Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. Biotechnology in the production of enzymes to bring about desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other high valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production.
| Published in | Engineering and Applied Sciences (Volume 2, Issue 6) |
| DOI | 10.11648/j.eas.20170206.14 |
| Page(s) | 113-124 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2018. Published by Science Publishing Group |
Biotechnology, Bioengineering, Fermentation, Enzymes, Food, Microorganisms
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APA Style
Balarabe Musa Maryam, Mohammed Sani Sambo Datsugwai, Idris Shehu. (2018). The Role of Biotechnology in Food Production and Processing. Engineering and Applied Sciences, 2(6), 113-124. https://doi.org/10.11648/j.eas.20170206.14
ACS Style
Balarabe Musa Maryam; Mohammed Sani Sambo Datsugwai; Idris Shehu. The Role of Biotechnology in Food Production and Processing. Eng. Appl. Sci. 2018, 2(6), 113-124. doi: 10.11648/j.eas.20170206.14
AMA Style
Balarabe Musa Maryam, Mohammed Sani Sambo Datsugwai, Idris Shehu. The Role of Biotechnology in Food Production and Processing. Eng Appl Sci. 2018;2(6):113-124. doi: 10.11648/j.eas.20170206.14
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Download@article{10.11648/j.eas.20170206.14,
author = {Balarabe Musa Maryam and Mohammed Sani Sambo Datsugwai and Idris Shehu},
title = {The Role of Biotechnology in Food Production and Processing},
journal = {Engineering and Applied Sciences},
volume = {2},
number = {6},
pages = {113-124},
doi = {10.11648/j.eas.20170206.14},
url = {https://doi.org/10.11648/j.eas.20170206.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.eas.20170206.14},
abstract = {Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. Biotechnology in the production of enzymes to bring about desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other high valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production.},
year = {2018}
}
TY - JOUR T1 - The Role of Biotechnology in Food Production and Processing AU - Balarabe Musa Maryam AU - Mohammed Sani Sambo Datsugwai AU - Idris Shehu Y1 - 2018/01/15 PY - 2018 N1 - https://doi.org/10.11648/j.eas.20170206.14 DO - 10.11648/j.eas.20170206.14 T2 - Engineering and Applied Sciences JF - Engineering and Applied Sciences JO - Engineering and Applied Sciences SP - 113 EP - 124 PB - Science Publishing Group SN - 2575-1468 UR - https://doi.org/10.11648/j.eas.20170206.14 AB - Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. Biotechnology in the production of enzymes to bring about desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other high valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. VL - 2 IS - 6 ER -
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