Food Biotechnology
Biotechnology has been generally outlined because the utilization of biologically derived molecules, structures, cells or organisms to hold out a particular method several standard Food Processing techniques utilize living organisms and bioactive molecules particularly within the production and Fermentation industries. Alcoholic food and drinks, cheese, yogurt, carboxylic acid hard vegetables, soy sauce and fish sauce are created for thousand years by exploitation present Microorganisms which grow during a specific condition. Plant enzymes like malt are employed in the production trade long before man no heritable the knowledge of protein chemistry. The development of ancient fermentation technology and protein technology sealed the approach for contemporary Biotechnology to realize industrial production of amino acids, nucleic acids, organic acids and Antibiotics
- Genetic engineering
- Bioinformatics, a new brand of computer science
- Bioprocess engineering
- Bio robotics
- Enzyme technology
Related Conference of Food Biotechnology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Biotechnology Conference Speakers
Recommended Sessions
- Dairy Food Technology
- Nano Technology in Food Industry
- Agri Food Technology
- Current Advances in Nutrition & Food Sciences
- Current Trends in Food Technology
- Food Adulteration
- Food Analysis and Quality Control
- Food Biotechnology
- Food Engineering
- Food Marketing and Economics
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Public Health & Hygiene
- Food Rheology
- Food Safety, Quality and Policy
- Food Science and Food Chemistry
- Food Science and Technology
- Food Storage and Preservation
- Pharma and Nutraceuticals
- Probiotics
- Sports Nutrition
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