In the past decade, major breakthroughs have happened and enormous progress has been made in all aspects of genetic engineering and biotechnology. This is clearly reflected in the voluminous publications of original research, patents, peer reviewed books, and symposia. However, an exciting account of how this new biotechnology can affect traditional methods of producing foods and beverages is the need of the hour. Many professional reference texts on food biotechnology are now available, but none of it is appropriate as classroom text. Most such volumes are the work of multiple contributors and the normal didactic criteria required to explain terms, flowcharts and frames of reference are lacking. No attempt has been made to explain the translation of basic scientific information into practical applications. Moreover, biotechnology has become a fashionable subject and, as one of the most abused buzz words of the decade, it now comprises a huge body of information. The very scope of this knowledge presents serious problems to instructors and students. Which facts are the most important for them to learn and which are less important? How can they assess the significance of food systems and food products? This book has tried to keep these problems at the forefront and have therefore aimed at making the treatment of food biotechnology comprehensible rather than comprehensive. This book will prove valuable to both students and instructors as well as to research and industrial practitioners in specific aspects of the field who seek a broad view on food biotechnology. This book aims to give readers, general science students, and practicing researchers, an overview of the essential features of food biotechnology not covered in other institutions as typical science curriculum. The treatment of subjects is necessarily selective, but the volume seeks to balance the traditional biotechnologies with the new, and science and engineering with their industrial applications and potential. This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.
$280.00