Food Microbiology Based Entrepreneurship

Chapter 1 Small/Large-Scale Production, Cost-Benefit Analysis, and Marketing of Button Mushroom

Chapter 2 Large-Scale Production and Cost-Benefit Analysis of Mushroom Spawn

Chapter 3 Production, Cost Benefit Analysis and Marketing of Oyster Mushroom

Chapter 4 Mass Multiplication, Production Cost Analysis, and Marketing of Psilocybe Mushroom

Chapter 5 Small/Large Scale Production, Cost Benefits Analysis, and Marketing of Milky Mushroom

Chapter 6 Mass Multiplication, Economic Analysis, and Marketing of Ganoderma sp. (Reishi Mushroom)

Chapter 7 Small/Large-Scale Production, Cost Benefit Analysis, and Marketing of Spirulina Single Cell Protein

Chapter 8 Production, Economics, and Marketing of Yeast Single Cell Protein

Chapter 9 Bacterial Single Cell Protein: Applications, Productions, and Commercialization: Opportunities and Challenges

Chapter 10 Small/Large Scale Production and Cost Benefit Analysis of Bread

Chapter 11 Production Cost Analysis and Marketing of Fermented Food: Cheese

Chapter 12 Production Cost Analysis and Marketing of Fermented Foods: Yoghurt

Chapter 13 Production, Cost Analysis, and Marketing of Livestock and Poultry Probiotic

Chapter 14 Small-scale Production and Business Plan for Phycocyanin from Cyanobacteria

Chapter 15 Commercial Astaxanthin Production from Green Alga Haematococcus pluvialis

Chapter 16 Production, Cost Analysis, and Marketing of Probiotics

Chapter 17 Production, Cost Analysis, and Marketing of Fermented Fish

Chapter 18 Mass Multiplication, Production Cost Analysis and Marketing of Shiitake Mushroom

Chapter 19 Production and Entrepreneurship Plan for Red Pigment from Monascus sp.

Chapter 20 Mass Production and Cost Analysis of Marine Streptomyces as Probiotics

Chapter 21 Nanoparticles and Its Application in Food Packaging