Food--Biotechnology; Plant biotechnology; Animal biotechnology
Fundamental discoveries in molecular biology within the past 30 years have initiated a biological revolution, which will have a profound effect on industry, government, and academic institutions. To date, the major industrial focus of this technology has been its use in the development of human healthcare-related products, such as human growth hormone, insulin, interferons, and interleukins, which can now be mass produced by genetically engineered microorganisms. However, the potential for genetically engineering plant, animal, and microbial cells with desirable structural, functional or chemical properties, offers an exciting new dimension for biotechnological input into the production and processing of foods. This paper will focus on the potential role of biotechnology in altering agriculture and the nature of foods.
Harlander, S. K.
Biotechnology: Altering Agriculture and the Nature of Food.
Journal of the Minnesota Academy of Science, Vol. 53 No.1, 45-47.
Retrieved from https://digitalcommons.morris.umn.edu/jmas/vol53/iss1/14