Introduction to food biotechnology.ppt by

food biotechnology

1. Food Biotechnology

2. Introduction to Food Biotechnology
Food biotechnology is a branch of food science in which
modern biotechnological techniques are applied to improve
food production or food itself.
Different biotechnological processes used to create and
improve new food and beverage products include industrial
fermentation, plant and animal cultures, and genetic
engineering
Technically speaking, Food biotechnology employs the tools of
modern genetics to enhance beneficial traits of plants, animals
and microorganisms for food production. It involves adding or
extracting select genes to achieve desired traits.

3. Introduction to Food Biotechnology
Food biotechnology has had a profound positive impact on
farming and food security.
The process whereby micro-organisms and their enzymes bring
about these desirable changes in food materials is known as
fermentation.
Fermentation processing is also widely applied in the
production of microbial cultures, enzymes, flavours, fragrances,
food additives and a range of other high value-added products.

4. Consumer Benefits of Food Biotechnology
Taste and Quality
–Delayed ripening allows fruits and vegetables to remain fresh longer.
–Increased solids give foods superior taste and less water to remove for
sauces.
Nutrition
–Some oils are lower in saturated fat and higher in oleic acid, making them
more stable for frying without further processing.
–Some foods have lower levels of saturated fat.
Health
–Some foods have enhanced nutritional profiles.
–Biotechnology allows for the production of foods to help protect against diseases.
–Enhanced foods are now offering higher levels of antioxidant vitamins to reduce
risk of cancer.

5. Benefits (Contd)
Golden rice which is an enhanced food Biotechnology product
holds the promise for the treatment of Vitamin A deficiency
and Anemia (Iron deficiency)
Food biotechnology will allow more food to be produced on
less land.
Resource-poor farmers in developing nations could use
biotechnology crops to achieve greater yield with reduced crop
production costs bringing economic benefits as well as helping
to feed the rapidly growing population.

6. Food Processing
Food processing is the set of methods and
techniques used to transform raw ingredients into
food or to transform food into other forms for
consumption by humans either in the home or by
the food processing industry.

7. Food Processing Techniques
Preparatory Operations
Soaking, washing, peeling, skinning,
defeathering, dehairing, size reduction,
mixing and separation.
Crude processing techniques
Sun drying, salting, various types of
cooking(roasting, smoking, steaming and
oven baking), fermentation

8. Food Processing Techniques (Contd)
Modern Processing Techniques
Canning
Blanching/Pasteurization
Fermentation
Vacuum bottling
Tinning
Spray drying
Freeze drying/Dehydration
Fortification/Nutrification

9. Objectives of Food processing
To prevent, reduce, eliminate infestation of food with
microbes, insects or vermin.
To prevent microbial growth or toxin production by
microbes, or reduce to acceptable level
To stop or slow deteriorative chemical or biochemical
reactions
To maintain and/or improve nutritional properties of
food(fortification)
To increase storage stability or shelf life of food
To make food more palatable and attractive
To make foods for special groups of people

10. Food Preservation
The process of treating and handling food to stop
or greatly slow down spoilage (loss of quality,
edibility or nutritive value) caused or accelerated
by micro-organisms. Some methods, however, use
benign bacteria, yeasts or fungi to add specific
qualities and to preserve food (e.g., cheese, wine)
Common methods include; drying, spray drying,
freeze drying, freezing, vacuum-packing, canning,
preserving in syrup, sugar crystallization, food
irradiation, and adding preservatives or inert gases
such as carbon dioxide

11. Food Biotechnology

12. Introduction
•Food biotechnology is
the application of
technology to modify
genes of animals, plants,
and microorganisms to
create new species which
have desired production,
marketing, or nutrition
related properties.
•Remember… genes are
sections of DNA that
code for protein.

13. Introduction
Called genetically
engineered (GE) or
genetically modified (GM)
foods, they are a source of
an unresolved controversy
over the uncertainty of
their long-term effects on
humans and food chains.
Nicknamed
“Frankenfoods” by anti-
GM food groups.

14. Why genetically modify food?
Food biotechnology is and
will continue to be an
important area in science
as the world’s human
population continues to
increase and the world’s
agricultural lands continue
to decrease.
The following are reasons
why “we” genetically
modify food.

15. 1) Extended Shelf Life
•The first steps in genetic
modification were for
food producers to
ensure larger profits by
keeping food fresher,
longer.
•This allowed for further
travel to and longer
availability at markets,
etc…
Extended Shelf Life Milk

16. Example: Long Shelf Tomatoes
These genetically modified
tomatoes promise less waste and
higher profits.
Typically, tomatoes produce a
protein that softens them after
they have been picked.
Scientists can now introduce a
gene into a tomato plant that
blocks synthesis of the softening
protein.
Without this protein, the
genetically altered tomato
softens more slowly than a
regular tomato, enabling farmers
to harvest it at its most flavorful
and nutritious vine-ripe stage.

17. 2) Efficient Food Processing
•By genetically modifying
food producing
organisms, the wait
time and quantity of
certain food processing
necessities are
optimized.
•Again this is a money
saver.
Although efficient, this type of food
processing is not an example of
biotechnology.

18. Example: Rennin Production
The protein rennin is used to
coagulate milk in the
production of cheese.
Rennin has traditionally
been made in the stomachs
of calves which is a costly
process.
Now scientists can insert a
copy of the rennin gene into
bacteria and then use
bacterial cultures to mass
produce rennin.
This saves time, money,
space and animals.
Rennin in the top test tube… not
there in the bottom one.

19. 3) Better Nutrient Composition
Some plants, during
processing, lose some of
the vital nutrients they
once possessed.
Others are grown in
nutrient poor areas.
Both these problems can
be solved by introducing
genes into plants to
increase the amount or
potency of nutrients.
“Biofortification”

20. Example: Golden Rice
Scientists have engineered "golden rice", which has received genes from
a daffodil and a bacterium that enable it to make beta-carotene.
This offers some promise in helping to correct a worldwide Vitamin A
deficiency.

21. 4) Efficient Drug Delivery
•Inserting genes into
plants/animals to
produce essential
medicine or vaccines.
•“Biopharming”

22. Many Unpatented Examples
•A cow with the genetic equipment to make a vaccine in its milk
could provide both nourishment and immunization to a whole
village of people now left unprotected because they lack food and
medical help (in progress).
•Bananas and potatoes make hepatitis vaccines (done).
•Making AIDS drugs from tobacco leaves (done).
•Harvest vaccines by genetically altering hydroponically grown
tomato plants to secrete protein through their root systems into
the water (done).

23. CLASSES OF FOOD
FOOD BIOTECHNOLOGY

24. To survive food must be consumed.
Food: Plant and animal products that may be taken into
the body to yield nutrients. The nutrients are used for the
maintenance of life and the growth and repair of tissues.
Through the food we eat we get the nutrients needed to
run our bodies physiological processes.
Nutrients: Substances obtained from food and used in the
body to provide energy, structural materials, regulate
growth, maintenance, and repair of tissues. Nutrients may
also reduce the risk of some chronic diseases
Food

25. Classes of Food
Carbohydrates
 Proteins
Fats
Vitamins
Minerals
Fibre
Water

26. Carbohydrates are organic compound
made up of carbon, hydrogen and oxygen.
Carbohydrates gives us the most energy.
The ratio of hydrogen to oxygen is 2:1.
Carbohydrates includes sugar, starch,
simple sugar and cellulose.
Examples of food rich in carbohydrates are
rice, bread, potatoes, flour and sugar.
Carbohydrates

27. Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Maltose (glucose + glucose)
Sucrose (glucose + fructose)
Lactose (glucose + galactose)
Polysaccharides
Starch
Cellulose
Glycogen
Carbohydrates continued

28. Proteins are organic compound containing carbon, hydrogen,
oxygen and nitrogen.
Sulphur and phosphorus are sometimes present.
A molecule of protein is made up of large number of subunits called
amino acids.
Proteins are needed for growth and the repair of body tissues.
They are also needed for formation of enzymes, hormones,
haemoglobin and antibodies.
Examples of proteins are milk, fish, eggs, chicken and bean curd.
Proteins

29. Proteins are made by connecting amino
acids together.
Here the acid end of glycine will
connect to the amino part of alanine. A
water is released in the process.

30. Fats are compound of carbon, hydrogen and
oxygen.
Fats are stored under the skin or around the
body.
Fats help us keep warm and protects organs from
damage.
Fats help us tranports vitamins A, D, E and K.
Fats

31. Vitamins are organic compounds needed in small amounts by our body for
health and growth.
Vitamins are divided into two groups which are water-soluble vitamins
and fat-soluble vitamins.
Water-soluble vitamins are vitamins B and C, whereas fat-soluble
vitamins are vitamins A, D, E and K.
Although vitamins are organic they do NOT give the body energy, they are
used as helpers in the extraction of energy. (coenzymes)
Although too little of a vitamin may cause a deficiency, too much maybe
toxic.
Vitamins

