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Introduction to Food Biotechnology (Perry Johnson-Green).

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.
ISBN: 9780849311529
ISBN-10: 0849311527
Series: Contemporary Food Science




Number Of Pages: 312

Published: 29th April 2002

Dimensions (cm): 23.5 x 15.6
 x 2.3

Weight (kg): 0.567

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