28-09-2013, 12:23 PM
Biotechnology and nanotechnology
Biotechnology .ppt (Size: 457.5 KB / Downloads: 49)
Learning objectives
To define biotechnology and nanotechnology.
To understand where increases in the use of biotechnology and nanotechnoogy have occurred.
To understand areas of traditional biotechnology.
To understand areas of modern biotechnology.
To know the food labelling legislation about genetically modified food products.
Increases in biotechnology
Increases in the use of biotechnology by the food industry are due to:
• competition between food companies for an increased market share;
• attempts to increase efficiency and reduce the environmental impact of production;
• consumer demand for convenient, high quality products at reasonable cost.
Traditional biotechnology
Traditional biotechnology mainly involves the production of foods, such as cheese, bread and wine.
The fermentation process:
• offers a method of preservation, e.g. by producing acid which lowers the pH (converting a perishable food into one that has a longer shelf-life);
• can be used to change the nutritional value of food products, e.g. converting milk to cheese;
• can create or improve sensory characteristics of foods (flavour, aroma and texture).
Modern biotechnology
The emphasis of modern biotechnology is on the production of raw materials and food ingredients.
Work is based on changing the characteristics of plants, animals and micro-organisms, including fungi.
Cell genetics
Every cell in plants and animals, including humans, contains genes.
They are inherited from each parent and passed on to future generations. They carry information about physical characteristics and ‘qualities’.
In the past, plant and animal breeders have had to work through many generations, and so wait for years for improvements to be achieved, e.g. cross breeding pigs to produce pork with more muscle and less fat.