This new textbook studies the exploitation of microorganisms, particularly bacteria and yeast, in industrial processes. These vary from the manufacture of food and beverages to the production of pharmaceuticals such as antibiotics and vaccines, and the treatment of both domestic and industrial effluent. Assuming only a basic knowledge of biochemistry and microbiology, the authors provide an accessible account of the subject for undergraduate and graduate students studying industrial microbiology, applied microbiology or industrial biotechnology as part of a range of courses in applied biology, microbiology, biotechnology, food science or chemical engineering. The book incorporates a brief overview of microbial structure, physiology and biochemistry before examining all aspects of bioprocessing, followed by a comprehensive coverage of current industrial processes and their products.