Fundamentals of Food Science and Food Biotechnology

by Gboyega Orolugbagbe

ISBN: 9789386595966
View Ebook
Imprint : Agri Horti Press
Year : 2018
Price : Rs. 10495.00
Biblio :

Author Profile

Dr. P. Smith (Ph.D. Agricultural Biotechnology) worked over three decades in Agricultural Biotechnology. He has long experience in research at Institute for Plant Biotechnology (ITB), University of Stellenbosch University, Matialand, South Africa. He is very well known scientist in the field of plant biotechnology.

About The Book

Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The result: the golden, deliciously sweet product we now enjoy. This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels.

Table of Contents

Preface vii 1. Potential and Development of Food Biotechnology 1 2. Role of Calcium in Food: Determinants of Calcium 18 Balance 3. Supporters and Opponents of GMOS: 30 Genetically Modified Foods 4. Food Fortification of Staple Foods 46 5. Functional Foods 87 6. Concentrated and Dried Milk Products: Its Effects 182 on the Microflora 7. Biotechnology for Food and Agriculture: The Problem 197 8. Modern Food Biotechnology: Potential Benefits and Risks Bibliography Index 293