Biofilm Applications to Revolutionize Food Technology

Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve quality and sensory aspects, while also enhancing overall safety and sustainability. 
At its core, this book addresses the preeminent challenge facing the food industry: how to optimize taste, enhance safety and extend shelf life without compromising nutritional value. It offers a dynamic blueprint for chefs, food scientists, and industry professionals to leverage biofilm usage, exploring cutting-edge techniques that revolutionize fermentation, flavor enhancement, and waste reduction. By decoding the intricate mechanisms of biofilm interactions, this work unveils solutions to persistent industry challenges, providing practical insights and strategies to elevate culinary experiences while meeting consumer demands for healthier, safer, and more flavorful foods. 
Biofilm Applications to Transform the Food Industry is an indispensable guide for culinary professionals, food technologists, and enthusiasts seeking to stay ahead in a rapidly evolving industry. It equips readers with the tools to navigate the complexities of biofilm applications, empowering them to innovate, create ethically sound products, and contribute to a more sustainable future. This title's relevance lies in its ability to bridge the gap between cutting-edge science and practical culinary applications, making it an essential resource for those passionate about shaping the future of food technology. 

List of contents

The Enigmatic World of Biofilms.- Microbial Life: Foundations and Diversity.- Architectural Marvel: Biofilm Formation.- Biofilm Dynamics in Food Environments.- Resilience and Adaptability of Biofilms.- Taste Alchemy: Biofilm's Influence.- Textural Symphony: Biofilm's Impact on Food.- Aroma Amplification by Biofilms.- Prolonging Perfection: Biofilm and Shelf Life.- Ensuring Safety: Mitigating Biofilm Risks.- Fermentation Frontiers with Biofilms.- Elevating Flavors: Biofilm Innovations,- Nutritional Fortification: Biofilm Contributions.- Reducing Waste: Biofilm Sustainability.- Case Studies: Biofilm-Assisted Transformations.- Cultivating Cultures: Biofilm in Cheese Making.- Brewing Wonders: Biofilm in Beverages.- Fresh Produce Challenges: Biofilm Solutions.- Ethical Quandaries of Biofilm Utilization.- Consumer Perspectives on Biofilm-Enhanced Foods.- Regulatory Frameworks for Biofilm Integration.- Future Visions: Biofilm's Global Impact.- Insights from Food Technologists.- Industry Voices on Biofilm Innovations.- Navigating the Future: Biofilm Trajectories.

About the author

Dr. Tanmay Sarkar

Tanmay Sarkar received his bachelor’s degree in Chemistry from Calcutta University,

Kolkata, India, Bachelor of Technology and Master of Technology both in Food Technology

and Biochemical Engineering from Jadavpur University, Kolkata, India. He has received his

PhD degree in Engineering from Jadavpur University, Kolkata, India. He has nine years of

experience in teaching and research. Currently, he is working as a lecturer in the Department

of Food Processing Technology at West Bengal Technical Education and Training, Govt. of

West Bengal. He has received fellowship for his master’s programme from MHRD, Govt. of

India and Rajiv Gandhi National Fellowship, from Govt. of India for his doctoral work. His

areas of interest include Bioactive components from natural sources, Optimisation,

Mathematical modelling, Phytochemicals, Data science etc. He has authored more than 135

research papers (93 SCIE/SCI; 42 Scopus) and filed 1 patent till date. He is engaged as

Editor and Editorial board member of several SCI journals of repute and currently editing a number of books with Springer, Wiley and Elsevier.

Dr. Dibyajit Lahiri

Dibyajit Lahiri is at present working as an Associate Professor in the Department of

Biotechnology, University of Engineering & Management, Kolkata. His research interest is

precisely on biofilm isolated from human prosthesis and its inhibition by various novel phyto

and nano compounds. He is keen to explore the molecular mechanism behind the removal of

biofilm by natural compounds. His research arena also encompasses computational drug

development by using bioinformatic. His work is regularly being presented and

appreciated before a number of experts of National and International repute. He has more

than 100 publications. Dr. Lahiri has edited 5 books. He is also in the role of associate editors

of various journals of international reputes.

