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Biotechnology In Agriculture And Food Processing: Opportunities And Challenges
by Parmjit S. Panesar /
2013 / English / PDF
15.3 MB Download
An instructive and comprehensive overview of the use of
biotechnology in agriculture and food production,
An instructive and comprehensive overview of the use of
biotechnology in agriculture and food production,Biotechnology in Agriculture and Food Processing:
Opportunities and Challenges
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 current topics such as GM foods, enzymes,
and production of various types of food ingredients as well as
basic ones such as the concept of biotechnology, plant cell, and
tissue culture. Combining coverage of agriculture and food
processing, the book highlights the range of biotechnology
applications from "farm to fork."
discusses how biotechnology can
improve the quality and productivity of agriculture and food
products. It includes current topics such as GM foods, enzymes,
and production of various types of food ingredients as well as
basic ones such as the concept of biotechnology, plant cell, and
tissue culture. Combining coverage of agriculture and food
processing, the book highlights the range of biotechnology
applications from "farm to fork."
The book begins with the fundamental concepts of the role of
biotechnology and genomics in agriculture and food processing.
Building on this, it then focuses on specific applications of
biotechnology in agriculture and includes chapters on plant cell
and tissue culture techniques, genetic transformation in crop
improvement, and the production of biofertilizers and
biopesticides. The authors cover different aspects of
biotechnology in food processing such as production of fermented
foods, functional foods, enzymes in food processing, production
of polysaccharides, production of sweeteners, biocolors and
bioflavors, and genetically modified foods. They then examine the
management of crop residues and by-products of agro-industries,
comprising mushroom production and value addition to
agro-industrial wastes and residues.
The book begins with the fundamental concepts of the role of
biotechnology and genomics in agriculture and food processing.
Building on this, it then focuses on specific applications of
biotechnology in agriculture and includes chapters on plant cell
and tissue culture techniques, genetic transformation in crop
improvement, and the production of biofertilizers and
biopesticides. The authors cover different aspects of
biotechnology in food processing such as production of fermented
foods, functional foods, enzymes in food processing, production
of polysaccharides, production of sweeteners, biocolors and
bioflavors, and genetically modified foods. They then examine the
management of crop residues and by-products of agro-industries,
comprising mushroom production and value addition to
agro-industrial wastes and residues.
Biotechnology has been recognized as one of the key technologies
for increasing economic growth. With chapters written by leading
experts in this field, the book provides a better understanding
of how biotechnology applications can reduce production costs,
improve productivity, and enhance product quality in the agro
food processing sector.
Biotechnology has been recognized as one of the key technologies
for increasing economic growth. With chapters written by leading
experts in this field, the book provides a better understanding
of how biotechnology applications can reduce production costs,
improve productivity, and enhance product quality in the agro
food processing sector.