Principles of Fermentation Technology

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The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.

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From the Back Cover:

Principles of Fermentation Technology has been expanded and revised in this third edition, in order to provide up to date and comprehensive coverage of this subject.

  • Plant design and environmental concern topics have been expanded

  • New chapters on enzyme fermentation and solid-state fermentation

  • SCADA, DELTAV, and MFCS now covered

Principles of Fermentation Technology is a complete, accurate and accessible book on the subject of fermentation and bioprocess technology. This third edition covers a wide variety of topics, including sterilization, media development, monitoring and control, aeration and agitation, fermenter vessels and design, downstream processing, and economics.Peter Stanbury and Stephen Hall’s book is the most comprehensive and up to date reference available on fermentation technology.

This title is ideally suited for newcomers to the industry as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The focus is on practical applications of the theory, and engineering scientific aspects specifically. The authors have used their experience to collate all the fermentation facts you need into one concise reference, making it a valuable resource for fermentation scientists with an engineering interest, as well as those studying in the field.

About the authors

Peter Stanbury, MSc, DIC, Visiting Lecturer at University of Hertfordshire

Peter’s career as Lecturer at the University of Hertfordshire encompassed teaching and research in microbial physiology and fermentation technology. He also held managerial responsibilities as Head of Biochemistry and Microbiology, and as Associate Head of the School of Life Sciences. Peter is now retired but returns as Visiting Lecturer in the field. He is a member of the Society for General Microbiology and Convener of the Fermentation Group.

Stephen Hall, MSc, PhD, Senior Lecturer in Bioprocess Technology at University of Hertfordshire

Stephen’s career as Senior Lecturer at the University of Hertfordshire has encompassed teaching in numerous fields across the Chemical, Biological and Environmental Sciences together with research in effluent treatment, microbial physiology and fermentation technology. He is an Associate Member of the Royal Society of Chemistry, a member of the Society of Chemistry and Industry, and a Fellow of the Higher Education Academy.

About the Author:

Peter F. Stanbury, MSc, DIC, Visiting Lecturer at University of HertfordshirePeter's career as Principal Lecturer at the University of Hertfordshire encompassed teaching and research in microbial physiology and fermentation technology. He spent sabbatical periods at ICI Fermentation Products, the Warren Spring Laboratory and in the laboratory of Professor Ayaaki Ishizaki, Kyushu University, Japan. He also held managerial responsibilities as Head of Biochemistry and Microbiology, and as Associate Head of the School of Life Sciences. Peter is now retired but returns as a Visiting Lecturer in the field. He is a member of the Microbiology Society and was previously Treasurer of the Society and Convener of the Fermentation Group.

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2016. Paperback. Condition: New. 3rd edition. Language: English . Brand New Book. The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Seller Inventory # AA59780080999531

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2016. Paperback. Condition: New. 3rd edition. Language: English . Brand New Book. The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Seller Inventory # AA59780080999531

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