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Preface
This book deals with the introduction and importance of the fungal world in sustainable food production by involving improvements in fungal biology and biotechnology. Fungi are one of the most valuable candidates for the biodiscovery of novel
food ingredients, additives, enzymes, drugs, and antimicrobials, and play an important role in environmental sustainability. Nowadays, fungi have been pioneered in
the food sector for manufacturing many bioactive components of food importance
and have become a routine part of human life. Metabolic versatility to produce various kinds of food products makes fungi interesting objects for the range of economically important biomolecules for food biotechnology and related applications.
In addition, fungal biotechnology promotes food quality and safety. With this book,
we aim to include insights in the use of fungi for food processing of biobased products. This book offers a comprehensive reference guide to the field of fungal-food
production and elicits important facets such as technological aspects and challenges
during production of food-bio-nutrients like dietary fiber, proteins, enzymes, polyunsaturated fatty acids, single cell proteins, and other fermented products. The 12
chapters cover various fungal-food nutrients, their production, characterization, and
industrial importance. The primary objective of this book is to compile a valuable
resource on the challenges and potential of fungal contribution in the agri-food sector. However, there is a gap in this area, especially on topics related to prospects and
investment, as well as intellectual and technical issues. Therefore, this publication
is a bridge that links the gaps compared to the already-available ones on the role of
fungal systems in food sustainability.
The book is intended for all researchers, academics, and students who are interested in the current trends and future prospects of sustainable food production
through fungi and fungal bioprocesses. We are thankful to authors of all the chapters
for their efficient cooperation and readiness in revising the manuscripts. We would
also like to extend our appreciation to the reviewers who in spite of their busy
Preface
This book deals with the introduction and importance of the fungal world in sustainable food production by involving improvements in fungal biology and biotechnology. Fungi are one of the most valuable candidates for the biodiscovery of novel
food ingredients, additives, enzymes, drugs, and antimicrobials, and play an important role in environmental sustainability. Nowadays, fungi have been pioneered in
the food sector for manufacturing many bioactive components of food importance
and have become a routine part of human life. Metabolic versatility to produce various kinds of food products makes fungi interesting objects for the range of economically important biomolecules for food biotechnology and related applications.
In addition, fungal biotechnology promotes food quality and safety. With this book,
we aim to include insights in the use of fungi for food processing of biobased products. This book offers a comprehensive reference guide to the field of fungal-food
production and elicits important facets such as technological aspects and challenges
during production of food-bio-nutrients like dietary fiber, proteins, enzymes, polyunsaturated fatty acids, single cell proteins, and other fermented products. The 12
chapters cover various fungal-food nutrients, their production, characterization, and
industrial importance. The primary objective of this book is to compile a valuable
resource on the challenges and potential of fungal contribution in the agri-food sector. However, there is a gap in this area, especially on topics related to prospects and
investment, as well as intellectual and technical issues. Therefore, this publication
is a bridge that links the gaps compared to the already-available ones on the role of
fungal systems in food sustainability.
The book is intended for all researchers, academics, and students who are interested in the current trends and future prospects of sustainable food production
through fungi and fungal bioprocesses. We are thankful to authors of all the chapters
for their efficient cooperation and readiness in revising the manuscripts. We would
also like to extend our appreciation to the reviewers who in spite of their busy