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An Introduction to Biotechnology


An Introduction to Biotechnology
  • Author : W T Godbey
  • Publisher : Elsevier
  • Release : 2014-12-08
  • ISBN : 9781908818485
  • Language : En, Es, Fr & De
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An Introduction to Biotechnology is a biotechnology textbook aimed at undergraduates. It covers the basics of cell biology, biochemistry and molecular biology, and introduces laboratory techniques specific to the technologies addressed in the book; it addresses specific biotechnologies at both the theoretical and application levels. Biotechnology is a field that encompasses both basic science and engineering. There are currently few, if any, biotechnology textbooks that adequately address both areas. Engineering books are equation-heavy and are written in a manner that is very difficult for the non-engineer to understand. Numerous other attempts to present biotechnology are written in a flowery manner with little substance. The author holds one of the first PhDs granted in both biosciences and bioengineering. He is more than an author enamoured with the wow-factor associated with biotechnology; he is a practicing researcher in gene therapy, cell/tissue engineering, and other areas and has been involved with emerging technologies for over a decade. Having made the assertion that there is no acceptable text for teaching a course to introduce biotechnology to both scientists and engineers, the author committed himself to resolving the issue by writing his own. The book is of interest to a wide audience because it includes the necessary background for understanding how a technology works. Engineering principles are addressed, but in such a way that an instructor can skip the sections without hurting course content The author has been involved with many biotechnologies through his own direct research experiences. The text is more than a compendium of information - it is an integrated work written by an author who has experienced first-hand the nuances associated with many of the major biotechnologies of general interest today.

Introduction to Biotechnology


Introduction to Biotechnology
  • Author : William J. Thieman
  • Publisher :
  • Release : 2013-11-01
  • ISBN : 1292027614
  • Language : En, Es, Fr & De
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Thoroughly updated for currency and with exciting new practical examples throughout, this popular text provides the tools, practice, and basic knowledge for success in the biotech workforce. With its balanced coverage of basic cell and molecular biology, fundamental techniques, historical accounts, new advances, and hands-on applications, the Third Edition emphasizes the future of biotechnology and the biotechnology student's role in that future. Two new features-Forecasting the Future, and Making a Difference-along with several returning hallmark features, support the new focus.

Introduction to Biotechnology


Introduction to Biotechnology
  • Author : C. M. Brown
  • Publisher : Wiley-Blackwell
  • Release : 1987
  • ISBN : 0632011394
  • Language : En, Es, Fr & De
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An Engineering Introduction to Biotechnology


An Engineering Introduction to Biotechnology
  • Author : J. Patrick Fitch
  • Publisher : SPIE Press
  • Release : 2002
  • ISBN : 0819444979
  • Language : En, Es, Fr & De
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This tutorial will help technical professionals in optics determine whether their technologies have potential application in the life sciences. It also is useful as a 'prep class' for more detailed books on biology and biotechnology, filling the gap between fundamental and high-level approaches.

Introduction to Food Biotechnology


Introduction to Food Biotechnology
  • Author : Perry Johnson-Green
  • Publisher : CRC Press
  • Release : 2018-10-03
  • ISBN : 9781351989435
  • Language : En, Es, Fr & De
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Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.