Chapter 10 - Food and beverage biotechnology

• 10.1 Introduction
  1. Availability & size
  2. Biotechnology role
     1. additional considerations
  3. Differences from pharmaceutical industry
  4. Anticipated impact of biotechnology
     1. agronomic
     2. non-agronomic
• 10.2 Food and beverage fermentations
  1. result
  2. examples of fermented foods
  3. purposes
  4. historical
  5. groups
  6. biotech revenues
  1. Alcoholic beverages
     1. geography
     2. improvement objectives
     3. starting material
     4. product characteristics
     5. distillation
     6. organism
  2. Wine
     1. red wine
     2. white wines
     3. rose
     4. dry
     5. sweet
     6. process
     7. alcohol content
  3. Beer
     1. historical
     2. definition
     3. bacterial growth
     4. steps in production
        1. malting
        2. mashing
           1. wort
        3. fermentation
        4. maturation & finishing
     5. alcohol content
     6. India & Asia
     7. Africa
  4. Spirits
     1. definition
     2. potable spirits
     3. maturation
  5. Coffee, tea, cocoaDairy products
     1. importance
     2. origin
     3. process overview
     4. beneficial changes in milk
     5. cheese
        1. whey
        2. rennet
           1. chymosin
        3. production process
     6. yogurt
  6. Microbial growth in the intestine
     1. probiotics
        1. aim
  7. Vegetable fermentations
     1. cabbage
  8. Cereal
     1. bread
        1. process
        2. biotech involvement
           1. objectives
        3. organisms
           1. sour dough bread
           2. India
           3. Asia
     2. legume
        1. tempeh
        2. soybean fermentation
           1. phases
              1. koji
              2. moromi
              3. maturation
• 10.3 Microorganisms as food
  1. Single Cell Protein (SCP)
  1. SCP derived from high-energy sources
  2. SCP from waste organic materials
     1. Quorn myco-protein
        1. criteria
        2. filamentous fungi
        3. bioreactors
        4. process
        5. marketing
     2. mushroom production
        1. substrate
        2. mushrooms grown for food
           1. Agaricus bisporus
              1. how grown
              • flushes
           2. Lentinula edodes
              1. substrate
              2. Process
           3. Pleurotus
• 10.4 Enzymes and food processing
  1. examples
  2. new
• 10.5 Amino acids, vitamins and sweeteners
  1. Amino acids
     1. markets
     2. large scale examples
     3. chemical synthesis
     4. source of organisms
  2. Vitamins
  3. Sweeteners
     1. corn starch
     2. artificial
        1. saccharin
        2. aspartame
        3. thaumatin
• 10.6 Organic acids and polysaccharides
  1. Acids
     1. citric acid
     2. lactic acid
  2. Polysaccharides
     1. uses
• 10.7 Rapid diagnostics
  1. ELISA
• 10.8 Bioprocess technology
  1. Improvements
• 10.9 Public acceptance and safety of new biotechnology foods
  1. change considerations
  2. Biotech input