Fundamentals of Food Biotechnology

Explore the fascinating world of food biotechnology with Fundamentals of Food Biotechnology by Byong H. Lee. Published by John Wiley and Sons Ltd in 2015, this comprehensive second edition spans 544 pages and delves into the innovative application of biotechnological techniques in food production and processing. Discover how traditional methods such as fermentation, one of the oldest biotechnological processes, are enhanced through modern science. This book covers essential topics including food additives and the cultivation of plant and animal cells, providing a solid foundation for anyone interested in the intersection of biotechnology and food science. Ideal for students, researchers, and professionals alike, Fundamentals of Food Biotechnology is an invaluable resource for understanding the complexities and advancements in the food industry.