Food Biotechnology and Functional Foods

Food biotechnology involves the use of scientific techniques to improve the nutritional content, safety, and quality of food products. Functional foods, which are enriched with bioactive compounds, offer potential health benefits beyond basic nutrition, contributing to disease prevention and overall wellness. Exploring the fascinating field of food biotechnology, this book covers the intersection of science and food production. It examines the innovative methods and technologies used in developing functional foods, which offer specific health benefits beyond basic nutrition. The book discusses genetic engineering, fermentation, and other biotechnological approaches that enhance food quality, nutritional content, and bioactive properties. It also addresses the potential implications and controversies surrounding these advancements.

Print ISBN: 9781682508916 | $ 165 | 2024 | Hardcover

Subject: Food Science and Nutrition

Editor: Ratledge Cohen

About the Editor: Ratledge Cohen, PhD, an Associate Professor in the Department of Food Technology, specializes in food biotechnology and functional foods. With more than 20 years of research experience, his work has covered topics such as nitrate toxicity, heavy metal toxicity, osmotic stress, and nutrient use efficiency in field crops. He has published over 50 significant research papers and five books in reputable publications. His current focus is on fermentation and food biotechnology.