Trending Topics on Fermented Foods
Springer International Publishing (Verlag)
978-3-031-71999-8 (ISBN)
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food's microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.
JOSÉ GUILHERME PRADO MARTIN
Guilherme is a Biologist graduated from São Paulo State University (UNESP, Brazil) with a Master and PhD in Food Science and Technology from "Luiz de Queiroz" College of Agriculture (ESALQ / USP, Brazil). He was visiting researcher at Agriculture and Food Development Authority (TEAGASC, Ireland) in 2021-2022. Currently, Guilherme is Associated Professor at Department of Microbiology, Federal University of Viçosa (UFV, Brazil) and advisor in the Agricultural Microbiology Graduate Program (PPGMBA/UFV). Guilherme is the head of the Microbiology of Fermented Products Laboratory (FERMICRO), whose researchers' team have been investigating the microbiome of a large range of fermented products, such as artisanal cheeses, kombucha, sourdough breads, alcoholic beverages, among others, including initiatives for development of biomaterials based on bacterial and fungi for industrial application. Besides that, he is coordinator of the Microbiology of Fermented Foods Research Group at UFV (CNPq). In 2022, Guilherme published the book "Microbiologia de Alimentos Fermentados", the first textbook in Portuguese focused on fermented foods (Blücher Publisher). He is the developer of the board game "Colônia" aimed at teaching the microbiology of bioprocesses for food production. Finally, Guilherme is the creator and coordinator of the itinerant science project named "Fermenta Móvel", financed by the Ministry of Science, Technology and Innovations (MCTI) of the Federal Government of Brazil, focused on the popularizing of fermented foods' health benefits.
JULIANO DE DEA LINDNER
Degree in Pharmacy and Biochemistry; Master in Food Safety Technology from the University of Parma (Italy); Quality Controler at Parmalat Italy S.p.A.; PhD in Food Science and Technology from the University of Parma; Post-Doctorate in Agro-food Biotechnology in the Post-Graduate Program in Bioprocess Engineering and Biotechnology at the Federal University of Paraná (Brazil); Founder of the companies Incorpore Foods Ltda (Brazil), Planttcê Ltda (Brazil), and Nutriplus S.r.l. (Italy). Currently, Associate Professor at the Federal University of Santa Catarina (UFSC, Brazil) in the Food Science and Technology Department. Coordinator of the Food Technology and Bioprocess Research Group at UFSC. Permanent professor of the UFSC postgraduate programs in Food Science (PPGCAL) and Biotechnology and Biosciences (PPGBTC). Member of the International Dairy Federation (FIL-IDF) in the permanent international committee for Microbiological Hygiene. Member of the Brazilian Association for Food Protection (ABRAPA) and International Association for Food Protection (IAFP). Ad hoc consultant for Brazilian, Italian, and Polish research support agencies for evaluation of research projects for public funding. Consultant for the food industry in the development of technological processes and products with more than 100 SKUs currently on the world market.
GILBERTO VINÍCIUS MELO PEREIRA
Gilberto Vinícius de Melo Pereira holds a Bachelor's degree in Food Engineering with Honor and Distinction from the Federal University of Lavras, a Master's degree in Agricultural Microbiology from same institution, and a Ph.D. in Bioprocess Engineering and Biotechnology with Scientific Merit from the Federal University of Paraná. Currently, he is a professor in the Department of Bioprocess Engineering and Biotechnology at the Federal University of Paraná. Under his leadership, a dedicated team of researchers is exploring diverse projects related to cocoa, coffee, probiotics, cheeses, kefir, vinegar, fermented beverages of indigenous peoples, microalgae, production of functional biomolecules, and viruses associated with fermented foods. His research portfolio covers a wide array of topics, such as microbiome construction and simulation, advanced techniques for analysing microbial diversity, microorga
Food Fermentation and its Relevance in the Human History.- Fermented Food Production in the Bioeconomy Context.- Reuse of agro industrial waste as fermentation substrate for food production.-Advances in microbial cultures for food production.- Technological and evolutionary principles for the domestication of fermenting microorganisms.- Novel Insights About Precision Fermentation.- Sustainability driven design and biomaterials perception as a guide for application development.- Strategies for studying the microbiome of fermented foods.- Probiotics and Prebiotics Health Benefits and Applications in Dietary.- Eukaryotic organisms in artisanal cheeses.- Algae as ingredients for food production opportunities to be explored.- Sourdough bread market perception in Brazil first insights.- Wild wines the state of art.- Virus and its impacts on food fermentation.- Recent concerns about fermented food safety.- Brazilian rules for kombucha production: a pioneering initiative.- Public Health Policies and Fermented Food Consumption.- Fermenting foods in restaurants.- The gamification as a strategy for popularising the benefits of food fermentation.
| Erscheinungsdatum | 24.10.2024 |
|---|---|
| Zusatzinfo | XVI, 479 p. 46 illus. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Agro-industrial wastes • artisanal fermented foods • Biodesign • Fermented food and health • fermenting microorganisms • food bioprocess • Food Fermentation • Microbiome of fermented foods • Plant-based fermented foods |
| ISBN-10 | 3-031-71999-9 / 3031719999 |
| ISBN-13 | 978-3-031-71999-8 / 9783031719998 |
| Zustand | Neuware |
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