Biotechnology and Food Manufacturing

About The Book

Biotechnology in food processing improves process control, yields, efficiency, quality, safety, and consistency of bioprocessed goods by selecting and enhancing microorganisms. Biotechnology encompasses numerous organism-and-technology-based processes. They're about food and farming. Biotechnology improves food nutrition to increase human life quality. Recombinant DNA methods are utilised to improve agricultural output and human and animal health. These developments, together with those from genetic and chemical techniques, will have a huge influence on global food production. Biotechnology employs biological systems and creatures to extend or manufacture useful goods, or any technical application that uses them to make or alter items or processes. It overlaps with bioengineering and biomedical engineering depending on tools and applications. Biotechnology is used in food fermentation to improve flavour, fragrance, shelf life, texture, and nutritional value. Biotechnology in the production of enzymes to bring about desirable food changes, biotechnology in the production of food ingredients; flavours, fragrances, food additives, and a range of other towering value-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, stora This book discusses food biotechnology. It examines biotechnological technologies and solutions for improving food quality, safety, and uniformity. The book will aid biotechnology and food science students and researchers.