Biotechnology in Food Production and Processing
Dietrich Knorr 1 and
Anthony J. Sinskey 2
1 Professor of food processing and biotechnology, Biotechnology Group, Department of Food Science, University of Delaware, Newark 19716.
2 Professor of applied microbiology, Department of Applied Biological Sciences, Massachusetts Institute of Technology, Cambridge 02139.
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.
