The manufacture of foods has rapidly changed from an art to a highly
specialized technology based on discoveries in the natural sciences. How￾ever, the translation of scientific knowledge from the fields of microbiology
and biochemistry into useful food technology has been rather slow. Art
and tradition still play an important part in the fermentation industries
and in various uses of enzymes in food processing. It is, therefore, import
tant to bridge the gap between available scientific knowledge and food
technology in these particular areas.