Food Biotechnology : Principles and Practices

This text is primarily aimed at undergraduate and postgraduate students as a reference-cum-textbook.

It will be useful both from teaching and research point of view.

All chapters have been contributed by experts in their respective fields of research.

These will equip readers with the basics and applied research in food biotechnology. The book has been divided into the following sections:Fundamentals of Food BiotechnologyProduction of Food and FeedProduction of Food and AdditivesQuality Assurance and Waste ManagementThe aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology.

The food industry is profitably deriving benefits from bioengineering.

These applied aspects are covered. The text also highlights the future needs of research.

The book includes topics such as biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours.