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Table of Contents
Chapter 1. Recent Trends in Food Biotechnology contributing in Food Production and Processing
Chapter 2. Exploration of modern biotechnology trends in functional foods
Chapter 3. Current and future prospects of animal biotechnology applications in foods
Chapter 4. Utilization of Bio surfactants in Food Technology
Chapter 5. Probiotics: Promising opportunity for future functional foods
Chapter 6. Enhancement of Probiotics for functional Foods
Chapter 7. Microbial production of Natural Flavours and Fragnance
Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry
Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry
Chapter 11. Recent trends in microbe based food hydrocolloids
Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules
Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry
Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives
Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry
Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals
Chapter 17. Application of non-conventional methods in food for obtaining bioactive components
Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries
Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future
Chapter 20. Genome editing crops in food and futuristic crops
Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology
Chapter 23. Ethical, biosafety and regulatory issues in food biotechnology.
Chapter 2. Exploration of modern biotechnology trends in functional foods
Chapter 3. Current and future prospects of animal biotechnology applications in foods
Chapter 4. Utilization of Bio surfactants in Food Technology
Chapter 5. Probiotics: Promising opportunity for future functional foods
Chapter 6. Enhancement of Probiotics for functional Foods
Chapter 7. Microbial production of Natural Flavours and Fragnance
Chapter 8. Beneficial effects of Psychotropic bacteria, cyno-bacteria, algae and modified yeast in various food industry
Chapter 9. Current status, future challenges and opportunities for improving the crop yields using microorganisms. Chapter 10. Diverse role of enzymes in food and dairy industry
Chapter 11. Recent trends in microbe based food hydrocolloids
Chapter 12. Advancement of food fortification using vitamins, minerals and bioactive molecules
Chapter 13. Synthesis, characterization and beneficial effects of green antioxidant for food industry
Chapter 14. Development, prospects and challenges of Meat analogues and Egg analogues with plant based alternatives
Chapter 15. Comparative study on Bio/ micro and nano-encapsulation technologies applications in food industry
Chapter 16. Recent advances and use of tools for functional foods and nutraceuticals
Chapter 17. Application of non-conventional methods in food for obtaining bioactive components
Chapter 18. Recent advancement, challenges in Supercritical fluid extraction method and their application in Food industries
Chapter 19. Genetically Modified food (GMF) synthesis, characterization, challenges, and its future
Chapter 20. Genome editing crops in food and futuristic crops
Chapter 21. Bacteriocins as biological components for managing food quality. Chapter 22. Control of food borne pathogens using nanotechnology
Chapter 23. Ethical, biosafety and regulatory issues in food biotechnology.