Phycocyanin is a blue pigment from Spirulina that is recognized as the pigment of choice for a wide range of food applications. This book presents a plethora of valuable information for renewable production of valuable biomass through the cultivation of potential alga forms to produce phycocyanin and also exploit the spent biomass to obtain valuable products for various uses as feed for aquaculture and livestock.

Global Perspectives on Phycocyanin provides a comprehensive overview with up to date information on phycocyanin and to provides multiple perspectives on its utilization for functional food uses. This text will be of interest, students of biology and biotechnology, researchers, industrialist, entrepreneurs and traders.

Dr. Gokare A. Ravishankar is a Distinguished Scientist at Dayananda Sagar University, Bengaluru, India, and former Director-Grade Chief Scientist at CSIR–Central Food Technological Research Institute (Government of India), Mysore, India.

Dr. Ambati Ranga Rao is Associate Professor and Senior Scientist in the Department of Biotechnology at Vignan’s Foundation for Science, Technology and Research (Deemed to be University), Vadlamudi, Guntur, Andhra Pradesh, India.