From metabolism and microbial cultures to bioreactors and separation processes, this text provides an overview of food bioprocess fundamentals, along with a detailed discussion of the main components in fermentative processes. With a focus on engineering aspects, this reference presents a technological description of main fermentation products and trends in the food, beverage, and additive industry. It also discusses the sustainability of these processes. Written for practitioners as well as students, the book covers the biological, biochemical, and genetic properties of raw materials and microbial cultures and the peculiarities of operations of sensitive biological materials.