Fungi in Sustainable Food Production, 1st ed. 2021 Fungal Biology Series

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature?s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potentialof fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

Preface.- Fungi as edible food.- Fungal production of food ingredients.- Fungal productions of biological active protein.- Fungal production of dietary fibers.- Fungal glycans.- Fungal production of bicatalysis for food applications.- Fungal production of biobased products.- Fungal mycotoxins.- Fungi in food bioprocessing.- Fungi in food processing of biobased products.- Fungal production of food supplements.- Index.

Xiaofeng Dai is currently working as the Director general of The Feed Research Institute, CAAS (Chinese Academy of Agricultural Sciences) and took charge The Director general of the Institute of Food Science and Technology, CAAS (2010 Octerber – 2019 May). He supervised Doctoral students, has made outstanding contributions: national agricultural scientific research talents, extinguish young expert appointed by the Ministry of Agriculture of The People's Republic of China, recipient of the special allowance from the State Council, chief scientist of team of the national agricultural science and technology innovation project, leading talent of the Academy of Agricultural Sciences and many more. Dr. Dai had presided over more than 20 national issues, won 4 of National Science and Technology Awards, 6 Provincial Science and Technology Awards, the National "Five-year" Science and Technology Major Achievements Award, "National Five-year Science and Technology Scientist" Award fromthe state council and contribution awards of "national medium and long-term planning of science and technology strategy", and published more than 200 papers. His research team had been awarded as "outstanding scientific research innovation team of Ministry of Agriculture ".

Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. Before joining EMU- Estonia, she worked as Assistant Professor for two years with teaching and research responsibilities, in the Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India. She obtained her doctorate degree in Dairy Chemistry from National Dairy Research Institute, Karnal (India). She has 9+ years of extensive experience in the research area of: applications of antimicrobial nanoencapsulation of plant essential oils in dairy foods for the enhancement of shelf life (doctoral), probiotic-Indian dairy prod