Description

The goal of biotechnology in the food processing industry is to increase process control, yields, and efficiency as well as the quality, safety, and consistency of goods produced through bioprocessing. The term "biotechnology" is broad and refers to a variety of intricate technological and biological processes. They are primarily connected to agriculture and food. To improve the nutritional value of different food types and thus the quality of human life, biotechnology is used. Recombinant DNA techniques are being used to biological creatures, systems, and processes in an exciting new biology that is being used to boost agricultural output and enhance human and animal health. Genetically modified starter cultures, genetically modified foods, the use of all these contemporary technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, and storage, the role of biotechnology in food production by bringing about desired changes in food, and a variety of other towering value-added products. The use of biotechnology in the production of food is the main topic of this book. It talks about biotechnology resources and choices that can be used for research and development.