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Food Microbiology Based Entrepreneurship: Making Money From Microbes de Natarajan Amaresan

Food Microbiology Based Entrepreneurship: Making Money From Microbes

Editat de Natarajan Amaresan, Dhanasekaran Dharumadurai, Olubukola Oluranti Babalola
en Limba Engleză Hardback – 2 ian 2023
This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp,  Single cell protein, Breads, Cheese, Yoghurt,  Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. This book provides essential knowledge and working business protocols from all related disciplines of food and dairy industry, probiotics industry, mushroom industry, beverage and baking industry, poultry industry, and aquaculture industry etc. This book is useful to graduate students, research scholars and postdoctoral fellows, and teachers who belong to different disciplines via botany, food microbiology, biotechnology, aquaculture microbiology and poultry microbiology. The other two volumes are focused on agriculture and industrial microbiology.
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Specificații

ISBN-13: 9789811950407
ISBN-10: 9811950407
Pagini: 410
Ilustrații: XVII, 410 p. 1 illus.
Dimensiuni: 155 x 235 mm
Greutate: 0.78 kg
Ediția:1st ed. 2023
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore

Cuprins

1.Small, large-scale production, cost-benefit analysis and marketing of button mushroom.- 2. Large scale production and cost-benefit analysis of Mushroom spawn.- 3. Production, cost benefit analysis and marketing of oyster mushroom.- 4. Mass multiplication, production cost analysis and marketing of Psilocybe mushroom. 5.- Small, large scale production and cost benefits analysis and marketing of milky mushroom.- 6. Mass multiplication, economic analysis and marketing of Ganoderma sp. (reishi mushroom).- 7. Small, Large Scale Production and Cost Benefit Analysis and Marketing of Spirulina Single Cell Protein.- 8. Production, economics and marketing of yeast single cell protein.- 9. Bacterial Single Cell Protein: Applications, Productions and Commercialization: Opportunities and Challenges.- 10. Small, Large Scale Production and Cost Benefit Analysis of Bread.- 11. Production cost analysis and marketing of fermented food- Cheese.- 12. Production cost analysis and marketing of fermented foods-Yoghurt.- 13. Production, Cost analysis and Marketing of Livestock and Poultry Probiotic.- 14. Small scale production and business plan for phycocyanin from cyanobacteria.- 15. Commercial Astaxanthin Production from Green Alga Haematococcus pluvialis.- 16. Production, cost analysis and marketing of probiotics.- 17. Production, cost analysis and marketing of fermented fish.- 18. Mass multiplication, production cost analysis and marketing of shitake mushroom.- 19. Production And Entrepreneurship Plan for Red Pigment from Monascus sp..- 20. Mass Production and cost analysis of marine Streptomyces as probiotics.- 21. Nano Particles and It’s Application In Food Packaging.

Notă biografică

Dr. Natarajan Amaresan is an Assistant Professor at C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Gujarat. He has received his undergraduate, postgraduate and doctorate degrees in Microbiology. Dr. N. Amaresan has over 16 years of experience in teaching and research in various allied fields of microbiology, mainly microbial ecology, plant-microbe interactions, and others. He has been awarded young scientist awards by Association of Microbiologists of India, National Academy of Biological Sciences, and recipient of visiting scientist fellowship from National Academy of India. He has published more than 60 research articles, 13 books, and 45 book chapters of national and international repute. He has handled various projects sponsored by DBT, DST, GEMI etc., and guided students for their doctoral and master's degrees.

Dr. Dhanasekaran Dharumadurai is working as an Associate Professor, Department of Microbiology, Bharathidasan University, Tiruchirappalli, India. He was awarded UGC-Raman Post-Doctoral Fellowship and worked in the University of New Hampshire, USA. He was awarded Fellow of Linnean Society, London, UK, and INSA Visiting Scientist Fellowship by the National Science Academy. He has graduated 12 PhDs and 76 M.Scs with over 106 research publications, 49 Book chapters, and an H-index of 30 and citations of 2850. He filed two Indian Patents, and organized 8 national level seminar, conference, and workshop programs. He has edited 11 books and authored 4 laboratory manuals. His research focus is microbiome profiling of actinorhizal root nodules, lichen, poultry gut, and cattle’s reproductive system.

Prof. Olubukola Oluranti Babalola the Vice President of the Organization for Women in Science, is an NRF rated scientist with over 20 years of expertise in rhizosphere metagenomics and an MBA. She has experience from the International Institute of Tropical Agriculture, Weizmann I^10,200 citations. Olubukola is #1 in Africa for Soil Science and Plant Nutrition. Her international experience spans the Americas, Asia, Europe, and Oceania.

Textul de pe ultima copertă

This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp,  Single cell protein, Breads, Cheese, Yoghurt,  Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. This book provides essential knowledge and working business protocols from all related disciplines of food and dairy industry, probiotics industry, mushroom industry, beverage and baking industry, poultry industry, and aquaculture industry etc. This book is useful to graduate students, research scholars and postdoctoral fellows, and teachers who belong to different disciplines via botany, food microbiology, biotechnology, aquaculture microbiology and poultry microbiology. The other two volumes are focused on agriculture and industrial microbiology.

Caracteristici

Explains the production, cost-benefit analysis and marketing of Single-cell protein, beverages and dairy products Illustrate production and marketing of poultry, aquaculture probiotic and prebiotics A special section dedicated on recent insight in cost-benefit analysis and marketing on biofortification