Exploring the evolution of biotechnology in food production, this overview highlights its historical roots and modern applications. From ancient fermentation to genetic engineering, biotechnology has revolutionized food production, offering sustainable solutions like mycoprotein and enhancing aquaculture. It also contributes to healthcare by developing vital pharmaceuticals and plays a role in environmental management through sustainable agricultural practices.
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Biotechnology in food production has its roots in ancient techniques such as fermentation and selective breeding
Early forms of biotechnology have evolved into modern genetic engineering methods used in food production
Biotechnology plays a crucial role in both agriculture and health, from creating disease-resistant crops to synthesizing essential pharmaceuticals
Biotechnology uses natural processes of microorganisms to enhance food efficiency and quality, such as using yeast in bread making and specific bacterial cultures in yogurt production
Mycoprotein
Mycoprotein, derived from the fungus Fusarium, is a sustainable and high-protein meat substitute produced through biotechnology
Aquaculture
Biotechnology has improved the efficiency and sustainability of fish farming through selective breeding and genetic engineering
Biotechnology offers solutions through genetic modification and selective breeding in agriculture, leading to increased productivity and preservation of the environment
Biotechnology plays a crucial role in the development of pharmaceuticals, such as producing human insulin through genetic engineering
Biotechnology can aid in waste management and promote environmental sustainability in agriculture through reduced food waste and resource consumption
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Modern ______ has led to the development of crops with enhanced ______ to diseases and pests, reducing ______ and loss in food.
biotechnology
resistance
spoilage
01
Role of yeast in food biotech
Yeast fermentation used in bread making for leavening.
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Bacterial cultures in dairy biotech
Specific bacteria added to milk to create yogurt, enhancing texture and taste.
