Handbook of Sourdough Microbiota and Fermentation

Edited by:   Fatih Ozogul (Çukurova University Adana Turkey), João Miguel Rocha, PhD (Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, Portugal), Elena Bartkiene, PhD (Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania)
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 276mm,  Width: 216mm, 
Weight:   450g
ISBN:   9780443186226
ISBN 10:   0443186227
Pages:   474
Publication Date:   01 October 2024
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Forthcoming

Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List’ published by Clarivate (Web of Science) Analytics in 2023 and became a ‘Highly Cited Researcher’. João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food. Elena Bartkiene is an author and co-author of more than 120 ISI WOS publications, 2 EPO and 1 national patents. Occupational field: agro-innovations and food / feed (bio)technologies. She is member of Lithuanian Academy of Sciences; Member of ISEKI-Food Association (Vienna, Austria); Member of the Institute of Food Technologists (IFT) (Chicago, USA); Member of the Global Harmonization Initiative (GHI) (Vienna, Austria); Expert of the international programmes - projects at the Lithuanian Science Council (LMT); Expert at the Polish National Science Center; Expert of the Lithuanian Agency for Science, Innovation and Technology (MITA); Reviewer and editor of the national and international scientific journals.