This book investigates the complex challenges in modeling and controlling fermentation processes, crucial for optimizing yields and ensuring product quality in biochemical production. Authored by J. R. Leigh, the work likely draws upon principles of chemical engineering and applied mathematics to present a framework for understanding and manipulating these biological systems. It addresses the inherent variability and non-linearity of fermentation, aiming to provide engineers and scientists with robust control strategies. The text is expected to cover theoretical models and practical control methodologies applicable to various industrial fermentation applications.

Given the technical nature of the subject matter and the publication date, this book is likely aimed at advanced students and professionals in biochemical engineering, chemical engineering, and biotechnology. The focus on modeling and control suggests a rigorous, quantitative approach, positioning it as a valuable resource for those seeking to deepen their understanding of industrial fermentation systems. The content probably emphasizes theoretical underpinnings and practical implementation, serving as a foundational text for research and development in the field.