Editorial overview: Food biotechnology

Curr Opin Biotechnol. 2014 Apr:26:v-vii. doi: 10.1016/j.copbio.2014.02.005. Epub 2014 Mar 1.

Authors

Mattheos A G Koffas¹, Jan Marienhagen²

Affiliations

¹ Rensselaer Polytechnic Institute, Center for Biotechnology and Interdisciplinary Studies, Troy, NY, USA. Electronic address: koffam@rpi.edu.
² Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany.

PMID: 24594282
DOI: 10.1016/j.copbio.2014.02.005

No abstract available

Publication types

Editorial
Introductory Journal Article

MeSH terms

Amino Acids / supply & distribution
Biofilms
Biosensing Techniques
Biotechnology*
Coloring Agents
Fatty Acids, Omega-3
Food
Food Microbiology
Food Supply*
Functional Food
Humans
Microbiota
Pigments, Biological
Plant Cells / metabolism
Polyphenols
Probiotics
Sweetening Agents
Synthetic Biology

Substances

Amino Acids
Coloring Agents
Fatty Acids, Omega-3
Pigments, Biological
Polyphenols
Sweetening Agents