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Advanced Fermentation and Cell Technology

Advanced Fermentation and Cell Technology

          
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About the Book

We are in a new era of fermentation and cell culture technologies in which novel techniques and expertise are fast evolving. Fermentation technologies now encompass a broad field which includes the more conventional microbial and enzyme systems that have many applications in the food, biochemical, biomaterial, bioenergy and pharmaceutical sectors. In addition, there has been a growth in new technologies such as genetic engineering, metabolic engineering/systems biology, protein engineering, animal and plant cell based techniques and some bioproducts produced by these new technologies are already successfully commercialized. The requirement for sustainable production of bioenergy and biomaterials is also demanding innovation and the development of novel fermentation concepts, and the continued introduction of new technology demands process development innovation in novel bioreactor design and scale up processes in cell culture systems.


About the Author:

Dr Byong H. Lee, distinguished Professor, School of Biotechnology, Jiangnan University, Wuxi, China; and Affiliated Professor, Department of Food Science/Agricultural Chemistry, McGill University, Montreal, QC, Canada.


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Product Details
  • ISBN-13: 9781119042792
  • Publisher: Wiley
  • Publisher Imprint: Wiley-Blackwell
  • Height: 229 mm
  • Returnable: Y
  • Width: 152 mm
  • ISBN-10: 1119042798
  • Publisher Date: 04 Nov 2020
  • Binding: Online resource
  • Language: English
  • Spine Width: 0 mm


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