- Publisher's listprice EUR 109.95
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45 601 Ft (43 430 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 9 120 Ft off)
- Discounted price 36 481 Ft (34 744 Ft + 5% VAT)
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45 601 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher De Gruyter
- Date of Publication 4 August 2025
- ISBN 9783111441214
- Binding Paperback
- No. of pages496 pages
- Size 240x170 mm
- Language English
- Illustrations 5 Illustrations, color; 5 Illustrations, black & white; 5 Tables, black & white 684
Categories
Long description:
Biotechnological advances sparked a food revolution with new ideas for a sustainable food future. The book embodies all microbial and food biotechnology related topics, and current, emerging, and future technologies for food fortification, safety and security. It critically assesses the use of emerging trends in biotechnology to develop disease resistant raw foods and products, enhance food and food products nutritional profiles, and reduce negative effects of animal nutrition. It explains the influence of genetic variations in foods, and the varied responses to diet, nutrients, and overall health outcomes. The use of fermentation technologies to create innovative and sustainable food products with novel organoleptic attributes, and the conversion of food waste into useful products are discussed. The book also covers genetic modification methods to reduce or eliminate food allergens, and blockchain technologies that enable transparency and food security along the food supply chains.
- Emerging technologies in food processing, biotechnology and microbiology.
- Functional foods, nutrigenomics, gene editing and personalized nutrition based on individual genomes.
- Food informatics, supply, safety, waste, packaging and bioeconomy.
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