Johnson-Green (biology, Acadia U., Canada) introduces the broad outlines of the biotechnologies used in food production for those thinking of entering the field. Chapters look at gene cloning and production of recombinant proteins, plant and animal biotechnology, diagnostic systems for detecting pathogens and toxins, cell culture and food, industrial cell culture, and ethics and safety. Annotation c. Book News, Inc., Portland, OR (booknews.com)