With an ever-growing global population and rising food prices, the task of feeding the world is going to become more challenging and is just one reason to capitalize on the benefits of biotechnology. Food biotechnology can help us meet this challenge. Use of biotech plants can produce more food on less land, by reducing the amount of crops lost to disease and pests. It can reduce CO2 emissions from the farming process, the amount of pesticides used to produce foods, and in the future, the amount of water needed to grow crops. Researchers are also continually looking at ways they can enhance the nutritional value of foods. This fact sheet will examine how biotechnology contributes these benefits and what they mean for the environment, the consumer and the farmer.
The general aim of this subject is to provide the student with the transversal and specific capacities about the theoretical and practical aspects of the different biotechnology process underlining the Food transformation, as well those usually used by the food industry with the objective of improve production and modify the qualities of food.
- Analyze the importance of microorganisms in foods and understand the biotic and abiotic factors that affect their development in these substrates.
- Analyze, summarize, resolve problems and make professional decisions.
- Apply the scientific method to resolving problems.
- Recognize the importance of fermentation processes and appreciate the role of Microorganisms in industrial processes.
- Relate the characteristics of foods to their physical and chemical properties
- Understand the basic concept of food biotechnology and its vast use in agricultural and industrial sector.
- Understand the current status of biotech crops in Bangladesh and in the world.
- Recognize the scope of research in the field of food biotechnology.
- Search for, manage and interpret information from different sources.