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The textbook systematises and demonstrates all aspects of food biotechnology: use of microorganisms and products of their metabolism in food technology (fermented dairy products and industrial starter cultures for their preservation, fermented me’clear products, bakery products, alcoholic and non-alcoholic beverages, fermented plant products, gluten-free food products); traditional and new products of microbial synthesis as food additives (polyglutamic acid, lactulose, lactobionic acid, lycopene, astaxanthin, lutein, 2-phenylethanol, polysaccharides gelan, pullulan, kurdlan, etc.) and modern biotechnologies of their preparation; advantages and disadvantages, as well as the legislative basis for the use of genetically modified organisms in food production.

It is intended for students of higher educational institutions, who study in the field of «Biotechnology», and disputed fields of study («Harvest technology and engineering»«Technological expertise and safety of food products», «Biology»), as well as for specialists working in the field of biotechnology and food technology