Best Reference Books – Food Biotechnology

We have compiled the list of Top 10 Best Reference Books on Food Biotechnology subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Food Biotechnology along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Food Biotechnology subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food Biotechnology" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Introduction to Food Biotechnology” by Sinosh Skariyachan / Abhilash M

“Introduction to Food Biotechnology” Book Review: This is a comprehensive book whose contents have been designed for the courses in biotechnology. This book is for the students pursuing undergraduate and postgraduate courses in life sciences and chemical engineering. Chemical Engineers and Biological Scientists who have limited background in food processing and technology can use this as a self study book. The book discusses application of concepts in chemical engineering and biological sciences in the field of food science and technology. The chapters at the beginning emphasize more on the concepts and application of biological sciences in food history. The latter section focuses on the utility of chemical engineering in food technology. It will be a useful guide for biologists. It will also be a quick reference for engineers on the latest topics in food science and technology. It includes food biochemistry, food microbiology, food processing production. It also includes preservation technologies, food quality assurance and standards and the role of biotech.

2. “Instant Notes in Food Biotechnology” by Nisha Jain

“Instant Notes in Food Biotechnology” Book Review: This is a comprehensive book designed to provide valuable vision on the topics such as food preservation. This book is of immense use for the students of B.Sc and B.Tech. It also covers topics like Food spoilage organisms and their use for producing fermented foods and beverages. It comprehensively covers the full syllabus. It also gives a clear and precise display of the subject. It distinctly classifies the content into unit sections and subsections for the full coverage of the subject. It also contains previous years exam papers to give an overview of the pattern of exam. It also provides a key to the students for rapid revision for exams.

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 gives novel and stimulating visions into the fundamental policy issues involved in agricultural biotechnology. Thomas Bernauer describes global regularity polarization and trade conflict are explained in this book. This book helps in calculating cooperative and unilateral policy tools so that it can survive with trade tensions. The book has ineffective tools that conclude that the risk of trade conflict is high and it may result in reduced investment and the decline of technology. The book gives suggestions for policy reforms to stop this track recommendations that maintains a sensible balance between public safety concerns and private economic freedom. So it gives food biotechnology a fair chance to prove its environmental, health, humanitarian and economic benefits. This book is helpful for companies, farmers, regulators, NGOs, academics, students and the interested public. It gives a deeper understanding of the political, economic and societal factors. This book helps in shaping the future of one of the most revolutionary technologies of our times. Policymakers, scholars and every citizen who is concerned about the future of the environment, hunger, human health should read this book.

4. “Food Biotechnology: Principles and Practices” by Vinod K Joshi and R S Singh

“Food Biotechnology: Principles and Practices” Book Review: This book is primarily designed for the undergraduate and postgraduate students. It works as a reference cum textbook. It will be useful for the teachers as well as the researchers of the subject. All the chapters covered in the book have been contributed by experts in their respective field. This book helps the readers by providing them with basic and applied research in food biotechnology. The book has divided into the following sections- Fundamentals of Food Biotechnology, Production of Food and Feed, Production of Food and Additives and Quality Assurance and Waste Management. The main aim of this book is to develop an authentic account of biotechnology in the food industry. The food industry is obtaining benefits from bioengineering. It covers all the applied aspects. It also highlights the future needs of research.

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 innovative book provides an organized and balanced discussion of the interaction of food sciences and biotechnology at the molecular and industrial levels. The reconstructive contributions of this book emphasize the aspect of modern bioprocessing, analysis and quality control. These are common to both food science and biotechnology. It provides the detailed analysis of specific examples of upstream and downstream processes. This analysis helps the readers to understand the underlying principles and the similarities between applications. The book put a strong emphasis on emerging technologies. It also emphasizes the combined methods of preservation of food and biological materials. It also gives great importance to the description of state of the art equipment and techniques.

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: Traditional Fermented Foods are not only the main food for most of developing countries but also it is key healthy food for developed countries. As the healthy functions of these foods are discovered, more biotechnologies are used to promote the fermented food industries. As a result, the microorganisms as well as bio active metabolites released by the fermented organisms. Above all, the healthy functions of the fermented foods were broadly researched. Part I of this book discusses the general aspects of biochemistry and biotechnological application of fermented foods. These include acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in boosting the functional factors of the fermented foods.

7. “Advances in Food Biotechnology” by Ravishankar Rai V

“Advances in Food Biotechnology” Book Review: The application of biotechnology in the food sciences results in increasing the food production. It also improves the quality and safety of food. Food Biotech is an active field and the constant progress has not only dealt efficiently with the issues of food security. It also increases the nutritional and health aspect of food. This book gives a summary of the latest development in food biotechnology. The summary includes the safety, quality and security. The book has seven sections and is integrative in nature. It covers the topics such as GMOs and food security issues, Fermentation Technology, Valorization of Food Waste and many more. This book is a comprehensive reference in the field of food science. It will be of great interest to professionals, scientists and academics in the food and biotech industries. It will be highly resourceful for governmental research agencies and those who are studying and teaching food biotechnology.

8. “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 signifies the effect that biotechnology has on food production and processing. It is a reliable and complete collection which discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety and the biochemical advances made in traditional fermentation. It also provides an international opinion on the discipline as a whole. For easy reference, the content of the book is divided into three sections. The first section provides a summary of the basic principles and describes microbial applications. The second section explains plant tissue culture techniques, probiotics, antibody production for oral vaccines and topics on enzyme technologies. The final section discusses food safety issues, various bioprocessing and fermentation biotechnologies used throughout the world. This book is a guide for anyone who needs to understand the latest information on food production processing from a biotechnology perspective.

9. “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: Americans eat genetically modified (GM) food everyday without even knowing it. The food and chemical industries tell us that GMO food is safe while a considerable amount of evidence shows otherwise. Jeffrey Smith, a former executive, reports these serious health dangers and describes corporate influence and government conspiracy is used to cover them up. He did it with the help of leading independent laboratory testing for the presence of GM in foods. The stories Smith presents sound like a mystery novel. Bribes are being offered to scientists, they receive threats, the evidence is being stolen, data distorted. Government Scientists who complain are fired. The FDA even misshaped the information from Congress after a GM food supplement killed nearly a hundred people and permanently disabled thousands. Smith was an employee in a laboratory so he was not allowed to speak on the health dangers. He is no longer bound by this agreement thus he now reveals what he knows. Today, Food Companies sell GM products that have not undergone safety studies. FDA scientists were against this but the agency’s final policy denied the risk.

10. “Biotechnology for Food and Nutritional Security” by Vibha Dhawan

“Biotechnology for Food and Nutritional Security” Book Review: Post Johannesburg, the global focus relies on the importance of addressing hunger as the most extreme and unacceptable expression of poverty. There is also concern about nutritional security. However, half of the world’s population is not able to manage two classes of food a day. Especially when the land area we have for agriculture is never going to grow. It is a dream for achieving food security for all. Scientists argue that the answer lies in promoting biotechnology. Farmers said that the answer also lies in Food Production. Inherent and Practical knowledge of crop characteristics have been gained with the ability of scientists to engineer these products. On the contrary, the major public concern is food security, human health, long term impact on the environment and morality to some extent. Does biotechnology have an answer for all this or is it too early to rely on biotechnology especially when regulatory systems in developing countries are just a start.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Food Biotechnology – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Food Biotechnology" so that one can readily see the list of top books on "Food Biotechnology" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Food Biotechnology subject, please let us know.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter