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| Introduction to Food Biotechnology (Contemporary Food Science) |  | Author: Perry Johnson-Green
Publisher: CRC Press
Category: Book
List Price: $107.95
Buy New: $99.57
as of 5/28/2012 16:10 EDT details
You Save: $8.38 (8%)
New (17) Used (14) from $89.95
Sales Rank: 430,702
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1
Pages: 312
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 1 x 0.7 x 0.1
ISBN: 0849311527
EAN: 9780849311529
ASIN: 0849311527
Publication Date: April 29, 2002
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
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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