In recent years the biotechnological advancement in food industry has been of major importance and there is potential for future development. New innovations in technology improve the product quality and reduce the cost or both. Application of biological principles results in production or conversion of food stuff into more palatable, nutritious, or stable food. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.

By Sudhir Chhatwal