Biomanufacture of Functional Carbohydrates

Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of 10 functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, then focuses on the recent advancements of the enzymes and catalytic pathways associated with its biosynthesis.

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Jing Wu, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She obtained a B.S. and M.S. degree from Wuxi Institute of Light Industry, China, and Ph.D. degree from China Pharmaceutical University, China. Then she went to University of Michigan as a postdoc. So far, she is committed to exploring functional food using technologies of molecular biology, genetic engineering, fermentation engineering, and enzymatic engineering. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 290 papers (152 SCI included) and five books have been published, over 130 invention patents have been applied (92 granted patents).

Lingqia Su, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She received Ph.D. degree from Jiangnan University, China. She is mainly engaged in the field of enzyme engineering, including enzyme discovery and molecular modification, enzyme catalysis and biotransformation, construction of efficient protein expression system and optimization of fermentation process. She also carry out the research on building microbial synthesis pathways for high-value products, regulating cell growth and metabolic flow, and improving product yield. So far, over 100 papers have been published (63 SCI included), 46 invention patents have been granted.