Applied Mycology and Biotechnology
Fungi, over the course of history, have been a continuous source of great benefit and risk for human life and significant source of experiential and experimental knowledge. Fungi have been used deliberately and, on many occasions, accidentally in pre- and post-harvest agriculture and food production. The development of the discipline of mycology, and its integration with many other interdisciplinary areas has contributed to the field of biotechnology. The subjects and disciplinary areas captured by the title Applied Mycology and Biotechnology is therefore timely. With the advice of our editorial board and concurrence of Elsevier Science, our publishers, we are presenting to you the reader, the most stimulating synthesis of rapidly growing research interests and publications of scholars in this field. In this inaugural volume we have a contextual coverage from current knowledge of principles and techniques to general process applications in the agri-food sector.
The interdisciplinary and complex nature of the subject area combined with the need to consider the social, economical and industrial perspectives require a new focus in this area. The surge of research and development activity in applied mycology and fungal biotechnology relates to the need and utility of fungi in many contexts. These contexts are wide in scope, and include agriculture, animal and plant health, biotransformation of organic or inorganic matter, food safety, composition of nutrients and micronutrients, and human and animal infectious disease. We hope that our readers will share our belief that with these rapid developments, the need for this book is justifiable.
It is generally accepted that knowledge based goods and services will have a crucial role in meeting the challenges of the 21 st century and microorganisms and fungi in particular will continue to play a most significant role. We have therefore begun our inaugural volume with a balanced treatment of principles, biotechnological manipulations and applications of major groups of fungi in agriculture and food. The next volume will deal with various specific applications of mycology and fungal biotechnology to food production and processing.
As a professional reference, this book is targeted towards agri-food producer research establishments, government and academic units. Equally useful should this volume be for teachers and students both in undergraduate and graduate studies in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and, of course, biotechnology.
In a field where the turnover of literature is less than 2 years, we hope this compilation is only a beginning as we continue with the preparation of the next volume. Together, these volumes should help us arrive at comprehensive, in depth information on Applied Mycology and Biotechnology. With citation referring to original publications and patent literature, we hope this will serve as a useful reference for knowledgeable veterans and beginners as well as for those crossing disciplinary boundaries and getting into the exciting field of biotechnology.
To download this book, please click the link below.
Download Link
File
Pass
Applied Mycology and Biotechnology
Reviewed by timmoni01
on
12:14 AM
Rating:
Reviewed by timmoni01
on
12:14 AM
Rating:
Post a Comment