The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.

Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics:

GMOs and food security issues
Applications of enzymes in food processing
Fermentation technology
Functional food and nutraceuticals
Valorization of food waste
Detection and control of foodborne pathogens
Emerging techniques in food processing

Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology.

Also available from Wiley
Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients
Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada
ISBN: 978-1-118-46220-1

Fundamentals of Food Biotechnology, 2nd Edition
Byong H. Lee
ISBN: 978-1-118-38495-4

About the Author

ABOUT THE EDITOR
Dr Ravishankar Rai V. is Professor at the Department of Studies in Microbiology, University of Mysore, India.

"About this title" may belong to another edition of this title.

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