ABSTRACT

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study.

The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.

part |71 pages

General considerations

chapter 1|15 pages

Food Biotechnology: A review

chapter 2|17 pages

Microorganisms associated with food

chapter 3|22 pages

Fermentation biotechnology

chapter 4|13 pages

Genetically modified foods

part |46 pages

Proteins and enzymes

chapter 5|17 pages

Cross-linking of proteins

chapter 6|11 pages

Enzymes as biocatalysts

chapter 7|14 pages

Enzymes in food industry

part |68 pages

Milk, dairy and bakery products

chapter 8|21 pages

Dairy products

chapter 9|9 pages

Designer milk

chapter 10|7 pages

Genetically modified cheese

chapter 11|26 pages

Bakery and cereal products

part |44 pages

Fruits and vegetables

chapter 12|14 pages

Fruit and vegetable biotechnology

chapter 13|11 pages

Genetically modified fruits

chapter 14|16 pages

Genetically modified vegetables

part |69 pages

Meat, fish and poultry products

chapter 15|31 pages

Biotechnology of fermented meat

chapter 16|9 pages

Genetically engineered fish

chapter 17|15 pages

Poultry industry

part |42 pages

Beverages

chapter 19|23 pages

Beverages

chapter 20|10 pages

Biotechnology of brewer’s yeast

part |47 pages

Special topics

chapter 22|18 pages

Carbon footprint of food

chapter 24|11 pages

Bioethics and biotechnology