Food Biotechnology: Principles, Processes and Applications provides a comprehensive introduction to the use of biological systems, microorganisms and modern technologies in food production and processing. It examines the history and importance of food biotechnology, enzymatic processing, fermentation technologies, food spoilage, preservation and safety regulations. The book discusses alcoholic and non-alcoholic fermented products and the industrial roles of microorganisms such as Saccharomyces, Lactobacillus, Penicillium, Acetobacter, Bifidobacterium, Lactococcus and Streptococcus. Dedicated chapters cover dairy fermentation, starter cultures, prebiotics, probiotics and functional foods. Advanced topics include genetic engineering for improving food quality and shelf life, bioactive peptides, genetically modified foods, labelling and consumer awareness. The book is designed for students, teachers, researchers and professionals in food science, biotechnology, microbiology, dairy technology and nutrition.

Chapter 1: Introduction to Food Biotechnology

Chapter 2: Importance of Biotechnology in Food Industry

Chapter 3: Applications of Biotechnology in Food Processing

Chapter 4: Recent Developments in Food Biotechnology

Chapter 5: Risk Factors and Safety Regulations in Food Biotechnology

Chapter 6: Food Spoilage: Causes and Microbial Aspects

Chapter 7: Food Preservation Techniques

Chapter 8: Fundamentals of Food and Beverage Fermentation

Chapter 9: Alcoholic Beverages

Chapter 10: Non-Alcoholic Fermented Foods and Beverages

Chapter 11: Industrial Use of Microorganisms in Food Biotechnology

Chapter 12: Commercially Important Microorganisms

Chapter 13: Dairy Fermentation and Fermented Products

Chapter 14: Prebiotics, Probiotics and Functional Foods

Chapter 15: Genetic Engineering and Modern Advances in Food Biotechnology