Importance and applications 0 f biotechnology in food processing
- 1. IMPORTANCE AND APPLICATIONS 0F BIOTECHNOLOGY IN FOOD PROCESSING ADVANCES RISK FACTOR & SAFTEY RGULATIONS SUBMITTED BY- NIKITA JOSHI BSB2015009
- 2. CONTENT IMPORTANCE OF BIOTECHNOLOGY IN FOOD PROCESSING. ITS APPLICATIONS. ADVANCES IN FOOD BIOTECHNOLOGY RISK FACTORS SAFTEY REGULATIONS
- 3. IMPORTANCE OF BIOTECHNOLOGY IN FOOD PROCESSING Food processing is a process by which non-palatable and easily perishable raw materials are converted to edible and potable foods and beverages, which have a longer shelf life. Biotechnology as a technological application make or modify products for specific use . Biotechnology as applied to food processing make use of different breeding techniques and by microbial inoculants enhance the property of food such as – taste, aroma , shelf life , texture and nutritional value of food. Biotechnology in food processing sector plays an important role in food fermentation , food additives, and processing aids, food safety through advances in microbial genetics , detection of pathogens , mycotoxin detection .
- 4. APPLICATIONS -: The application of biotechnology in the food processing has to an increase in food production and enhanced the quality and safety of food. Through food biotechnology scientists have enhanced crop’s resistance to diseases and environmental stresses, allowing crops to be grown in relatively unsuitable and unproductive land. The creation of pathogen , insect and herbicide -resistant transgenic plants have led to increased productivity and decreased costs of producing many food crops. Continue…….. .
- 5. Biotechnology also helps in improving the dairy and meat production by the production of different enzymes and processes to make them fresh and toxic free. Ex- use of genetic techniques to manipulate bacteria that are important to the dairy industry. Both classical and molecular approaches have been used to improve strains involved in yoghurt and cheese production. Use of different bacteria to improve the quality and texture of meat
- 6. ADVANCES IN FOOD BIOTECHNOLOGY Man has been traditionally depending upon agriculture and livestock to meet food demands since times immemorial. A healthy diet can play a significant role in creating a healthy mind and healthy society in the country. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. By applying biotechnological tools and processes, the quality, safety and nutritive value of processed foods can be improved . Continue..........
- 7. Biotechnology has already benefitted the food industry in a big way. It has given us high quality foods that are tasty, nutritious, wholesome, convenient, shelf stable and safe. Biotechnology in the food processing sector makes use of micro- organisms for the preservation of food and for the production of a range of value-added products such as enzymes, flavour compounds, vitamins, microbial cultures and food ingredients. Advances in genetic engineering has revolutionized the way we produce and consume food through the introduction of genes that encodes for enzyme in biosynthetic pathway of vitamins, essential amino acids. Genetically engineered cattle, swine, poultry and fish are developed with the purpose of improving milk quality, decreasing fat content, increasing productivity/growth and providing tolerance to freezing temperatures.
- 9. FLAVR SAVR TOMATO Scientists genetically modified tomatoes to reduce the amount of enzyme polygalactouranase (breaks down pectin in cell wall) so that they may posses longer shell life. GOLDEN RICE Rice is one of the main content in diet of most of the human population. Rice is rich in nutrients except certain vitamins like, vitamin A and E. Golden rice is a vitamin rich modified form of rice.
- 10. FOOD PACKAGING One of the main objective of the packaging of food is to protect it against spoilage and deterioration due to physical damage , chemical changes . The major goal of food packaging is the protection and preservation of the food product from environmental contamination
- 11. Food often loses its flavor over time because the food flavors are often absorbed by the food packaging itself or degraded by other products within the package. This process is called flavor scalping. Foods can also pick up odors or flavors from other separately packaged foods. High barrier materials are now being developed that prevent loss or transfer of these desirable food flavors. PRESERVING FOOD FLAVOUR AND QUALITY
- 12. RISK FACTORS With the increased use of developing techniques in food biotechnology, we also have increased level of risks associated with them. The development of techniques devised for the genetic manipulation of foods poses new risks for children with food allergy (FA). This allergic reaction happens when a certain protein/allergen present in the GM crop enters the body and stimulates an immune response.
- 13. Many genetically engineered crops and plants are found to be health hazard while transgenic animals are also a part of public concern with increasing risk of their side effects. Food-borne illness is a major international problem and an important cause of reduced economic growth. Various factors contribute to the food borne illness. The main ones are: i) inadequate food manipulation; ii) improper holding temperatures (failing to properly refrigerate food); iii) inadequate cooking; iv) contaminated equipment (failure to clean and disinfect kitchen or processing plant equipment) v) poor personal hygiene.
- 14. SAFTEY REGULATIONS While producing foodstuffs, packaging or simply storing finished ready-made food, specific steps in Hygiene protocol have to be taken to ensure that cross-contamination of particles, viable or non- viable, entering production zones does not occur. There is a need to ensure products, whether they be confectionery, nutritional or dry-foods, are made safely.