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Food Biotechnology
  • Food Biotechnology

Food Biotechnology

About The Book

Food manufacturing and processing have long used biotechnology in these processes. To make wine, beer, and bread, fermentation, a type of biotechnology, has been utilised for ten thousand years. Selective breeding has been practised 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. The wheat that works best for pasta is not the same wheat that works best for bread. This was accomplished over a long period of time utilising normal breeding techniques. However, these techniques were frequently unpredictable and ineffective, leading to the transmission of undesirable traits alongside good ones. Today, scientists use methods like recombinant DNA thanks to more recent advances in biotechnology and genetic engineering (rDNA). Using rDNA, scientists can transfer a gene—the inherited blueprint for particular features—from one organism to another while leaving out the unwanted traits. This makes it possible for food producers to acquire enhancements to animals and crops in a way that is much more exact, controlled, and predictable. The book serves as an excellent text for a course because it provides an in-depth and understandable description of contemporary food biotechnology. It is beneficial to researchers working in the biological sciences, biotechnology, and food science and technology as well as undergraduate and graduate students.

ISBN 9781778806748
Author Theodore Bovery
Publisher OXMAN PRESS
Publication Year 2023
Category Food Science & Health Nutrition
Price $178.00

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Theodre Bovery a Senior Scientist has written or edited numerous publications on food science and technology. He has written more than 290 research articles and book chapters on topics including food biotechnology, food science, and quality control. Over the past 15 years, Theodore Bovery has worked as a researcher and educator in topics like food science and food biotechnology. Based on Theodore Bovery's years of expertise instructing a food biotechnology course, this book was written. He has taken part in a number of national and international seminars where he has delivered academic papers. Joves Saarr is the author of books on topics including Cell Biology for Biotechnologists & Microbiologists, Food Science, Biotechnology, Concepts in Applied Microbiology, and Biotechnology. She has a food science diploma. She has experience working with numerous local, national, and international organisations. In addition to numerous scholarly books in his field of expertise, Joves Saarr has written numerous research papers and essays that have been published in reputable journals. She has taken part in numerous national and international conferences where she has delivered academic papers. She has participated in various research projects funded by numerous national and international organisations working in the fields of biotechnology, food science and biotechnology, dairy and food machinery, and food and dairy microbiology.