Biotechnology in food production and processing.

TitleBiotechnology in food production and processing.
Publication TypeJournal Article
Year of Publication1985
AuthorsKnorr, D, Sinskey, AJ
JournalScience
Volume229
Issue4719
Pagination1224-9
Date Published1985 Sep 20
ISSN0036-8075
Abstract

The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

DOI10.1126/science.229.4719.1224
Alternate JournalScience
Citation Key264
PubMed ID17770800