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

Emphasizes recent advances in biotechnological techniques that could ameliorate the high level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bio-products.
Provides detailed information on how to harness indigenous bio-resources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation, and health care delivery
Introduces new frontiers in the area of large scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries
Discusses current biotechnologies applicable in the food, beverage and bioproduct industries