Prospect of Biotechnology in Foods -- Bioactive components of foods, their activities, and their source -- Nutraceuticals: Classification, Sources, and Relation with Medicine -- Functional Foods in Brief -- Microbiology of food spoilage -- Food processing and preservation -- Grain Processing and Baking Technology -- Food Packaging Technology -- Understanding Food Allergies and Allergens: A Comprehensive Guide to Diagnosis, Treatment, and Management -- Food Toxicology and Safety -- Nanotechnology in Food Industry -- Fermented Foods and their potential -- Fermentation Technology and Food Enzymes -- Food Industry by-products and Waste Management -- Food Additives and Preservatives -- Prospectus of Genetically Modified organisms in food -- Genetically engineered foods and health benefits -- Biosafety regulations in GM Foods -- Challenges in genetically modified foods -- Nutrigenomics and Nutriinformatics -- Principles of Food Analysis and Food Laws -- Food business management and Bio entrepreneurship -- Poultry and Meat Processing -- Potentials of Probiotics in Food -- Processing of Spices and Plantation Crops -- Millets, Fermentation and Health -- Future Scope and Opportunities for the Food Biotechnologist.

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.