Food & Nutritional Biotechnology

Food Biotechnology is innovation to alter modify genes of microorganisms, plants, and animals to make new species which have generation, promoting, or nutrition related properties called genetically engineered (GE) genetically modified crops, they are a source of an unresolved controversy over the long term effects on people and food chains. Food biotechnology is the utilization of microorganisms to make new species which have desired population, marketing, or nutrition related properties they are a source of an uncertain contention over the instability of their long term effects on people and food chains.
 

  • Addressal of Vitamin B12 deficiency
  • Nutriepigenomics
  • Postharvest processing and value addition
  • Food safety and allerginicity
  • Shelf life extension of perishable foods etc.
  • Nutrition Biology
  • Addressal of micro and macro nutrient deficiencies through development of fortified foods with generation of clinical evidence
  • Health care products/ Nutraceuticals/Dietary food supplements
  • Probiotics for holistic health
  • Addressal of Celiac diseases
  • Food Processing using biotech interventions

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