Role of Biotechnology in Upgrading Food Processing

Description

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food products as well as food ingredients and food additives. Although agricultural bio-technology, such as crop breeding and animal production, are generally regarded as food biotechnology, it is expected to have a great impact on the agri-food industry. The food industry has gone through major changes in recent years. These changes are in response to consumers' demand for food products low in calories and made with natural ingredients and additives, as opposed to synthetic ones. The overall efforts are directed for the development of novel approaches to produce food products that will meet the consumer's demand for healthy foods. This textbook “Role of Biotechnology in Upgrading Food Processing” describes recent developments in food biotechnology, including genetic modification of foods and micro-organisms, nutritional genomics and the development of functional foods. Fermentation improves the palatability and acceptability of raw materials by producing flavour and aroma components and modifying food texture. This book elaborated everything in details using simple language which is easy to understand.