Creating Products and Services in Food Biotechnology

  • Mona Elena Popa
  • Amalia Carmen Mitelut
  • Elisabeta Elena Popa
  • Florentina Matei


This chapter includes new material on applications of food biotechnology products in industry, e.g., in food fermentations, enzymes, probiotics, prebiotics, synbiotics, microbial food cultures, or improving food nutrition using bioactive compounds—functional and nutraceutical food through development of functional food products with good examples of this kind of food. At the same time, the chapter offers information regarding new trends on the market, biopreservation of food using bacteriocins, bacteriophages, and natural preservatives from plants. Considering the sustainability issues which are the latest trends in bioeconomy, the chapter also presents aspects regarding bio-valorization of food waste through biofuel and bioenergy production, biomaterials production, and food ingredients recovery.

Written by professors in food biotechnology, food microbiology, food conditioning and preservation, food safety, and food sustainability and very good researchers, the chapter includes up-to-date information which could be a useful tool for knowledge improvement in this field and a starting point for future entrepreneurs.


Food biotechnology Fermentations Enzymes Starter cultures Functional food Bio-preservatives Bio-valorization Food waste 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Mona Elena Popa
    • 1
  • Amalia Carmen Mitelut
    • 1
  • Elisabeta Elena Popa
    • 1
  • Florentina Matei
    • 1
  1. 1.Faculty of BiotechnologiesUniversity of Agronomic Sciences and Veterinary Medicine of BucharestBucharestRomania

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