Advances in Food Engineering

Rapidly evolving technologies in the food engineering have led to breakthroughs, which have a direct bearing on different processes. For example, new enzymes allow for better utilization of various substrates and by-products, as well as improved processes. Through metabolic and genetic engineering, increased control and understanding of traditional and industrial fermentations have been achieved. In addition, integrated process designs have allowed higher yields and purities of products of interest, while specialized sensor technology has led to enhanced process monitoring and control.