Basic Industrial Biotechnology

An introductory text on fermentation, upstream and downstream processing, and the production of primary and secondary metabolites, ethanol and vitamins. Each chapter ends with review questions.

Dr. Ritu Singh Rajput

A collection of research articles on industrial enzymes and how they are discovered, engineered and used in food, fuels, chemicals and medicine. Ideal for advanced students who want to see current research in action.

Pabulo H. Rampelotto

Course notes on the microorganisms behind bread, cheese, yogurt, beer and wine, plus food enzymes, preservation and genetically modified foods. Shows how fermentation became one of the oldest biotechnologies.

Sathyabama Institute of Science and Technology