|Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)|
The purpose of this report is to create greater awareness of the opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to widely practiced methods of food preparation and preservation. The report discusses opportunities for the application of biotechnology to traditional fermented foods. Scientists from developed and developing countries describe their research in this field and provide their recommendations on priorities for future research.
Preparation of this report was coordinated by the Board on Science and Technology for International Development in response to a request from the U.S. Agency for International Development.