This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues.
Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.
• Presents recent advances in biotechnology for food production, nutritional quality, food safety, and postharvest issues
• Compiles authentic, reliable, and exhaustive information on technological advancements, fundamental principles, and scientific innovations in food biotechnology
• Discusses multidisciplinary approach such as use of nanotechnology for better food production and processing