Master the science behind fermented foods with this definitive guide to food biochemistry and biotechnology. Uncover the intricate biochemical processes and cutting-edge biotechnological applications essential for understanding and innovating in food production and safety. This academic book is indispensable for students, researchers, and food technologists across India. Deepen your knowledge of microbial fermentation, enzymatic pathways, and biotechnological advancements crucial for quality control and product development in the food industry. A must-have resource for food science professionals.