Biotechnological innovations in food processing

This open learning text offers a structured overview of recent biotechnological developments which have brought about improvements in food processing. Readers are intended to be able to work at their own pace and the book is structured for self-assessment. Among the topics covered are genetic and protein engineering, aids to improve the quality of processed foods and sweeteners. The authors assume a reasonably advanced knowledge of the structure, composition and properties of the major biologically produced chemicals, basic microbiology and the principles of genetic engineering. The book adopts the case study approach and also offers views on the wider implications of applying biotechnology to food production, including issues relating to regulatory requirements and economics.