This book comprises an advanced contribution on the food bioprocessing and other disciplines of the Food Science, made by the large number experts from the Europe, Asia, America and Australia. Most of the contributors are university professors, well-known academic staff and respected researchers in the internationally recognized research centers.

The book aims in providing the readers the most recent approaches of the food bioprocessing. More specifically , it provides knowledge on the enzymes and bio-catalysis in the food biotechnology , applications of fermentation technology in the food production, bioprocess engineering for the process and food development and bioreactor design. Aspects on the genetically modified foods are also reported. Furthermore, in the frame of the recent knowledge of the food science, this book focuses on the aspects of food microbiology , nutritional, chemical and rheological properties. New knowledge of the major significance comprises the biotechnology of the flavors, biotransformation of the processes, the significance and perspectives of the indigenous enzymes in the milk, strategies for the yeasts and lactic acid bacteria improvements by the genetic modification and the biotechnological production of various compounds. Likewise, new and comprehensive knowledge for the immobilized cells and enzymes is reviewed for the brewing, wine making, baking and cereal by-products exploitation. The sterilization and deodorization, monitoring and citric acid production processes are discussed, while value-added products via fermentation and aspects of the safety , antimicrobials and hygiene in the food industry improving human health provide an important base of the knowledge in the food production. The nutraceutical and the pharmaceutical from the mushrooms affect the healthy diet, in combination with their effects on the food, health and environmental technology development. Microbial cell signaling, nano-bioprocessing in the food industry and the probiotic food and lactic acid bacteria in combination with the intestinal flora are very important aspects for the food scientists. Natural microflora on the olives correlated with the risk assessment provides knowledge for this important Mediteranean food. Furthermore, there are articles on the food colors obtained by the extraction, chemical synthesis and biosynthesis and on the degradation of the plant polyphenols using the enzymes. After the aforementioned presentation, this book contributes to reveal the new knowledge in the most up-to-date areas of the biotechnological applications in the food production as that are related with the global sustainable development.

The book would be useful to researchers working on food bioprocess development and monitoring and graduate students in the areas of microbiology, biotechnology and chemical engineering.