Food Biotechnology

Application of biotechnology in the food industry.

Application of biotechnology in the food industry; Traditional fermentation including optimization and expansion; Detoxification; Processing aids; Biotechnology in new product development and food ingredients; International and unintentional application in food processing; Quality improvements of food products; Fermented foods of tropical and temperate countries; Oriental fermented foods; Production of vitamins; amino acids; polysaccharides; polyhydroxy alcohols by fermentation; Microbial enrichment of fermented foods - single cell proteins; emphasis to be placed on fundamental chemical reactions involved and conditions affecting fermentative efficiency