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Reviews “An exceptional piece of work. The editors have selectively chosen the chapters covering different aspects of food microbiology and biotechnology, giving a special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. A useful guide for researchers and a quick reference for food technologists on the latest topics in food microbiology and biotechnology, including food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, and extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water etc.” —Shiburaj Sugathan PhD, Senior Scientist and Head, Microbiology Division, Jawaharlal Nehru Tropical Botanic Garden & Research Institute, Kerala, India Now Available in Paperback CONTENTS: About the Authors / Editors: Editors: Guadalupe Virginia Nevárez-Moorillón, PhD Professor, School of Chemical Sciences, Autonomous University of Chihuahua, Mexico Guadalupe Virginia Nev Arely Prado-Barragan, PhD Research Professor, Autonomous Metropolitan University, Iztapalapa Campus, Mexico Arely Prado-Barragan, PhD, is a Research Professor at Autonomous Metropolitan University, Iztapalapa Campus (UAMI), Mexico, where she is a member of the research group in solid-state fermentation of the Department of Biotechnology. She has been a member of the National Outstanding Researchers System of Mexico since 1999 and of the Mexican Academy of Sciences since 2016. Dr. Prado-Barragan conducted two research stays—at the University of Victoria, British Columbia, Canada, and at the University of Provence in Marseille, France. She has published several articles in indexed journals, four books, several chapters, and two lab-teaching manuals. Her current research includes metabolites production by fermentative processes, valorization of agroindustry by-products, and characterization and application of bioactive molecules in pharmaceutical and food industries. She has been leader of national and international projects such as the “Biotransformation of by-products from fruit and vegetables processing industry into valuable bioproducts,†sponsored by the European Union. She is a member of the Institute of Food Technologists, Mexican Society of Biotechnology and Bioengineering, Mexican Association of Food Science, and the Mexican Academy of Research and Teaching in Chemical Engineering, and is the current President of the program the Science behind Food. Dr. Prado-Barragan earned her MSc degree in Food Engineering and obtained a diploma in flavor release and her MPh and PhD degrees from the Department of Applied Biochemistry and Food Science at the University of Nottingham, England. José Luis Martínez-Hernández, PhD Research Scientist and Full Professor, School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico José Luis Martínez-Hernández, PhD, is a Research Scientist and Full Professor at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. He is a research fellow research of the nanobioscience group and food science and technology group. He has experience of more than 25 years and is recognized for developing different fermentative processes for obtaining fungal enzymes and metabolites applied in the food an agroindustry and for his leadership experience in the areas of biotechnology, nanobioscience processes, micro- and nano-immobilization, and enzyme technology. Dr. Martínez-Hernández earned his MSc in biotechnology and his PhD in technical sciences with a focus on bioprocesses and biotechnology from the Superior Polytechnical Institute Jose A. Echeverria in Havana, Cuba. Recently he was director of the office of technological innovation and training in the School of Chemistry at UAdeC where he is head of the PhD program in food science and technology. He has participated actively in the Mexican Association of Food Science and Mexican Society of Biotechnology and Bioengineering. Cristóbal Noé Aguilar, PhD Full Professor and Dean, School of Chemistry, Autonomous University of Coahuila, México Cristóbal Noé Aguilar, PhD, is Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. Dr. Aguilar has published more than 160 papers published in indexed journals, more than 40 articles in Mexican journals, as well as 16 book chapters, eight Mexican books, four international books, 34 proceedings, and more than 250 contributions in scientific meetings. Professor Aguilar is a member of the National System of Researchers of Mexico (SNI) and has received several prizes and awards for his work. He is a member of the Mexican Academy of Science, the International Bioprocessing Association (IFIBiop), and several other scientific societies and associations. Dr. Aguilar has developed more than 21 research projects, including six international exchange projects. He earned his MSc degree in Food Science and Biotechnology at the Autonomous University of Chihuahua, Mexico. His PhD degree in Fermentation Biotechnology was awarded by the Autonomous University of Metropolitana, Mexico. Dr. Aguilar also performed postdoctoral work at the Department of Biotechnology and Molecular Microbiology at Research Institute for Development (IRD) in Marseille, France. |
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AAP WELCOMES PROF. MOHAMMED KUDDUS, PhD, AS AAP’S NEW ACQUISITIONS EDITOR for books on biotechnology, enzymology, microbiology, bioinformatics, bioremediation, biomedical technology, value-added products etc. Dr. Kuddus is Head of the Department of Biochemistry at the College of Medicine, University of Hail, Kingdom of Saudi Arabia. He is listed in Elsevier/Stanford University World’s Top 2% Scientists. He seeks book proposals from potential editors to consider for publication with Apple Academic Press. Contact: kuddus@appleacademicpress.com for more information. AAP welcomes Dr. Maulin P. Shah as AAP’s new acquisitions editor for books on Applied Microbiology, Environmental Biotechnology and Waste Management. 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Dr. Kulkarni is Adjunct Professor, Faculty of Business, Victorian Institute of Technology, Melbourne, Australia; and Adjunct Professor, Centre of Research Outcome and Impact, Chitkara University, Punjab, India. You can reach him at Email: srkulkarni21@gmail.com for more information. New Book Series: AAP Series on Waste Biomass Valorization will explore the transformation of biomass resources into valuable products, addressing the growing need for sustainable alternatives to fossil fuels and non-renewable resources. For more information and to propose a book, please visit: Click here Congratulations to Hafiz Ansar Rasul Suleria, PhD, for receiving the Dean’s Award for Excellence in Research from the University of Melbourne, Australia, in recognition for his exceptional performance and strong commitment to advanced research in food science. Dr. Suleria is editor of AAP’s book series Innovations in Plant Science for Better Health: From Soil to Fork. 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