Fundamentals of Food Biotechnology------wiley

The book is based on the developments in biotechnology related to food production and processing, including new applications involving food ingredient processing, plant tissue cultures and genetic engineering. The text successfully translates the basic scientific information of food-related biotechnology into industrial and research applications. The initial chapters provide tutorials reviewing the principles of biochemistry, microbiology and biochemistry engineering to provide the fundamental knowledge required to comprehend biotechnology. The second section of this textbook explains how different biotechnology processes and products are applied to food products.