chapter 1 Introduction to Molecular Food Biotechnology -- chapter 2 Recent Developments in Food Biotechnology -- chapter 3 Bioprocess Design -- chapter 4 Gas Hold-Up Structure in Impeller Agitated Aerobic Bioreactors -- chapter 5 Production and Partial Purification of Glycosidases Obtained by Solid-State Fermentation of Grape Pomace Using -- chapter 6 Protein Crystallography Impact on Biotechnology -- chapter 7 Stability of Dry Enzymes -- chapter 8 Trends in Carotenoids Biotechnology -- chapter 9 Studies on the Reverse Micellar Extraction of Peroxidase from -- chapter 10 Improving Biogeneration of Aroma Compounds by In Situ Product Removal / chapter 11 Lupines: An Alternative for Debittering and Utilization in Foods / chapter 12 Recent Development in the Application of Emulsifiers: An Overview / chapter 13 Drying of Biotechnological Products: Current Status and New Developments / chapter 14 An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation, and Ultrasound / chapter 15 Emerging Processing and Preservation Technologies for Milk and Dairy Products