Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Production of Organic Acids01:25

Production of Organic Acids

105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
Upstream Processing01:27

Upstream Processing

96
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
96
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

325
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
325
Microbes in Food Production01:29

Microbes in Food Production

395
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
395
Scale-Up Processes01:14

Scale-Up Processes

105
The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
105
Batch vs Continuous Culture01:14

Batch vs Continuous Culture

239
Fermentation is a foundational biotechnological process used to produce pharmaceuticals, biofuels, enzymes, and food additives. Among industrial strategies, batch and continuous fermentation are the two most widely applied. Although both rely on microbial conversion of substrates into desired products, they differ markedly in operation, productivity, and suitability for specific applications.Batch fermentation occurs in a closed system in which nutrient media and inoculum are added at the...
239

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Material property changes during electrohydrodynamic (EHD) drying a closer look into the falling rate period.

Current research in food science·2025
Same author

Controlled <i>in vitro</i> release of CBD from oleosomes <i>via</i> modulation of their membrane density.

Food & function·2025
Same author

Edible aquatic robots with Marangoni propulsion.

Nature communications·2025
Same author

Machine Learning in Automated Food Processing: A Mini Review.

Annual review of food science and technology·2025
Same author

Evaluating and Validating the Fluorescent Probe Methodology for Measuring the Effective Hydrophobicity of Protein, Protein Hydrolyzate, and Amino Acid.

Journal of agricultural and food chemistry·2024
Same author

Encapsulation of cannabidiol in hemp seed oleosomes.

Food research international (Ottawa, Ont.)·2024
Same journal

Food-Derived Peptides: Neuropeptides and the Diet-Microbiome-Brain Axis.

Annual review of food science and technology·2026
Same journal

Alternatives to the Vegetable Oil Hydrogenation Process to Reduce <i>Trans</i>-Fatty Acids.

Annual review of food science and technology·2026
Same journal

Aquaculture for Sustainable Human Dietary Protein.

Annual review of food science and technology·2026
Same journal

Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability.

Annual review of food science and technology·2026
Same journal

Predicting Fiber Specificity on Gut Microbiome Modulation.

Annual review of food science and technology·2026
Same journal

Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome.

Annual review of food science and technology·2026
See all related articles

Related Experiment Video

Updated: Apr 30, 2026

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.7K

Sustainable Processing in Food Manufacturing.

Remko M Boom1,2

  • 1Department of Food Science, University of Copenhagen, Frederiksberg, Denmark;

Annual Review of Food Science and Technology
|April 28, 2026
PubMed
Summary
This summary is machine-generated.

Sustainable food processing enhances raw material conversion efficiency through technological advancements. Innovations like nonthermal processing and mild refining significantly reduce environmental impact and improve food component quality.

Keywords:
energy and water cascadingmild fractionationprocess chain redesignprocessing efficiencysidestream utilization

More Related Videos

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

1.8K
Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids
07:25

Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids

Published on: January 9, 2017

11.1K

Related Experiment Videos

Last Updated: Apr 30, 2026

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.7K
Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

1.8K
Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids
07:25

Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids

Published on: January 9, 2017

11.1K

Area of Science:

  • Food Science and Technology
  • Sustainable Engineering
  • Biotechnology

Background:

  • Current food processing methods face challenges in efficiency and environmental impact.
  • Incremental improvements in unit operations are ongoing.
  • System assessment tools are crucial for optimizing processing.

Purpose of the Study:

  • To review the technical aspects of sustainable food processing.
  • To highlight advancements in raw material conversion efficiency.
  • To explore methods for reducing the environmental footprint of food production.

Main Methods:

  • Review of incremental and stepwise technological developments.
  • Analysis of nonthermal, electrically driven processes.
  • Evaluation of mild processing methods like dry fractionation and hybrid separations.
  • Exploration of biotechnology for food ingredient production.

Main Results:

  • Nonthermal processes reduce food component degradation and improve raw material utilization.
  • Mild processing techniques enhance the quality of isolated components.
  • System optimization tools like pinch technology aid in efficiency.
  • Biotechnology offers revolutionary potential for food ingredient manufacturing.

Conclusions:

  • Redesigning process systems for mild refining and functionality-oriented formulation is key to reducing environmental impact.
  • Technological innovation is crucial for achieving sustainable food processing.
  • Biotechnology presents a transformative future for food production.