Process Biotechnology Fundamentals

A pressing need of the current millennium is to exploit biological processes for commercialization and industrialization. In order to do this the fundamentals of Process Biotechnology need to be understood fully. This book integrates academic and practical bioprocessing principles towards process biotechnology development. It contains research generated database incorporated text, never before published in a single collated text.

In the amazing advancement of process biotechnology, the pressing need of the current millennium is to exploit biological processes. In order to do this various fundamental aspects of process biotechnology need to be understood adequately. This book in its second edition is intended for teaching senior or graduate level courses, and as a self-study text for practising biochemical engineers, biotechnologists, applied and industrial microbiologists, cell biologists, scientists involved in bioprocessing research and development and other related fields.It continues to give intensive quantitative training in the industry/ practical applications of the principles of biosystems, and finding the solution of bioprocessing problems.

Rapid progress has been made in the discipline of biochemical engineering and biotechnology for bioprocess development during the last 50 years. Process Biotechnology: theory and practice has been written with the consideration that tutorial practice is as important as understanding the subject theoretically. This book is an introductory tutorial book involving multidisciplinary principles. Principal innovations that have been made in biosystem-related developments have been emphasized through tutorials in this book. The first few chapters cover theoretical aspects of biochemical and chemical engineering concerns in biotechnological advances in a concise manner. The rest have been dedicated to the tutorial aspects of this multidisciplinary subject. This book covers biological, ecological, chemical, and biochemical engineering topics related to the subject. It provides much needed theory-based solved numerical problems for practice in quantitative evaluation of various parameters relevant to process biotechnology. It will be useful for students who would like to further their careers as biotechnologists and can be used as a self-study text for practicing engineers, biotechnologists, microbiologists, and scientists involved in bioprocessing research and other related fields.

Process Biotechnology practice has advanced substantially in more recent years. The advancements have taken place not only with microbes or microbial systems but also with mammalian, animal and plant cell culture process biotechnology systems. For protecting these advancements by contributors various concerns of patenting has been presented in brief for this field. Unique major features of the book include, Patenting concerns of life forms for process biotechnology, Cell redesigning methods and associated concerns, Impressive progress coverage of advanced topics, Thermophilic bioprocessing, Containment requirements in process biotechnology using GMO, Apoptotic phenomena in bioreactor for bioprocessing, Highlights of technical challenges for recovery/separation of products, In vivo- Ex vivo membrane phenomena in cellular process biotechnology, Application of ANN in bioprocess control, Extractive bioconversion, Advances in Biosensors, Importances of cross linking agents in stabilizing biochemicals, Miscellaneous industrial bioproducts etc.

Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions, and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. Food Biochemistry and Food Processing, 2nd Edition Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 Food Processing: Principles and Applications, 2nd Edition Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

Introduction and Scope of Biotechnology - Development of Industrial Strains - Fermentation Process - Production of Pharmaceuticals - Microbial Biotransformation - Introduction to Genetics - DNA Replication, Transcription and Translation - Genetic Recombination Gene Transfer - Recombinant DNA Technology Gene Cloning - Techniques of Genetic Engineering - Healthcare Biotechnology - Enzyme Technology - Plant Cell Culture - Animal Cell Culture - Appendices - I -II- Index