Microalgae Biotechnology for Food, Health and High Value Products - Softcover

Über die Autorin bzw. den Autor

Dr. Md. Asraful Alam is an Associate Professor at the School of Chemical Engineering, Zhengzhou University, China. He previously served as a Researcher at the Chinese Academy of Sciences, China. He is a prolific writer on promoting the use of green energy through new platforms, and has authored over 60 publications in peer-reviewed scientific journals, books and conference proceedings. Dr. Alam is an editor of a Springer book titled “Microalgae Biotechnology for Development of Biofuel and Wastewater Treatment”. In addition, he has participated in several national/international projects promoting biofuel and other high value commercial applications of microalgae biomass.

Dr. Jingliang Xu is a Professor at the School of Chemical Engineering, Zhengzhou University, China, and has in-depth expertise in the area of biorefinery with microalgae and lignocellulosic biomass. He has completed more than 20 scientific research projects as principalinvestigator, published over 150 publications in peer-reviewed scientific journals, and has been issued 27 Chinese patents, 1 US patent and 1 Australian patent. He has also published two monographs as editor.  

Dr. Zhongming Wang is a Professor at Guangzhou Institute of Energy Conversation, Chinese Academy of Sciences, and a well-known researcher in China for establishing pilot projects on biofuel development from various types of energy biomass. He has published more than 80 articles and book chapters, holds 30 patents, and has successfully completed numerous national/international projects concerning biofuel and wastewater treatment using microalgae and energy biomass. 

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"Microalgae Biotechnology for Food, Health and High Value Products” presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. 

The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc.