Food Biotechnology

Food Biotechnology explores the science and innovation behind modern food production, safety and sustainability. This book covers key topics such as biotechnology, microbiology, fermentation, enzyme technology, preservation, offering a comprehensive yet accessible look at how biotechnology is transforming the way we grow, process, and consume food. Designed for students, researchers, and professionals, it bridges fundamental concepts with real world applications to meet the challenges of a changing global food system.

Autorentext
Dr. K. Rajaganesh, Associate Professor of Biotechnology at St. Joseph University, Nagaland, is actively engaged in academics and administration, with research interests in Environmental Biotechnology, Microbiology, and Plant Biotechnology. He has published more than 16 research papers and participated in numerous academic events.