Shahidi, Fereidoon Memorial University of Newfoundland, St Johns, Canada; Neeser, Jean-Richard Nestle HQ, Vevy Switzerland; German, J. Bruce University of California, Davis, USA.

• PART I. BIOTECHNOLOGICAL APPROACHES TO MODIFYING AGRICULTURAL FOOD SOURCES. Poultry, Eggs, and Biotechnology. Modern Biotechnology for the Production of Dairy Products. Bacterial Food Additives and Dietary Supplements. Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods. Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality. PART II. BIOTECHNOLOGY STRATEGIES FOR PRODUCING SPECIFIC FOOD INGREDIENTS. Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides. Dextran and Glucooligosaccharides. Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data. Proteins and Peptides. Enzymes. Chemical Analysis and Health Benefits of Isoflavones. Anandamides and Diet: A New Pot of Nutritional Research Is Simmering. PART III. PHYSIOLOGICAL TARGETS OF FUNCTIONAL FOODS. Obesity and Energy Regulation. Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods. Immunology and Inflammation. Influence of Diet on Aging and Longevity. Foods and Food Components in the Prevention of Cancer. PART IV. CONSUMER ISSUES OF BIOTECHNOLOGY AND FOOD PRODUCTS. Food Biotechnology and U.S. Products Liability Law: The Search for Balance Between New Technologies and Consumer Protection. Scientific Concepts of Functional Foods in the Western World. Paradigm Shift: Harmonization of Eastern and Western Food Systems. Consumer Attitudes Toward Biotechnology: Implications for Functional Foods.