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close this bookApplications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)
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Open this folder and view contentsI. Research priorities
Open this folder and view contentsII. Overview
Open this folder and view contentsIII. Milk derivatives
Open this folder and view contentsIV. Plant derivatives
Open this folder and view contentsV. Animal derivatives
Open this folder and view contentsVI. Human health, safety, and nutrition
Open this folder and view contentsVII. Commercialization
View the documentBoard on Science and Technology for International Development

Preface

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.