Food Industry Biotechnology

Author: Wu Minchen
Publisher:
Publish Date: 2005-03-01
Features: With the help of modern biotechnology, enabling products to obtain or maintain unique color, aroma, flavor, and nutrition, and gaining a competitive edge in the fierce market, has become a focal point for major food companies. As an emerging discipline formed by the integration of food science and technology and biotechnology, this book elucidates the latest research findings and development trends in domestic and international biotechnology fields while emphasizing the application of modern biotechnology in the food industry. It covers the applications of genetic engineering, cell engineering, enzyme engineering, and fermentation engineering in the food industry, genetically modified foods and their safety, the benefits, value, development trends, and production processes of various novel foods and food raw materials. The content is systematic and comprehensive, highlighting scientific rigor and practicality. It is suitable for research and development personnel in food production, investment management professionals, and university students and teachers in related fields for reading, reference, and learning.