Fundamentals of food biotechnology / Byong H. Lee. [electronic resource] Lee, B. H. (Byong H.) Food Biotechnology. TP248.65.F66 664 23 Includes bibliographical references and index. Print version record and CIP data provided by publisher. Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg. 2015 Text 1 online resource. http://onlinelibrary.wiley.com/book/10.1002/9781118384947 eng Fundamentals of food biotechnology. Fundamentals of food biotechnology.