Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives f improving process control, yields and efficiency as well as the quality, safety consistency of bioprocessed products. The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. Biotechnological research as applied to bioprocessing targets the development of new processing methods to improve the quality and quantity of foods. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
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