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@ARTICLE{Koffas:201230,
      author       = {Koffas, Mattheos AG and Marienhagen, Jan},
      title        = {{E}ditorial overview: {F}ood biotechnology},
      journal      = {Current opinion in biotechnology},
      volume       = {26},
      issn         = {0958-1669},
      address      = {Amsterdam [u.a.]},
      publisher    = {Elsevier Science},
      reportid     = {FZJ-2015-03535},
      pages        = {v - vii},
      year         = {2014},
      note         = {Biotechnologie 1},
      abstract     = {In a time of climate change, rapid world-wide degradation
                      of fertile soil and overexploitation of the oceans we are
                      confronted with the task of feeding an ever-growing global
                      population. At the same time, we have come to realize that
                      food is not important just as a source of calories, but also
                      for its potential positive effects in preventing or
                      protecting against chronic diseases.Recent and ongoing
                      developments in the area of food biotechnology could help us
                      meet at least some of these challenges: Among many other
                      topics, current efforts include the development of plants
                      having an enhanced nutritional value or the design and
                      construction of microbial strains for the
                      environmental-friendly production of food and feed
                      additives, such as flavors, colorants, amino acids and
                      antioxidants.High demand on food production and food quality
                      has as a result time and cost intensive research. However,
                      many new tools and methods, e.g. in (plant) genome analysis
                      and metabolic engineering, along with the advent of new
                      technologies, such as synthetic biology, hold the promise to
                      significantly shorten development times.In this issue on
                      food biotechnology, 14 contributions review the current
                      status of food safety, biotechnological production of food
                      and feed additives, health benefits of functional foods and
                      probiotics, as well as novel technologies and breakthroughs
                      in plant genome sequence analysis or biosensors for
                      microbial strain development.},
      cin          = {IBG-1},
      ddc          = {610},
      cid          = {I:(DE-Juel1)IBG-1-20101118},
      pnm          = {89581 - Biotechnology (POF2-89581)},
      pid          = {G:(DE-HGF)POF2-89581},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000335111500001},
      doi          = {10.1016/j.copbio.2014.02.005},
      url          = {https://juser.fz-juelich.de/record/201230},
}