Dr. Moupriya Nag

Moupriya Nag is presently working as Associate Professor in the Department of

Biotechnology, University of Engineering & Management, Kolkata. Her research interests

includes single molecule Biophysics of protein unfolding/refolding and protein aggregation

kinetics and its mechanism of action especially the amyloid proteins in neurodegenerative disorders. Recently, her research has focused on functional amyloids in bacteria and their relation

in forming biofilms. Her work deals with developing novel antimicrobial and anti-biofilm

compounds from natural sources including plants, microbes and green synthesized

nanoparticles. She has about 5 years of teaching experience in Biophysics, Bioinformatics,

Bioprocess and Biotechnology, Enzyme Technology, Computing, Molecular Modeling and

Drug Design. She has also published many research articles in the peer-reviewed

international journal and authored or co-authored numerous book chapters. She is also a

member of many scientific societies like the Indian Biophysical Society and the Indian Science

Congress Association

Dr. Debasmita Bhattacharya

Debasmita Bhattacharya obtained her Masters and Doctoral degree in Cellular, Molecular

and Integrative Physiology, Faculty of Health from York University. She did her Post-

Doctoral fellowship in Dr. David Hood’s lab at York University. At present, her research

focusses on the functional outcome of mitochondrial transplantation in stem and progenitor

cells. She is also investigating the implications of lysosomal malfunction in cellular model

and finding strategies to mitigate it in order to improve health. She has proven expertise in

stem cell biology, cellular physiology, cancer biology, mitochondrial biology and exercise

physiology. One of her studies entitled “p107 mediated mitochondrial function controls

muscle stem cell proliferative fates” has been published in Nature Communications and has

been appreciated by eminent scholars in the field. Bhattacharya has disseminated her

research through peer reviewed journal articles, as well as poster and oral presentations at top

tier academic conferences. She worked as Professor at Humber College, Canada in

Biotechnology and Biomedical Sciences Department. At present she is working as Professor

in the Department of Basic Science and Humanities, Institute of Engineering and

Management, Kolkata, University of Engineering and Management, Kolkata.

Summary

Biofilm Applications to Transform the Food Industry
is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve quality and sensory aspects, while also enhancing overall safety and sustainability. 

At its core, this book addresses the preeminent challenge facing the food industry: how to optimize taste, enhance safety and extend shelf life without compromising nutritional value. It offers a dynamic blueprint for chefs, food scientists, and industry professionals to leverage biofilm usage, exploring cutting-edge techniques that revolutionize fermentation, flavor enhancement, and waste reduction. By decoding the intricate mechanisms of biofilm interactions, this work unveils solutions to persistent industry challenges, providing practical insights and strategies to elevate culinary experiences while meeting consumer demands for healthier, safer, and more flavorful foods. 
Biofilm Applications to Transform the Food Industry
is an indispensable guide for culinary professionals, food technologists, and enthusiasts seeking to stay ahead in a rapidly evolving industry. It equips readers with the tools to navigate the complexities of biofilm applications, empowering them to innovate, create ethically sound products, and contribute to a more sustainable future. This title's relevance lies in its ability to bridge the gap between cutting-edge science and practical culinary applications, making it an essential resource for those passionate about shaping the future of food technology. 

Product details

• Assisted by: Debasmita Bhattacharya (Editor), Dibyajit Lahiri (Editor), Moupriya Nag (Editor), Moupriya Nag et al (Editor), Tanmay Sarkar (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Released: 03.05.2025
• EAN: 9783031852046
• ISBN: 978-3-0-3185204-6
• No. of pages: 419
• Dimensions: 155 mm x 26 mm x 235 mm
• Weight: 748 g
• Illustrations: VI, 419 p. 43 illus., 38 illus. in color.
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Aroma, Ernährungssicherung und Versorgung, Mikrobiologie (nicht-medizinisch), Fermentation, Taste, Food Science, food security, Food Microbiology, food safety, Food Engineering, Sensory Evaluation, Shelf life extension, aroma amplification, biofilm applications, microbial ecosystems, taste enhancement