Microbial Functional Foods and Nutraceuticals, edited by Vijai Kumar Gupta, delves into the cutting-edge advancements in microbial functional food applications across various fields such as food science, microbiology, biotechnology, and chemical engineering. This first edition, published by Wiley on January 3, 2018, spans 320 pages and presents a comprehensive overview of how microorganisms are utilized to enhance health benefits through their unique biological activities.

The book emphasizes the significance of microbial technology in improving biotechnology, cosmeceuticals, and biopharmaceutical applications. It highlights new microbes and related biomolecules that have been identified for their potential health benefits, making it a valuable resource for both practitioners and researchers. By integrating microbiology with bacteria and food processing/mechanization, the text offers insights relevant to diverse audiences including pharmaceutical professionals, diagnostic scientists, medical device developers, and others involved in microbial functional foods.

Targeting graduates and researchers, this reference work covers recent developments in microbial functional foods and their associated applications. It also provides detailed information on novel nutraceutical compounds and their mechanisms of action, catering to the needs of academics and professionals across food science and technology, microbiology, chemical engineering, and related disciplines.

With its focus on the latest research and practical applications, Microbial Functional Foods and Nutraceuticals is an essential read for anyone interested in understanding the complex interplay between microorganisms and human health through functional foods and nutraceuticals.