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Food Fermentation Technology and Bioprocess Engineering

Food Fermentation Technology and Bioprocess Engineering

Paperback

Biology

ISBN10: 663038539X
ISBN13: 9786630385397
Publisher: LAP Lambert Academic Publishing
Published: Aug 25 2026
Pages: 68
Weight: 0.23
Height: 0.16 Width: 6.00 Depth: 9.00
Language: English
Fermentation sits at a rare intersection of disciplines. It is, at once, a matter of microbiology, since it depends on the specific metabolic capabilities of bacteria, yeasts, and molds; a matter of biochemistry, since it unfolds through defined enzymatic pathways acting on defined substrates; and a matter of engineering, since translating a kitchen-scale fermentation into a reliable, reproducible industrial process requires careful attention to bioreactor design, sterility, monitoring, control, and scale-up. Few texts attempt to hold all three of these perspectives together in a single, connected narrative. This book is an attempt to do exactly that.

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Biology