Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.

• Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering
• Offers alternative applications to produce natural foods
• Includes processes and techniques to produce health promoting foods
• Discusses the positive effects of biosynthesis on microbial production to enhance food safety
• Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production