• Demonstrates the effect biotechnology has on food production, processing, and quality
• Integrates basic concepts of molecular biology and biochemical pathways for food technology applications
• Discusses technology for transgenic microorganisms, plants, animals, and fish
• Provides insights on biotechnology strategies for the development of functional foods and ingredients
• Analyzes the pathogenicity and control of food-borne bacterial and fungal pathogens
• Explores the fermentation biotechnology of modern and traditional foods worldwide, including bioprocessing of food wastes
• Provides information on regulatory and patent issues

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has 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 quality, the importance 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.

The content of the book is divided into three sections for easy reference. The first section explains the basic principles of microbiology, fermentation technologies, and aspects of genetic engineering used in the production of various food ingredients. The next section illustrates plant tissue culture techniques, genetic engineering of plant and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world.

Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.