Chapter 1 Biotechnological advancements in food systems
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Benard Odhiambo Oloo
Abstract
Biotechnologybiotechnology has developed at a relatively faster pace and has made a positive impact in the global food systemsfood systems with regard to food securityfood security, nutritional quality, and sustainabilitysustainability. This chapter focuses on the advanced biotechnology solutionsbiotechnology solutions implemented in the production of food to meet the demands of a growing global population in the face of challenges such as climate changeclimate change. Genetic engineeringgenetic engineering, precision fermentationfermentation, and synthetic biology have changed the nature of agricultureagriculture by enhancing the production of crops, resistance to diseases and pestspests, and renouncing on chemical fertilizerschemical fertilizers. Notably, the use biotechnology in food processingfood processing and preservation has further helped in the production of functional foodsfunctional foods, new protein sources, and bio fortification, thereby improving the well-being of human beings.
Biotechnologybiotechnology also has a major role to play in minimizing environmental effects that are there in conventional agricultural practices. GMOsgenetically modified organisms and gene editinggene editing technologiesgene editing technologies like CRISPR-Cas9CRISPR-Cas9 provide the means through which emissions control, water conservation, and land degradation can be achieved. Also, cellular agriculture such as cultured meat and fermentation using microorganismsmicroorganisms offer more sustainable protein sources cheaper and with less environmental impact than animal farminganimal farming.
However, biotechnology practice in food systems has some challenges which include regulation, ethical issues, and consumer acceptance barriers. Such issues as the safety of genetically modified foodsgenetically modified foods and ethical issues associated with lab-grown products make it important for there to be clear guidelines and good practices concerning such labeling. Sustainability considerations and public concerns need to also be integrated by policymakers, scientists, and industry players so as to enhance biotechnological advancements.
The remainder of this chapter briefly discusses the current state and future prospects of biotechnology in food systems. It underlines the necessity of cross-sectoral collaboration in facilitating innovation for safe and affordable food production that can meet the standards of sustainabilitysustainability and profitability. Although the application of biotechnology in food systems is still in its infancy, it provides a ray of hope that the food problems of the world can be solved, if there is careful regulation and 6participation by society. Finally, the future of biotechnology use in agriculture will be a key component in establishing sustainable and socially optimal food supplies that meet future generations’ needs.
Abstract
Biotechnologybiotechnology has developed at a relatively faster pace and has made a positive impact in the global food systemsfood systems with regard to food securityfood security, nutritional quality, and sustainabilitysustainability. This chapter focuses on the advanced biotechnology solutionsbiotechnology solutions implemented in the production of food to meet the demands of a growing global population in the face of challenges such as climate changeclimate change. Genetic engineeringgenetic engineering, precision fermentationfermentation, and synthetic biology have changed the nature of agricultureagriculture by enhancing the production of crops, resistance to diseases and pestspests, and renouncing on chemical fertilizerschemical fertilizers. Notably, the use biotechnology in food processingfood processing and preservation has further helped in the production of functional foodsfunctional foods, new protein sources, and bio fortification, thereby improving the well-being of human beings.
Biotechnologybiotechnology also has a major role to play in minimizing environmental effects that are there in conventional agricultural practices. GMOsgenetically modified organisms and gene editinggene editing technologiesgene editing technologies like CRISPR-Cas9CRISPR-Cas9 provide the means through which emissions control, water conservation, and land degradation can be achieved. Also, cellular agriculture such as cultured meat and fermentation using microorganismsmicroorganisms offer more sustainable protein sources cheaper and with less environmental impact than animal farminganimal farming.
However, biotechnology practice in food systems has some challenges which include regulation, ethical issues, and consumer acceptance barriers. Such issues as the safety of genetically modified foodsgenetically modified foods and ethical issues associated with lab-grown products make it important for there to be clear guidelines and good practices concerning such labeling. Sustainability considerations and public concerns need to also be integrated by policymakers, scientists, and industry players so as to enhance biotechnological advancements.
The remainder of this chapter briefly discusses the current state and future prospects of biotechnology in food systems. It underlines the necessity of cross-sectoral collaboration in facilitating innovation for safe and affordable food production that can meet the standards of sustainabilitysustainability and profitability. Although the application of biotechnology in food systems is still in its infancy, it provides a ray of hope that the food problems of the world can be solved, if there is careful regulation and 6participation by society. Finally, the future of biotechnology use in agriculture will be a key component in establishing sustainable and socially optimal food supplies that meet future generations’ needs.
Kapitel in diesem Buch
- Frontmatter I
- Foreword V
- Acknowledgement
- Contents IX
- List of contributing authors XII
- Introduction 1
- Chapter 1 Biotechnological advancements in food systems 5
- Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
- Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
- Chapter 4 Safety and commercialization of gene-edited foods 75
- Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
- Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
- Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
- Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
- Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
- Chapter 10 Microbial engineering tools for improved fermentation processes 195
- Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
- Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
- Chapter 13 Sensory analysis and data integration using food informatics approach 267
- Chapter 14 Predictive modeling in food safety enhancement 291
- Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
- Chapter 16 Enzyme kinetics and mechanisms in food processing 353
- Chapter 17 Emerging protein sources for future foods and security challenges 373
- Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
- Chapter 19 Food packaging innovations: current and future applications in smart food development 419
- Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
- Chapter 21 Conclusion and outlook 463
- Index 469
Kapitel in diesem Buch
- Frontmatter I
- Foreword V
- Acknowledgement
- Contents IX
- List of contributing authors XII
- Introduction 1
- Chapter 1 Biotechnological advancements in food systems 5
- Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
- Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
- Chapter 4 Safety and commercialization of gene-edited foods 75
- Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
- Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
- Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
- Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
- Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
- Chapter 10 Microbial engineering tools for improved fermentation processes 195
- Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
- Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
- Chapter 13 Sensory analysis and data integration using food informatics approach 267
- Chapter 14 Predictive modeling in food safety enhancement 291
- Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
- Chapter 16 Enzyme kinetics and mechanisms in food processing 353
- Chapter 17 Emerging protein sources for future foods and security challenges 373
- Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
- Chapter 19 Food packaging innovations: current and future applications in smart food development 419
- Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
- Chapter 21 Conclusion and outlook 463
- Index 469
