Biological Processes in the Food Industry

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.Dr. Alireza Sadeghi received his PhD degree in 2012 in Food Microbiology from the Ferdowsi University of Mashhad, Iran. He has extensive experience in the field of Food Microbiology, conducting research especially on “Sourdough Biotechnology, Biopreservatives and Probiotics”, and being reviewer of some important journals as “Trends in Food Science & Technology, Future Foods, Food Research International, Food Chemistry, Food Hydrocolloids, Food Control, Innovative Food Science and Emerging Technologies, Food Microbiology, Applied Food Research and Food Bioscience”. He is Associate Professor in the Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 50 papers in top-ranked international food science journals. Locally in Iran, he has also published 10 books in Persian (mainly includes academic textbooks translated into Persian), and some of these books have been reprinted several times.

• Section 1- Basics of food biological processes1. Introduction to biological food processes2. Design of bioreactors and factors affecting their efficiencySection 2- Biological processing operations3. Instrumentation and control of biological processes4. Upstream processing5. Downstream processingSection 3- Application of biological processes in the food industry6. Production of enzymes7. Production of vitamins8. Production of microbial proteins9. Bioproduction of short- and medium-chain fatty acids with bioactive properties10. Production of organic acids11. Production of pigments12. Production of vinegar13. Production of xanthan14. Production of baker’s yeast