© 2018

Innovations in Technologies for Fermented Food and Beverage Industries

  • Sandeep Kumar Panda
  • Prathapkumar Halady Shetty

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Sudhanshu S. Behera, Pankajini Bal, Sushrirekha Das, Smita H. Panda, Nakulananda Mohanty
    Pages 53-69
  3. Oluwafemi A. Adebo, Patrick B. Njobeh, Adedola S. Adeboye, Janet A. Adebiyi, Sunday S. Sobowale, Opeolu M. Ogundele et al.
    Pages 71-87
  4. Swati S. Mishra, Prafulla K. Behera, Biswabandita Kar, Ramesh C. Ray
    Pages 121-141
  5. Spiros Paramithiotis, Eleftherios H. Drosinos
    Pages 143-157
  6. Ishrat Majid, Mamta Thakur, Vikas Nanda
    Pages 257-287
  7. Sripathi Rao Kulkarni
    Pages 297-316
  8. Back Matter
    Pages 331-339

About this book


This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.  Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product.  Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.  

Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.


advanced fermentation technology genetic engineering and food production improved downstreaming safe packaging technologies engineering for enhanced production improved downstreaming

Editors and affiliations

  • Sandeep Kumar Panda
    • 1
  • Prathapkumar Halady Shetty
    • 2
  1. 1.School of Basic SciencesIndian Institute of TechnologyBhubaneswarIndia
  2. 2.Department of Food Science and TechnologyPondicherry UniversityKalapetIndia

About the editors

Sandeep Kumar Panda:

Dr. Panda is currently working at Indian Institute of Technology Bhubaneswar, India. He has completed his Doctor of Philosophy in Microbiology from Utkal University, India. His research was also in association with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology. Dr. Panda did his post doctorate research at University of Johannesburg, South Africa. He has also being a consultant for the Centre for Self Financing Studies N. C. Autonomous College, Jaipur, India.

His research has creative integration, extension of methods with efficient approach for studying functional properties of food. The behavioral aspect of microorganisms in food is his keen interest. His research progress is based on new and original departures from concepts, techniques and methodology which is attributed to his publications in reputed international journals with high impact factors. He has authored many book chapters with international publication houses. His broad area of research has been Applied Microbiology, Biotechnology and Food technology.

Prof. Prathapkumar Halady Shetty:

Dr. Shetty is currently working as Professor at the Department of Food Science & Technology, Pondicherry University, India. He has completed his Ph.D. from National Institute of Nutrition, Hyderabad and worked in various Universities in India and abroad (University of Texas, USA, Copenhagen University and Aarhus University, Denmark). Dr. Shetty was the former president of prestigious Association of Food Scientists and Technologists (India) and is a member of scientific panel on Contaminants in Food Chain at the Food Safety Standards Authority of India. His broad area of research has been food microbiology and food safety, specifically, food fermentation microorganisms and their exploitation in food industry.

Bibliographic information

  • Book Title Innovations in Technologies for Fermented Food and Beverage Industries
  • Editors Sandeep Kumar Panda
    Prathapkumar Halady Shetty
  • Series Title Food Microbiology and Food Safety
  • Series Abbreviated Title Food Microbiology,Food Safety
  • DOI
  • Copyright Information Springer International Publishing AG, part of Springer Nature 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-3-319-74819-1
  • Softcover ISBN 978-3-030-09082-1
  • eBook ISBN 978-3-319-74820-7
  • Edition Number 1
  • Number of Pages VIII, 339
  • Number of Illustrations 9 b/w illustrations, 40 illustrations in colour
  • Topics Food Microbiology
    Food Science
  • Buy this book on publisher's site
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