Role of Biotechnology in Food Processing | 47356
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African Journal of Food Science and Technology

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Role of Biotechnology in Food Processing


Wilson Rock*

Biotechnology can be well-defined as the use of living bacteria and biological systems which is used to progress useful foods. It can also be definite as any industrial applications that use biotic entity, biotic organisms or their results, to make or renovate products or apply for certain use. Its time and again joins with the biomedical production and bioengineering fields, liable upon the different applications and tools operated. The applications and practices of biotechnology in food dealing out is immense and this take in the following applications such as – its consumption in fermentation of elements and also to enhance assets of the factual goods such as the taste, perfume, shelf-life, surface, quality and nutritional value of that exact food product. Biotechnology has a vital role in the creation of enzymes and the use of firm enzymes leads to the vital modifications in food. Biotechnology is used in the creation of food constituents; flavours, aroma, food essences and an array of other high valued-enhanced goods, genetically modified bacteria and crops. Food taxing and in diagnostics of food components the utilization of innovative technologies of biotechnology is done.

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