Food Biotechnology

Abstract

This handout highlights biotechnological advances and approaches aimed at improving the nutritional value of agri-food products. These three chapters help to better understand food biotechnology in order to optimize food production and extend its shelf life, while also improving its nutritional quality by transforming simple substrates into valuable metabolites and effectively addressing waste and pollution issues. Written and prepared based on scientific books and articles in the field of food biotechnology, this handout offers simplified, reliable, and detailed information on technological advances, fundamental principles, and applications of recent innovations. It thus guides postgraduate students in the field of agri-food technology in their learning and future research.