Introduction to Food Biotechnology – PDF

Introduction to Food Biotechnology – eBook PDF

Universities throughout the United States and the rest of the world propose Food Biotechnology courses. Though, until now, professors lacked a single, inclusive textbook to present to their college students. Introduction to Food Biotechnology, (PDF) explains, describes, and discusses biotechnology within the context of human nutrition, food processing, and food production. Written for undergraduate students in Food Nutrition and Science who do not have an education in molecular biology, it delivers clear explanations of the broad range of topics that comprise the field of food biotechnology.

Students will gain an understanding of the rationales and methods behind the genetic modification of animals and plants, as well as an appreciation of the related risks to the environment and to public health. Introduction to Food Biotechnology explores cell culture, transgenic organisms, safety issues, regulatory policy, and consumer concerns. It includes microbial biotechnology in-depth, stressing applications to the food industry, and methods of large-scale cultivation of microbes and other cells. It also examines the potential of biotechnology to affect food risks, security, and other ethical problems.

Biotechnology can be used as a means within many disciplines, including food science, dietetics, and agriculture. Using several examples, Introduction to Food Biotechnology lays a solid foundation in all spheres of food biotechnology and offers a comprehensive review of the chemical and biological concepts that are important in each discipline. The ebook develops an understanding of the possible contributions of food biotechnology to the food industry, and towards improved public health and food safety.

Review

“This ebook is an excellent introduction to the world of food biotechnology. All food scientists, students, dietitians, nutritionists, and agricultural professionals will benefit from the information contained in this textbook.”

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