Food Biotechnology explores how genetics, fermentation, and molecular biology are transforming our food systems to feed a growing population sustainably. This book examines advancements reshaping agriculture, food production, and nutrition. Discover how genetic modification can boost crop yields and disease resistance, while fermentation revitalizes food creation and preservation. Molecular biology helps us understand food's impact on health, leading to healthier food options.

The book begins by laying the foundations of genetics, fermentation, and molecular biology, then delves into how these technologies improve crop production, food processing, and novel food products. Learn how molecular markers are used for quality control.

It presents the argument that biotechnology can lead to a more sustainable and resilient food system. The book addresses the ethical, regulatory, and social implications of food biotechnology.

It connects the science of food biotechnology to fields like environmental science and public health, offering a balanced view of the benefits and risks. It focuses primarily on advancements in plant-based food production and fermentation, acknowledging diverse perspectives.