INTRODUCTION TO FOOD BIOTECHNOLOGY

1. Benefits of food biotechnology

1.1. Resistance to crop pests

1.2. Increasing yield

1.3. Reduce usage of chemical pesticide/herbicide

1.4. Improve quality of the food products

2. Areas of food biotechnology

2.1. Plant Biotechnology

2.2. Food Industry

2.3. Food Security

2.4. Detection Methods

2.5. Genetic Engineering

2.6. Microbiology Applications

2.7. Probiotic & Functional Foods.

3. Perspective in Biotechnology

3.1. Consistently high-yielding oil palms

3.2. Potatoes and tomatoes with a higher content of solids, suitable for food processing.

3.3. Tomatoes, squash and potatoes with higher levels of vitamin A, C & E.

3.4. Corn, potatoes and soya beans with higher levels of essential amino acids

3.5. Oil seeds with lower levels of saturated fats.

3.6. Garlic cloves with more allicin, an active ingredient with potential role in lower cholesterol level

3.7. Strawberries with increased levels of natural agents; helping to fight cancer.

3.8. Slow-ripening tomatoes, peppers and tropical fruits with better keeping qualities and better flavour.

4. DEFINITION :- application of additional method to improve the sustainability of existing farmlands and to improve the quality of food supply.

5. Roles of biotechnology in food production

5.1. Increased production

5.2. Production of food containing vaccines

5.3. Better flavour

5.4. Improved nutritional values

5.5. Better raw materials