Food Biotechnology: Principles and Applications 

“Food Biotechnology bridges the gap between classical food science and modern biotechnological applications. This textbook provides comprehensive coverage of microbial, enzymatic, and genetic processes in food production, making it ideal for undergraduate and postgraduate students.”

The text grounds readers in the fundamentals, covering the scope, history, and the vital roles of bacteria, yeasts, and molds. It details Fermentation Technology, including bioreactor design, industrial scale-up, and enzyme applications in brewing and baking. It then explores the cutting edge of Genetic Engineering, covering recombinant DNA, improved crop varieties, GMO benefits, concerns, and regulation in plant and animal food production.

Crucially, the book addresses Food Preservation and Safety, examining natural biopreservatives (bacteriocins), probiotics, rapid pathogen detection (biosensors), and the emerging applications of Nanotechnology.

The final chapter explores the Future of Food, with dedicated coverage of Functional Foods, Nutraceuticals, synthetic biology, cultured meat, personalized nutrition, and essential ethical/regulatory considerations. This book equips students for roles in research, development, quality control, and regulation within the global food industry. 

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