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Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential… Read more
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Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.
As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.
Postgraduate and PhD students and researchers in academia, government and corporate research in the area of bioengineering/biochemical engineering, biomedical/biological engineering and industrial biotechnology
Section 1: Food and Fermentation
1. Oriental fermented foods
2. Fermented dairy products
3. Fermented meat products
4. Fermented fruits and vegetables
5. Fermented cereal products
6. Food enzymes
7. Nutraceuticals and food additives
8. Functional foods
9. Food safety
Section 2: Alcoholic Beverages
10. History, classes and regulation of alcoholic beverages
11. Markets and trends in alcoholic fermented beverages
12. Microbiology of alcoholic fermentation
13. Genetics improvements of beverages starter cultures
14. Biochemistry of wine and beer fermentation
15. Beers
16. Wines – white, red, sparkling, fortified, and Cider
17. Mead and other fermented beverages
18. Cognac and Armagnac
19. Whiskeys
20. Rum and cachaça, CR Soccol
21. Tequila and Pisco
22. Flavored spirits
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The results of these research works have been published in 175 papers, 5 patents, 15 chapters of books, more than 250 research communications and 30 projects. She has supervised 14 PhD students and 30 MSc lab works.
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Prof Claude-Gilles DUSSAP is graduated in Chemical Engineering from the University of Toulouse in 1978. He did her PhD degree in Chemical and Biochemical Engineering Department, focusing on development of bioreactor at the University Blaise Pascal (Clermont-Ferrand). He is presently head of the team Chemical and Biochemical Engineering in the Institut Pascal (University Blaise Pascal -- CNRS). He has been much involved in the analysis of the relationships, which exist between the physiological responses of microorganisms and bioreactors environment. This includes insightful investigation in metabolic engineering (metabolic fluxes distribution, control and regulation of metabolism) and thorough analysis of bioreactor performances regarding the mass, heat, light-energy transfer and mixing properties of reactors. He has a strong experience in mathematical modelling of biological kinetics, thermodynamical equilibrium properties of aqueous solutions and of reactor characteristics. He has a track record experience in the design and the mathematical modelling of MELiSSA (Micro-Ecological Life Support System Alternative) ecosystem, which is the biological life support system developed by European Spatial Agency (ESA) for long duration spatial missions. His main domain of expertise covers all the process engineering aspects of the bioreactors design, modelling, scale-up and control in relation with the food quality and nutritional properties of food recipes for spationauts. He has been in charge of the definition of Life Support issues in the European framework program AURORA. He is member of the evaluation committee of European Science Fondation. His main research activities concern Chemical engineering; Metabolic engineering: metabolic fluxes calculation; Mass and energy transfer modelling and assessment of coupling with metabolic limitations; Applied thermodynamics (modelling of equilibrium properties); and Thermokinetic modelling and application of Thermodynamic of Irreversible Processes to biotransformations.
His interests have been extended to bioenergy production processes and assessment of environmental impact of biotechnology processes regarding 2G and 3G biofuels. The results of these research works have been published in 150 papers. He has supervised 25 PhD students and 70 MSc lab works.