Food Biotechnology

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. This textbook provides an introduction to this subject.

List of contents

SECTION I: GENERAL CONSIDERATIONS

Food biotechnology: A review
Introduction
Biotechnology contributes to the social, economic, and environmental sustainability of agriculture
Branches of biotechnology
Benefits of biotechnology
Facts about biotechnology
Risks of biotech foods
Food biotechnology safety and regulations
Different techniques associated with food biotechnology
　
Microorganisms associated with food
Introduction
Bacteria, yeast and molds
Primary sources of microorganisms commonly associated with food
Factors influencing microbial activity
Micro-organisms important in food industry
Importance of bacteria in the food industry
Importance of yeasts in foods
　
Fermentation biotechnology
Introduction
Types of fermentation
　
Genetically modified foods
Introduction
Advantages of GM foods
Criticisms against GM foods
Regulation of GM foods and role of government
Labelling of GM foods
Most common genetically modified foods
Pros and cons of genetically modified foods
　
SECTION II: PROTEINS AND ENZYMES

Cross-linking of proteins
Introduction
Maillard Reaction
Cross-linking of proteins
Role of cross-linking enzymes in meat systems
　
Enzymes as biocatalysts
Introduction
Characteristics of enzymes
Enzyme catalysis
Enzyme inhibitors
Bio-catalysis
　
Enzymes in food industry
Introduction
Production of food enzymes from microorganisms
Rennet
Lactases
Catalases
Lipases
Proteases
Amylases
　
SECTION III: MILK, DAIRY AND BAKERY PRODUCTS

Dairy products
Introduction
Properties of milk
Fresh fluid milk
Condensed and dried milk
Butter
Ice cream manufacture
Cultured dairy foods
　
Designer milk
Introduction
Modification of milk composition by genetic technology
Designer milk and nutritional significance
Changes in the individual casein content of milk
Designer milk and technological aspects
　
Genetically modified cheese
Introduction
Genetic modification
Genetically modified cheeses
Modification in milk composition
　
Bakery and cereal products
Introduction
Bread formulation
Bread-making procedure
Functions of mixing
Types of mixers
Functions of molding and dividing
Functions of proving
Changes during mixing, fermentation and baking Major bread-making processes
Packaging of bread
Variety of bread products
Bread spoilage and stalling
Bread staling
Fermentation of cereals
　
SECTION IV: FRUITS AND VEGETABLES

Fruit and vegetable biotechnology
Introduction
Direct and indirect benefits of biotechnology
Consumer benefits
Strategies for commercialization
Biotechnology improves nutritional quality and shelf-life of fruits and vegetables
Future prospects
　
Genetically modified fruits
Introduction
Apples
Citrus
Cherry
Guava
Apricots
Papaya
Eggplant
　
Genetically modified vegetables
Introduction
Tomatoes
Soybeans
Corn
Carrot
Potatoes
　
SECTION V: MEAT, FISH AND POULTRY PRODUCTS

Biotechnology of fermented meat
Introduction
Fermented meat
Raw material preparation
Fermented sausages
Finished product
　
Genetically engineered fish
Introduction
Fish feed biotechnology
Transgenic fish
Genetically engineered fish and seafood: Environmental concerns
Environmental concerns and control options
Interbreeding with wild fish
Competition with wild fish
Potential control options
Possible benefits and disadvantages of genetically engineered fish and seafood
Future applications of biotechnology
　
Poultry industry
Introduction
Different varieties of poultry meat
Broilers for meat production
Laying hens for egg production
Impact of biotechnology on poultry nutrition
Introduction
Impact of biotechnology on poultry nutrition
Mechanisms of action
Criteria for selection of probiotics in the poultry industry
Evaluating probiotic effects on growth performance
Evaluating probiotic effects on the intestinal microbiota and intestinal morphology
Evaluating probiotic effects on immune response
Evaluating probiotic effects on meat quality
　
SECTION VI: BEVERAGES

Beverages
Introduction
Carbonated non-alcoholic beverages
Stimulating beverages
Alcoholic beverages
　
Biotechnology of brewer’s yeast
Introduction
Biotechnology of brewer’s yeast
Genetic constitution of brewer’s yeast

Genetically engineered fish
Introduction
Genetically modified grape wines
Genetically modified yeasts
Genetically modified wine bacteria
　
SECTION VII: SPECIAL TOPICS
Carbon footprint of food
Introduction
Ecological footprint of the global food system
Eating less beef will reduce carbon footprint more than cars
Shrink your food footprint
Food transportation issues and reducing carbon footprint
Carbon footprint ranking of food
　
Nanotechnology in agriculture and food industry
Introduction
Applications of nanotechnology
Biosensors to detect nutrients and contaminants
Smart delivery systems
Way forward: Policy options and actions
　
Bioethics and biotechnology
Introduction
Goals of biotechnology
Ethical aspects of food and agricultural biotechnology
Variety of changes shaping bioethics today
　
Appendix: The case study of American carbon footprint
A1. American carbon food print at a glance
A2. Organic agriculture
References

About the author

S. C. Bhatia, a chemical Engineer from BITS, Pilani and also an MBA, is a consultant in Environmental and Pollution Control, Energy Conservation and Polymer Sciences.

Summary

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study.
The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.

Product details

• Authors: Bhatia, S. C. Bhatia, S.C. Bhatia, G. N. Foster
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 15.06.2016
• EAN: 9789385059186
• ISBN: 978-93-85059-18-6
• Series: Woodhead Publishing India in F; Woodhead Publishing India in Food Science, Technology and Nutrition; Woodhead Publishing India in F; Woodhead Publishing India in Food Science, Technology and Nutrition
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Natural sciences (general)