Molecular Techniques in Food Biology: Safety, Biotechnology,
Authenticity & Traceability explores all aspects of
microbe-food interactions, especially as they pertain to food
safety. Traditional morphological, physiological, and biochemical
techniques for the detection, differentiation, and identification
of microorganisms have severe limitations. As an alternative, many
of those responsible for monitoring food safety are turning to
molecular tools for identifying foodborne microorganisms. This book
reviews the latest molecular techniques for detecting, identifying,
and tracing microorganisms in food, addressing both good foodborne
microbes, such as those used for fermentation and in probiotics,
and harmful ones responsible for foodborne illness and food quality
control problems. Molecular Techniques in Food Biology: Safety,
Biotechnology, Authenticity & Traceability brings together
contributions by leading international authorities in food biology
from academe, industry, and government. Chapters cover food
microbiology, food mycology, biochemistry, microbial ecology, food
biotechnology and bio-processing, food authenticity, food origin
traceability, and food science and technology. Throughout, special
emphasis is placed on novel molecular techniques relevant to food
biology research and for monitoring and assessing food safety and
quality. Brings together contributions from scientists at the
leading edge of the revolution in molecular food biology Explores
how molecular techniques can satisfy the dire need to deepen our
understanding of how microbial communities develop in foods of all
types and in all forms Covers all aspects of food safety and
hygiene, microbial ecology, food biotechnology and bio-processing,
food authenticity, food origin traceability, and more Fills a
yawning gap in the world literature on food traceability using
molecular techniques This book is an important working resource for
professionals in agricultural, food science, biomedicine, and
government involved in food regulation and safety. It is also an
excellent reference for advanced students in agriculture, food
science and food technology, biochemistry, microbiology, and
biotechnology, as well as academic researchers in those fields.
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