Advances in Food Biotechnology

Description

Food manufacturing and processing have long used the processes of biotechnology. Wine, beer, and bread have been produced for the last 10 thousand years via fermentation, a type of biotechnology, for ten thousand years. Selective breeding has been practiced for ages on animals like horses and dogs. Selective breeding has produced thousands of regional variants with higher yields than their wild progenitors of staple staples like rice, corn, and wheat. For instance, the wheat that works best for pasta and bread is different. This was accomplished over a long time utilizing regular breeding techniques. However, these techniques were frequently unpredictable and ineffective, leading to the transmission of undesirable traits alongside good ones. Modern biotechnology and genetic engineering allow for adopting methods like recombinant DMA (rDNA). Researchers can use rDNA to transfer a gene—the genetic blueprint for a particular trait—from one organism to another while excluding undesired features. This makes it possible for food producers to acquire enhancements to animals and crops in a much more exact, controlled, and predictable way. The book is an excellent text for a course because it provides an in-depth and understandable description of contemporary food biotechnology. It is helpful for researchers in the biological sciences, biotechnology, food science, and technology, as well as undergraduate and graduate students.