Food Microbiology : A Biotechnological Approach

Contents: Preface. 1. Understanding the Food Biotechnology. 2. Biotechnology for Food and Agriculture. 3. Modern Food Biotechnology. 4. Food and Nutrition Biotechnology. 5. Consumer Perceptions of Food Biotechnology. 6. WHO Expert Consultation on Biotechnology and Food Safety. 7. Biotechnology and Food Security in Developing Countries. 8. Application of Biotechnology to Functional Foods. Index.

Food Biotechnology demonstrates the effect the biotechnology has madder 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 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.

Food biotechnology is an indispensable book for anyone who needs to understand the latest information on food production and processing from a biotechnological as well as microbiological perspectives.