Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries.
Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology.
This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.
Saurabh Saran, PhD, is a microbiologist and fermentation scientist with over ten years of experience in industrial microbiology, biotechnology and fermentation technology. He received his doctorate from Delhi University, and he has extensive experience in both the academic and industrial worlds, in multiple countries. He is currently Senior Scientist in the Fermentation Technology Division at the Indian Institute of Integrative Medicine, Jammu. He has three patents and more than 25 international publications in peer reviewed international journals on fermentation technology to his credit.
Vikash Babu, PhD, has a doctorate from the Indian Institute of Technology and has over ten years of experience in graduate and postgraduate work and teaching. After working at Mangalayatan University and Graphic Era University, he joined the Indian Institute of Integrative Medicine as a scientist. He has been the editor on one book, also available from Wiley-Scrivener.
Asha Chaubey, PhD, is Senior Scientist at the Fermentation Technology Division at the Indian Institute of Integrative Medicine, Jammu, India. Her research interests include exploration and exploitation of microbes for bioactives & enzymes production, immobilization of enzymes, biotransformation, kinetic resolution of racemic drug intermediates, development of biosensors for health care and environmental monitoring.
