ch. 1. Applications of metabolic engineering in the production of fermented foods and food ingredients / Dimitris Charalampopoulos and Colin Webb -- ch. 2. Isolation, improvement, and preservation of microbial cultures / Syed G. Dastager -- ch. 3. Physical and chemical factors affecting fermentation in food processing / Antonella Amore and Vincenza Faraco -- ch. 4. Upstream operations of fermentation processes / Parameswaran Binod, Raveendran Sindhu, and Ashok Pandey -- ch. 5. Theoretical tools to predict physicochemical properties of industrial foods and cultivation media / Andre Lebert -- ch. 6. Characterization of bioreactors using computational fluid dynamics / Christophe Vial and Youssef Stiriba -- ch. 7. Laboratory and industrial bioreactors for submerged fermentations / Parvinder Kaur, Ashima Vohra, and Tulasi Satyanarayana -- ch. 8. Laboratory and industrial bioreactors for solid-state fermentation / Jose Angel Rodriguez-Leon, Daniel Ernesto Rodriguez-Fernandez, and Carlos Ricardo Soccol -- ch. 9. Downstream operations of fermented products / Julio Cesar de Carvalho, Adriane Bianchi Pedroni Medeiros, Daniel Ernesto Rodriguez-Fernandez, Luiz Alberto Junior Letti, Luciana Porto de Souza Vandenberghe, Adenise Lorenci Woiciechowski, and Carlos Ricardo Soccol -- ch. 10. Instrumentation and control of industrial fermentative processes / Alexandre Francisco de Moraes Filho, Alysson Hikaru Shirai, Wilerson Sturm, and Dario Eduardo Amaral Dergint -- ch. 11. Fermented foods and human health benefits of fermented functional foods / Juliano De Dea Lindner, Ana Lucia Barretto Penna, Ivo Mottin Demiate, Caroline Tiemi Yamaguishi, Maria Rosa Machado Prado, and Jose Luis Parada -- ch. 12. Industrial fermentation for production of alcoholic beverages / Saurabh Jyoti Sarma, Mausam Verma, and Satinder Kaur Brar -- ch. 13. Production of dairy products / Luciana Porto de Souza Vandenberghe, Caroline Tiemi Yamaguishi, Cristine Rodrigues, Maria Rosa Machado Prado, Michele Rigon Spier, Adriane Bianchi Pedroni Medeiros, and Julio Cesar de Carvalho -- ch. 14. Dairy and nondairy probiotic products and beverages / Jean-Luc Tholozan and Jean-Luc Cayol -- ch. 15. Bioadditives produced by fermentation / Juliano Lemos Bicas, Mario Roberto Marostica, Junior, Francisco Fabio Cavalcante Barros, Gustavo Molina, and Glaucia Maria Pastore -- ch. 16. Microalgae for food production / Jorge Alberto Vieira Costa and Michele Greque de Morais -- ch. 17. Biorefinery concept applied to valorization of agro-food coproducts and wastes : integrated process for waste recycling and effluent treatment / Carlos Ricardo Soccol, Susan Grace Karp, Paula Fernandes de Siqueira, Cassia Tiemi Nemoto Sanada, Vanete Thomaz-Soccol, and Ashok Pandey.