About the Book
Biotechnology for Food, Environment and Agriculture refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. These Crops include soybeans, corn, cotton, canola, papaya, and squash that are improved versions of the traditional varieties. In addition to, rapid-rise yeast and an enzyme used to make cheese are both commonly produced through biotechnology. The present book will be highly useful for the researchers, biotechnologists, environmentalists to sustain the crop production.
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