Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries  book cover
1st Edition

Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

  • Available for pre-order. Item will ship after April 21, 2022
ISBN 9780367766948
April 21, 2022 Forthcoming by CRC Press
312 Pages 32 B/W Illustrations

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Book Description

This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on how to harness indigenous bio-resources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation, and health care delivery. The book also introduces new frontiers in the area of large scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries. The book will be a useful reference material for the scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bio-products from algal biomass, underutilized and novel African food sources.

Table of Contents

Ashiwin Vadiveloo
Part 1 Working Group 1: Dairy and Fermented Foods
Handling Editor: James C. Ogbonna
1. Improving Traditionally Fermented African Foods Through Biotechnology - Need to translate art to science
Philippa C. Ojimelukwe
2. Indigenous fermented and underutilized /novel foods with potentials for combating malnutrition in sub-Saharan Africa
Philippa C. Ojimelukwe
3. Biotechnologies / fermentation technologies for large-scale industrial enzyme production for the food and beverage industry
Olusola Oyewole, Sarafa O. Kareem, Tolulope Adeleye
4. Recent Advances in Dairy Industries: Monitoring, Standard, Quality and Process
Charles Oluwaseun Adetunji, Olugbemi Tope Olaniyan, Kingsley Eghonghon Ukhurebor, Julius Kola Oloke, Olaleye Olusola, Benjamin Ewa Ubi, Daniel Ingo Hefft
5. Soy-based Food Products Consumed in Africa: A Panacea to mitigate Food Insecurity and Health Challenges
Olugbemi T Olaniyan, Charles Oluwaseun Adetunji, Juliana Bunmi Adetunji, Julius Kola Oloke, Olaleye Olusola, Daniel Ingo Hefft, Benjamin Ewa Ubi
6. Nutritional and Health Benefits of Nutraceutical Beverages Derived from Cocoa and other Caffeine Products: Comprehensive review
Juliana Bunmi Adetunji, Charles Oluwaseun Adetunji, Saher Islam, Devarajan Thangadura, Olugbemi T Olaniyan, Florence U. Masajuwa, Olaleye Olusola, Daniel Ingo Hefft, Wadazani Palnam Dauda, Benjamin Ewa Ubi
7. Strategies For Yeast Strain Improvement Through Metabolic Engineering
Toochukwu Ekwutosi Ogbulie, Christiana N Opara, Augusta Anuli Nwachukwu, Priscilla Amaka Ogbodo
8. The role of an intelligent feedback control system in the standardization of bio-fermented food products
Charles Oluwaseun Adetunji, Wilson Nwankwo, Kingsley E. Ukhurebor, Samuel Makinde, Olugbemi T Olaniyan, Florence U. Masajuwa, Benjamin Ubi
Part 2 Working Group 3: Microalgae and novel products
Handling Editor: Emeka G. Nwoba
9. Algae biotechnology for novel foods
Mathias A. Chia, Emeka G. Nwoba, James C. Ogbonna
10. Microalgae biotechnology research and development opportunities in Nigeria
James C. Ogbonnaa, Emeka G. Nwobab, David Chuka-Ogwudeb, Innocent Ogbonnac, Abosede T. Adesalud
11. Emerging eco- and bio-technologies in the use of algal biomass for biofuels and high-value products
Taofikat A. Adesalu, Mathias A. Chia, John N. Idenyi, Emeka G. Nwoba
12. African mushrooms as functional foods and nutraceuticals: A review of their farm to fork perspectives
Charles O. Adetunji, Juliana B. Adetunji, Olugbemi T. Olaniyan, Osarenkhoe O. Osemwegie, Benjamin E. Ubi

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James C. Ogbonna, Ph.D. is Professor of Microbiology and Biotechnology & Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria.

Sylvia Uzochukwu, Ph.D. is Professor of Food Science and Technology & Director, Biotechnology Centre, Federal University Oye-Ekiti, Nigeria.

Emeka Godfrey Nwoba, Ph.D. is at the Algae Research & Development Centre, Murduch University, Western Australia.

Charles Oluwaseun Adetunji, Ph.D. is Associate Professor of Microbiology and Biotechnology, & Director of intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria

Nwadiuto Esiobu, Ph.D. is Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA; and President & Founder, Applied Biotech Inc. and ABINL.

Abdulrazak Ibrahim, Ph.D. is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria.

Benjamin Ewa Ubi, Ph.D. is Professor of Plant Breeding and Biotechnology & Director, Biotechnology Research and Development Centre, Ebonyi State University Abakaliki, Nigeria.