Abstract
Food production is the largest world-wide industry. The modern food industry now serves the function of supplying high-quality, wholesome foods, all the year round and at a distance in time and location from the place of primary production. The origin of the food chain is in production agriculture with the planting of the seed or the rearing of animals and concludes with utilization of the food products by the consumer. The products of the farm are linked to the consumer mainly through the food processing industry where the agricultural products are manufactured into shelf-stable, convenient and palatable foods and beverages (Angold et al., 1989; OECD, 1992).
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Smith, J.E. (1998). The impact of genetic engineering on food and beverage fermentations. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_27
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DOI: https://doi.org/10.1007/978-1-4613-0309-1_27
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