This book presents a selection of communications presented during the first International Congress on Bioprocesses in Food Induries (ICBF-2006), held in Greece during June 18-20, 2006. It comprises an advanced contribution on the food bioprocessing and other disciplines of the Food Science, made by the large number experts from the Europe, Asia, America and Australia. Most of the contributors are university professors, well-known academic staff and respected researchers in the internationally recognized research centers. The book aims in providing the readers the most recent approaches of the food bioprocessing. More specifically. It provides knowledge on the enzymes and bio-catalysis in the food biotechnology, applications of fermentation technology in the food production, bioprocess engineering for the process and food development and bioreactor design. Aspects on the genetically modified foods are also reported. Furthermore, in the frame of the recent knowledge of the food science, this book focuses on the aspects of food microbiology, nutritional, chemical and rheological properties. New knowledge of the major significance comprises the biotechnology of the flavors, biotransformation of the processes, the significance and perspectives of the indigenous enzymes in the milk, strategies for the yeasts and lactic acid bacteria improvements by the genetic modification and the biotechnological production of various compounds. Likewise, new and comprehensive knowledge for the immobilized cells and enzymes is reviewed for the brewing, wine making, baking and cereal by products exploitation. The sterilization and deodorization, monitoring and citric acid production processes are discussed, while value-added [products via fermentation and aspects of the safety, antimicrobials and hygiene in the food industry improving human health provide an important base of the knowledge in the food production. The nutraceutical and the pharmaceutical from the mushrooms affect the healthy diet, in combination with their effects on the food, health and environmental technology development. Microbial cell signaling, nano-bioprocessing in the food industry and the probiotic food and lactic acid bacteria in combination with the intestinal flora are very important aspects for the food scientists. Natural microflora on the olives correlated with the risk assessment provides knowledge for this important Mediteranean food, Furthermore, there are articles on the food colors obtained by the extraction, chemical synthesis and biosynthesis and on the degradation of the plant polyphenols using the enzymes. After the aforementioned presentation, this book contributes to reveal the new knowledge in the most up-to-date areas of the biotechnological applications in the food production as that are related with the global sustainable development. The book would be useful to researchers working on food bioprocess development and monitoring, and graduate students in the areas of microbiology, biotechnology and chemical engineering.
ABOUT THE AUTHOR Ashok Pandey
Professor Ashok Pandey is born in 1956. He graduated from the University of Kanpur in 1974 (Biology), took Master’s degree in Chemistry in 1976 and PhD in Micro-biology from the University of Allahabad in 1979. He worked at the National Sugar Institute, Kanpur and Suddeutsche Zucker AG Germany as Scientist. Since 1987, he is working in the Regional Research Laboratory, CSIR, Trivandrum. Presently, he is Deputy Director and Head of Biotechnology Division. Professor Pandey has strong research interest in the area of Industrial Biotechnology, especially in Bioprocess Technology. Solid-state fermentation has been his one of the main domains of R&D. He has 5 patents and more than 200 papers, and has guided five PhD, teo M Tech and 36 M Sc thesis. He has edited and Encyclopaedia (Haworth Press, USA) and authored/edited 14 books. He is Editor of Bioresource Technology –The international journal from Elsevier, UK. Prof Pandey was Chairman of the International Society of Food, Agriculture and Environment, Finlaned ((F&H) during 2003-2004, and is currently the President of Biotech Research Society of India, President of the Association of Microbiologists of India (Trivandrum Chapter), and Vice-Chirman (Kerala) of the All India Biotech Association-SC.
ABOUT THE AUTHOR Athanasios Koutinas
Dr. Athanasios Koutinas obtained his PhD in 1979 and became Professor of Food Chemistry and Biotechnology on 1997 in the Department of Chemistry of the university of Patras in Greece. He worked in the same department as lecturer, Assistant and Associate professor. Before that he also worked as production Manager in Industrial Potable Alcohol Distillery for four Years. He has published more of 110 original papers in peer reviewed international Biotechnology and Food science journals. His research area is fermentation technology related with baking, dairy products, low and high temperature fermentations in winemaking, brewing, potable and fuel-grade alcohol production and focus on valorization of wastes of food industry. He was the Convener of 2nd Congress on “Bioprocesses in Food Industries, Chaired sessions and was invited speaker of International Conferences. Advisory Board member of the Open Biotechnology Journal and is reviewer for International Journals. He has supervised PhD students. He established (as Course Director) an Interstate MSc in Food Biotechnology between the universities of Ulster (UK), patras and Loannina (Greece).
ABOUT THE AUTHOR Christian Larroche
Professor Christian Larroche is born in 1956. he is Head of the Biochemical Engineering Department of CUST, a School of Engineering of Blaise Pascal; University, Clermont-Ferrand, France since 2001. He is also Head of the Department of Study and Development of Processes involving Micro-organisms of the Platform for technological development Biotechnology Material Engineering of Blaise Pacal University. He is a graduate in Biochemical Engineering from INSA Toulouse (1979), holds a thesis (Docteur-Ingenieur) in Organic Chemistry from Paul Sabatier Toulouse III University (1982), Docteur es Sciences (PhD) in Biochemical Engineering from Blaise Pascal University (1990). He is also member of SFGP (French Society for Process Engineering) and Chair of the Subsection Food Chemistry and Biochemistry of ISFAE (International Society of Food, Agriculture and Environment). His skills are related to the study and development of special processes for use of micro-organisms. This includes fungal spores production by solid-state cultivations and design and optimization of biotransformations involving hydrophobic compounds. He is author of about 60 articles and 2 patents and has supervised 7 PhD students and 20 MSc lab work.
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