Food Biotechnology


Food biotechnology is defined because of the application of varied technologies that use living microorganisms, plants, and animals or their derivatives to form or modify the processes or the top products for specific use. Foods obtained from plant or animal sources begin to spoil so early after harvest or slaughter because the microbes that are used get active. The enzymes contained within the cells of plant and animal tissues could also be released as a result of any mechanical damage inflicted during postharvest handling. These enzymes begin to interrupt down the cellular material and change their biological structure. The chemical reactions catalysed by the enzymes end in the degradation of food quality, like the event of off-flavours, the deterioration of texture, and therefore the loss of nutrients. The standard microorganisms that cause food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and molds (e.g., Rhizopus).


  • Bioreactor design, instrumentation, control, and automation
  • Application of enzymes in bioprocess
  • Bioreactors and cell culture systems

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