About the Book
In recent years the biotechnological advance in food industry has been of major importance and there is potential for future development. New innovations in technology improve the product quality or reduce the cost or both. Application of biological principles results in production or conversion of food stuff into more palatable, nutritious or stable food. The revised edition is redesigned into seven chapters which demonstrates the effect biotechnology 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 and animals; 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; and explores the fermentation biotechnology of modern and traditional foods worldwide, including the bioprocessing of food wastes. This edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.
About the Book
Dr. Rita Singh, obtained her M.Sc. and Ph.D. degree from the Calcutta University. Her area of specialisation is Tissue Culture of Medicinal and Aromatic Plants. A keen researcher, Dr. (Mrs.) Singh has many research papers and books to her credit. She worked as Research Scientist for several years at Indian Institute of Technology (IIT), Delhi. Presently, she is Professor & Head of the Department of Biotechnology, Sharada University, Greater Noida, U.P.