v
Foreword
Food production, storage, transportation, and processing will all change according
to the same forces that are affecting other facets of the economy. All will benefit
from studies of fungal biotechnology designed for enhancement of food production,
security, and safety.
Fungal biotechnology harnesses the potential of fungi while ensuring that our
food remains safe, free from fungal pathogens, mycotoxins, mold allergens, and
other problems associated with quality loss during storage. Fungal biotechnology
has the potential of being a primary driver of global quality food production.
The concepts and practical applications of fungal biotechnology continue to
make significant contributions to food science and technology. Without exception,
many aspects of food ingredient and process technologies involving fungi are
impacted by research in biotechnology; these include functional foods, nutraceuticals, value-added foods, food pathogens, and safety detection systems.
In this manner, the book Fungi in Sustainable Food Production was expertly
edited by Xiaofeng Dai, Minaxi Sharma, and Jieyin Chen. The volume represents an
important contribution to food science and technology advances using fungi.
The 12 chapters of this book work present relevant information that can be useful
to students, teachers, researchers, and professionals interested in uses of fungi in
food production.
Laboratory of Microbiology and Bioprocesses
Helen Treichel
Federal University of Fronteira Sul
Erechim, RS, Brazil
Foreword
Food production, storage, transportation, and processing will all change according
to the same forces that are affecting other facets of the economy. All will benefit
from studies of fungal biotechnology designed for enhancement of food production,
security, and safety.
Fungal biotechnology harnesses the potential of fungi while ensuring that our
food remains safe, free from fungal pathogens, mycotoxins, mold allergens, and
other problems associated with quality loss during storage. Fungal biotechnology
has the potential of being a primary driver of global quality food production.
The concepts and practical applications of fungal biotechnology continue to
make significant contributions to food science and technology. Without exception,
many aspects of food ingredient and process technologies involving fungi are
impacted by research in biotechnology; these include functional foods, nutraceuticals, value-added foods, food pathogens, and safety detection systems.
In this manner, the book Fungi in Sustainable Food Production was expertly
edited by Xiaofeng Dai, Minaxi Sharma, and Jieyin Chen. The volume represents an
important contribution to food science and technology advances using fungi.
The 12 chapters of this book work present relevant information that can be useful
to students, teachers, researchers, and professionals interested in uses of fungi in
food production.
Laboratory of Microbiology and Bioprocesses
Helen Treichel
Federal University of Fronteira Sul
Erechim, RS, Brazil