Applications of Next Generation Biosurfactants in the Food Sector - Softcover

Über die Autorinnen und Autoren

Dr. Inamuddin, is an assistant professor at Department of Applied Chemistry, Zakir Husain College of Engineering and Technology, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, electrochemistry, renewable energy and environmental science. He has worked on different research projects funded by various government agencies and universities and is the recipient of awards, including the Fast-Track Young Scientist Award and young researcher of the year award-2020 of the university. He has published about 177 research articles in various international scientific journals, 18 book chapters, and 120 edited books with multiple well-known publishers. His current research interests include ion exchange materials, a sensor for heavy metal ions, biofuel cells, supercapacitors and bending actuators.

Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.

Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.

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Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.