1st Edition

Introduction to Food Biotechnology




ISBN 9780849311529
Published April 29, 2002 by CRC Press
312 Pages 109 B/W Illustrations

USD $150.00

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Book Description

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology.

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 Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology 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 biotechnology to affect food security, risks, and other ethical problems.

Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology 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 biotechnology to the food industry, and towards improved food safety and public health.

Table of Contents

THE SCOPE OF FOOD BIOTECHNOLOGY
Overview
What Is Biotechnology?
Recombinant DNA Technology
Microbial Biotechnology
Diagnostic Biotechnology
Controversial Aspects of Food Biotechnology
Food Security
Recommended Reading

TOOLS OF THE TRADE
The Heart of Biotechnology: Cell Biology
Bacteria
Fungi are also Useful and Varied
Viruses: Useful Parasites
DNA: The Heart of Biotechnology
Recommended Reading

GENE CLONING AND PRODUCTION OF RECOMBINANT PROTEINS
What Is a Recombinant Protein?
Why Bother Making Recombinant Proteins?
How and Why Are Genes Cloned? (The Big Picture)
Gene Cloning: The Detailed Picture
The cDNA Alternative
Polymerase Chain Reaction: A Revolution in Cloning
Alternative Vectors: pUC
Alternative Vectors: Phage Lambda
Artificial Chromosomes
Subcloning and Vector Diversity
Recombinant Chymosin
Recombinant Bovine Growth Hormone
Recommended Reading

PLANT BIOTECHNOLOGY
Overview
Plant Cell and Tissue Culture
Transgenic Plants
Applications of Transgenic Plants to Food Production
Transgenic Food Plants under Development
Alternative Agricultural Technologies
Recommended Reading

ANIMAL BIOTECHNOLOGY
Overview
Transgenic Fish
Modified Milk Proteins
The Search for Embryonic Stem Cells
Transfer of Somatic Nuclei: An Alternative to the Use of Embryonic Stem Cells
Recommended Reading

DIAGNOSTIC SYSTEMS
Why are Diagnostic Systems Needed?
Diagnostic Biotechnology
Recommended Reading

CELL CULTURE AND FOOD
Overview
Brewing
Dairy Biotechnology
Amino Acids: Nutritional Boosts and Flavour Enhancers
Microbial Enzymes
Microbial Polysaccharides
Citric Acid and Vitamin Production
Development of Novel Microbial Products
Recommended Reading

INDUSTRIAL CELL CULTURE
Scale-Up of Cell Culture
Environmental Factors
Types of Bioreactors
Downstream Processing
Recommended Reading

ETHICS, SAFETY, AND REGULATION
Overall Perspective
Consumer Perspectives and Food Biotechnology
Safety Assessment and Regulation of Transgenic Crops
Assessment and Regulation of Diagnostic Tests
Biotechnology and the Developing World
Recommended Reading

Index

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Reviews

"This text is an excellent introduction to the world of food biotechnology. All food scientists, students, nutritionists, dietitians, and agricultural professionals will benefit from the information contained in this text."
- Yukio Kakuda, Department of Food Science, University of Guelph, Ontario, Canada