Introduction to Food Biotechnology

✍ Scribed by Perry Johnson-Green (Author)

• Publisher: CRC Press
• Year: 2002
• Leaves: 308
• Edition: 1
• Category: Library

✦ Synopsis

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology.

Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.

Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

✦ Table of Contents

THE SCOPE OF FOOD BIOTECHNOLOGY

Overview

What Is Biotechnology?

Recombinant DNA Technology

Microbial Biotechnology

Diagnostic Biotechnology

Controversial Aspects of Food Biotechnology

Food Security

Recommended Reading

TOOLS OF THE TRADE

The Heart of Biotechnology: Cell Biology

Bacteria

Fungi are also Useful and Varied

Viruses: Useful Parasites

DNA: The Heart of Biotechnology

Recommended Reading

GENE CLONING AND PRODUCTION OF RECOMBINANT PROTEINS

What Is a Recombinant Protein?

Why Bother Making Recombinant Proteins?

How and Why Are Genes Cloned? (The Big Picture)

Gene Cloning: The Detailed Picture

The cDNA Alternative

Polymerase Chain Reaction: A Revolution in Cloning

Alternative Vectors: pUC

Alternative Vectors: Phage Lambda

Artificial Chromosomes

Subcloning and Vector Diversity

Recombinant Chymosin

Recombinant Bovine Growth Hormone

Recommended Reading

PLANT BIOTECHNOLOGY

Overview

Plant Cell and Tissue Culture

Transgenic Plants

Applications of Transgenic Plants to Food Production

Transgenic Food Plants under Development

Alternative Agricultural Technologies

Recommended Reading

ANIMAL BIOTECHNOLOGY

Overview

Transgenic Fish

Modified Milk Proteins

The Search for Embryonic Stem Cells

Transfer of Somatic Nuclei: An Alternative to the Use of Embryonic Stem Cells

Recommended Reading

DIAGNOSTIC SYSTEMS

Why are Diagnostic Systems Needed?

Diagnostic Biotechnology

Recommended Reading

CELL CULTURE AND FOOD

Overview

Brewing

Dairy Biotechnology

Amino Acids: Nutritional Boosts and Flavour Enhancers

Microbial Enzymes

Microbial Polysaccharides

Citric Acid and Vitamin Production

Development of Novel Microbial Products

Recommended Reading

INDUSTRIAL CELL CULTURE

Scale-Up of Cell Culture

Environmental Factors

Types of Bioreactors

Downstream Processing

Recommended Reading

ETHICS, SAFETY, AND REGULATION

Overall Perspective

Consumer Perspectives and Food Biotechnology

Safety Assessment and Regulation of Transgenic Crops

Assessment and Regulation of Diagnostic Tests

Biotechnology and the Developing World

Recommended Reading

Index