Biotechnology in the food chain: New tools and applications for future foods

Kaisa Poutanen (Editor)

    Research output: Book/ReportBook (editor)Scientificpeer-review


    There are many hopes and expectations for future foods: delicious products, positive health effects, safety, natural ingredients, sustainable production, convenience. How can biotechnology be used to answer these demands? Enzymes, micro-organisms and bioconversions contribute increasingly to the production processes of both ingredients and consumer foods. Progress in molecular biology and gene technology provide us with improved raw materials, more efficient and environmentally friendly processing methods and novel products. At the same time objective and scientifically based information to consumers is required in order to reduce resistance to the new developments. This symposium proceedings book views the impact of biotechnology throughout the food chain. Results from many relevant on-going EU research projects are presented. The attributes of the future foods - functional, natural, novel - as well as developments in the use of enzymes and process micro-organisms, form the core of the book. The important issues of consumer expectations, public attitudes and legislation provided a framework for the symposium. All these should be attended to for the successful exploitation of the advanced biotechnical methods for the profit of the food industry.
    Original languageEnglish
    Place of PublicationEspoo
    PublisherVTT Technical Research Centre of Finland
    Number of pages260
    ISBN (Print)951-38-4568-0
    Publication statusPublished - 1997
    MoE publication typeC2 Edited books
    EventBiotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland
    Duration: 28 Jan 199830 Jan 1998

    Publication series

    SeriesVTT Symposium


    • biotechnology
    • bioinstrumentation
    • food technology
    • food industry
    • functional foods
    • enzymes


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