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