Food Biotechnology is focused on emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically modified plants are used to enhance taste, shell life, nutrition and quality of food, genetically modified food is synthesized using biotechnological tools.
Related Journals to Food Biotechnology
Journal of Food Process Engineering, Food Engineering Reviews, Molecular Nutrition & Food Research, European Journal of Clinical Nutrition, Food and Agricultural Immunology, Journal of Food Processing and Preservation, Food Policy, Plant Foods for Human Nutrition, Food Analytical Methods, International Journal of Food Sciences and Nutrition, Journal of Food Science and Technology-mysore, Food Manufacturing Efficiency, Food Quality and Preference, Food Science and Technology Research
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