Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals offers cutting-edge research advances taking place in the field.
Edited by Dilip Ghosh, Debasis Bagchi and Francis Lau, the book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social and regulatory aspects of food biotechnology. The book rounds out its coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals.