This book is the outcome of the selected papers presented in the international Congress on Bioprocesses in food industries (ICBF-2010) held at Curitiba, Brazil and aims to provide an in-depth information on varied topics related with food and fermentation technology. The book comprises various chapters, which deal with the production of industrial enzymes and their applications for biotechnological processes, probiotics and their benefits, value addition to food industry wastes through biotechnological intervention such as algal cultivation on food industry effluent, production of enzymes etc, radiochemical biotechnological aspects in the exploitation of foods wastes, Nanobiotechnology aspects and their relation to food production, control release applications in food technology, protein expression system, shrimp pathogen control, use of NMR to detect polyphenols in edible oil, etc.

The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.