Advanced and Sustainable Biotechnologies from Fungi
Functional Foods and Nutraceutical Production
Herausgeber: Tiwari, Pragya; Dufossé, Laurent
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Erscheint vorauss. 1. Juni 2026
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Advanced and Sustainable Biotechnologies from Fungi: Functional Foods and Nutraceutical Production provides insights into the existing and emerging fungal biotechnologies and the advances in high-throughput technologies to enhance the sustainable production of bio-based functional food and nutraceuticals of fungal origin. With the primary aim to focus on an emerging global concern of hunger and malnutrition, this book explains how fungi-based biotechnologies offer prospective solutions to address the global food shortage through the development of functional food and nutraceuticals. The chapte...
Advanced and Sustainable Biotechnologies from Fungi: Functional Foods and Nutraceutical Production provides insights into the existing and emerging fungal biotechnologies and the advances in high-throughput technologies to enhance the sustainable production of bio-based functional food and nutraceuticals of fungal origin. With the primary aim to focus on an emerging global concern of hunger and malnutrition, this book explains how fungi-based biotechnologies offer prospective solutions to address the global food shortage through the development of functional food and nutraceuticals. The chapters cover the major portion of novel sources and various biotechnological approaches used for the production of functional foods and nutraceuticals from microorganisms and mushrooms and their applications in the industry. 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.
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