32. VitaminSource Function Deficiency Disease
A
Milk, butter, egg yolk, carrot, tomato, green
vegetables
- night vision,
- healthy skin
- night blindness
- skin defections
B Yeast, eggs, liver
- Releases energy from
carbohydrates
- Healthy nervous system
- Healthy skin
- Formation of red blood cells
- beriberi
- anaemia
C Fresh fruits and vegetables
- healing of wounds
- resistance to disease
- scurvy (bleeding gums)
D Butter, fish oils, eggs - strong bones and teeth
- rickets (soft bones and dental
decay)
E Cereals, green vegetables
- May be needed for reproduction
- Helps to fight against diseases
- sterility
K
Milk, butter, egg yolk, carrot, tomato, green
vegetables
- clotting of blood - prolonged bleeding
Vitamin contd

33. Minerals are organic substances needed in our body in small
amounts for healthy growth and development
Pure inorganic elements, found as either a single atom or in orderly
arrays.
16 minerals are essential for nutrition
Are not broken down and changed by the body. They leave the body
as they entered it. Ca is still Ca and Fe is still Fe.
Too much or too little of a mineral may adversely affect a persons
health.
Minerals

34. Mineral Source Function Deficiency Disease
Calcium
Cheese, milk. Eggs. green
vegetables
- strong bones and teeth
- blood clotting
- muscle and nerve activities
- rickets
- osteoporosis
- prolonged bleeding
- muscular cramps
Sodium Tables salt, cheese, meat
- maintains body fluids
- proper functioning of nerves
- muscular cramps
Iron Meat, eggs, green vegetables
- needed to form hemoglobin in
red blood cells
- anemia
Iodine Seafood, iodised salt
- needed to make hormones of
the thyroid glands
- goitre (swelling of the thyroid
gland in the neck)
Phosphorus
Eggs, meat, milk, cheese,
vegetables
- strong bones and teeth
- muscle contraction
- stores energy
- rickets
- weakness
Potassium Meat. Nuts, bananas
- maintains body fluids
- proper functioning of nerves
- regulation of heartbeat
- weak muscle
- paralysis
Minerals Contd

35. Fibre is also known as roughage.
Fibre is made up of cellulose from plant cell walls.
Fibre CANNOT be digested in our body.
Fibre holds a lot of water so that our faeces remains soft and
can pass from our body easily.
Fibre can prevents constipation.
Fibre

36. Water makes up 70% of our body.
Water is the main components of our blood and body fluids.
Water can dissolve a lot of other chemicals in our body and
allows chemical to react.
Waste substances such as urea and salts are passed from our
body in water.
Water helps us to regulate our body temperature.
Water lost through urine and sweat MUST be replaced.
Water

37. All energy the body needs for metabolic and physiological
processes come from nutrients in food we eat.
Carbohydrates, lipids and proteins are organic molecules that
can be broken down to provide energy.
Metabolism is the process by which nutrients are broken down
to yield energy or rearranged into body structures.
This energy can be converted into mechanical, electrical or
heat energy
Energy Yielding Nutrients

38. 1 gram of carbohydrate = 4 kcalories
1 gram of protein = 4 kcalories
1 gram of fat = 9 kcalories
Most foods contain some or all three of the energy containing nutrients
in varying degrees.
Table sugar only contains one, sucrose.
Oil only contains fats.
Although alcohol contains 7 kcalories in one gram, it is NOT considered
a nutrient.
Energy in food

39. Through metabolism the body breaks the chemical bonds
between atoms of nutrients and energy is released.
Energy can used to
build new compounds,
move the body or
escape as heat.
If more energy is taken in than needed, the body rearranges
the nutrients into carbohydrate and fat storage compounds.
Energy in the body

40. Biotechnology: The Impact on
Food and Nutrition

41. Biotechnology promises to bring important changes in plant
production.
It will affect all steps of the production chain, from
agrochemical inputs and breeding to final food processing
Commercial applications of plant genetic engineering have
not yet occurred.
At the present time, more traditional aspects of
biotechnology such as tissue culture have had an important
impact, especially in
the acceleration of the breeding process for new varieties
and
the multiplication of disease-free seed materials.
Introduction

42. Plant breeding has been enhanced considerably by in vitro development of
improved varieties which are better adapted to a specific environment.
The application of tissue culture has several advantages, including:
the rapid reproduction and multiplication of cultivars; For example, using
traditional methods for propagating potatoes, one tuber yields several
kilograms of tubers after two years, while the same tuber can yield several
thousand kilograms of tubers if tissue-culture techniques are used
the production of healthy cultivars, free of viruses and pathogenic agents;
the rapid adaptation and selection of cultivars that are resistant to specific
stress factors (for instance, salinity and acid soils);
Provision of seeds

43. the availability of seed material throughout the year (rather
than seeds which are subject to the seasonal cycle);
the possibilities to produce species that are difficult to
reproduce or that reproduce and grow slowly; and
improved possibilities for the storage and transportation of
germplasm.
Provision of seeds Contd

