About the book:
The book is the first consolidated information on food bio processing in the country. It discusses the fermentation process from its beginnings as an ancient art to its development into several applications as a result of new knowledge from researches all over the world. It is organized into six sections that cover nineteen chapters on fermentation principles and local technologies for the manufacture of fermented foods in the Philippines. Its approach provides the reader and adequate introduction to the different fermented products, the principles underlying the techniques, the essential microorganisms involved and how their interactions produce the needed type of reactions.
Based on the Author’s extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed.
The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry.
About the author:
Dr. Sanchez serves as MNH’s adjunct curator for food microbes and extremophiles. Sanchez is a retired professor of the Food Science Cluster, College of Agriculture and earned her Ph.D. in Applied Microbiology from Tokyo University of Agriculture; her MS Plant Pathology in 1965; and BS Agriculture in 1957 from UPLB. Dr. Sanchez has pioneered and has continued conducting relevant researches about fermentation and its uses in the country.
She has authored numerous technical publications, textbooks, conference proceedings, handbooks, manuals and modules. She has been honored with several national and international awards and recognitions. Among which are the Outstanding Microbiologist Award in 1989, Most Distinguished Microbiologist Award in 1990, and the Achievement Award in Biological Sciences by the National Research Council of the Philippines in 2002. She was also the UP Alumni Association’s Centennial Distinguished Alumna in 2008 (Science & Technology).
Publisher: U.P. Press
Publication Date: 2008
Size: 152 x 228mm
Awards for Philippine Fermented Foods:
Outstanding Book Award – National Academy of Science and Technology Philippines 2010