20 Best Books on Food Biotechnology

We have compiled a list of the Best Reference Books on Food Biotechnology, which are used by students of top universities, and colleges. This will help you choose the right book depending on if you are a beginner or an expert. Here is the complete list of Food Biotechnology Books with their authors, publishers, and an unbiased review of them as well as links to the Amazon website to directly purchase them. If permissible, you can also download the free PDF books on Food Biotechnology below.

1. Food Biotechnology

 
1."Introduction to Food Biotechnology" by Sinosh Skariyachan / Abhilash M
“Introduction to Food Biotechnology” Book Review: This book is a comprehensive guide designed for undergraduate and postgraduate students in life sciences and chemical engineering. It is also suitable for biological scientists and chemical engineers with limited knowledge of food processing and technology as a self-study book. The book covers the application of concepts in chemical engineering and biological sciences in food science and technology. It includes topics such as food biochemistry, microbiology, processing, preservation, quality assurance, standards, and the role of biotechnology. The initial chapters focus on the history of biological sciences in food, while the latter chapters emphasize the utility of chemical engineering in food technology.

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2."Instant Notes in Food Biotechnology" by Nisha Jain
“Instant Notes in Food Biotechnology” Book Review: This comprehensive book provides valuable insights on food preservation and is particularly useful for B.Sc and B.Tech students. It covers a wide range of topics, including food spoilage organisms and their use in producing fermented foods and beverages, and thoroughly covers the entire syllabus. The content is presented clearly and precisely, with units and subsections that ensure full subject coverage. Previous year’s exam papers are also included to give students an idea of the exam pattern. Additionally, the book provides a key for quick revision before exams.

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3."Genes, Trade, and Regulation – The Seeds of Conflict in Food Biotechnology" by Thomas Bernauer
“Genes, Trade and Regulation – The Seeds of Conflict in Food Biotechnology” Book Review: This book by Thomas Bernauer offers new and thought-provoking insights on policy issues in agricultural biotechnology, including global regulatory polarization and trade conflicts. It proposes cooperative and unilateral policy tools to manage trade tensions and suggests policy reforms that balance public safety concerns with private economic freedom. The book highlights the environmental, health, humanitarian, and economic benefits of food biotechnology and is useful for various stakeholders, including companies, farmers, regulators, NGOs, academics, students, and the general public. It offers a deeper understanding of the political, economic, and societal factors that shape the future of this revolutionary technology.

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4."Food Biotechnology: Principles and Practices" by Vinod K Joshi and R S Singh
“Food Biotechnology: Principles and Practices” Book Review: This reference cum textbook is primarily targeted towards undergraduate and postgraduate students, as well as teachers and researchers in the field. It features chapters authored by experts in various areas of food biotechnology, covering both basic and applied research. The book is divided into four sections, namely Fundamentals of Food Biotechnology, Production of Food and Feed, Production of Food and Additives, and Quality Assurance and Waste Management. It aims to provide an authentic account of the applications of biotechnology in the food industry, covering all relevant aspects and identifying future research needs.

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5."Food Science and Food Biotechnology (Food Preservation Technology)" by Gustavo F Gutierrez-Lopez
“Food Science and Food Biotechnology (Food Preservation Technology)” Book Review: This book presents a well-structured and impartial discussion of the interplay between food sciences and biotechnology at both molecular and industrial levels. The book emphasizes modern bioprocessing, analysis, and quality control, which are common to both fields. It provides a detailed analysis of upstream and downstream processes, helping readers to understand the underlying principles and similarities between applications. The book emphasizes emerging technologies and combined methods of preservation for food and biological materials, as well as state-of-the-art equipment and techniques. It is a valuable resource for students, researchers, and professionals alike.

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6."Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)" by Didier Montet and Ramesh C Ray
“Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)” Book Review: This book focuses on the biochemistry and biotechnological applications of fermented foods, including acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi that enhance the functional factors of these foods. The microorganisms and bioactive metabolites produced by the fermented organisms are also discussed in detail.

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7."Food Biotechnology, Second Edition (Food Science and Technology)" by Anthony Pometto and Kalidas Shetty
“Food Biotechnology, Second Edition (Food Science and Technology)” Book Review: The Second Edition of this book explores the impact of biotechnology on food production and processing. It covers topics such as converting raw materials to processed foods, quality improvement, food safety, and advancements in traditional fermentation. The book is divided into three sections for easy reference. The first section covers basic principles and microbial applications. The second section discusses plant tissue culture, probiotics, antibody production, and enzyme technologies. The final section addresses food safety issues and various bioprocessing and fermentation technologies used worldwide. This book is an essential guide for anyone seeking the latest information on biotechnology in food production and processing.

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8."Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating" by Jeffrey M Smith
“Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically Engineered Foods You’re Eating” Book Review: This book is a thought-provoking book that exposes the potential risks and negative effects of genetically modified foods. The book includes chapters on topics such as the history and science of genetic engineering, the health risks associated with genetically modified foods, and the political and economic factors driving the industry. The book also provides insights into how consumers can avoid genetically modified foods and protect their health.

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9."Biotechnology for Food and Nutritional Security" by Vibha Dhawan
“Biotechnology for Food and Nutritional Security” Book Review: This is an insightful book that explores the applications of biotechnology in food and nutrition. The book includes chapters on topics such as plant biotechnology, animal biotechnology, microbial biotechnology, and nanobiotechnology. It also covers the impact of biotechnology on food security, including the role of genetically modified crops in meeting the world’s food needs. Additionally, the book addresses ethical and social issues related to biotechnology, such as the potential impact on biodiversity and the environment.

