The Science of Fermentation (Food Science and Nutrition)
The Science of Fermentation (Food Science and Nutrition)
by Maria Chavarri Hueda
English | 2024 | ISBN: 0850144981 | 165 Pages | True PDF | 2.8 MB
by Maria Chavarri Hueda
English | 2024 | ISBN: 0850144981 | 165 Pages | True PDF | 2.8 MB
Fermentation technology is of great importance due to its ability to generate scientific advances in many disciplines. Specifically, it is used in the production of food, medicine, and chemicals in a sustainable and efficient manner. This science allows for innovation in the medical sector, as it is used in the production of vaccines, antibiotics, and other essential medicines. In the field of food, it allows for the development of new food products, improves the bioavailability of nutrients, and increases the shelf life of food. In the renewable energy sector, it facilitates the production of biofuels, contributing to the reduction of dependence on fossil fuels. Therefore, the science of fermentation not only improves the quality of life but also contributes to a more sustainable and healthy future.