Biotechnology in the Food Industry by M.P. Tombs (Special Professor, Department of Applied Biochemistry and Food Science, University of Nottingham)
There can be few areas of potential application of biotechnology more important than the food industry. This book considers the various branches of the industry, describing the actual applications of biotechnology, discussing current research and development and explaining the underlying scientific principles. The author points out the drawbacks and limitations of biotechnolgoy, acknowledging that a great deal of its potential has yet to be realized. This book will provide senior undergraduate and postgraduate students of biotechnology, food science and biochemistry, with a basic reference source and an insight into the realities of biotechnology in industry.