4. Introduction
Food biotechnology is the application of technologies to make or
modify animals, plants and microorganisms, which have
desired production, marketing or nutrition related properties to
obtain food.
It is the evolution of traditional agricultural techniques such as
cross breeding and fermentation.
It involves applying techniques like genetic engineering,
fermentation and enzyme technology to enhance food quality,
safety, nutrition and sustainability.
Food biotechnology is also pivotal in reducing food waste,
enhancing shelf life and creating alternative protein sources
like plant based meats.
5. Key technologies in Food Biotechnology
• Genetic engineering: It involves modifying of DNA of
plants or animals to achieve desired traits such as pest
resistance or higher nutritional content.
• Fermentation: Using microorganism like bacteria and
yeast to convert raw materials into valuable products(eg:
yogurt, cheese and alcoholic beverages).
• Enzyme Technology: Enzymes are used to speed up food
processing and enhance texture, flavour and nutritional
value (eg: adding enzymes to produce low fat cheese).
6. Key technologies in Food Biotechnology
• Cell culture ( Lab Grown Food): Growing meat and
other products from animal cells in the lab to reduce the
environmental impact of traditional livestock farming.
8. Why genetically modify food?
Food Biotechnology is and will continue to be
an important area in science as the world’s
human population continues to increase and
world’s agricultural lands continue to decrease.
The following are the reasons why we use
genetically modified food:
9. 1)Extended shelf life
• The first steps in genetic modification were
for food producers to ensure larger profits
by keeping food fresher and longer.
• This allowed for further travel to and
longer availability at markets etc.
• Example: Long shelf tomatoes
10. 2)Efficient Food Processing
• By genetically modifying food producing
organisms, the wait time and quantity of certain
food processing necessities are optimized and this
is a money saver.
• Example: Rennin production
11. 3)Better Nutrient Composition
• Some plants during processing lose
some of the vital nutrients they once
possessed.
• Others are grown in nutrient poor
areas.
• Both of these problems can be solved
by introducing genes into plants to
increase the amount or potency of
nutrients.
•
12. 4)Efficient Drug Delivery
• Inserting genes into plants
or animals to produce
essential medicine or
vaccines.
• Biopharming
13. Many Unpatented Examples
• Bananas and potatoes make hepatitis vaccines.
• Making AIDS drugs from tobacco leaves.
• Harvest vaccines by genetically altering
hydroponically grown tomato plants to secrete
protein through their root system into water.
14. Food Biotechnology Applications
1) Plant Agriculture
Increased production
Cross breeding
Herbicide or pesticide resistant plants
The use of soil bacteria Bacillus thuringiensis as an
insecticide
15. Food Biotechnology Applications
2) Animal Agriculture
Reproduction, selection, breeding and animal
health.
Feeding and nutrition
Growth and production
16. Food Biotechnology Applications
3) Food processing
The use of bacteria:
• Saccharomyces cerevisiae to
make bread.
• Lactobacillus to produce
yogurt.
• Fungi to produce cheese.
17. Food Biotechnology Applications
3) Food processing
Food preservation: Using biotechnology for longer
shelf life through natural preservatives and
fermentation.
Probiotic foods: Incorporating beneficial
microorganisms into products like yogurt to improve
gut health.
Flavour and texture modification: Using enzymes or
genetic modifications to improve taste, texture, and
nutritional value.
19. Benefits of Food Biotechnology
Increased Food Security: More resilient crops that can
thrive in changing climates and harsher environments.
Better Nutrition: Enriching food with essential nutrients
such as proteins, vitamins, or minerals.
Environmental Benefits: Reduced need for pesticides and
herbicides and more efficient use of land and water
resources.
Increased Crop Yield: Biotech crops like genetically
modified crops can withstand pests, diseases and adverse
weather conditions leading to higher food production.
20. Benefits of Food Biotechnology
Sustainability: Reduced need for chemical pesticides,
fertilizers and water leading to a more sustainable
agricultural system.
Improved Food Safety: Biotech processes can help reduce
the presence of harmful pathogens or allergens in food.
22. Case Studies
Golden Rice: A genetically modified rice variety designed to
produce beta-carotene, a precursor of vitamin A. It aims to
combat vitamin A deficiency which causes blindness and
immune system problems in millions of people.
CRISPR-Edited Mushrooms: Scientists used CRISPR to edit
the genes of mushrooms, preventing them from browning.
This reduces food waste and extends shelf life.
Impossible Foods: A company that uses biotechnology to
create plant based meat alternatives. Their flagships product,
the Impossible burger uses heme (a molecule found in plants)
to mimic the taste and texture of real meat.
23. Challenges in Food Biotechnology
Public perception and acceptance: Some consumers have
concerns about genetically modified organisms and their
potential impact on health and the environment.
Regulatory hurdles: Biotechnology applications face strict
regulations and long approval processes in many countries.
Ethical issues: Lab grown meat, gene edited organisms and
other biotech applications may raise ethical questions related to
food production and animal welfare.
24. Future of Food Biotechnology
Alternative proteins: Biotech is working to develop plant based
and cultured proteins to meet the growing demand for protein
while reducing environmental impact.
Precision fermentation: Using microbes to create specific
proteins, fats, and other ingredients that can replace animal
based products in food supply.
Personalized nutrition: Biotech can enable personalized
nutrition plans based on an individual’s genetic makeup,
improving health outcomes.
Food security: Biotech could play a crucial role in addressing
food shortages and malnutrition especially in developing
countries.
25. Conclusion
Food biotechnology offers numerous advantages including
enhanced food security, sustainability, and better nutrition.
However, challenges such as safety, environmental concerns,
and public acceptance remain.
With responsible use, food biotechnology could play a crucial
role in feeding the growing global population and improving
food systems.
