Bioprocessing for Food Ingredient Production

This book will conduct an important and innovative approach on the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial and economic interest, by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial or industrial scale.
Bioprocessing fro Food Ingredient Production will aim to contribute to the discussion and updating of important subjects, such as the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, intellectual and technical production around worldwide research and also regarding new regulatory bodies, laws and regulations, among others.
This book will form an important core reference work for graduate students, professionals and researchers, offering new products and techniques for the industrial development and diversification of commercial products.