In linking the biochemistry to the plant genetics and prospects of bioengineering the book provides a comprehensive resource in developing our understanding of flavor chemistry. (International Journal of Food Science and Technology, September 2009)

I enjoyed reviewing the book and highly recommend it to anyone with an interest in biotechnology. (Inform Magazine, June 2009)

"This book provides an overview of the current role of biotechnology in the production of flavour compounds." (Food Science and Technology Abstracts, 2009)

"This book is a classic example of once I started to read, I could not put it down. The references are excellent, as is the index. Biotechnology in Flavor Production is not only meant for people in the flavor industry, but also those using flavors, as well as the biotechnology community." (Food & Beverage Reporter, May 2009)

A unique overview of the current state of the art flavor production through biotechnology .Directed at food scientists and technologists as well as academics. (Food Industry News)