Beginning with Louis Pasteur’s works with wine, modern food science and technology has made enormous contributions to the safety and availability of food. The spectrum of potential benefits from the application of genetic engineering and biotechnology to food crops ranges from diagnostic aids, for example in plant diseases, through to gene mapping, where the genetic characteristics of plants are visibly cartographed, enabligh speedier identification of interesting genetic material for every kind of plant usable in agriculture.

This book describes the new concepts and applications for food industry. It analyses the overall contribution of modern biotechnology to food safety and security. It includes the application of modern food biotechnology to microorganisms, plants and animals. An integrated approach was adopted to identify the key issues impacting directly or indirectly on food industry.