BIOTECHNOLOGY IN THE FOOD SECTOR: A CHALLENGE FOR THE FUTURE
Biotechnological processes used since antiquity for food production continue to create doubts and misunderstandings that can only be solved by increasing public information about them.
Food biotechnology leverages advances in microbiological research, genetics and biology to innovate in producing healthier, healthy and safe food, as well as in the development of sustainable and efficient industrial processes. Biotechnology is a step forward in improving the quality of life with a reflection on the economy as a driver of productivity growth in the business sector. However, social reluctance to biotechnological research in the food sector, as high public awareness, dictate that we should get to know what are its benefits and problems associated with the implementation of biotechnological processes in our companies.
According to the Convention on Biological Diversity of 1992 , biotechnology could be defined as "any technological application that uses biological systems , living organisms, or derivatives thereof, to make or modify products or processes for specific use ".
Historically , biotechnology has been used as a means of natural selection of genetic inheritance in agriculture and livestock for crop varieties and more resilient , compliant , high capacity and low consumer demand higher animals. The manufacture from ancient cheeses, beers, wines and other products where there is an external biological element for processing , also falls within this field of research , although there is no public questioning in both cases whatsoever. Yes however, when technological improvements have allowed " invasive " to improve seeds, genetic alterations such as causing concerns related to food security in many consumer organizations.
With these reservations, the applications of biotechnology are numerous and are classified according to the different areas of action: Red biotechnology in medical applications (subject to strict legislative control because of the ethical constraints of genetic engineering, but immensely useful for the production of new synthetic drugs and improved antibiotics); industrial or white biotechnology, which allows for example to develop microorganisms for destruction of pollutants; marine or blue biotechnology, with applications in aquaculture and fisheries; and green biotechnology applied to agricultural processes, with examples in the production of transgenic plants that allow growth in soil or under extreme adverse water conditions, obtaining acceptable organic pesticides, etc.
The advantages are evident in all areas, especially in green biotechnology: from improving yield, nutrition in food products, reducing allergens, toxics and pathogens, the development of new foods ... However should Featured also be potential drawbacks, both for the environment: risk of cross-genetically modified species and degradation of native species, increased pest resistance, food biodiversity loss, soil erosion...; to the health of consumers, especially in the research processes of pathogens and toxic agents that can jump to humans.
Despite all this, there are many opportunities for the development of biotechnology in the food sector, thanks to the growing demand for safer, healthier and therapeutic bio-anti-inflammatory, antioxidant, antitumor... Improvements in quality control systems and regulatory increase, will gradually reduce the reluctance of the consumer, who must be aware of the environmental improvements that biotechnology can contribute to its development partners in bioprocesses, both in increasing renewable and sustainable energy, how in environmental wastewater pollutants.
+info:
- Antama Foundation: http://fundacion-antama.org/
- National Center for Biotechnology: http://www.cnb.csic.es
- Biotechnology and Food (Genoma Spain Centre): http://www.gen-es.org/documents/Biotecnologia_y_alimentos.pdf
- Biopositivízate: http://www.biopositivizate.com