The management and cultivation of bioresources are critical components of the economic survival of nations. Significantly underexplored, recent advances in bioresource technologies have breathed new life into the research and development of new bioresource techniques and capabilities.

In Bioresource Technology: Concept, Tools, and Experiences, a team of distinguished researchers delivers a comprehensive work intended to bridge the gap between field-oriented taxonomists and ecologists and lab-oriented functional and molecular biologists.

The book is divided into three sections: food, environment, and energy. In the first part, the authors explore the functional food sector, from green and smart food packaging to nanosensors as diagnostic tools in the food industry. The second part is concerned with the achievement of future energy security through the use of bioresources as energy sources. Finally, the third section discusses sustainable environmental management policies via bioresource use.

Readers will also benefit from the inclusion of:

A thorough introduction on the recent advances in the technology pertaining to functional food industry to overcome the future food challenges
Comprehensive explorations of the art and science of growing microgreens, including their historical background, cultivation practices, quality, and shelf life
In-depth examinations of the bioprospecting of bioresources, including bioprospecting in agriculture, chemical industries, and diagnostic applications
Provides state-of-the art technologies in the green energy sector to cater for the energy demand of the people, reducing greenhouse gases (GHG) and the reliance on fossil fuels
In-depth understanding on the recent advances in the bioresource management policies and sustainable environment

Perfect for postgraduate students, research scholars, faculty, and scientists involved in agriculture, plant sciences, environmental sciences, bioenergy, biofuels, molecular biology, and microbiology, Bioresource Technology: Concept, Tools, and Experiences is also an indispensable resource for those working in biochemistry, biotechnology, and food technology.

About the Author

Tanveer Bilal Pirzadah, is Assistant Professor at the University Centre for Research and Development at Chandigarh University in Punjab, India.

Bisma Malik, is Assistant Professor at the University Centre for Research and Development at Chandigarh University in Punjab, India.

Rouf Ahmad Bhat, works in the Department of School Education, Government of Jammu and Kashmir, India

Khalid Rehman Hakeem, is Professor at King Abdulaziz University in Jeddah, Saudi Arabia.

"About this title" may belong to another edition of this title.

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