Description

Food manufacturing and processing have long used biotechnology in these processes. To make wine, beer, and bread, fermentation, a type of biotechnology, has been utilised for ten thousand years. Selective breeding has been practised for ages on animals like horses and dogs. Selective breeding has produced thousands of regional variations with higher yields than their wild progenitors of staple grains like rice, maize and wheat. Today, scientists use methods like recombinant DNA (rDNA) thanks to more recent developments in biotechnology and genetic engineering. Using rDNA, researchers can transfer a geneóthe genetic blueprint for a particular traitófrom one organism to another while excluding any undesired features. This makes it possible for food producers to acquire enhancements to animals and crops in a way that is much more exact, controlled, and predictable. The book serves as an excellent text for a course because it provides an in-depth and understandable description of contemporary food biotechnology. It is beneficial to researchers working in the biological sciences, biotechnology, and food science and technology as well as undergraduate and graduate students.