This book provides an in-depth exploration of how biotechnology is transforming the food industry to address contemporary challenges, such as food security, quality, and sustainability. The book begins with an introduction to the role of modern biotechnology in food technology, setting the stage for a detailed examination of various applications and innovations that are re-shaping the way food is produced and consumed. Readers will gain insights into the use of genetically modified organisms in food production and their impact on improving crop yields and quality. The text delves into biotechnological advancements in crop improvement, highlighting techniques that enhance nutritional value and resilience to environmental stresses. Fermentation technologies are explored for their applications in food processing, offering new possibilities for flavour development and food preservation. A comprehensive analysis of biotechnological approaches to food safety and quality control is presented, with a focus on enzyme technology, microbial biotechnology, and biosensors. The book discusses the use of biotechnology in the production of functional foods and nutraceuticals, emphasizing their potential health benefits. It also examines innovations in food packaging and shelf-life extension, providing insights into how biotechnology can reduce food waste and improve food security. The book further explores the contributions of biotechnology in the dairy industry, meat and seafood processing, and the development of plant-based proteins and alternative food sources. Readers will learn about the role of biotechnology in flavour enhancement and the creation of novel food additives that cater to changing consumer preferences. Through a detailed exploration of biotechnological techniques and their applications, this book serves as a valuable resource for researchers, students, and professionals in the food industry. It highlights the critical role of biotechnology in addressing the challenges of modern food production and offers a glimpse into the future of food technology.
Dr. Deepanka Saikia is currently an Assistant Professor in the Department of Agricultural Engineering at Centurion University of Technology and Management, Paralakhemundi, Odisha. He holds an M.Tech. in Food Processing Engineering from Assam University, Silchar, and a Ph.D. in Food Engineering and Technology from Central Institute of Technology, Kokrajhar. With four years of combined teaching and industrial experience, Dr. Saikia has demonstrated his expertise through the publication of many articles and book chapters in prestigious national and international journals. Dr. Saikia’s innovative work in Food Engineering and Technology has been recognized with four national and international patents. Among his notable achievements is the development of an elephant apple corer/core cutter, for which he received the Best Paper Award at the 19th International Conference on Humanizing Work and Work Environment (HWWE 2021, Springer).Beyond academia, Dr. Saikia serves as an Editor for the book “Futuristic Trends in Agriculture Engineering & Food Sciences (Volume 3, Book 5)”. He also contributes as a reviewer for the editorial boards of renowned journals by Springer, Elsevier, Hindawi, and others. His areas of specialization include food processing and technology, preservation, machine design, drying, and quality control.
Ms. Debajani Das is a Ph.D. scholar in the Department of Biotechnology at Bodoland University, Kokrajhar, Assam. Her academic journey has been enriched by her previous role as a Junior Research Fellow in a DBT-sponsored project at the Department of Microbiology, College of Veterinary Science, Guwahati, Assam. Her research interests include microbiology, molecular biology, mycology, and plant tissue culture, reflecting her expertise and passion for understanding intricate biological processes. Throughout her career, she has actively contributed to the scientific community with several articles and book chapters. Her research area focuses on plant microbes and their roles in agriculture. Ms. Das is committed to advancing scientific knowledge and addressing significant challenges in biotechnology through rigorous research and innovative approaches.
Dr. P. Harini is working as an Assistant Professor in the Department of Agricultural Engineering, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She was awarded Ph.D. degree in Food Technology from Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu and M.Tech. from Anna University Guindy. Later, she worked as an Assistant Professor at JCT College of Engineering and Technology, Coimbatore. She has 5 years of experience in teaching and research in the discipline. She has in her credit research papers published in reputable national and international peer-reviewed journals. She has also published book chapters, popular articles and other publications. She has attended many international, national seminars/conferences, faculty/ capacity development programmes and several other training programmes.
Dr. Shilpa Huchchannanavar is currently working as an Associate Professor in the Department of Food Science and Nutrition at College of Agriculture, Hagari. She has completed her Doctoral degree from the University of Agricultural Sciences, Bengaluru in the year 2014. She is the recipient of two gold medals for her Master’s degree in Food Science and Nutrition during the year 2009 from the same University. Dr. Shilpa is the recipient of ICAR fellowship for Master’s degree and DST-Inspire fellowship for the Doctorate degree. She has 13 years of experience in the University of Agricultural Sciences, Raichur in teaching, research and extension wings. She has handled many adhoc and institutional projects during her service in the University. Dr. Shilpa is the recipient of Young Scientist Award and best extension Scientist Award in Home Science from different professional societies. She has extensively worked on Women Empowerment especially on Entrepreneurship development in fig value addition among fig growers and has received recognition from both state and central level. She has many research articles, popular articles, books in her credit.
1 Introduction to Modern Biotechnology in Food Technology..................1
2 Genetically Modified Organisms (GMOs) in Food Production............17
3 Biotechnology in Crop Improvement for Enhanced Food Quality.......31
4 Fermentation Technologies and Their Applications in Food Processing ....................................................................................47
5 Biotechnological Approaches to Food Safety and Quality Control......65
6 Enzyme Technology in Food Processing and Preservation...................81
7 Applications of Microbial Biotechnology in Dairy Products ...............97
8 Biotechnology in the Production of Functional Foods and Nutraceuticals......................................................................................113
9 Biotechnological Innovations in Food Packaging and Shelf-Life Extension ...........................................................................127
10 Biosensors and Bioinformatics in Food Safety Monitoring................141
11 Probiotics and Prebiotics: Biotechnological Perspectives in Food Technology.................................................................................159
12 Advances in Biotechnological Techniques for Food Waste Management ....................................................................171
13 Biotechnology in Meat and Seafood Processing.................................183
14 Plant-based Proteins and Alternative Food Sources: Biotechnological Insights....................................................................193
15 Biotechnology in Flavour Enhancement and Food Additives.............211
