Biotechnology in Nutrition

Biotechnology has been used to develop or alter many of the foods now on the market as single
foods, or as ingredients in combination foods.

Biotechnology may be defined as "the use of methods to modify the genetic material of living
cells so they will produce new substances or perform new functions."

Food biotechnology is an umbrella term covering a vast variety of processes for using living
organisms—such as plants, animals, microbes, or any part of these organisms—to develop new
or improved food products. Food technology is a branch of food science that addresses the
production, preservation, quality control and research and development of food products. Early
scientific research into food technology concentrated on food preservation. Biotechnology is
used in the creation of food constituents; flavours, aroma, food essences and an array of other
high valued-enhanced goods, genetically modified bacteria and crops.

Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who,
in the early 19th century, invented airtight food preservation. Appert, known as the "father of
food science", described his invention as a way "of conserving all kinds of food substances in
containers" is the father of food biotechnology. Károly Ereky (German: Karl Ereky; 20 October
1878 – 17 June 1952) was a Hungarian agricultural engineer. The term 'biotechnology' was
coined by him in 1919. He is regarded by some as the "father" of biotechnology. Kafarski (2012)
developed a color code to differentiate the main areas of biotechnology: white (industrial), green
(agri- cultural), blue (marine and fresh-water), red (pharmaceutical), brown (desert
biotechnology), purple (patents and inventions), among others.

How is biotechnology used in nutrition?

1. Biotechnology can be used for the upgrading of traditional food processing based on
fermentation such as the procedures used to produce gari, a fermented, gritty and starchy
food derived from cassava. Biotechnology can also help to eliminate toxic components,
either by genetic engineering or through food processing.
2. The nutritional composition of crop foods can be improved via biotechnology; on-going
projects include those involving carotenoid or oleic acid enhanced vegetable oils. Food
crops can be genetically improved by reducing their allergens. Foods can become
vehicles for vaccines against life-threatening diseases.
3. Through biotechnology, livestock productivity improvements via increasing growth,
reproduction, improved nutrition, changes in quality of feed, and reduction of waste
generated in livestock can be achieved.
4. Biotechnology has been a part of food production history for thousands of years. It
includes technology such as fermentation to make alcoholic beverages and bread, as well
as selective breeding of animals and plants.
The Benefits of Biotechnology
Biotechnology, as applied to agriculture, 1. reduces insecticide use, 2. protects biodiversity,

3. reduces erosion, 4. Increases tolerance to droughts and floods, and 5. improves nutrition.

6. Protection of the environment. 7. Scientists have made some foods, such as papayas and
potatoes, more resistant to disease.

Crops produced by biotechnology include soybeans, corn, cotton, canola, papaya, tomatoes and
squash. Also, an enzyme used to make cheese and yeast to make bread is commonly produced by
biotechnology.

Biotechnology in agricultural production and food processing may affect the quality and safety
of food in several direct and indirect ways: (1) by displacing or altering the genes that control the
nutritional constituents of food crops and livestock; (2) by altering the genes that affect the levels
of naturally occurring constituents in crops.

Plant biotechnology has helped in improving food quantity with nutrition (such as vitamin A,
iron, zinc, protein and essential amino acids, and essential fatty acids) and reduced levels of ant
nutritional factors (such as cyanogen's, phytates, and glycoalkaloid); and increased levels of
factors in developing countries.

What are the disadvantages of biotechnology?

High costs. Biotechnology products often cost more than traditional products and have the
potential to raise pricing structures in various industries.

Ethical considerations. Gene manipulation raises a range of ethical issues, such as the genetic
engineering of humans.

What are risks of biotechnology?

Unexpected gene interactions.

Cancer risks.

Allergenic potential.

Horizontal gene transfer (HGT)

Antibiotic resistance.