Food Fermentation Technology and Bioprocess Engineering

Bys: Sajjad, Areej, Zahra, Naseem, Saeed, Muhammad Khalid

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.

• Format: Paperback
• Language: English
• ISBN: 663038539X
• ISBN13: 9786630385397
• Release Date: August 2026
• Publisher: LAP Lambert Academic Publishing
• Length: 68 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"