Introduction to Food Biotechnology
Series Editor: Fergus M. Clydesdale
CRC Press – 2002 – 312 pages
Series: Contemporary Food Science
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.
"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
THE SCOPE OF FOOD BIOTECHNOLOGY
What Is Biotechnology?
Recombinant DNA Technology
Controversial Aspects of Food Biotechnology
TOOLS OF THE TRADE
The Heart of Biotechnology: Cell Biology
Fungi are also Useful and Varied
Viruses: Useful Parasites
DNA: The Heart of Biotechnology
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
Subcloning and Vector Diversity
Recombinant Bovine Growth Hormone
Plant Cell and Tissue Culture
Applications of Transgenic Plants to Food Production
Transgenic Food Plants under Development
Alternative Agricultural Technologies
Modified Milk Proteins
The Search for Embryonic Stem Cells
Transfer of Somatic Nuclei: An Alternative to the Use of Embryonic Stem Cells
Why are Diagnostic Systems Needed?
CELL CULTURE AND FOOD
Amino Acids: Nutritional Boosts and Flavour Enhancers
Citric Acid and Vitamin Production
Development of Novel Microbial Products
INDUSTRIAL CELL CULTURE
Scale-Up of Cell Culture
Types of Bioreactors
ETHICS, SAFETY, AND REGULATION
Consumer Perspectives and Food Biotechnology
Safety Assessment and Regulation of Transgenic Crops
Assessment and Regulation of Diagnostic Tests
Biotechnology and the Developing World