Enzymes

Novel Biotechnological Approaches for the Food Industry

1st Edition - November 27, 2020
Editors: Selim Kermasha, Michael N.A. Eskin
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 0 0 2 1 7 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 0 0 5 0 7 - 1

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biot… Read more

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

Selim Kermasha

Dr. Selim Kermasha is a professor at McGill University, Montreal, Canada, with a D.Sc. in enzymology. He was previously the Chair of the Department of Food Science and Agricultural Chemistry at McGill University. His primary research interest is in the area of enzymology, with special emphasis on food biotechnology. He led several research projects dealing with industrial approaches of national and international importance including the production of novel microbial enzymes and their purification, characterization, immobilization, and biocatalysis, as well as their industrial applications in the production of nutraceuticals and bio-ingredient. Dr. Kermasha has published over 220 refereed research papers and has been invited as a speaker to many scientific conferences, meetings, and industrial presentations.

Affiliations and expertise

Professor, McGill University, Montreal, Quebec, Canada

Michael N.A. Eskin

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

Affiliations and expertise

Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada