Introduction
Food Biotechnology is a scientific field that uses living organisms or their products to improve foods. It makes foods safer, more nutritious, better tasting, or more abundant. It includes genetic engineering of food products, fermentation, Enzyme Technology, and Molecular Biology. Apart from adding features and properties to food items, these technological advancements also help in the production of novel food products.
Diving Into Depth: Food Processing And Food Biotechnology
Various areas in food biotechnology have helped to revolutionize the food technology sector to a greater extent. These are:
Genetic Engineering
Scientists use ‘Genetic Engineering’ as a tool to change the genetic makeup of the Crops and Animals. The new organisms are called ‘Genetically Modified Organisms’ or GMOs.
Crops
Corn, Cotton, Potato, Papaya, alfalfa, and Soybean are some of the examples of examples of GMO crops. Food ingredients such as cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar may find their origin in these GMO food crops.
Fruits and Vegetables
The GMO varieties of fruits and vegetables include potatoes, summer squash, apples, papayas, and pink pineapples.
List of Bioengineered Foods
Some of the sovereign governments across the world have banned these GMO crops but some have regulated such crops. For Example, to make it easier for consumers to know if the foods they eat contain GMO ingredients, the U.S. Department of Agriculture maintains a list of bioengineered foods available throughout the world. Recently, the National Bioengineered Food Disclosure Standard has started to approve the “bioengineered” label on some of the food items.
Animal Feeds
Production of animal Feeds by using GMO crops is common. The GM-Cotton seed extracts in India are used as Animal Feed. Further, more than 95% of animals used for meat and dairy in the United States eat GMO crops.
Safety Concerns
Various independent studies show that there is no difference in how GMO and non-GMO foods affect the health and safety of animals. As thought, the DNA in the GMO food does not transfer to the animal that eats it.
Food Fermentation
Genetic engineering is an alternative method for improving microbial starter cultures (Fermentation). It helps in the isolation and transfer of single genes in a precise, controllable, and expedient manner. Genes that code for specific desirable traits can be derived from virtually any living organism such as a plant, animal, microbe, or virus. Genetic engineering also helps in strain improvement and thus has a major impact on the food fermentation industry. Engineered bacteria, yeast, and molds are used for the production of other products, including food additives and ingredients, processing aids such as enzymes, and pharmaceuticals.
Enzyme Engineering
Scientists use genetic engineering in enzyme technology to modify organisms to produce enzymes with desired properties. This process is called enzyme engineering or molecular enzyme engineering. This technology improves the stability, activity, and specificity of enzymes. Molecular enzyme engineering can also improve the purity and yield of enzymes.
Molecular Biology
It is a branch of biology that studies the molecular basis of biological activity. It focuses on the structure, function, and interactions of biological molecules, such as DNA, RNA, and proteins, within cells. The use of genetic engineering and molecular biology together helps the food processing sector in multiple ways. These are:
Improving Crop Yield
Genetic engineering can improve crop yields by enhancing traits like growth rate, disease resistance, and nutrient utilization.
Nutritional Content
Genetic Engineering can modify crops to increase the levels of essential nutrients like vitamins, minerals, and proteins. For example, Golden Rice produces beta-carotene, a precursor of vitamin A only due to the application of Genetic Engineering.
Resistant to Pest
Genetic engineering can help to make crops resistant to specific pests, reducing the need for pesticides.
Herbicide Tolerance
Genetic engineering can help to develop characteristics in plants to tolerate specific herbicides, making weed control easier and more efficient.
Extended Shelf Life
By using Genetic engineering, scientists slow the ripening process in fruits and vegetables thus extending their shelf life and reducing food waste.
Limitations of Using Biotechnology in Food Systems
“Frankenfood” Fear
The fear of “Frankenfood” is the fear of genetically modified foods and new technologies in agriculture. GM foods have a negative public perception due to fears about safety and unknown long-term effects. It hinders their adoption even when scientific evidence supports their safety. Hence, there is a need for a dialogue between the stakeholders about whether the products of biotechnology are safe for consumption.
Regulatory Mechanism
In areas such as molecular biology and fermentation, there exists a strict regulatory mechanism. Engineered strains need to be approved for use by appropriate regulatory agencies. Till Now, the United States has not approved any Genetically Engineered organisms in fermentation. It is a setback as the country is the leading powerhouse for GM Crops. Further, there is a lack of regulatory clarity by the Food and Drug Administration.
Biodiversity Disruption
The cultivation of GM crops can disrupt the natural process of gene flow, which can affect biodiversity. However, there is no clear evidence of such disruption.
Genetic Contamination
There is a fear that the cross of GM crops with non-GM crops can lead to genetic contamination. It can give rise to a new variety of organisms with undesired traits.
Conclusion: The Future of ‘Food Biotechnology’
Although GMO crops and organisms can counter the menace of food insecurity amid the increasing population, fear and negative perceptions have limited their adaptability. Hence, there is a need to strengthen the regulatory frameworks of GMOs based on scientific evidence. Further, making the public aware through the ‘Public Awareness’ Campaign can do away with the fear regarding GMOs.