Food Biotechnology and Fermentation

Food biotechnology is the use of current biotechnological methods to the production and processing of food. Fermentation of food, which is the most seasoned biotechnological process, and food additives, just as plant and animal cell cultures, are incorporated. New improvements in fermentation and enzyme technological processes, genetic engineering, protein building, bioengineering, and procedures involving monoclonal antibodies have acquainted energizing measurements with food biotechnology. Although traditional agriculture and crop breeding are not by and large viewed as food biotechnology, agricultural biotechnology, i.e., of animal and plant foods, is relied upon to become an increasingly important “motor” of development for the agri-food industry.

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