Biotechnology in food properties and processing : series 1

Abstract

The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects. This book introduces to a range of technologies and improved methods including some which have already been adopted by the industry, some which are beginning to be used, and others which are being researched and developed but not yet adopted commercially. It also provides a significant component relating to food technology. The food product development process applies knowledge and skills developed through study of a range of areas, including nutrition, food properties and food manufacture, are also presented in this book