 | Advances in Food Bioproducts and Bioprocessing Technologies The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies. Chávez-González, Mónica L, M.Sc., Ph.D., is professor-investigator at School of Chemistry of the Universidad Autónoma de Coahuila, since 2016. She develops her works in Food Research Department. Nagamani Balagurusamy, Ph.D. is Professor at Universidad Autonoma de Coahuila, Mexico since September 2001. Previously he worked as Associate Professor at Tamil Nadu Agricultural University, India. Aguilar, Cristobal N, Chemist, M.Sc., PhD, PosDoc. is vice-chancellor of Research and Postgraduate Programs at Autonomous University of Coahuila, México.He is Chemist ( 1992) by the same institution; his MSc Program in Food Science and Biotechnology (1995) was held in the Autonomous University of Chihuahua, México |
