The aim of the book is to provide an in-depth study of the principles of food and fermentation biotechnology and recent advances and developments in the field of fermentation technology, focusing on industrial applications. The entire presentation has been divided in two volumes. Volume I mainly focuses on general and fundamental aspects of food and fermentation technology and Volume II focuses on the application of food and fermentation processes for commercial benefits.

The book would be of great interest to the post-graduate students and researchers of food technology, applied biology, biotechnology, microbiology, biochemical and chemical engineering.