chapter 1 Poultry, Eggs, and Biotechnology / chapter 2 Modern Biotechnology for the Production of Dairy Products / chapter 3 Bacterial Food Additives and Dietary Supplements / chapter 4 Genomics of Probiotic Lactic Acid Bacteria: Impacts on Functional Foods / chapter 5 Biotechnological Modification of Saccharomyces cerevisiae: Strategies for the Enhancement of Wine Quality -- chapter 6 Prebiotics from Lactose, Sucrose, Starch, and Plant Polysaccharides / chapter 7 Dextran and Glucooligosaccharides / chapter 8 Prebiotics and the Prophylactic Management of Gut Disorders: Mechanisms and Human Data -- chapter 9 Proteins and Peptides / chapter 10 Enzymes / chapter 11 Chemical Analysis and Health Benefits of Isoflavones / chapter 12 Anandamides and Diet: A New Pot of Nutritional Research Is Simmering / chapter 13 Obesity and Energy Regulation / chapter 14 Food, Fads, Foolishness, and the Future: Immune Function and Functional Foods -- chapter 15 Immunology and Inflammation / chapter 16 Influence of Diet on Aging and Longevity / chapter 17 Foods and Food Components in the Prevention of Cancer / chapter 18 Food Biotechnology and U.S. Products Liabillty Law: The Search for Balance Between New Technologies and Consumer Protection -- chapter 19 Scientific Concepts of Functional Foods in the Western World / chapter 20 Paradigm Shift: Harmonization of Eastern and Western Food Systems / chapter 21 Consumer Attitudes Toward Biotechnology: Implications for Functional Foods