Food Science and Food Biotechnology in Developing Countries

This book features articles on several aspects of food science and technology, including the food biotechnology, emerging technology and food packaging, food enzymology, food fermentation, food processing, functional foods, sensory evaluation of the foods, molecular biology aspects of the food science and technology, and food quality. These have been presented in nine sections in the book; each section comprises several chapters. All the chapters have been written by the subject experts, who have shared their knowledge and research findings in the articles. The articles clearly demonstrate that how the biotechnology has impacted the food science and technology. The book contains information useful to the food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.