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Food processing biotechnology

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dc.contributor.authorHarlander, Susan K.
dc.date.accessioned2017-05-16T15:18:35Z
dc.date.available2017-05-16T15:18:35Z
dc.date.issued1990
dc.description.abstractBiotechnology could have a dramatic impact on the entire agriculture and food sector. It has the potential to reduce the need for agricultural chemicals; improve productivity, efficiency, and profitability of food production and processing; open new markets for improved or unique processed food products; improve the nutritional quality, safety, cost, and conveĀ­nience of consumer food products.
dc.identifier.urihttps://hdl.handle.net/1813/49690
dc.language.isoen_US
dc.publisherNABC
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectbiotechnology
dc.subjectregulation
dc.subjectgenetically engineered organisms
dc.subjectnutritional needs
dc.subjectenzyme engineering
dc.subjectprobiotics
dc.subjectfood safety
dc.subject
dc.titleFood processing biotechnology
dc.typebook chapter

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NABC Report 02: Agricultural Biotechnology, Food Safety and Nutritional Quality for the Consumer