Recent Developments in Fermentation Technology and Food Processing

Description

Fermentation technology stands at a remarkable intersection of ancient practice and modern innovation, driving advances across food production, biotechnology, and human health. As global demand grows for sustainable, nutritious, and functional food products, the scientific community faces mounting pressure to deepen its understanding of fermentation processes and translate that knowledge into... Read more

Fermentation technology stands at a remarkable intersection of ancient practice and modern innovation, driving advances across food production, biotechnology, and human health. As global demand grows for sustainable, nutritious, and functional food products, the scientific community faces mounting pressure to deepen its understanding of fermentation processes and translate that knowledge into practical, scalable solutions. Despite a wealth of accumulated knowledge, no single resource has comprehensively addressed the full spectrum of contemporary developments from microbial diversity and novel fermentation substrates to artificial intelligence-driven process optimization and emerging therapeutic applications.

Recent Developments in Fermentation Technology and Food Processing provides an integrated, multidisciplinary examination of the field, combining foundational science with cutting-edge applications. The volume spans the full pipeline from microbial ecology and bioprocess engineering to functional food design, regulatory compliance, and market dynamics, offering researchers, practitioners, and students a single authoritative reference that bridges laboratory discovery and industrial application.

Features:

· A comprehensive overview of innovative fermentation methods and the microbial diversity underpinning fermented food production.

· In-depth coverage of probiotics, prebiotics, synbiotics, postbiotics, and psychobiotics, with emphasis on gut-brain axis interactions and human health outcomes.

· Dedicated chapters on valorization of fermentation by-products and zero-waste processing strategies aligned with circular economy principles.

· Critical analysis of the role of artificial intelligence and digital tools in optimizing fermentation processes and ensuring product quality.

· Thorough treatment of regulatory frameworks, food safety standards, consumer trends, and sensory evaluation methods for fermented products.

· Exploration of the emerging convergence between fermentation biotechnology and regenerative medicine.

This book serves as an essential reference for researchers, food scientists, bioprocess engineers, and industry professionals working in fermentation and food technology, as well as academics and policymakers engaged with food safety and regulation. It is also well suited as a graduate-level textbook for courses in food biotechnology, fermentation science, and applied microbiology.

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Editor(s)

Biography

Dr. Abhishek Kumar Singh

Dr. Abhishek Kumar Singh is an Associate Professor in the Department of Biotechnology Engineering at Chandigarh University, Punjab, India. He received his Ph.D. degree from S.V. National Institute of Technology, Surat, Gujarat, in January 2014. His research focuses on enzyme engineering, bioreactor design, biodegradable plastics, and biofuels. He has authored numerous research articles in collaboration with national and international researchers and contributed book chapters to reputed international publications. He has also presented his work at several national and international conferences. In addition, he has filed 10 Indian patents, of which 2 have already been granted.

Dr. Parul Sharma

Dr. Parul Sharma is an academician, researcher, and editor in the field of biotechnology, with expertise in molecular biology, genetics, immunology, and cancer biology. She has authored numerous research papers, book chapters, and has edited academic books in emerging areas of biotechnology. Her research focuses on translational biotechnology, cancer therapeutics, and innovative biomedical applications, with a strong commitment to bridging fundamental science and practical solutions. She is actively involved in mentoring students and promoting interdisciplinary research and scientific excellence. In recognition of her research contributions, she has received the Young Researcher Award. As the editor of Recent Developments in Fermentation Technology and Food Processing, she aims to present recent advances and innovative approaches in fermentation science and sustainable food processing, providing a valuable resource for researchers, academicians, and industry professionals.

Dr. Palak Mahajan

Dr. Palak Mahajan is an Assistant Professor in the Department of Biotechnology Engineering and Food Technology at Chandigarh University, Punjab, India. She received her Ph.D. degree from Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, in 2022. Her research interests include Food Science, Food Engineering, Nutraceutical Delivery Systems, Functional Foods, and Food Processing Technologies. She has presented her research work at numerous national and international conferences and has authored several research articles in reputed national and international journals. She has also contributed book chapters to renowned international publishers. In addition, she has published four patents in the field of food technology and allied areas.

Recent Developments in Fermentation Technology and Food Processing

Description

Table of Contents

Editor(s)

Biography

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