Food Biotechnology

by Kalidas Shetty (Editor), Anthony Pometto (Editor), Gopinadhan Paliyath (Editor)

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world.

Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.

2010 pages, Hardcover

First published October 11, 2005

Reviews

[Edma · Rating 3 out of 5]

It's quite an interesting book, not one of my favorite classes though. What I loved the most was learning about the techniques required to produce alcoholic drinks and also some of the microorganisms which take place on the process.

[Swim Wear · Rating 4 out of 5]

Cuz I am a biotechnology student.