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10."Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)" by Jose A Teixeira and Antonio A Vicente
“Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” Book Review: This informative book delves into the use of biotechnology in food production, specifically in creating ingredients for the food industry. It tackles two crucial topics: the connection between nutrition and good health, and the importance of environmental sustainability in food production. The book highlights how biotechnology can meet the demands of strict quality control and monitoring policies, and how it adds value to food processing by-products. It is a valuable resource for students, researchers, and scientists in the food processing industry and food microbiology, providing a concise yet comprehensive overview of the role of biotechnology in food production.

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2. Biotechnology in Food Fermentation

 
1."Advances in Food Biotechnology" by Ravishankar Rai V
“Advances in Food Biotechnology” Book Review: This comprehensive book is a valuable resource for governmental research and regulatory agencies, as well as students and educators of food biotechnology. It covers the latest developments in the field, including the use of biotechnology to increase food production and improve food quality and safety. The book is organized into seven sections, covering topics such as GMOs and food security, fermentation technology, and the detection and control of foodborne pathogens. Professionals, scientists, and academics in the food and biotech industries will find this integrative book to be an essential reference in the progressive field of food science.

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2."Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)" by Carlos Ricardo Soccol and Ashok Pandey
“Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)” Book Review: This comprehensive book covers a wide range of topics related to food fermentation, including the benefits of fermented foods in human health, the use of microalgae in the food industry, and the application of metabolic engineering in the production of fermented food ingredients. It also covers the methods and techniques for the isolation, improvement, and preservation of microbial cultures used in the food fermentation industry, as well as the principles of fermentation processes and the physical and chemical factors that affect them. The book is an essential resource for food industry professionals and explores critical trends and sustainability issues in the industry.

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3."Encyclopedia of Biotechnology in Agriculture and Food" by Dennis R Heldman and Dallas G Hoover
“Encyclopedia of Biotechnology in Agriculture and Food” Book Review: This comprehensive encyclopedia provides a wealth of information on the entire food system, covering nearly 200 entries on the production of raw agricultural materials and food manufacturing. It offers insight into the latest research in molecular biology, including cloning of animals, genetic modification of plants, and enhanced food quality. The book also explores current and future applications of biotechnology, including disease resistance in animals and drought-resistant plants. It delves into the biotechnology-media interface, consumer acceptance of biotech products, and the benefits and concerns surrounding biotechnology in areas such as risk assessment, food security, and genetic diversity.

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4."Microbial Enzyme Technology in Food Applications (Food Biology Series)" by Ramesh C Ray and Cristina M Rosell
“Microbial Enzyme Technology in Food Applications (Food Biology Series)” Book Review: This book explores the use of enzymes in both conventional and unconventional food and beverage processing, including dairy, brewing, bakery, and winemaking. With the development of bioprocessing techniques, enzymes have expanded in their potential for various applications such as producing bioactive peptides, oligosaccharides, and lipids, as well as flavors and colorants. The book also discusses advancements in the use of immobilized and encapsulated enzymes, solid-state fermentation technology, and extremophiles and marine microorganisms as sources for food-grade enzymes. The potential for microbial enzymes to enhance food processing industries is also examined.

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5."Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety)" by Luca Cocolin and Danilo Ercolini
“Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety)” Book Review: This book presents the most up-to-date techniques for identifying bacteria and selecting appropriate tools to study fermented foods from a microbiological perspective. It covers the latest advances in analytical techniques and topics related to food fermentation, providing valuable information on the microbial ecology of fermented foods and the application of molecular methods. With a focus on the application of new analytical techniques, this book is an essential guide for those working in the field of food fermentation.

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6."Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry" by Ashok Pandey and Guocheng Du
“Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry” Book Review: This book is a valuable resource for professionals working in the areas of food fermentation, processing, and beverage production. It focuses on the latest advancements in specific transformation processes, such as those used for alcoholic beverages and fermented foods. The book also discusses important bioengineering principles and how they can be applied quantitatively in the food and beverage industry. With comprehensive coverage of all types of fermentation processes and their applications in various food products, the book also includes detailed information on the biochemical processes involved in beverage production.

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7."Advances in Industrial Biotechnology" by Ram Sarup Singh Ashok Pandey Christian Larroche and Ram Sarup Singh
“Advances in Industrial Biotechnology” Book Review: This comprehensive book presents recent developments in industrial biotechnology, providing an authentic account of its applications and future research needs. It is designed for postgraduate classes as a research and textbook resource for biotechnologists, fermentation technologists, biochemical engineers, microbiologists, and students in these disciplines. The book covers applied aspects of industrial biotechnology, systematically illustrated with tables, figures, and recent references. It is a valuable resource for those seeking to stimulate research and advance the field of industrial biotechnology.

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8."Biotechnology: Volume 2: Food Fermentation Microbiology, Biochemistry and Technology" by V K Joshi
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9."Food Microbiology And Food Fermentation Biotechnology" by Karson Leach
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10."Food Fermentation Biotechnology" by Ashok Pandey
“Food Fermentation Biotechnology” Book Review: This two-volume book delves into the principles and advancements of food and fermentation biotechnology, with a particular focus on industrial applications. Volume I discusses the fundamentals of the field, including microbiology, biochemistry, and process biotechnology. Volume II explores the application of these processes for commercial benefits, with subsections on direct consumption products, small-scale products, and biosafety regulations. The book serves as a comprehensive resource for professionals and students in the field of food and fermentation biotechnology, featuring illustrations, tables, and recent references.

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We have put a lot of effort into researching the best books on Food Biotechnology and came out with a recommended list and their reviews. If any more book needs to be added to this list, please email us. We are working on free pdf downloads for books on Food Biotechnology and will publish the download link here. Fill out this Food Biotechnology books pdf download" request form for download notification.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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