Two new IFT Press books are now available from Blackwell Publishing Professional.

Microbiology and Technology of Fermented Foods by Robert W. Hutkins of the University of Nebraska–Lincoln (ISBN: 0-1838-0882-0. 2006. 336 pp.) covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy as they relate to the microbiology and processing of fermented foods.

The author begins with a brief history of microbiology and fermented foods and an overview of mi…

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