Edited by
S. Bielecki, Technical University Lodz
Institute Technical Biochemistry
Lodz, Poland
J. Tramper, Wageningen Agricultural University, Food Bioprocess Engineering Group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
J. Polak, Technical University of Lodz
Institute of Technical Biochemistry
Lodz, Poland
Description
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term
effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book
are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control,
Legal and Social Aspects of Food Biotechnology.
Special attention has focused on plant biotechnology during the last decade because
transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial,
pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the
main trends and interdisciplinary information in this area.
Included in series
Progress in Biotechnology
