Food Biotechnology
Food biotechnology is the use of technology to transform the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we form new species of animals and plants, for example, specifically animals and plants that we eat. The technology may not only improve the nutritional quality of staple foods, but can also decreases the need to cultivate crops on deforested land. With food biotechnology, we utilize what we know about science and genetics to improve the food we eat. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or extra nutritious.
10.1 Food Additives
10.2 Dairy technology
10.3 Food Processing and Preservation
10.4 Fermentation
10.5 Food Quality Standards
10.6 Food Microbiology
10.7 Food Packaging
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Food Biotechnology Conference Speakers
Recommended Sessions
- Animal biotechnology
- Biochemistry and Biophysics
- Biodegradation and recycling
- Biosensors in biotechnology
- Biotechnology Industries In The Market
- Cancer Biotechnology
- Environmental Biotechnology
- Food Biotechnology
- Immunological Biotechnology
- Industrial biotechnology
- Marine Biotechnology
- Microfluidics For Biotechnology
- Nano-Biotechnology
- Pharmaceutical Biotechnology and Drug Design
- Plant and agriculture biotechnology
- Protein Engineering
- Recombinant DNA technology
- Stem Cell Biotechnology
- Techniques Of Biotechnology
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