had already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnolWith the increase in the global demand for food and food products, scientists all over the world have been probing the possibility of finding a way to increase crop yields, enhance and improve the nutritional value and taste, while protecting the environment by reducing the use of chemicals such as pesticides. This is where biotechnology comes into the picture by providing the required technology to achieve those.

Traditional and Modern Food Biotechnology:

Food biotechnology is not a new concept. It had already been used long before the term itself was coined. For centuries, man has been exploiting biology to make food products such as bread, beer, wine, and cheese. For example, man had already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnolo

ance and improve the nutritional value and taste, while protecting the environment by reducing the use of chemicals such as pesticides. This is where biotechnology comes into the picture by providing the required technology to achieve those.

Traditional and Modern Food Biotechnology:

Food biotechnology is not a new concept. It had already been used long before the term itself was coined. For centuries, man has been exploiting biology to make food products such as bread, beer, wine, and cheese. For example, man had already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnol

he picture by providing the required technology to achieve those.

Traditional and Modern Food Biotechnology:

Food biotechnology is not a new concept. It had already been used long before the term itself was coined. For centuries, man has been exploiting biology to make food products such as bread, beer, wine, and cheese. For example, man had already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnol

been used long before the term itself was coined. For centuries, man has been exploiting biology to make food products such as bread, beer, wine, and cheese. For example, man had already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnolhad already learnt the method of fermenting fruit juices to concoct alcoholic beverages during the period around 6000 BC. Traditionally, the most common form of food biotechnology is the process in which seeds from the highest yielding and best tasting corn are grown each year, resulting in the better yield year after year.

The process of obtaining the best traits in food products became much easier with the introduction of “genetic engineering” and “gene cloning” in modern food biotechnology about two decades ago. Now, by transferring and altering genes, scientists can remove certain genetic characteristics from units and move it into the genetic code of another, to make them more resistant to diseases, richer in vitamins and minerals, etc. Food biotechnology has also made plant breeding safer since single genes can now be transferred without moving thousands, m