Food biotechnology

The bio in ‘biotechnology’ means life and refers to microbes and other living cells including animal and plant cells.

The technology comprises the growth of living cells in vats containing nutrients and oxygen at the specified conditions, and the processing of biological materials produced by the cells through process integration and optimization at top efficiency for achieving commercialization.

In case of food biotechnology, it is the application of modern biotechnological techniques to manufacture and processing of food, for example, through fermentation of food and food additives, as well as plant and animal cell cultures.

Food biotechnology can extend to advance in traditional crossbreeding, allowing for new food varieties: for example, broccoflower (green cauliflower); single serving, seedless melons; mini avocados; blood oranges; baby pineapples; doughnuts peaches; and red sweet corn.

The key to consumer acceptance of biotechnology is perceived benefit. Consumers expect human, animal and environmental safety to be protected. There are many benefits of biotechnology:

*Agricultural benefits. It is possible to identify specific genetic characteristics, isolate them and transfer them to valuable crop plants.

*Environmental benefits. The need for pesticide application is reduced because the plants have the ability to protect themselves from certain pests and diseases.

*Food quality benefits. Biotechnology allows for enhancements in the quality of foods, from increasing crop yields to delaying ripening for better transportability.
Food biotechnology