirnev, Antonio Irineudo Magalhães Junior, Carlos Ricardo Soccol


    Chapter 07      Food bioreactor technology: Economics aspects, IPR issues, and sustainability Alejandro Barragán-Ocaña, Paz Silva-Borjas, Sergio Martínez-Vargas, Omar Eduardo Sánchez-Estrada"


    Chapter 08       Application of bioreactor technology for the food industry         

    Kalbm Kodithuwakku, Mahinda Senevirathne, Se-Kwon Kim


    Chapter 09       Production of bread and bioreactor technology  

    Cíntia Lacerda Ramos, Mariana Muniz da Silva, Hygor Lendell Silva de Souza, Karina Teixeira Magalhães-Guedes, Luiz Eliel Pinheiro da Silva, Georgia Ane Raquel Sehn, Marcio Schmiele


    Chapter 10       Beer and Wine production and Bioreactor technology    

    Silvia Juliana Martineza, Ana Paula Pereira Bressani, Nádia Nara Batista


    Chapter 11       Processing distilled beverages from cereals       

    Giuliano Dragone, Rita de Cássia Lacerda Brambilla Rodrigues, Eliana Vieira Canettieri, Ernesto Acosta Martinez, João Batista de Almeida e Silva


    Chapter 12       Bioreactor for Coffee Fermentation      

    Rosane Freitas Schwan, Nádia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias


    Chapter 13       Bioreactors in the aroma production     

    Laura Fariña, Eduardo Dellacassa


    Chapter 14       Microbial Enzymes in Food Industry and Bioreactor Technology

    Maysa Lima Parente Fernandes, Angélica Cristina de Souza , Lizzy Ayra Alcântara Veríssimo , Disney Ribeiro Dias


    Chapter 15       Bioreactor technology in the production of fructooligosaccharides          

    Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Cristóbal N. Aguilar


    Chapter 16       Bioreactor Technology in the Production of Fructose Syrups      

    Sandra Aparecida de Assis, Pedro Fernandes, Ivanoé João Rodowanski


    Chapter 17       Bioreactor Technology for Pectin Production    

    Hatice Kalkan Yıldırım


    Chapter 18       Production of vitamins in a bioreactor   

    Szymon Skoneczny, Monika Cioch-Skoneczny


    Chapter 19       Bioreactor Technology, fermentation strategy and statistical approaches for pigment production by microorganisms

    Fatemeh Yazdian, Mojdeh Mirshafiei


    Chapter 20       Bioreactor Technology for D-Gluconic Acid     

    David Mousdale


    Chapter 21       Bioreactor technology for succinic and fumaric acids     

    David Mousdale


    Chapter 22       Bioreactor technology for the production of ellagic acid 

    José C. De León-Medina, Jose J. Buenrostro-Figueroa, Leonardo Sepúlveda, Adriana C. Flores-Gallegos, Raúl Rodriguez, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés


    Chapter 23       Biocolor: source, role, and its therapeutic significance   

    M. Preema Devi, V. K. Joshi, L. Hemanta, J. Aresh


    Chapter 24       Bioreactor technology for the production of biocolor by selected microalgae                               

    Laurent Dufossé


    Chapter 25       Bioreactor technology in the production of biocolor from plant and food waste   

    M. Preema Devi, J. Aresh, L. Hemanta, Nagarathna S.B., Thongam Chanu Anel


    Chapter 26       Bioreactor Technology in Waste Utilization and Management    

    Panagiota Tsafrakidou, Dimitris Zagklis, Argyro Bekatorou


    Dr. Rosane Freitas Schwan is a Full Professor within the Microbiology Group, Department of Biology at the Federal University of Lavras, Minas Gerais, Brazil, where she is involved in research on the microbiology of fermented foods and beverages. Prof. Schwan is Agricultural engineer from the Federal University of Espírito Santo, MSc. at UFV (Viçosa-MG) and PhD from the University of Bath (UK). Dr. Schwan was a researcher in the Cocoa Research Centre (CEPLAC) (1984-1996), where published techniques for improving the quality of the chocolate. At UFLA, since 1996, conducts research with coffee fermentation, sugar cane, cocoa, cassava and other substrates to improve the quality and development of new processes for foods and beverage. She is currently Director of the culture collection of agriculture microbiology - CCMA in DBI/UFLA, and Associate Editor of the Brazilian Journal of Microbiology and Food Microbiology. Supervisor of several MSC and PhD students from the programs in Agricultural Microbiology and Food Science in UFLA. Authored numerous publications addressing different aspects of knowledge and microbial biodiversity of natural and spontaneous fermentative processes over almost 30 years and recently, recently, she co-edited a volume in the CRC series in Fermented foods and beverages Series on Cocoa and Coffee Fermentation.


    Professor V.K. Joshi, MSc, Ph.D., is an eminent scientist and a teacher with more than 35 years of research experience in fruit fermentation technology, fermented foods, food toxicology, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of the Department of Food Science and Technology at the same university. He has made a very significant contribution to the development of technology of non-grape fruit wines, apple pomace utilization, lactic acid, and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters, and popular articles besides presenting several lead papers in conferences and seminars.


    Disney Ribeiro Dias is Associate Professor in the Department of Food Science, at the School of Agricultural Sciences at the Federal University of Lavras, Lavras, Minas Gerais, Brazil. He was a research scholar (2019-2020) at the Massachusetts Institute of Technology, MIT, in the laboratory coordinated by Prof. Anthony J. Sinskey. He is a CNPq Research Productivity Fellow - Level 2. He has a degree in Pharmacy from the Federal University of Alfenas (1998), a master’s degree in food sciences from the Federal University of Lavras (2001) and a PhD in Food Sciences from the Federal University of Lavras (2007). He is author or coauthor of over 100 peer-reviewed papers and over 25 book chapters that reflect his research interests in Industrial and Fermentation Microbiology, working mainly in the areas of microbial fermentation and microbial metabolism products.