Microbiology of African Fermented Foods
CRC Press (Verlag)
978-1-041-11108-5 (ISBN)
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Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation.
Dr. Gabriel Bidemi Akanni is an accomplished food scientist and microbiologist specialising in food microbiology, biotechnology and food safety. He earned his PhD in Food Science from the University of Pretoria, South Africa. His research interests span antimicrobial resistance, microbial risk assessment and the use of molecular and genomic techniques for pathogen surveillance. Dr. Akanni has held postdoctoral fellowships at the University of Johannesburg and tenure-track position at Mountain Top University, where he contributed to foodborne disease epidemiology surveillance projects, co-funded by international organisations such as the Bill and Melinda Gates Foundation. He has published extensively on fermented food products, microbial safety in food production and the metabolomics of African fermented foods. His work has been presented at international conferences and has garnered him several prestigious awards, including a VLIR-UOS scholarship and sponsorship from the International Committee for Food Microbiology and Hygiene. Currently, Dr. Akanni continues to contribute to food science and biotechnology through research, teaching and collaborative projects across Africa and globally. Dr. Abdullahi Adekilekun Jimoh is an accomplished researcher and microbiologist specialising in industrial and environmental biotechnology. He earned his PhD in Microbiology from the University of KwaZulu-Natal (Westville Campus), South Africa, in 2020, where his doctoral research focused on biosurfactant synthesis, product optimization, biotechnological applications, and molecular perspectives. Dr. Jimoh possesses extensive experience in a diverse range of laboratory and analytical techniques, including microbiological methods, molecular biology (gene cloning, expression studies, and gene knockouts), genetic engineering, bioinformatics, bioprocess development and various omics approaches. He has contributed to several research projects supported by prestigious organizations, including the National Research Foundation of South Africa, North-West University (NWU) Postdoctoral Grant, Council for Scientific and Industrial Research/Technology Innovation Agency/Department of Science Innovation (CSIR/TIA/DSI South Africa), the South African Water Research Commission (WRC), University of Johannesburg (UJ) and the Faculty of Science Research Committee. Dr Jimoh remains an active member of several professional scientific associations and ccurrently, he contributes to microbiology and biotechnology through research, teaching, supervision, and collaborative projects across Africa and globally. Prof. Oluwafemi Ayodeji Adebo is Vice Dean, Global Engagement (Faculty of Science) and Professor of Food Technology in the Department of Biotechnology and Food Technology at the University of Johannesburg (UJ), in South Africa. He is Director of the Centre for Innovative Food Research (CIFR), which is involved with the improvement of various traditional food processes, enhancing foodhealth-promoting constituents, developing nutrient-dense food products and valorisation of underutilised food sources using conventional, novel and innovative approaches, including 3D food printing, all in an effort to ensure zero hunger as well as good health and well-being. He has contributed to 149 peer reviewed journal articles (predominantly in high impact factor journals), 29 book chapters, and is the lead editor of two books. He has received over numerous local and international grants and received prestigious awards, including the 2019 Institute of Food Technologists Emerging Leader Award, the 2021 National Research Foundation Emerging Researcher of the Year, 2021 UJ’s Vice Chancellor’s Distinguished Award as an Outstanding Young Researcher, UJ’s Faculty of Science Top Research Award in 2021 and 2022, a 2023 Young Affiliate of The World Academy of Sciences and a Member of the South African Young Academy of Science. He has given several invited talks and keynote presentations, has a patent (registered in Kenya and South Africa) and another patent application currently under review. He was the immediate past Deputy Head of Department (Research), and as of October 2025, his Google Scholar and Scopus h-indices were 39 and 32, respectively. From the SciVal Researchers ranking metrics in Food Science, he is ranked first in South Africa and seventh on the African continent. For four consecutive years (2022–2025), Prof. Adebo has been included in the Stanford University’s List of Top 2% Scientists Globally.
1. Introduction and Overview 2. Microbiology of African Fermented Cereals 3. Microbiology of African Legumes, Pulses and Oil Seeds 4. Microbiology of African Fermented Dairy 5. Microbiology of African Fermented Roots and Tubers 6. Microbiology of African Fermented Fish and Meat-Based Products 7. Microbiology of African Fermented Vegetable and Fruit-Based Products 8. Molecular Techniques for Elucidating the Microbiology of African Fermented Products 9. Emerging Omics for Use in African Fermented Foods 10. Conclusion and Future Perspectives
| Erscheint lt. Verlag | 31.3.2026 |
|---|---|
| Zusatzinfo | 11 Tables, black and white; 2 Line drawings, color; 9 Line drawings, black and white; 9 Halftones, color; 1 Halftones, black and white; 11 Illustrations, color; 10 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-041-11108-8 / 1041111088 |
| ISBN-13 | 978-1-041-11108-5 / 9781041111085 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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