Biotechnology and the Food Industry

by Peter Rogers

·genetic engineering of bacteria and yeasts for food production
·tailoring new enzymes to meet specific industry requirements
·rapid methods of analysis based on immunodiagnostic and DNA probe techniques
·the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals
·new developments in bioprocess engineering and waste treatment
These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.
Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas

320 pages, Hardcover

First published January 1, 1989

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