The Role of Biotechnology in Food Production and Processing

Abstract

Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. Biotechnology in the production of enzymes to bring about desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other high valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production.