importance of biotech in food processing, its application, advances, risk factors, safety regulations.

1. IMPORTANCE AND
APPLICATIONS 0F
BIOTECHNOLOGY
IN FOOD PROCESSING
ADVANCES
RISK FACTOR &
SAFTEY RGULATIONS
SUBMITTED BY-
NIKITA JOSHI
BSB2015009

2. CONTENT
 IMPORTANCE OF BIOTECHNOLOGY IN FOOD
PROCESSING.
 ITS APPLICATIONS.
 ADVANCES IN FOOD BIOTECHNOLOGY
 RISK FACTORS
 SAFTEY REGULATIONS

3. IMPORTANCE OF BIOTECHNOLOGY IN
FOOD PROCESSING
 Food processing is a process by which non-palatable and easily
perishable raw materials are converted to edible and potable
foods and beverages, which have a longer shelf life.
 Biotechnology as a technological application make or modify
products for specific use . Biotechnology as applied to food
processing make use of different breeding techniques and by
microbial inoculants enhance the property of food such as –
taste, aroma , shelf life , texture and nutritional value of food.
 Biotechnology in food processing sector plays an important
role in food fermentation , food additives, and processing aids,
food safety through advances in microbial genetics , detection
of pathogens , mycotoxin detection .

4. APPLICATIONS -:
 The application of biotechnology in the food processing has to an
increase in food production and enhanced the quality and safety
of food.
 Through food biotechnology scientists have enhanced crop’s
resistance to diseases and environmental stresses, allowing crops to
be grown in relatively unsuitable and unproductive land.
 The creation of pathogen , insect and herbicide -resistant
transgenic plants have led to increased productivity and decreased
costs of producing many food crops.
 Continue……..
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5.  Biotechnology also helps in improving the dairy and meat
production by the production of different enzymes and processes
to make them fresh and toxic free.
 Ex- use of genetic techniques to manipulate bacteria that are
important to the dairy industry. Both classical and molecular
approaches have been used to improve strains involved in yoghurt
and cheese production.
 Use of different bacteria to improve the quality and texture of
meat

6. ADVANCES IN FOOD
BIOTECHNOLOGY
 Man has been traditionally depending upon agriculture and livestock to
meet food demands since times immemorial. A healthy diet can play a
significant role in creating a healthy mind and healthy society in the
country.
 Advances in Food Biotechnology provides an overview of the latest
development in food biotechnology as it relates to safety, quality and
security.
 By applying biotechnological tools and processes, the quality, safety and
nutritive value of processed foods can be improved .
Continue..........

7.  Biotechnology has already benefitted the food industry in a big way. It
has given us high quality foods that are tasty, nutritious, wholesome,
convenient, shelf stable and safe.
 Biotechnology in the food processing sector makes use of micro-
organisms for the preservation of food and for the production of a range
of value-added products such as enzymes, flavour compounds, vitamins,
microbial cultures and food ingredients.
 Advances in genetic engineering has revolutionized the way we produce
and consume food through the introduction of genes that encodes for
enzyme in biosynthetic pathway of vitamins, essential amino acids.
 Genetically engineered cattle, swine, poultry and fish are developed
with the purpose of improving milk quality, decreasing fat content,
increasing productivity/growth and providing tolerance to freezing
temperatures.

9.  FLAVR SAVR TOMATO
Scientists genetically modified tomatoes to reduce the
amount of enzyme polygalactouranase (breaks down
pectin in cell wall) so that they may posses longer shell life.
 GOLDEN RICE
Rice is one of the main content in diet of most of the
human population. Rice is rich in nutrients except certain
vitamins like, vitamin A and E. Golden rice is a vitamin rich
modified form of rice.

10. FOOD
PACKAGING
One of the main objective of the
packaging of food is to protect it
against spoilage and deterioration
due to physical damage , chemical
changes .
The major goal of food packaging is the
protection and preservation of the food
product from environmental contamination

11. Food often loses its flavor over time because
the food flavors are often absorbed by the
food packaging itself or degraded by other
products within the package. This process is
called flavor scalping. Foods can also pick up
odors or flavors from other separately
packaged foods.
High barrier materials are now being
developed that prevent loss or transfer of
these desirable food flavors.
PRESERVING FOOD FLAVOUR AND
QUALITY

12. RISK FACTORS
 With the increased use of developing techniques in food
biotechnology, we also have increased level of risks
associated with them.
 The development of techniques devised for the genetic
manipulation of foods poses new risks for children with food
allergy (FA).
 This allergic reaction happens when a certain
protein/allergen present in the GM crop enters the body and
stimulates an immune response.

13.  Many genetically engineered crops and plants are found to be
health hazard while transgenic animals are also a part of public
concern with increasing risk of their side effects.
 Food-borne illness is a major international problem and an
important cause of reduced economic growth.
 Various factors contribute to the food borne illness. The main
ones are:
i) inadequate food manipulation;
ii) improper holding temperatures (failing to properly refrigerate
food);
iii) inadequate cooking;
iv) contaminated equipment (failure to clean and disinfect kitchen
or processing plant equipment)
v) poor personal hygiene.

14. SAFTEY REGULATIONS
 While producing foodstuffs, packaging or simply
storing finished ready-made food, specific steps in
Hygiene protocol have to be taken to ensure that
cross-contamination of particles, viable or non-
viable, entering production zones does not occur.
 There is a need to ensure products, whether
they be confectionery, nutritional or dry-foods, are
made safely.