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Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered by Microbes (Food Bioactive Ingredients) - Tapa dura

 
9783032199546: Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered by Microbes (Food Bioactive Ingredients)
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ISBN 10: 3032199549 ISBN 13: 9783032199546
Editorial: Springer Nature Switzerland AG, 2026

Sinopsis

Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain additional components or qualities that can be tailored for the treatment and prevention of various diseases. Designer foods are also consumed for their enhanced flavor and can be utilized to combat food scarcity. There is also a global concern regarding the health hazards of chemicals used in modern foods as additives, antioxidants, colorants, flavors and preservatives, some of which have potential harmful effects. Rising health concerns amongst consumers have led to an increasing demand for food items supplemented with natural and healthy ingredients. In addition to their health benefits, designer foods which are either totally microbially-derived or contain ingredients of microbial origin can also provide a solution to the harmful effects of chemicals. The advent of microbial-biotechnology and fermentation technology has expanded the production of designer foods using microorganisms, including the replacement of animal proteins with vegan proteins and colorants derived from microbial pigments.
Microbial Based Designer Foods discusses the development, preparation, economics and future prospects of designer foods produced using microorganisms and utilizing ingredients of microbial origin. The text also focuses on the global regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods which act as a solution to food scarcity and deliver health benefits to consumers. The main topics covered are:

  •  Biotechnological and microbiological processes for improvement of food production including suitable research examples
  • Characterization and improvement of designer foods for health promotion and disease prevention
  • Development and standardization strategies for designer foods and ingredients produced through biotechnological interventions
  • Economic values, global regulatory status, prospects and future of designer foods produced using micro-biotechnological methods
For researchers and food technologists seeking a comprehensive single source for up-to-date information on microbial based designer foods, this text presents the full picture on this increasingly popular and important food type.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

Dr. Seema Rawat is a Professor and Dean in School of Life Sciences at Central University of Gujarat in Vadodara, Gujarat, India. She obtained her Master’s and Doctoral degrees in Microbiology from G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India. She worked on the microbial diversity of mushroom compost along with characterization of enzymes of thermophilic fungus and their biotechnological applications including improvement of the yield of mushroom during her doctorate degree. Thereafter, she joined as post-doctoral fellow in Indian Institute of Technology, Delhi, India where she worked on recombinant proteins. She has received many scholarships and awards during her academic journey like B.S. Narasinga Rao award for presentation of her doctorate work in SBC conference. Her current research encompasses microbial diversity and their biotechnological applications, cellular microbiology with special emphasis upon bacterial virulence factors, mechanisms of pathogenesis, and antimicrobial resistance. She has served as Principal Investigator and Co-Principal Investigator in Uttarakhand State, UGC and ICMR funded projects. She has published over 100 research articles, authored five books, and contributed to numerous book chapters. She is an active member of several scientific societies and serves as reviewer for various national and international journals.

Dr. Tripti Malik is an Associate Professor of Microbiology at Dolphin (P.G.) Institute of Biomedical & Natural Sciences in Dehradun, Uttarakhand, India, with over two decades of teaching and research experience in microbiology and biotechnology. Dr. Malik’s research expertise spans microbial biotechnology, essential oils, functional foods, antimicrobial packaging, bioremediation, and sustainable bio-based innovations. She has served as Principal Investigator and Co-Principal Investigator on several central and state government–funded research projects, supported by agencies such as DBT and the Government of Uttarakhand. Her work emphasizes the application of microbial and phytochemical resources for food safety, environmental sustainability, and health-related applications. She has published extensively in reputed international journals and book series and has edited scholarly volumes with leading publishers. Her contributions also include book chapters on functional foods, essential oils, wastewater treatment, and microbial valorization of waste. She is an active reviewer for international journals and a member of several professional scientific bodies. She is also actively engaged in science communication and mentoring through invited lectures, workshops, and digital platforms.

De la contraportada

Designer foods can be defined as specially formulated food products designed to provide health benefits beyond basic nutrition. These foods are often categorized as functional or fortified foods. Growing health awareness among consumers has led to an increased demand for food products enriched with natural and beneficial ingredients. Apart from their nutritional advantages, designer foods that are either entirely derived from microorganisms or contain microbial-based components can also help reduce the harmful effects of chemical additives.

The book 'Microbial-Based Designer Foods' aims to provide comprehensive insights into the next generation of functional foods developed using microorganisms and their derivatives. It covers key aspects such as preparation methods, standard approaches, product development, economic value, current research trends, and future prospects of microbially derived foods. The book also examines the global regulatory framework regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods. This book will be particularly useful for academicians, postgraduate students, and researchers working in microbial biotechnology, food science, and nutrition, as it highlights the potential of microbial-based designer foods in addressing food scarcity while promoting consumer health.

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Editorial
Springer Nature Switzerland AG
Año de publicación
2026
Idioma
Inglés
ISBN 10 
3032199549
ISBN 13 
9783032199546
Encuadernación
Tapa dura
Número de páginas
336
Editor
Rawat Seema, Malik Tripti
Contacto del fabricante
Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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