Fundamentals of Food Biotechnology, 2nd Edition

Food Biotechnology Basics

Fundamentals of Food Biotechnology by Byong H. Lee provides a comprehensive introduction to the principles and applications of biotechnology in food production and processing. The book explores modern techniques such as fermentation, genetic engineering, enzyme technology, metabolic engineering, nanobiotechnology, and functional foods. Updated with the latest research and industry trends, it is an essential resource for food science students, researchers, and professionals.

Key Features:

• Covers the fundamentals of food biotechnology
• Explains fermentation, enzyme technology, and food processing
• Discusses genetic engineering and genetically modified foods (GMOs)
• Explores functional foods, nutraceuticals, and bioenergy
• Includes nanobiotechnology and metabolic engineering concepts
• Highlights new technologies and commercial applications
• Features chapter review questions, answers, and references
• Ideal for food science students, researchers, and industry professionals