Naslov
Biotechnology in food production - chalenges and limitations

Autori
Kniewald, Zlatko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista / Marić, Vladimir i sur. - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 1998, 7-8

Skup
3. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem

Mjesto i datum
Zagreb, Hrvatska, 10.06.1998. - 12.06.1998

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
biotechnology; specificities in food production; health risks

Sažetak
In the past few decades, the powerful tools of biotechnology have revolutionized medicine, agriculture and environmental protection. Just about 1200 USA biotechnology companies contribute over $11 billion a year to their economy. Recent advances in understaning, preventing and treating diseases were made possible by long-term investments in fundamental and biotechnology research. In addition to better health, biotechnology has provided more abundant, flavourful and nutritious foods produced with less reliance on pesticides and herbicides. Through the use of advanced tools such as genetic engineering, biotechnology is expected to have dramatic effect on the world economy over the next decade. Innovations emerging in the food and pharmaceutical sectors offer only a hint of the enormous potential of biotechnology to provide diverse new products, including disease-resistant plants, biopesticides, environmental remediation technologies, biodegradable plastics, novel therapeutic agents, and chemicals and enzymes that will reduce the cost and improve the efficiency of industrial processes but also metabolic processes (phytase). While the design of a bioreactor requires a basic understanding of both chemical reactor design and cell biology and is important for most food aditives production, transgenic animals can be employed either as biofactories for the production of commercial products or as living models for the study of human diseases and evaluation of pharmaceuticals. The development of biosensors offers great promise for improving food processing, analysis, and safety assurance. The highly specific properties of biological molecules are exploited for use in biosenzors that can measure the concentration of specific components in complex mixtures (sugars, alcohols, esters, peptides, amino acids, cell types, and antibiotics) or through DNA probes screening foods for microbiological contamination during growing, shipping, processing, distribution, and other steps during which may become contaminated. On that way great food spoilage, which is enormous every year, could be reduced. Marine biotechnology has been just started its development with the great promises for pharmaceutical and for food industry (polysaccharide as a food additive or water resistant adhesive). For many peoples, the promise of biotechnology remains in the realm of science fiction, but as foods derived from the new biotechnology enter the marketplace, biotechnology is moving out of the laboratory and becoming a matter of debate in the community. Scientists and producers are very much involved how to solve intelectual property rights related with biotechnology while consumers need objective information and education from scientists and producers to help them form opinions, because some consumer groups continue to warn about the potential health risks, ecological damages, and morality of genetically altered food products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA