FOOD BIOTECH:ITS ALWAYS BETTER WHEN ITS NATURAL

Food biotechnology
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Biotechnology has a long history of use in food production and processing. For 10,000 years FERMENTATION a form of biotech has been used to produce wine,beer and bread. Selective breeding of animal such as horse, dogs has been going on for centuries.

wheat that is best for bread is different from wheat that is best for pasta . This was accomplished through conventional breeding over many years using traditional methods. however such method were often unpredictable and in efficient. Today through newer biotechnology and genetic engineering .Scientist use techniques such as RECOMBINANT DNA (rdna) this technique enables food producer to obtain crop improvement in much more precised controlled and predictable manner

food producer can use new biotechnology to produce new products with desirable chracteristics. this include characteritics such as

  • disease
  • drought resistant plant
  • enhanced flavour
  • nutritional quality of food

food biotechnology is the use of technology to modify the gene of our food sources. our food source are animal, plants , microorganism.by improvement we mean either making food cheaper to produce long lasting ,more disease resistant etc. The tools of food biotechnology include both traditional breeding technique

  • cross breeding
  • modern method

FOOD BIOTECHNOLOGY HISTORY

human have been using biotechnology for 1000 of years in the production and processing of food .We have been practicing fermentation to produce bread ,beer, wine , alcoholic beverage

FOOD BIOTECHNOLOGY TODAY

modern biotechnology and genetic engineering technique such as rdna allow us to do things much faster rdna (recombinant) genetic engineering refer to the direct manipulation of an organism dna u gene with rdna we can move a gene from one organism to another but without the undesirable trait

  • FERMENTATION
  • ENZYME catalase – mayonaise production and it remove hydrogen peroxide
  • chymosin -cheese production as it coagulate milk
  • glucose oxidase -used in baking as it stabalise the dough
  • alpha amylase – production of high fructose corn syrup
  • rennin – active component of substance rennent used in dairy industry used in production of curd and cheese

CONSUMER BENEFIT FROM FOOD BIOTECHNOLOGY

  • Better environment
  • better food processing and quality
  • improved nutritional profile

WHAT DOES THE FUTURE HOLD?

  • reduce natural toxins in plants
  • provide simple and faster way to detect pathogen
  • extend freshness
  • increase farming efficiency

CAREER IN FOOD TECHNOLOGY

Looking for future for food technology its obviously very promising universities and colleges around the globe are adopting this branch of food science into their curriculum. nowadays we need people who can use technology to produce optimum quantity of food that meets the daily nutrition need of human beings this is where food technology specilist come in

SLOGANS OF FOOD TECHNOLOGY

  • Heat the food to the right degree, to make it healthy and germ free.
  • food is simply sunlight in cold storage

BOOKS RELATED TO FOOD BIOTECHNOLOGY

Links of some books related to food biotechnology is provided for your convenience

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.in/Introduction-Biotechnology-Sinosh-Skariyachan-Abhilash/dp/8123922078&ved=2ahUKEwi-pdrf39bqAhXDZCsKHQf2DKsQFjAAegQIBRAB&usg=AOvVaw2uvjqn2i5UAHL_gYMVmMyh

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