Innovations in Technologies for Fermented Food and Beverage Industries

  • Sandeep Kumar Panda
  • Prathapkumar Halady Shetty

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Sudhanshu S. Behera, Pankajini Bal, Sushrirekha Das, Smita H. Panda, Nakulananda Mohanty
    Pages 53-69
  3. Oluwafemi A. Adebo, Patrick B. Njobeh, Adedola S. Adeboye, Janet A. Adebiyi, Sunday S. Sobowale, Opeolu M. Ogundele et al.
    Pages 71-87
  4. Swati S. Mishra, Prafulla K. Behera, Biswabandita Kar, Ramesh C. Ray
    Pages 121-141
  5. Spiros Paramithiotis, Eleftherios H. Drosinos
    Pages 143-157
  6. Ishrat Majid, Mamta Thakur, Vikas Nanda
    Pages 257-287
  7. Sripathi Rao Kulkarni
    Pages 297-316
  8. Back Matter
    Pages 331-339

About this book


This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.  Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product.  Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.  

Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.


advanced fermentation technology genetic engineering and food production improved downstreaming safe packaging technologies engineering for enhanced production improved downstreaming

Editors and affiliations

  • Sandeep Kumar Panda
    • 1
  • Prathapkumar Halady Shetty
    • 2
  1. 1.School of Basic SciencesIndian Institute of TechnologyBhubaneswarIndia
  2. 2.Department of Food Science and TechnologyPondicherry UniversityKalapetIndia

Bibliographic information