Biotecnología alimentaria

Juana Vianely Barajas Zúñiga; Federico Javier Gaspar López; Víctor Daniel Lechuga Islas; Alma Antonia Pérez Mondragóna

doi:10.29057/icbi.v1i2.513

Juana Vianely Barajas Zúñiga Universidad Autónoma del Estado de Hidalgo
Federico Javier Gaspar López Universidad Autónoma del Estado de Hidalgo
Víctor Daniel Lechuga Islas Universidad Autónoma del Estado de Hidalgo
Alma Antonia Pérez Mondragóna Universidad Autónoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icbi.v1i2.513

Keywords: food biotechnology, genetically-modified food, biotechnological processes.

Abstract

Biotechnology is a set of techniques that involve the manipulation of living organisms to develop processes and produce better products for the benefit of humanity. The new possibilities offered by the development of biotechnology have motivated the search of different applications in the industry. Currently, biotechnology is used to provide more efficient services, better products and to optimize processes.

Today, biotechnology represents an alternative to satisfy the growing need of food in a sustainable way. The following diagram focuses on the applications of biotechnology in the field of food, pointing the benefits of biotechnological applications, such as the increase of nutritional value of food, as well as the possible disadvantages that could arise, as the monopolization of the food industry and possible health implications. Finally, current national and international regulation is presented.