Agricultural biotechnology

Agricultural biotechnology is a collection of scientific techniques used to improve plants, animals and microorganisms. Based on an understanding of DNA, scientists have developed solutions to increase agricultural productivity.

It represents a broad range of technologies used in food and agriculture for the genetic improvement of plant varieties and animal populations, characterization and conservation of genetic resources, diagnosis of plant or animal diseases and other purposes.

Biotechnology has been used to refer to a set of tools that uses living organisms (or parts of organisms) to make or modify a product, improve plants, trees or animals, or develop microorganisms for specific uses. It has been used to refer to many biological processes that produce useful products, including some quite ancient ones such as fermentation in beer, wine and cheese.

But most frequently today the term is used to refer to knowledge about the natural processes of DNA replication, breakage, ligation, and repair that has made possible a deeper understanding of the mechanics of cell biology and the hereditary process.

Biotechnology can be applied to all genus of organisms from viruses and bacteria to plants and animals and it is becoming a major feature of modern medicine, agriculture and industry. Biotechnologists believe that the biotechnology is like a miracle and could help us to achieve sustainability in agriculture. Biotechnology improves production, saves time and money and causes reduction in chemical application.

Agricultural biotechnology plays a crucial role in economic growth sustainability and economic competitiveness, especially in developing countries. In addition, biotechnology has a specific position in enhancing food security so that could be used as an advantage in sustainable agriculture for small farmers in developing countries.

The biotechnology tools that are important for agricultural biotechnology include:
*Genetic engineering
*Tissue culture
* Somatic hybridization
*Conventional plant breeding
*Molecular breeding or marker assisted selection
*Molecular Diagnostic Tools
Agricultural biotechnology

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Biotechnology in food processing

Biotechnology has been broadly defined as the utilization of biologically derived molecules, structures, cells or organisms to carry out a specific process. This is true of many established food processes – for example, cheesemaking and brewing.

The beauty of modern biotechnology lies in the specificity. The biotechnologist can target only one or two protein molecules for change in an organism containing thousands of proteins.

The seemingly minor alterations can have profound effects. The amount of an important flavor, color or enzyme may be increased many fold. It can allow crops to grow under marginal to poor conditions.

With a few exceptions, most short-term results of modern biotechnical applied to food production will be invisible to the consumer’s eye.

However, indirect effects on existing product, such as cost savings and product improvements, will be far reaching.

It is therefore important for the public to be informed of the benefits that the biotechnological revolution can provide.
Biotechnology in food processing

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Flavor production with latest technology

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods.

The bio in ‘biotechnology’ means life and refers to microbes and other living cells including animal and plant cells. The technology comprises the growth of living cells in vats containing nutrients and oxygen at the specified conditions.

Since the introduction of the first genetically engineered whole food, in tomato in 1994, recombinant DNA technology had developed rapidly. The majority of genetic engineering imparted pest or pesticide resistance to the plant, whereas improved flavor quality has been aspired.

Feta cheese

In the production of fermented dairy products, the steps that involve biotechnology are mostly limited to the addition of a recombinant coagulant or of a modified bacterium as a starter culture.

Flavor production in dairy products is the result of microbial metabolism which, in turn, is determined by the entire set of genes related to the culture’s metabolic capability.

Health-oriented consumers are concerned over the possible adverse health effects of certain artificially produced food additives; thus, there is increasing preference for ‘natural’ products.

Flavors derived from plant tissue culture systems, microbial fermentation or bioconversion might be perceived to be more natural than their chemically synthesized equivalent.
Flavor production with latest technology

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