Overview

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways in which microbes can be used in sustainable development, including in areas such as climate change, food production, bioenergy, bioremediation, and water treatment. The book also discusses the social, economic, and environmental impact of green microbiology, as well as the business and future trends in this field. Edited by two experienced professionals in the field of industrial microbiology and environmental science, with a particular expertise in the intersection between food processing and food microbiology, this book is a valuable resource for students, researchers, and professionals in the field, helping to solve the problems of a lack of comprehensive resources and a lack of understanding of the role of microbes in sustainable development.

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9780443240409

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Dr. Adenike Akinsemolu is an IAS Vanguard Fellow at the University of Birmingham and a Senior Research Fellow at the Institute for Oil, Gas, Energy, Environment, and Sustainable Development (OGEES Institute). In these roles, she promotes the United Nations' sustainable development goals (SDGs), with a focus on gender, green economy, environmental science, and their intersections with law, policy, and community health. Dr. Akinsemolu is also a Senior Lecturer at the School of Sciences at Obafemi Awolowo University (Adeyemi College of Education) in Nigeria. Her research and teaching activities there involve environmental microbiology, climate change, pollution, energy consumption, and ecotoxicology. She holds a PhD in Environmental Microbiology and a Postgraduate Diploma in Education. She is the author of the Principles of Green and Sustainability Science, a highly regarded text published by Springer in 2020. She is also a National Geographic Explorer and an Academic Associate with the United Nations Sustainable Development Solutions Network. Dr. Helen Nnenna Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in food microbiology to date has been varied with experience gained in industry as well as academia. She is currently a food microbiology lecturer and programme director of MSc Food safety and management, she has a PhD in Biochemical Engineering from the University of Birmingham, United Kingdom, where she lectured for `10 years. She is an award-winning writer and presenter with several professional articles and documents published and has presented and organized food safety conferences in the UK and in Europe. She received a Hazzard Analysis for Critical Control Point (a/k/a HACCP) award for Food Manufacturing.

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