Food microbiology and biotechnology : safe and sustainable food production Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses fermentation food microbiology functional foods nutraceuticals extraction of natural products nano and micro technology innovative processes bioprocesses for utilization of by products alternative processes requiring less energy or water among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production processing service and consumption of foods and beverages with the bacteriology mycology virology parasitology and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology this volume will be of great interest to students teachers and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology Provides qualitative and quantitative information on new techniques in food microbiology and biotechnology Considers techniques to retain and enhance the nutritional quality of foods Looks at the challenges in providing safe food products by providing information on novel methods and strategies