Food Biotechnology

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.

SECTION I: GENERAL CONSIDERATIONS Food biotechnology: A review Introduction Biotechnology contributes to the social, economic, and environmental sustainability of agriculture Branches of biotechnology Benefits of biotechnology Facts about biotechnology Risks of biotech foods Food biotechnology safety and regulations Different techniques associated with food biotechnology Microorganisms associated with food Introduction Bacteria, yeast and molds Primary sources of microorganisms commonly associated with food Factors influencing microbial activity Micro-organisms important in food industry Importance of bacteria in the food industry Importance of yeasts in foods Fermentation biotechnology Introduction Types of fermentation Genetically modified foods Introduction Advantages of GM foods Criticisms against GM foods Regulation of GM foods and role of government Labelling of GM foods Most common genetically modified foods Pros and cons of genetically modified foods SECTION II: PROTEINS AND ENZYMES Cross-linking of proteins Introduction Maillard Reaction Cross-linking of proteins Role of cross-linking enzymes in meat systems Enzymes as biocatalysts Introduction Characteristics of enzymes Enzyme catalysis Enzyme inhibitors Bio-catalysis Enzymes in food industry Introduction Production of food enzymes from microorganisms Rennet Lactases Catalases Lipases Proteases Amylases SECTION III: MILK, DAIRY AND BAKERY PRODUCTS Dairy products Introduction Properties of milk Fresh fluid milk Condensed and dried milk Butter Ice cream manufacture Cultured dairy foods Designer milk Introduction Modification of milk composition by genetic technology Designer milk and nutritional significance Changes in the individual casein content of milk Designer milk and technological aspects Genetically modified cheese Introduction Genetic modification Genetically modified cheeses Modification in milk composition Bakery and cereal products Introduction Bread formulation Bread-making procedure Functions of mixing Types of mixers Functions of molding and dividing Functions of proving Changes during mixing, fermentation and baking Major bread-making processes Packaging of bread Variety of bread products Bread spoilage and stalling Bread staling Fermentation of cereals SECTION IV: FRUITS AND VEGETABLES Fruit and vegetable biotechnology Introduction Direct and indirect benefits of biotechnology Consumer benefits Strategies for commercialization Biotechnology improves nutritional quality and shelf-life of fruits and vegetables Future prospects Genetically modified fruits Introduction Apples Citrus Cherry Guava Apricots Papaya Eggplant Genetically modified vegetables Introduction Tomatoes Soybeans Corn Carrot Potatoes SECTION V: MEAT, FISH AND POULTRY PRODUCTS Biotechnology of fermented meat Introduction Fermented meat Raw material preparation Fermented sausages Finished product Genetically engineered fish Introduction Fish feed biotechnology Transgenic fish Genetically engineered fish and seafood: Environmental concerns Environmental concerns and control options Interbreeding with wild fish Competition with wild fish Potential control options Possible benefits and disadvantages of genetically engineered fish and seafood Future applications of biotechnology Poultry industry Introduction Different varieties of poultry meat Broilers for meat production Laying hens for egg production Impact of biotechnology on poultry nutrition Introduction Impact of biotechnology on poultry nutrition Mechanisms of action Criteria for selection of probiotics in the poultry industry Evaluating probiotic effects on growth performance Evaluating probiotic effects on the intestinal microbiota and intestinal morphology Evaluating probiotic effects on immune response Evaluating probiotic effects on meat quality SECTION VI: BEVERAGES Beverages Introduction Carbonated non-alcoholic beverages Stimulating beverages Alcoholic beverages Biotechnology of brewer’s yeast Introduction Biotechnology of brewer’s yeast Genetic constitution of brewer’s yeast Genetically engineered fish Introduction Genetically modified grape wines Genetically modified yeasts Genetically modified wine bacteria SECTION VII: SPECIAL TOPICS Carbon footprint of food Introduction Ecological footprint of the global food system Eating less beef will reduce carbon footprint more than cars Shrink your food footprint Food transportation issues and reducing carbon footprint Carbon footprint ranking of food Nanotechnology in agriculture and food industry Introduction Applications of nanotechnology Biosensors to detect nutrients and contaminants Smart delivery systems Way forward: Policy options and actions Bioethics and biotechnology Introduction Goals of biotechnology Ethical aspects of food and agricultural biotechnology Variety of changes shaping bioethics today Appendix: The case study of American carbon footprint A1. American carbon food print at a glance A2. Organic agriculture References

S. C. Bhatia, a chemical Engineer from BITS, Pilani and also an MBA, is a consultant in Environmental and Pollution Control, Energy Conservation and Polymer Sciences.