Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries
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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.

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Produktbeschreibung
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.
Autorenporträt
James C. Ogbonna, Ph.D. is Professor of Microbiology and Biotechnology & Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D. is Professor of Food Science and Technology & Director, Biotechnology Centre, Federal University Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D. is at the Algae Research & Development Centre, Murduch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D. is Associate Professor of Microbiology and Biotechnology, & Director of intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria Nwadiuto Esiobu, Ph.D. is Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA; and President & Founder, Applied Biotech Inc. and ABINL. Abdulrazak Ibrahim, Ph.D. is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D. is Professor of Plant Breeding and Biotechnology & Director, Biotechnology Research and Development Centre, Ebonyi State University Abakaliki, Nigeria.