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Food Biotechnology Series


About the Series

The Food Biotechnology Series will bring out from world leading scientists in the field the state of the art advances and innovations in this rapidly growing field that now requires more integrated and systems based thinking for knowledge building and innovations. In systems thinking while individual components of food systems or food processing system is important but the overall functioning, resilience and robustness of the evolved whole system made from individual components shape the system functioning, viability and quality. This approach to this Food Biotechnology series will capture the range of molecular and metabolic based innovations that define the functioning and interplay of food systems for value added food technology advances to meet global food security challenges and needs. The series will focus on processing and quality (including production, nutrition, safety and health relevant ingredients) of various food substrates using biological approaches with emphasis on cellular, metabolic and molecular tools. This will be closely coupled to biological, metabolic and molecular interactions of microbial systems for improved quality and processing as well as safety.

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Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients

Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients

1st Edition

Forthcoming

Kalidas Shetty, Dipayan Sarkar
February 20, 2020

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and...

Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients

Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients

1st Edition

Forthcoming

Kalidas Shetty, Dipayan Sarkar
December 06, 2019

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are...

Functional Foods and Biotechnology

Functional Foods and Biotechnology

1st Edition

Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
October 10, 2019

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....

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