Overview

Biotechnology has revolutionized the food industry by enabling the development of new products, improving fermentation processes, and enhancing nutritional quality. Fermentation, in particular, remains one of the most vital and ancient applications of biotechnology. Food Biotechnology and Fermentation explores the biological principles and technological innovations behind food biotechnology. The book discusses enzyme technology, genetic modification, and microbial strain improvement. It also highlights industrial fermentation processes in dairy, beverage, and plant-based products. Through a blend of traditional techniques and modern biotechnological approaches, it provides a comprehensive understanding of how biology drives innovation in food science.

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9781779569271

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Pantelis Protopapas has acquired his Bachelor's degree in Food Science & Nutrition (with Honours) from Coventry University, England in 2017. After obtaining a Master's degree in Clinical Dietetics from the University of Nicosia in 2021, he has been working as a Clinical Dietitian - Nutritionist ever since, focusing on prevention and treatment of various conditions & illnesses through dietary intervention and nutritional education.

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