food biotechnology, food processing, fermentation technology, food microbiology, food preservation, food spoilage, food safety regulations, industrial microorganisms, alcoholic beverages, non-alcoholic beverages, fermented foods, dairy fermentation, starter cultures, prebiotics, probiotics, functional foods, genetic engineering in food, bioactive peptides, genetically modified foods, food quality improvement
Food Biotechnology: Principles, Processes and Applications provides a comprehensive introduction to the use of biological systems, microorganisms and modern technologies in food production and processing. It examines the history and importance of food biotechnology, enzymatic processing, fermentation technologies, food spoilage, preservation and safety regulations. The book discusses alcoholic and non-alcoholic fermented products and the industrial roles of microorganisms such as Saccharomyces, Lactobacillus, Penicillium, Acetobacter, Bifidobacterium, Lactococcus and Streptococcus. Dedicated chapters cover dairy fermentation, starter cultures, prebiotics, probiotics and functional foods. Advanced topics include genetic engineering for improving food quality and shelf life, bioactive peptides, genetically modified foods, labelling and consumer awareness. The book is designed for students, teachers, researchers and professionals in food science, biotechnology, microbiology, dairy technology and nutrition.
