In addition, the book includes the existing and emerging biotechnological trends and approaches in enhanced production of Functional food and Nutraceuticals of fungal origin, such as Omics-guided advances, computational strategies, and biotechnological tools. 3D printed fungal food products, and social, ethical, and regulatory aspects of functional food and nutraceutical products are also discussed. Authored by a team of experts in the field of fungi biotechnology, this book serves as a reference material for food microbiologists, food scientists, and pharmaceutical professionals for the development of new functional foods and nutraceuticals.
Table of Contents
1. Revisiting Fungal biology and food biotechnology in the era of sustainable development2. Harnessing the potential of fungal biotechnologies for bio-based economy and addressing sustainable development goals (SDGs)
3. Computational strategies for genome-based discovery of novel genes and pathways in fungi
4. Omics-guided advances and achievements in edible fungal species with respect to food industry
5. Biotechnological tools for molecular characterization of food constituents in edible fungi
6. Fungi-derived proteins for achieving sustainable livelihood-what we know and what is next?
7. Microbial (fungal) functionalities in food fermentations
8. Engineering fungal metabolic pathways/genomes for the production of functional food and nutraceuticals
9. Synthetic-biology approaches to engineer fungi: targeted production of food components
10. CRISPR-Cas-based fungal genome engineering- a new frontier in food production
11. Harnessing the metabolic potential of fungi for a healthier life and well-being: metabolic engineering for biopharmaceutical production
12. RNA sequencing to produce transgenic edible mushrooms with high nutritional/pharmaceutical value
13. Fungi-based sustainable nanobiotechnologies in food production and storage
14. 3D printed fungal food products: technological advances to improve fungal characteristics
15. Fungi-derived functional products: Life cycle assessment and cost analysis for commercial development
16. Commercially marketed functional food and nutraceuticals from fungi- potential and achievements
17. Social, ethical, and regulatory aspects of functional food and nutraceutical products
18. Fungal biotechnology: Novel trends in harnessing bio-based products from fungi for a sustainable world
Authors
Pragya Tiwari Assistant Professor, Department of Horticulture and Life Science, Yeungnam University, The Republic of Korea.Dr. Pragya Tiwari is working as an Assistant Professor in the Department of Horticulture and Life Science, at Yeungnam University, the Republic of Korea. Her research is focused on multidisciplinary areas of plant-microbe interactions, plant sciences, and innovative biotechnologies.
Laurent Dufoss� Professor, Reunion Island University, France.Prof. Laurent Dufoss� is currently working as a Professor at the Reunion Island University, France. He obtained a Ph.D. in Food Science from the University of Burgundy, Dijon (1993). He served as a Lecturer at the Universit� de Bretagne Occidentale, Quimper (1995-2006). He is involved in the field of Biotechnology of Food Ingredients for more than 30 years. His main research focused on the microbial production of pigments. This activity started 23 years ago and studies were and are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, anthraquinones, and azaphilones.
