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

Biotechnological techniques have the potential to address global food insecurity by harnessing indigenous bio-resources, such as microalgae, for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation, and health care delivery. Large-scale enzyme production using fermentation biotechnologies has applications in the food and beverage industries.

Format: Hardback
Length: 284 pages
Publication date: 11 May 2022
Publisher: Taylor & Francis Ltd

Biotechnological techniques have recently made significant strides in addressing the global food insecurity crisis. By leveraging fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology, and value-added bio-products, we can mitigate the impact of this pressing issue. In this article, we will delve into the details of how to harness indigenous bio-resources, such as microalgae, for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation, and health care delivery. Furthermore, we will explore new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries. Additionally, we will discuss current biotechnologies applicable in the food, beverage, and bioproduct industries, highlighting their potential to revolutionize the way we produce and consume food and other products. By leveraging these innovative technologies, we can create a more sustainable and resilient food system that benefits both people and the planet.

Fermentation technologies have emerged as powerful tools in addressing the global food insecurity crisis. By harnessing the potential of traditional African indigenous and underutilized novel foods, algal biotechnology, and value-added bio-products, we can create sustainable and nutritious food systems. In this article, we will explore the latest advancements in biotechnological techniques that have the potential to transform the way we produce and consume food.

Traditional African indigenous foods offer a rich source of nutrients and flavors that can be harnessed through fermentation technologies. For example, sorghum, millet, and teff are staple crops in many African countries and can be fermented to produce beer, bread, and other food products. These fermented products not only provide a source of nutrition but also contribute to local economies by creating job opportunities and promoting cultural heritage.

Algal biotechnology has also shown great promise in addressing food insecurity. Microalgae, which are photosynthetic organisms, can be grown in large quantities and have a high protein content. They can be used to produce a variety of food products, including snacks, supplements, and animal feed. Algal biotechnology also has the potential to mitigate climate change by reducing greenhouse gas emissions and providing a source of renewable energy.

Value-added bio-products, such as fermented milk, cheese, and yogurt, have the potential to improve food security and nutrition in developing countries. These products are often more affordable and accessible than traditional dairy products and can provide a source of essential nutrients, such as calcium, vitamin D, and protein. Fermented milk products, in particular, have been shown to have beneficial effects on gut health and can help reduce the risk of chronic diseases such as diabetes and obesity.

In addition to these applications, fermentation technologies have the potential to address other pressing issues, such as environmental remediation and health care delivery. For example, waste from food production can be fermented to produce biogas, which can be used as a renewable energy source. Microalgae can also be used to remove pollutants from water and soil, making them safer and more productive for agriculture.

Furthermore, fermentation technologies can be used to produce therapeutic products, such as antibiotics and vaccines. Microalgae, for example, have been shown to have anti-inflammatory properties and can be used to produce natural supplements that can help reduce the risk of chronic diseases.

To harness the potential of fermentation technologies, it is important to develop sustainable and scalable production processes. This includes identifying suitable indigenous bio-resources, developing efficient fermentation technologies, and ensuring that the products produced are safe, nutritious, and accessible to all.

In conclusion, fermentation technologies have the potential to transform the way we produce and consume food. By leveraging the potential of traditional African indigenous and underutilized novel foods, algal biotechnology, and value-added bio-products, we can create sustainable and nutritious food systems that benefit both people and the planet. However, it is important to develop sustainable and scalable production processes and ensure that the products produced are safe, nutritious, and accessible to all. With continued research and development, we can create a more sustainable and resilient food system that addresses the global food insecurity crisis and promotes a healthier and more sustainable future.

Dimension: 234 x 156 (mm)
ISBN-13: 9780367766948