Food Microbiology Based Entrepreneurship (eBook)

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.

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.

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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.