Introduction to Food Biotechnology

Introduction to Food Biotechnology

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ISBN 9780849311529
Cat# 1152
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Features

  • Provides a comprehensive approach to food biotechnology
  • Introduces clear and understandable explanations of molecular biology
  • Presents easily understandable diagrams/figures to aid in the explanation of concepts
  • Uses case studies to reinforce concepts
  • Addresses consumer issues and regulatory concerns
  • Covers gene-cloning strategies, applications of transgenic research to crops and food animals, and diagnostic methods based on the use of DNA, antibodies, and biosensors
  • Summary

    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.

    Table of Contents

    THE SCOPE OF FOOD BIOTECHNOLOGY
    Overview
    What Is Biotechnology?
    Recombinant DNA Technology
    Microbial Biotechnology
    Diagnostic Biotechnology
    Controversial Aspects of Food Biotechnology
    Food Security
    Recommended Reading

    TOOLS OF THE TRADE
    The Heart of Biotechnology: Cell Biology
    Bacteria
    Fungi are also Useful and Varied
    Viruses: Useful Parasites
    DNA: The Heart of Biotechnology
    Recommended Reading

    GENE CLONING AND PRODUCTION OF RECOMBINANT PROTEINS
    What Is a Recombinant Protein?
    Why Bother Making Recombinant Proteins?
    How and Why Are Genes Cloned? (The Big Picture)
    Gene Cloning: The Detailed Picture
    The cDNA Alternative
    Polymerase Chain Reaction: A Revolution in Cloning
    Alternative Vectors: pUC
    Alternative Vectors: Phage Lambda
    Artificial Chromosomes
    Subcloning and Vector Diversity
    Recombinant Chymosin
    Recombinant Bovine Growth Hormone
    Recommended Reading

    PLANT BIOTECHNOLOGY
    Overview
    Plant Cell and Tissue Culture
    Transgenic Plants
    Applications of Transgenic Plants to Food Production
    Transgenic Food Plants under Development
    Alternative Agricultural Technologies
    Recommended Reading

    ANIMAL BIOTECHNOLOGY
    Overview
    Transgenic Fish
    Modified Milk Proteins
    The Search for Embryonic Stem Cells
    Transfer of Somatic Nuclei: An Alternative to the Use of Embryonic Stem Cells
    Recommended Reading

    DIAGNOSTIC SYSTEMS
    Why are Diagnostic Systems Needed?
    Diagnostic Biotechnology
    Recommended Reading

    CELL CULTURE AND FOOD
    Overview
    Brewing
    Dairy Biotechnology
    Amino Acids: Nutritional Boosts and Flavour Enhancers
    Microbial Enzymes
    Microbial Polysaccharides
    Citric Acid and Vitamin Production
    Development of Novel Microbial Products
    Recommended Reading

    INDUSTRIAL CELL CULTURE
    Scale-Up of Cell Culture
    Environmental Factors
    Types of Bioreactors
    Downstream Processing
    Recommended Reading

    ETHICS, SAFETY, AND REGULATION
    Overall Perspective
    Consumer Perspectives and Food Biotechnology
    Safety Assessment and Regulation of Transgenic Crops
    Assessment and Regulation of Diagnostic Tests
    Biotechnology and the Developing World
    Recommended Reading

    Index

    Editorial Reviews

    "This text is an excellent introduction to the world of food biotechnology. All food scientists, students, nutritionists, dietitians, and agricultural professionals will benefit from the information contained in this text."
    - Yukio Kakuda, Department of Food Science, University of Guelph, Ontario, Canada

     
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