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This text is an excellent introduction to the world of food biotechnology. All food scientists, students, nutritionists, dietitians, and agricultural professionals will benefit from the information contained in this text.
- Yukio Kakuda, Department of Food Science, University of Guelph, Ontario, Canada
Product Description
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
This text is an excellent introduction to the world of food biotechnology. All food scientists, students, nutritionists, dietitians, and agricultural professionals will benefit from the information contained in this text.
- Yukio Kakuda, Department of Food Science, University of Guelph, Ontario, Canada
Product Description
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
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Inside This Book
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First Sentence:
Food is central to human society. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food biotechnologists, recombinant crops, antibiotechnology activists, prochymosin gene, xanthan gum biosynthesis, recombinant chymosin, plant biotechnologists, transgenic cultivars, colored end product, transgenic fish, large bioreactors, food biotechnology, recombinant microbes, transgenic crops, desired gene, transgenic salmon, starter organisms, cry genes, golden rice, traditional plant breeding, transgenic plants, substantial equivalence, shotgun cloning, starch processing, boosted levels Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, North America, Marcel Dekker, European Union, Bioreactor System Design, Food Technol, Gene Trak, Trends Food Sci, Boca Raton, Cereal Biotechnology, Environmental Protection Agency, Fundamentals of Applied Microbiology, Royal Society of Chemistry, Woodhead Publishing New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Food is central to human society. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food biotechnologists, recombinant crops, antibiotechnology activists, prochymosin gene, xanthan gum biosynthesis, recombinant chymosin, plant biotechnologists, transgenic cultivars, colored end product, transgenic fish, large bioreactors, food biotechnology, recombinant microbes, transgenic crops, desired gene, transgenic salmon, starter organisms, cry genes, golden rice, traditional plant breeding, transgenic plants, substantial equivalence, shotgun cloning, starch processing, boosted levels Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, North America, Marcel Dekker, European Union, Bioreactor System Design, Food Technol, Gene Trak, Trends Food Sci, Boca Raton, Cereal Biotechnology, Environmental Protection Agency, Fundamentals of Applied Microbiology, Royal Society of Chemistry, Woodhead Publishing New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 40
books:
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2
books
cite this book:
- Microbial Biotechnology: Fundamentals of Applied Microbiology by Alexander N. Glazer on page 18, page 79, and page 231
- Bioreactor System Design (Biotechnology and Bioprocessing Series) by Juan A. Asenjo on page 262, and page 263
- Transgenic Animals: Generation and Use by Louis-Marie Houdebine on page 149, and page 150
- Cereal Biotechnology by Peter C. Morris on page 17, and page 134
- Food Chemistry (Food Science and Technology Series , No 76) by Owen R. Fennema on page 231
See all 40 books this book cites
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