What Is Food Biotechnology?

Food biotechnology is a discipline in the application of biotechnology in the production, processing and manufacturing of food ingredients. It includes the oldest biotechnology processes such as food fermentation and brewing, as well as genes that use modern biotechnology to improve the processing quality of food ingredients, produce high-quality agricultural products, manufacture food additives, plant and animal cell culture, and Other biotechnology related to food processing and manufacturing, such as enzyme engineering, protein engineering, and evolutionary engineering of enzyme molecules.

Introduction to Food Biotechnology

Food biotechnology training goals

This major cultivates and supports the party's basic line, the comprehensive development of morality, wisdom, physical fitness, and beauty, masters the basic theories of biotechnology, and is familiar with the commonly used

Food biotechnology Biotechnology and process technology can be competent in the production and development of food and functional food, food companies and brewing companies in the production, operation and management of the first line of advanced technical application professionals.

The main teaching content of food biotechnology

Learn to master the basics of food microbiology and food biochemistry. Master the quality requirements and acceptance methods of raw and auxiliary materials for food processing. Familiar with the purpose, process conditions, equipment used, operating procedures and quality control of each process in the food processing process. Use food engineering technology and biological engineering technology to make common functional foods. Master the basic theory of microbial fermentation engineering. Application of skilled fermentation technology in food industry. Master the pretreatment technology of fermentation broth. Master the basic filtration equipment and filtration methods. Master the technology of concentration and crystallization of biological separation products. Also learn about inorganic chemistry, organic chemistry, analytical chemistry, food hygiene, food business management and other aspects.

Food Biotechnology Teaching Practice Links

In order to strengthen the practical ability training of food biotechnology students, a new practical teaching system consisting of a series of three levels of training in basic skills, special abilities and comprehensive abilities, and relatively independent and organically combined with the theoretical teaching system. Enhance professional adaptability and pertinence through professional skills training. We have planned 4 teaching modules for experimental teaching content: practical teaching module for alcohol products; practical teaching module for dairy products; practical teaching module for food technology and functional health food; practical teaching module for food hygiene and biological detection analysis.

Historical Research in Food Biotechnology

From the early days, due to the discovery of recombinant DNA technology, food biotechnology has entered a rapid development stage.

Food biotechnology In addition, fermentation technology, cell physiology, strain improvement, and bioreactor design technology. Typical products of this period are citric acid, polysaccharides, amino acids, vitamins, and alcohol. Since the 1970s, biotechnology has clearly proposed the concept of food biotechnology, the current status of the application of biotechnology in the food industry, prospects for its prospects, and some issues affecting the development of food biotechnology. The development of downstream technologies such as biological engineering, cell immobilization, cell fusion, and metabolic engineering has also greatly promoted the rapid development of modern food biotechnology. Through the development of new biological resources, the use of genetic and metabolic engineering methods to achieve the application of modern biotechnology in the development of nutrition and functional foods is emphasized. Therefore, raw materials such as microorganisms and organic carbon sources and nitrogen sources can be more effectively used to produce fermented products. China is rich in edible biological resources. Many varieties are yet to be developed, some of which have very good genetic characteristics. The application of biotechnology in food can be traced back thousands of years ago, when fermented foods such as bread, cheese, wine and beer already existed. The second phase of the application of biotechnology to food was about 100 years ago. At this stage, citric acid, polysaccharides, amino acids, vitamins, ethanol and other foods can be produced by metabolically controlled fermentation. If modern biotechnology can be used to develop and utilize these varieties, I believe that China's food industry and biotechnology industry, especially the functional food industry, will have considerable development and occupy a leading position in the world food industry.

Food Biotechnology Research

Food is the material foundation for human beings to survive and develop, and food safety is a major issue related to human health and national economy and people's livelihood. With the rapid development of economic globalization, while basically solving the problem of food supply, the issue of food safety and health has drawn more and more attention from the international community. In recent years, there have been frequent vicious incidents in some regions and countries in the world, and food safety has become borderless. Food problems in one region of the world are likely to affect the whole world, which will have a huge impact on food safety in other countries.

Food biotechnology research content

(1) Improve the quality and yield of food raw materials and agricultural products through genetic engineering and cell engineering;

Food biotechnology (2) Use of genetic engineering and fermentation engineering to produce "green" antioxidants and preservatives for agricultural products preservation;

(3) Through genetic engineering, fermentation engineering, enzyme engineering, protein engineering and molecular evolution engineering to make food processing processes more efficient, increase the added value of food, increase the utilization rate of agricultural products, and improve the health function of food;

(4) Using genetic engineering, enzyme engineering and fermentation engineering to reduce food loss, improve the efficiency of food quality management, and ensure food quality and safety;

(5) Dispose of waste through fermentation and enzyme engineering to improve resource utilization and reduce environmental pollution.

