Fundamentals of Food Biotechnology (Food Science and Technology)

This text covers developments in biotechnology related to food production and processing. Initial chapters review the principles of biotechnology, microbiology and biochemical engineering needed to understand the basics of food biotechnology. Subsequent chapters explore how different biotechnology processes and products are applied to the food industry. The concluding chapters describe new and potential applications of biotechnology in plants and animals, in devising biosensors for microorganism detection, in waste management and food processing, and in food safety and quality monitoring. Each chapter includes detailed references, problems and solutions.