Introduction To Food Biotechnology (Pb)

Introduction to Food Biotechnology (Pb)

This introductory textbook provides a thorough exploration of the intersection between biotechnology and food production, focusing on the application of biotechnology to enhance the quality, safety, and nutritional value of food products. It is an essential resource for students and professionals in food science, biotechnology, and related fields, offering insights into biotechnological processes used in food production, preservation, and quality control.

Key Features:

• Updated Content: Explores the latest biotechnological advancements and their applications in food production, such as genetic modification, fermentation, and enzyme technology.
• Comprehensive Coverage: Covers a wide range of topics including food fermentation, food safety, genetically modified organisms (GMOs), food processing, and the development of functional foods.
• Practical Insights: Offers real-world applications of biotechnology in the food industry, helping readers understand its impact on food production and sustainability.
• Clear Explanations: Provides a well-organized and structured approach to the principles of food biotechnology, making complex topics accessible for students and professionals alike.

Book Details:

• Edition: 1st Edition (Pb)
• Format: Paperback
• Pages: 400 pages
• Dimensions: 7 x 9 inches
• Weight: Approximately 0.9 kg