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Food Biotechnology Books

You are currently browsing 1–10 of 29 new and published books in the subject of Food Biotechnology — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Governing Agricultural Sustainability

    Global lessons from GM crops

    Edited by Phil Macnaghten, Susana Carro-Ripalda

    Series: Pathways to Sustainability

    Although GM crops are seen by their advocates as a key component of the future of world agriculture and as part of the solution for world poverty and hunger, their uptake has not been smooth nor universal: they have been marred by controversy and all too commonly their regulation has been...

    Published July 1st 2015 by Routledge

  2. Genetically Modified Foods

    Basics, Applications, and Controversy

    By Salah E. O. Mahgoub

    An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world’s growing population, and by others as an experiment gone wrong on the unsuspecting public. Genetically Modified Foods: Basics, Applications, and Controversy details the basics...

    Published June 24th 2015 by CRC Press

  3. The Billionaire's Chef

    Cooking for the Rich and Famished

    By Neal Salisbury

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

    Published September 3rd 2014 by CRC Press

  4. Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    Series: Food Biology Series

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

    Published August 21st 2014 by CRC Press

  5. Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Series: Fermented Foods and Beverages Series

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...

    Published July 23rd 2014 by CRC Press

  6. Dairy Microbiology and Biochemistry

    Recent Developments

    Edited by Barbaros Ozer, Gülsün Akdemir-Evrendilek

    This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

    Published July 9th 2014 by CRC Press

  7. Novel Food Preservation and Microbial Assessment Techniques

    Edited by Ioannis S. Boziaris

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor...

    Published April 14th 2014 by CRC Press

  8. Fundamental Food Microbiology, Fifth Edition

    By Bibek Ray, Arun Bhunia

    The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete...

    Published November 26th 2013 by CRC Press

  9. Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Series: Contemporary Food Engineering

    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported...

    Published August 29th 2013 by CRC Press

  10. Biotechnology in Agriculture and Food Processing

    Opportunities and Challenges

    By Parmjit S. Panesar, Satwinder S. Marwaha

    An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...

    Published July 23rd 2013 by CRC Press