Food Biotechnology (Cambridge Studies in Biotechnology)

This highly useful book deals with the prospects for the successful application of modern techniques in molecular biology to the food processing industry. A wide ranging account of the commercial, industrial, and governmental constraints is provided, with a particularly detailed treatment of the development and production of two food products arising from the successful application of biotechnology--high-fructose corn syrup and mycoprotein. The book stresses the integration of the scientific and commercial aspects of food biotechnology, and includes a section on investment appraisal. Indeed, the combined experience of the authors, each of whom works in the food processing industry, gives it the blend of scientific expertise and commercial realism that will make it attractive to all those professionally involved in the application of biotechnology to the processing of food products.John Taggart is the author of 'Food Biotechnology (Cambridge Studies in Biotechnology)', published 1989 under ISBN 9780521266314 and ISBN 0521266319.