Introduction to Food Biotechnology

Introduction to Food Biotechnology, 1st Edition, authored by Perry Johnson-Green and published by CRC Press, examines biotechnology within the context of human nutrition, food production, and food processing. The volume belongs to the Contemporary Food Science series.

The textbook addresses the methods and rationales behind the genetic modification of plants and animals, while assessing related risks to public health and the environment. Discussions also encompass cell culture, transgenic organisms, consumer concerns, and regulatory policies.

Designed for undergraduate students in food science and nutrition who lack a background in molecular biology, the book reviews foundational biological and chemical concepts using examples relevant across agriculture and dietetics.