Fermentation Processes - Emerging and Conventional Technologies

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Edited by

Mohamed Koubaa

ESCOM, UTC, EA 4297 TIMR, Compiègne, France

Francisco J. Barba

Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain

Shahin Roohinejad

Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran

This edition first published 2021

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Library of Congress Cataloging‐in‐Publication Data

Names: Koubaa, Mohamed, editor. | Barba, Francisco (Francisco J.), editor. | Roohinejad, Shahin, editor.

Title: Fermentation processes : emerging and conventional technologies / edited by Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad.

Description: Hoboken, NJ : Wiley‐Blackwell, [2020] | Includes bibliographical references and index.

Identifiers: LCCN 2020031691 (print) | LCCN 2020031692 (ebook) | ISBN 9781119505853 (cloth) | ISBN 9781119505846 (adobe pdf) | ISBN 9781119505839 (epub)

Subjects: LCSH: Fermentation.

Classification: LCC QR151 .F449 2020 (print) | LCC QR151 (ebook) | DDC 572/.49–dc23

LC record available at https://lccn.loc.gov/2020031691LC ebook record available at https://lccn.loc.gov/2020031692

Cover Design: Wiley

Cover Image: Courtesy of Mohamed Messaoud

Mohamed Koubaa

Dr. Mohamed Koubaa is an assistant professor in process and chemical engineering at ESCOM Chimie (Ecole Supérieure de Chimie Organique et Minérale) in Compiègne (France). He obtained an engineering diploma in biological sciences in 2007 from the National School of Engineers of Sfax (Tunisia), followed by a master's degree from the University of Technology of Compiègne (France). In July 2008, he received a full doctoral scholarship award from the Ministry of Higher Education, Research, and Innovation (France), and graduated in February 2012. He has performed different postdoctoral research stays as a research assistant in the Department of Industrial Process Engineering, University of Technology of Compiègne (France), the Department of Biological Engineering, National School of Engineers of Sfax (Tunisia), and as a postdoctoral research assistant in the prestigious Department of Molecular Genetics, The Ohio State University, Columbus, Ohio (USA). His research focus is on the use of nonconventional processing for the preservation and/or the extraction of bioactive compounds from liquid and solid foods and more recently in microbial growth stimulation by using emerging technologies. He has more than 100 publications (book chapters and articles in peer‐reviewed international journals) to his credit.