Food Biotechnology: Food Processing, Gene Editing and Safety

by Oluwatosin Ademola Ijabadeniyi (Editor), Christiana Eleojo Aruwa (Editor), Titilayo Adenike Ajayeoba (Editor)

Overview

Biotechnological advances sparked a food revolution with new ideas for a sustainable food future. The book embodies all microbial and food biotechnology related topics, and current, emerging, and future technologies for food fortification, safety and security. It critically assesses the use of emerging trends in biotechnology to develop disease resistant raw foods and products, enhance food and food products nutritional profiles, and reduce negative effects of animal nutrition. It explains the influence of genetic variations in foods, and the varied responses to diet, nutrients, and overall health outcomes. The use of fermentation technologies to create innovative and sustainable food products with novel organoleptic attributes, and the conversion of food waste into useful products are discussed. The book also covers genetic modification methods to reduce or eliminate food allergens, and blockchain technologies that enable transparency and food security along the food supply chains.

• Emerging technologies in food processing, biotechnology and microbiology.
• Functional foods, nutrigenomics, gene editing and personalized nutrition based on individual genomes.
• Food informatics, supply, safety, waste, packaging and bioeconomy.

Product Details

ISBN-13:	9783111441573
Publisher:	De Gruyter
Publication date:	08/04/2025
Series:	De Gruyter STEM
Sold by:	Barnes & Noble
Format:	eBook
Pages:	496
File size:	4 MB
Age Range:	18 Years

About the Author

Oluwatosin Ademola Ijabadeniyi, Ph.D., MBA, is a distinguished researcher, academic, and entrepreneur with a global footprint in food quality and safety. He earned his Ph.D. in Food Sciencefrom the University of Pretoria, South Africa, and an MBA from the Durban University of Technology. Since 2001, he has built an international career in academia and research, contributing extensively to the field. He is the editor of Food Science and Technology: Trends and Future Prospects and has authored numerous scientific publications as well as five inspirational books. An alumnus of the UC Davis Institute for Innovation and Entrepreneurship, Oluwatosin has further honed his expertise through executive programs, including Sustainable Business Strategy and Disruptive Strategy from Harvard Business School. His work has earned him prestigious research grants, awards, and fellowships, including the Association of Commonwealth Universities Fellowship and the APHL-CDC Fellowship. Currently, he serves as an Honorary Research Professor at Durban University of Technology and is the Director of Tosin Badeniyi&Associates, LLC, USA. His career bridges academia and industry, driving innovation in food safety, sustainability, and strategic business growth.

Dr. Christiana Eleojo Aruwa, Ph.D., with a track record of cum laude honours and master’s degrees in Microbiology and Food Microbiology, respectively, and a Ph.D. in Biotechnology earned at the Durban University of Technology (DUT), South Africa, in 2019, Dr. Christiana Eleojo Aruwa portrays expertise in enzyme technology (biocatalysis) for novel molecules synthesis, antimicrobial drugs design, discovery, development; and bio-resources optimization. Her other research areas span food and industrial microbiology, fermentation technology, computational biology and bioanalytical chemistry, microbial risk and hazard assessment, microbiome characterization, antimicrobial resistance, public health, plant metabolomics, phyto-therapeutics, and medicinal chemistry. Dr. Aruwa also has over a decade long experience in curricula development, mentoring, projects' management and supervision, tertiary education, administration and R&D within academia and industry. She continues to collaborate internationally, present at and lead national and international conference discussions, while being actively engaged in journal peer review services. Dr. Aruwa holds professional several certifications, and remains affiliated to various professional bodies, and has been the recipient of several research awards and distinctions. She has over 50 publications (over 35 journal articles, and over 10 book chapters). However, this book marks her entry into the new world of book publishing given her drive to advance the microbial and food biotechnology research fields, and in the light of emerging 4-6IR initiatives that are ‘big data’, AI and ML-based for smarter work, enhanced outputs/products, and greater insights on findings from scientific data.

Dr. Titilayo Adenike Ajayeoba Ph.D., is an Associate Professor in the Food Science and Nutrition Unit, Department of Microbiology, Adeleke University, Ede, Osun State, Nigeria. She obtained her Ph.D. in Food Microbiology and Biotechnology from the Federal University of Agriculture, Abeokuta, Nigeria, in 2016. Since 2007, Dr. Ajayeoba has been actively engaged in teaching, tutoring, mentoring, and carrying out research in the fields of microbial technology, food and beverage fermentation, food microbiology, food genomics, biotechnology and genetic engineering, as well as food quality and safety. Her work consistently bridges scientific innovation and practical application in the food and nutrition sector. In 2020, she completed her NRF-TWAS postdoctoral fellowship under the supervision of Professor Ademola Ijabadeniyi, focusing on the application of microorganisms and microbial metabolites derived from fermented foods and beverages in promoting food and health development. Her research emphasized the safety and value addition of indigenous food products, as well as improved food waste management strategies. Dr. Ajayeoba is an active member of several national and international professional organizations and has been recognized with multiple research awards for her contributions to the advancement of food safety.