Food and bioprocessing industry

Mithilesh Yadav, Younes Ahmadi, Fang Chyou Chiu

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations


Bioprocessing is a natural, safe, and effective way for food manufacturers to create products such as cheese, yogurt, bread, wine, and beer. Bioprocessing uses living organisms and their components in the creation of new products. They used microbes and enzymes in bioprocessing technology provided best results under mild conditions such as neutral pH, normal atmospheric pressure, and temperatures close to room temperature. Therefore, bioprocessing can save a lot of energy in food industry-especially when they act as an alternative to heating products to high temperatures. Bioprocessing can also enhance taste and texture. Also, the microbes used in bioprocessing are biodegradable-reducing the carbon footprint of food production even further. The conventional food bioprocessing methods such as drying, fermentation, salting, and various forms of cooking, including roasting, frying, smoking, steaming, and oven baking developed the quality and flavor of the foods but they are unable to protect from microorganisms that leads to food spoilage. So, nowadays food industries focused on nanotechnology which increases the spoilage time of food. Moreover, nanotechnology showed potential applications in all aspects of food chain including storage, quality monitoring, food processing, and food packaging.

Original languageEnglish
Title of host publicationHandbook of Polymer Nanocomposites for Industrial Applications
Number of pages30
ISBN (Electronic)9780128214978
StatePublished - 01 01 2020

Bibliographical note

Publisher Copyright:
© 2021 Elsevier Inc. All rights reserved.


  • Beer
  • Bioprocessing
  • Fermentation
  • Food
  • Nanomaterials


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