This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology.

This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.

Provides information about the latest technologies in food biotechnology such as nano-encapsulation Discusses important aspects about the ethical, biosafety and regulatory issues in food industry Includes timely and interesting topics like gluten-free formulations

Autorentext
Dr. Ajay Kumar as a Professor and Head of the Department of Biotechnology at the Faculty of Engineering and Technology at Rama University Uttar Pradesh, Kanpur, Dr. Kumar has successfully served more than 20 years in research and teaching. He has a proven experience in Genomics & Proteomics, Bioprocess Engineering, Bioinformatics, microbiology, industrial microbiology, Genetic Engineering, Fermentation Technology, and Food Biotechnology. He has held several key positions in well-renowned Universities and Engineering Institutes. Dr. Kumar received his M. Tech. (Biotechnology) from the Institute of Engineering & Technology, Lucknow, India and Ph.D. from the ICAR-Central Institute for Research on Goats, Mathura, India. His expertise lies in research that includes computational vaccine & drug development, genomics & proteomics, and fermentation technology. He has published 90 articles, 5 chapters, 3 books, and 2 patents. He has also served as chief and associate editor, editorialboard member, and reviewer of several peer-reviewed journals. He is a research guide in his supervision M. Tech and Ph. D. scholars awarded their degree and supervising. Besides all these achievements, he is also a member of the Board of Study and Academic Council of Rama University Kanpur and Regional Food Research Analysis Center, Department of horticulture & food processing, Lucknow, Uttar Pradesh. Being a member of a professional body such as the international association of engineers (IAENG) and INSA, he has rendered consultancy services in vaccine research.

Dr. Kiran Patruni is currently working as Assistant professor in the Department of Biosciences, Indrashil University, Rajpur, Mehsana. He has received his Ph.D. from Indian Institute of Technology (IIT)-Kharagpur. During his PhD, he developed Reconstituted Aloe vera hydrogels protocols for health promoting plant-based gels and published 5 international articles with multidisciplinary research approach. He is well versed in correlating the mechanical behaviour with structural aspects of biopolymer mix gels, complex suspensions, hydrogels, sol-gel, fluids, mix gels. He has extensive research experience in the field of process development and characterization of biopolymer food gel formation. His research interest in the area of mix food gels formation, food fortification and 3D food printing etc. He serves a reviewer of many peer-reviewed journals.

Dr. Vijai Singh is an Associate Professor and Head of the Department of Biosciences, School of Science at Indrashil University, Rajpur, Mehsana, Gujarat, India. He was an Assistant Professor in the Department of Biological Sciences and Biotechnology at Institute of Advanced Research, Gandhinagar, India and also an Assistant Professor in the Department of Biotechnology at the Invertis University, Bareilly, India. Prior to that, he was a Postdoctoral Fellow in the Synthetic Biology Group at the Institute ofSystems and Synthetic Biology, Paris, France and School of Energy & Chemical Engineering at the Ulsan National Institute of Science and Technology, Ulsan, South Korea. He received his Ph.D. in Biotechnology (2009) from the National Bureau of Fish Genetic Resources, Uttar Pradesh Technical University, Lucknow, India. During his PhD, he has cloned, expressed and characterized hemolysin from Aeromonas hydrophila in Escherichia coli. He has extensive experience in Synthetic Biology including MAGE, small regulatory RNAs, pathway designing, CRISPR-Cas systems, and microfluidics. His research interests are focused on building novel biosynthetic pathways for production of medically and industrially important biomolecules. Additionally, his laboratory is working on CRISPR-Cas9 tools for genome editing. He has more than 9 years of research and teaching experience in synthetic biology, metabolic engineering, microbiology, and industrial microbiology. He has published 76 articles, 40 chapters, 11 books and 2 patents. He serves as an associate editor, editorial board member and reviewer of a number of peer-reviewed journals. He is also a member of the Board of Study and Academic Council of Indrashil University and is the Member Secretary of Institutional Biosafety Committee (IBSC) in the same University.****

Inhalt
Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing.- Chapter 2. Exploration of modern biotechnology trends in functional foods.- Chapter 3. Current and future prospects of animal biotechnology applications in foods.- Chapter 4. Utilization of Bio surfactants in Food Technology.- Chapter 5. Probiotics: Promising opportunity for future functional foods.- Chapter 6. Enhancement of Probiotics for functional Foods.- Chapter 7. Microbial production of Natural Flavours and Fragnance.- Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry.- Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry.- Chapter 11. Recent trends in microbe based food hydrocolloids.- Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules.- Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry.- Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives.- Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry.- Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals.- Chapter 17. Application of non-conventional methods in food for obtaining bioactive components.- Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries.- Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future.- Chapter 20. Genome editing crops in food and futuristic crops.- Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology.- Chapter 23. Ethical, biosafety and regulatory issues infood biotechnology.