Prospects for the development of food biotechnology

China has joined the WTO, and the trend of world integration has become inevitable. China should consider joining the world's competition in manufacturing functional food, and the key to world competition lies in who has mastered high technology, especially biotechnology. Fortunately, the government has strongly supported the development of biotechnology in recent years, and some companies with high-tech talents have begun to participate in international competition.

Food biotechnology The development of modern food biotechnology has a very broad scope, which can be roughly divided into engineering and biological aspects. Engineering progress is limited, for example, by studying the effects of various environmental and nutritional conditions on biological response processes, establishing mathematical models, and optimizing biological production processes, although engineering methods can effectively improve production efficiency, it is difficult to greatly improve Productivity is due to the limitation of the inherent genetic characteristics of organisms. Just as the Olympic swimming champions ca nt catch the sharks in Shanghai anyway, the most important thing is to improve productivity and adaptability. The most important thing is to change the genetic characteristics of organisms. Modern biotechnology is particularly dominated by biological contributions.

Biotechnology is the application of bioengineering in the production of products. In fact, it uses the natural biological reaction process. Since the principles of microbial technology and chemical engineering have been established, the application of biotechnology such as genetic engineering, protein engineering, cell engineering, enzyme engineering, and fermentation engineering in the food industry and recent research status indicate that food biotechnology as a high-tech will be a new and high-tech for the food industry. Development plays an important role.

Food biotechnology development trends

The application of biotechnology in the food industry is firstly in the field of genetic engineering, that is, using DNA recombination technology or cloning technology as a means to achieve gene transfer or DNA recombination of animals, plants, microorganisms, etc. to improve food raw materials or food microorganisms. Such as the use of genetic engineering to improve the raw materials for food processing, to improve the performance of microorganisms, the production of enzyme preparations, the production of active ingredients in health foods. The second is the application in cell engineering, that is, the method of cell biology, according to people's predetermined design, to systematically transform genetic material and cell culture technology, including cell fusion technology and large-scale controlled culture technology of animals and plants to produce various Active ingredients of various health foods, new foods and food additives.

Food biotechnology Once again the application in enzyme engineering. Enzymes are biocatalysts with high catalytic activity and specificity produced by living cells, and can be applied to the transformation of substances in the food production process. Following the remarkable results of the variety of starch hydrolase enzymes and application development, cellulase has been widely used in food industries such as fruit juice production, fruit and vegetable production, instant tea production, soy sauce brewing, and wine making. The last is the application in fermentation engineering, that is, the use of modern fermentation equipment to enable the optimized cells or strains transformed by modern technology to undergo scale-up cultivation and controlled fermentation to obtain industrial production of predetermined food or food functional ingredients.

As a new technology with great potential and development space, the development of biotechnology in the food industry will show the following trends. Vigorously develop new varieties of food additives At present, the international quality requirements for food additives are: make food more natural and fresh; pursue low fat, low cholesterol, and low calorie food; enhance the stability of quality during food storage; do not use or use less Chemically synthesized additives. Therefore, in the future, we will increase development efforts from two aspects. One is to replace chemically synthesized food additives with biological methods. The preservatives, flavors, preservatives, and natural colors are urgently needed to be developed. The second is to vigorously develop functions. Sexual food additives, such as having immunomodulating, delaying aging, anti-fatigue, anti-hypoxia, anti-radiation, regulating blood lipids, adjusting gastrointestinal functional components.

The development of microbial health foods. Microbial foods have a long history. Soy sauce, vinegar, beverage wine, mushrooms, etc. belong to this field. They have the same great development as microbial medical health products such as bifidobacteria drinks, yeast tablets, dairy products potential. Microbial production of food has unique characteristics, the reproduction process is fast, and it can be produced on a large scale under certain equipment conditions; the required nutrients are simple; the input-output ratio of edible fungi is higher than other economic crops; it is easy to achieve industrialization; It adopts solid culture, liquid culture, and mixed culture. The obtained bacterial cells can be developed into products and effective components can be extracted, which is extremely versatile.

Food biotechnology Genetically modified biotechnology has injected new impetus into the take-off of agriculture, medicine and food industries, directly accelerating the cultivation and improvement of new agricultural varieties, the prevention and treatment of various diseases, the improvement of food nutrition and the management of the ecological environment. The development of genetically modified technology can accelerate the development of agriculture, forestry and fisheries, increase crop yields, and then solve the problems of hunger and malnutrition in developing countries through future genetic foods.

