Publisher's Synopsis
The new biotechnology with its emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This book addresses a number of these opportunities in the areas of genetic engineering of bacteria and yeasts for food production, tailoring new enzymes to meet specific industry requirements, rapid methods of analysis based on immunodiagnostic and DNA probe techniques and the potential that plant tissue culture offers for the production of colouring, flavours, pigments and fine chemicals, together with new developments in bioprocess engineering and waste treatment.;The information is set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities. The book has been structured to provide both the underlying principles of the various new technologies as well as extensive examples of their application to the food and beverage industries.