44. Biotechnology can help reduce the need for agrochemicals which
small farmers in developing countries often cannot afford.
A reduction in the use of agrochemicals implies fewer residues in the
final product.
Worldwide, nitrogen-fixing bacteria are being used increasingly to
inoculate the soil, thus allowing reduced inputs of fertilizer which is
expensive
Bio-pesticides may help to reduce the use of agrochemicals while
the research for pest-resistant varieties of important crops continues
Reduced use of agrochemicals

45. Biotechnology can be used in many ways to achieve higher yields; for example
by improving flowering capacity
increasing photosynthesis and
the intake of nutritive elements.
In the long term, genetic engineering will also help to increase production of the
most valuable components of specific crops.
Cassava and rice, for example, are the main sources of: calories for millions of
people.
Genetic engineering can be used to modify the amino acid composition of plant
proteins in order to increase the nutritional value of these staple crops.
Productivity increases may lead to lower prices.
Increased production

46. The cloning of plants can help to reduce the workload
necessary for harvesting.
When individual plants show more uniform characteristics,
grow at the same speed and
ripen at the same time, then
harvesting will be less laborious.
Improved harvesting

47. Food shortages would not exist in many countries if the problem of post-harvest losses could
be solved.
Microbiological reactions by toxicogenic, infective and spoilage micro-organisms cause the
greatest losses.
Biotechnology may contribute to solving these problems.
Genetic engineering may be used to remove plant components that cause early deterioration
of the harvest.
For instance, a technique to reduce the presence of a normal tomato enzyme involved in the
softening of ripe tomato fruit has been patented. The technique involves engineering plants
with an antisense gene so that production of the enzyme is significantly reduced.
Antisense genes prevent the interpretation of a corresponding "messenger gene". Otherwise,
production of a specific protein chain, an enzyme, for example, would be started.
Improved storage and better transport of food would increase the quantity of food available
and
improve the possibilities for a more elaborate division of labour between different districts
and regions.
Improved storage

48. Since proteins and vitamins are often lost in traditional food
processing, fermentation processes may offer a way to preserve
them.
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.
In addition to eliminating unwanted components, biotechnology
can be used for the inexpensive production of additives that
increase the nutritive value of the final product or that improve
its flavour, texture or appearance.
Food processing

49. Present-day applications of biotechnology in food processing are far
more advanced than applications in the field of plant genetic
engineering.
The genetic manipulation of micro-organisms used in food processing
is considerably easier than the manipulation of more complex plants.
It is therefore intriguing that research centres primarily on plant
genetic engineering, where there are still many obstacles to
overcome, while the chance to improve food processing is largely
neglected.
Food Processing contd

50. The potential of biotechnology for improving food
and nutrition in developing countries is vast indeed.
The fact that such a capability exists, however, does
not assure that it will be realized.
Long before the development of biotechnology, many
new technologies with the potential to improve the
world's food situation had been developed, yet many
of these techniques have still not been adopted in
those countries that could profit significantly from
their use.
Old and new obstacles

51. Obstacles frequently stand in the way of the application of new
technologies in the agriculture sectors of many developing countries.
They include:
weak linkages between international and national research
institutions;
poor communication between national research institutions and
farmers;
a lack of support measures (credit schemes, regular provision of
improved seeds, demonstration plots and marketing outlets); and
landholding structures which dampen the interest of landlords and
tenants in introducing new technologies.
The same barriers that have prevented the acceptance of earlier
waves of new technologies may also hinder the application of
biotechnology, thereby preventing the realization of its full potential.
Furthermore, the rapid increase in the number of biotechnology
inventions which constitute proprietary knowledge will make their
diffusion to developing countries even more difficult.
Old and new obstacles contd

52. The uneven rate at which different regions in the world adopt the new
technologies will lead to large shifts in international trade flows, with products
from one country displacing those from other countries. These substitution
processes take various forms:
export crops from developing countries can be replaced by the same crops
grown in more temperate climates, as these crops can be made more resistant
to colder weather;
export crops can be replaced by the products of other crops (for example,
high-fructose corn syrup derived from maize has become a substitute for sugar
produced from sugar cane while fats derived from whey are replacing cocoa
butter);
export cropping can be replaced by "agricultural" production without soil; that
is, by the industrial production of cell cultures in large fermentors (this is
becoming the case for high-value, low-volume crops such as pharmaceutical
plants as well as flavours and fragrances);
agricultural exports from some countries will be replaced because other
countries will be faster in applying productivity-enhancing biotechnology and
thus will become more competitive and will be able to obtain a larger market
share. As a result, production of several crops will be concentrated on larger
estates in fewer countries.
Substitution effects

53. Biotechnology has tremendous potential
for increasing food production and
improving food processing although the
real impact differs from country to
country.
CONCLUSION

54. THANK YOU!