Prospect of Biotechnology in Foods

Contemporary technologies are used in the broad biotechnology field to synthesize animal cells, plant cells, biological processes, metabolic pathways, or cellular components. Research in agriculture and allied disciplines can benefit from the biotechnologists’ to develop several breakthrough innovative technologies, goods, and businesses. Biotechnology has been explored since the dawn of humankind. The potential of biotechnology was tapped when Edward Jenner created vaccines and Alexander Fleming found antibiotics. Previously, fermentation was used to produce beer, wine, and cheese. Besides this, many boards of corporations and strategic planning agencies since years, their corporate research teams working on understand the language of biotechnology and appreciate its value. This is true for groupings of large food corporations. One thing is certain: The enthusiasm for biotechnology that was so prevalent in the early 1980s in the pharmaceutical and medical sectors has now started to hit the food industry with increasing force, and this momentum will probably make this industry the largest commercial application for biotechnology. This chapter emphasizes the existing biotechnology uses in various sectors such as agriculture, foods, nutrition, and food industries.