engleski

Biotechnology and novel food products

Biotechnology and food production go together from ancient history at least as wine, beer and milk products are concerned. Important contributions of biotechnology in 20th century are industrial enzymes for food processing (amylases, proteases, pectinases, cellulases, oxidases), additives (sweeteners, aromas, vitamins, stabilisers, thickeners etc.) and starter cultures for fermented foods and beverages. However, the application of new, high-tech biotechnology in thin sector is still at its beginnings. Modern biotechnology has contributed to improvement of the plant production, cattle husbandry and quality of food products. Major breakthrough was achieved in production of trans-genetic plants. Mass production of genetically modified plants to be used for food resulted in growing public concern about potential risks for bio-diversity, environment and human health. These questions demand clear positions and arguments of scientific community, producers and state administration. A legislative framework has to establish a regulatory environment that will provide standards for consumer safety and environment protection in such way that economic growth and freedom of scientific research are not questioned. The round table discussion will be focussed on: administrative procedures for novel food production and quality control ; current legislation on novel foods in EU, USA in other (particularly developing) countries ; the contribution of biotechnology to food production and processing.

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