Looking forward to the development of genetic foods in the 21st century, future biotechnology will not only help diversify foods, but also help produce specific nutritional health foods, and then treat diseases and keep fit. In terms of environmentally compatible food production methods, biotechnology will reduce the use of agrochemicals and better adapt crops to specific environments. There is also controversy over the development of genetically modified biotechnology, such as its impact on human health, the environment, and socioeconomics. The main reason is that the public does not trust enough in the current genetic food management system, and scientists lack the necessary communication with the public. Therefore, the government should take proactive measures to publicize the research results of genetic foods at any time and communicate with the public in a manner sufficient to win trust. At the same time, it is necessary to form an international institution that is engaged in biotechnology policy research and has an expert technical appraisal function to coordinate and manage the orderly development of genetic foods.

Food Biotechnology Industry Education

Facing the coming "new economy (or knowledge economy)" era and the rapid development of science and technology in the 21st century, China's agriculture and food industry will undoubtedly face new opportunities and severe challenges. We should be soberly aware that, with China's accession to the WTO and the socialist market economy, it is becoming increasingly perfect, especially the global economic integration and the rapid development of high-tech industries. Science and technology have become the core of production factors in modern industries. The combination will be closer. Therefore, whether it is industrialized Chinese agriculture and agricultural product storage and processing industry; or China's modern food industry, which is closely related to agriculture, in the increasingly fierce globalized market competition, the core of future industrial competition will be the competition for talents. There is competition in the industry with "intellectual capacity" with innovation and entrepreneurship, knowledge of technology, management, and high quality. School is the most important place for talent training. Education is one of the most important "industries" in the knowledge economy. The demand for talents in the construction of the national economy and industrial development is the core goal of talent training in schools. The discipline of food science and engineering is a highly applicable interdisciplinary discipline that integrates biology, chemistry, agriculture, nutrition, engineering, and management. With the strategic adjustment and industrialization of China's agricultural industry, and the modernization of China's food industry, the agricultural and food industries have put forward new requirements for the structure and capabilities of talents, especially the knowledge structure and innovation and entrepreneurship of talents. . Therefore, the development direction of food science and engineering disciplines in Chinese colleges and universities, especially the knowledge structure, training direction and goals of talent training, should be adjusted structurally. The core goal should be to be able to cultivate a large number of innovative people. And entrepreneurial ability, know-how, management, and high-quality comprehensive talents.

Food Biotechnology Books

Title: Food Biotechnology

ISBN: 750192485

Food biotechnology Author: Peng Zhiying Code

Publisher: China Light Industry Press

Price: 45

Pages: 329

Publication date: 1999-8-1

Edition:

Folio: 26cm

Packaging: Hardcover

Introduction to Food Biotechnology

This book is a comprehensive and systematic introduction to the application of biotechnology in the food industry, and is one of the high-tech books. Content includes chapter one

Introduction; Chapter 2 Genetic Engineering and Its Application in the Food Industry; Chapter 3 Enzyme Engineering and Its Application in the Food Industry; Chapter 4 Fermentation Engineering

And its application in the food industry; Chapter 5: Cell Engineering and Its Application in the Food Industry; Chapter 6: Application of Biotechnology in the Beverage Industry;

The seventh chapter is the application of biosensors in the food industry; the eighth chapter is the application of biotechnology in the food industry wastewater treatment. References are attached at the end of each chapter

Examine the literature.

In addition to serving as a reference for teachers and students and graduate students of food science and engineering disciplines in colleges and universities, this book can also be used by relevant research units and companies.

Reference for industry high and intermediate food technology workers.

Food Biotechnology Directory

Chapter One Introduction

Section 1 Contents of Food Biotechnology Research

Section 2 Research Progress in Molecular Biology

Chapter II Genetic Engineering and Its Application in the Food Industry

The first section of the enzyme

The genes of the second show

Section III Gene Vector

...

Chapter III Enzyme Engineering and Its Application in Food Industry

The first section is applied to hydrolyze cellulose

Section 2 Application of Enzymatic Method to Production of Starch Sugar

...

Chapter IV Fermentation Engineering and Its Application in Food Industry

Chapter 5 Cell Engineering and Its Application in the Food Industry

Chapter VI Application of Biotechnology in the Beverage Industry

Chapter VII Biosensors and Their Applications in the Food Industry

Chapter VIII Application of Biotechnology in Food Industry Wastewater Treatment

Food biotechnology applications

Food biotechnology is an important application branch of biotechnology, mainly referring to the application of biotechnology in the food industry. As early as thousands of years ago, humans knew how to use natural microorganisms to ferment wine, produce cheese, and make bread. In recent years, with the development of biotechnology, especially the emergence of DNA recombination technology and cell fusion technology, it has been applied in transforming food resources, improving the level of food processing and storage, and in food packaging and food testing ^[1] .