This major work explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed control and disease resistance to improved nutritional properties, processing functionality and product quality in food processing.
Much has been written on this significant issue, but until now there has been no guide for both those on the academic side and those working in the industry itself. By examining both sides of the coin, this book bridges the gap between these groups, giving each a greater awareness of the other's role, a more rounded picture of the business and an increased understanding of all the issues at stake.
Cereal Biotechnology is an authoritative reference for food processors on a key new technology, an essential guide for biotechnologists on the range of commercial applications within cereals processing, and a vital contribution to the debate for all those concerned with genetic modification in food processing.
- A comprehensive account of the theory and practice of cereal biotechnology- A detailed explanation of product development, specific applications and current regulation- An analysis of the potential added value benefit for both producers and consumers
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Bryce, J HDr James H. Bryce lecturers in the Department of Biological Sciences at Heriot-Watt University. A lecturer in Plant Biochemistry, Dr Bryce has worked extensively on the biochemistry of photosynthesis and respiration. Dr Bryce is involved in the foundation and running of a SHEFC-funded transgenic cereal initiative at Heriot-Watt; together with a supporting consortium he is establishing a Scottish centre for cereal genetic manipulation.