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.

Book Information
ISBN 9780367766948
Author James C. Ogbonna
Format Hardback
Page Count 312
Imprint CRC Press
Publisher Taylor & Francis Ltd
Weight(grams) 156g