MODERN FOOD BIOTECHNOLOGY

Author :- Priyanka Moganti

During recent years, #food #processing #industry has undergone through many major changes to improve their products, there by producing safe and secure food items every day. These items are made based on #consumers response towards their selection and choices for food products that are #low in #calories, #health promoting, produced with #natural #ingredients with no added artificial chemicals/food #additives. The effective approaches and efforts made for implementing and #developing #novel #technologies for producing safe food is based on the customers needs and demand for variety of food products. #Researchers and food #scientists pay detailed attention & focus towards discovering new #innovative technologies in food #processing, food #packaging, food #preservation. One of the most effective emerging, advanced trending novel technology in food processing industry is “FOOD BIOTECHNOLOGY”.

As we know biotechnology is applied in food #manufacturing industries for the preservation and production of value-added products such as #vitamins, #fermented foods, #flavor #ingredients, #enzymes etc. through the use of microbes. Biotechnology and its principles is used in food sector from many decades to produce fermented products such as bread, wine, beer, etc,

Today, #modern #biotechnology use rDNA technology to obtain animal and agricultural crop improvements in a controlled and desirable manner by moving inherited genes from one organism to another by vomiting out undesirable traits. There are many enormous potential benefits of food biotechnology, hence food manufacturers can apply this technology to produce new food products, #improve existing #products with incredible characteristics such as increased #nutritional and #sensory quality of foods, #disease and drought #resistant plants etc.

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