5^th European Food Chemistry Congress

Food Biotechnology

Food Biotechnology is focused on new innovation in the field of food, emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. Biotechnology refines and extends methods that produce new plants and animals. Every food substances such as fruit, vegetable, grain and domestic animal we see today is the result of genetic modification. Biotechnology has a long history of use in food production and processing. The potential advantages of biotechnology are huge. Sustenance makers can utilize new biotechnology to deliver new items with alluring attributes. These incorporate attributes, for example, ailment and dry spell safe plants, more slender meat and upgraded enhance and nutritious nature of nourishments. This innovation has likewise been utilized to create life-sparing immunizations, insulin, disease treatment and different pharmaceuticals to enhance personal satisfaction