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		Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)
			(introduction...)
			Notice
			Preface
			I. Research priorities
			II. Overview
			III. Milk derivatives
			IV. Plant derivatives
			V. Animal derivatives
			VI. Human health, safety, and nutrition
			VII. Commercialization
			Board on Science and Technology for International Development

Preface

The purpose of this report is to create greater awareness of the opportunities to reduce hunger and improve nutrition in developing countries through the application of biotechnology to widely practiced methods of food preparation and preservation. The report discusses opportunities for the application of biotechnology to traditional fermented foods. Scientists from developed and developing countries describe their research in this field and provide their recommendations on priorities for future research.

Preparation of this report was coordinated by the Board on Science and Technology for International Development in response to a request from the U.S. Agency for International Development.