Biotechnology has ushered in diverse spheres of life and in food so. Its increasing significance as far as food fermentation is concerned, being widely recognised. The book mainly deals wtih biotechnology and the impact on food and nutrition indeveloping countries, future of biotechnology in food processing, fodd products of mixed fermentations, biotechnology for productions, biotechnology for production of fruits, wines and alcohol, traditional food fermentation etc. The way of expression in a very easy language has been particularly taken into account. The book very conforms to syllabus of various universities and colleges at graudate and postgraduate level.About the AuthorS K Singh did his M.B.B.S., D.H.A., is a widely acclaimed name in the sphere to which he pretains to. He has throughout brilliant academic record and has been vowed to writing since childhood. At present, he is Assist. Medical Superintendent at Maharaja Agresen Hospital, based in Delhi. He has written several articles in the newspapers and magazines of national and international repute.Table of ContentsIntroduction The Future of Biotechnology in Food Processing Food Biotechnology Food and Industrial Microbiology Food Products of Mixed Fermentations Biotechnology : The Impact on Food and Nutrition in Developing Countries Biotechnology for Production of Fruits, Wines and Alcohol Fermented Milk Products in Infant Nutrition Traditional Food Fermentation Use of Biotechnology Technique in Food Industry