INTRODUCTION TO FOOD BIOTECHNOLOGY
Chapter 1
Exploration of modern biotechnology trends in functional foods
Chapter 2
Current and future prospects of plant biotechnology in improving food quality and nutrition
Chapter 3
Current and future prospects of animal biotechnology applications in food
MICROBIOLOGICAL APPLICATIONS IN FOOD INDUSTRY Chapter 4
Recent trends in microbial biotechnology contributing to Food industry
Chapter 5
Applications of microbial surfactants in the food industry
Chapter 6
Enhancement of probiotics for functional foods
Chapter 7
Microbial production of flavor and fragrance compounds for Food industry
Chapter 8 Beneficial effects of Psychotropic bacteria, cyanobacteria, algae and modified yeast in various food industry
Chapter 9
Plant growth promoting bacteria enhancing food production with biological solutions
Chapter 10
Current status, future challenges and opportunities for improving the crop yields using Microorganisms
ROLE OF MACROMOLECULES AND MICROMOLECULES IN FOOD
Chapter 11
Diverse role of enzymes in food and dairy industry
Chapter 12
Development, prospects and challenges of Enzyme inactivation
Chapter 13
Current status, challenges and opportunities for gluten free product formulations
Chapter 14
Recent trends of mixed biopolymers in food and its diverse applications
Chapter 15
Advancement of food fortification using vitamins, minerals and bioactive molecules
Chapter 16
Synthesis, characterization and beneficial effects of green antioxidant for food industry
NOVEL TECHNOLOGIES IN FOOD INDUSTRY
Chapter 17
Comparative study on Bio/ micro and nano-encapsulation technologies applications in food
industry
Chapter 18
Recent advances and use of tools for functional foods and neutraceuticals
Chapter 19
Reverse micelles technique in food industry
Chapter 20
Application of non-conventional methods in food for obtaining bioactive components
Chapter 21
Genetically Modified food (GMF) synthesis, characterization, challenges, and its future
Chapter 22
Genome editing crops in food and futuristic crops
FOOD QUALITY AND MANAGEMENT
Chapter 22
Bacteriocins as biological components for managing food quality
Chapter 23
Recent advances in food pairing and its use for improving food quality
Chapter 24
Control of food borne pathogens using nanotechnology
Chapter 25
Identification, analysis and safety measures for control of toxic components developed due
to biotechnology engineered food
Chapter 26
Ethical, biosafety and regulatory issues in food biotechnology
