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Universities throughout the US and the rest of the world offer Food Biotechlogy courses. However, until w, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechlogy describes, explains, and discusses biotechlogy within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do t have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechlogy. 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 Biotechlogy examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechlogy 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 biotechlogy to affect food security, risks, and other ethical problems. Biotechlogy can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechlogy lays a solid foundation in all areas of food biotechlogy 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 biotechlogy to the food industry, and towards improved food safety and public health.
Taylor & Francis Inc
Date of Publication
Industrial Chemistry & Manufacturing
Contemporary Food Science
Place of Publication
Country of Publication
CRC Press Inc
109 black & white illustrations, 60 black & white halftones