Biotechnology and Food Processing

Author: Zhang Balin
Publisher:
Publish Date: 2005-03-01
Features: This book is part of the series "Modern Food Processing Technology." It introduces the applications of genetic engineering, cell engineering, enzyme engineering, and fermentation engineering in food processing technology, waste treatment, storage and preservation, quality detection, and the development of new food additives. The book focuses on the integration of biotechnology in various stages of food processing, broadening readers' perspectives and enhancing their problem-solving skills. Additionally, the book emphasizes the introduction of new research findings, providing readers with cutting-edge research updates, including current research status and existing challenges. This book is suitable for researchers, production and management personnel in the fields of food, nutrition, medicine, hygiene, and biochemistry, as well as faculty and students of relevant disciplines in universities and colleges.