Food Biotechnology

Completely revised, this second edition of Food Biotechnology demonstrates the massive effect that biotechnology has on food production and processing. The book begins with an overview of the principles of microbiology, biochemistry, cell biology and genetics, and follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker's yeast and wine. The next section discusses dairy and animal foods, and continues with an examination of plants and algal systems. Also exploring food safety and diagnostics, and functional foods, and novel food bioprocessing applications, the volume concludes with regulatory, safety, consumer and patent issues.