PFNDAI Bulletin (March 2012) Protein Foods and Nutrition Development Association of India 22, Bhulabhai Desai Road ,Mumbai -400026( India) Tel: +91 022 23538858 Email:
[email protected] Website: http://www.pfndai.com Circulated to PFNDAI members only PFNDAI is not responsible for the authenticity and correctness of the information published and the views expressed by the authors of the articles. Applications of Biotechnology in Food By: Prof. Jagadish Pai Introduction Since ancient times, microorganisms have been used for a variety of applications in food. Fermented beverages, cheese, bread etc. were produced using microbes although people were not aware of the role of microbes until Louis Pasteur showed about 200 years ago the cause of fermentation and spoilage and laid the foundation of microbiology. The word biotechnology was coined towards the end of World War I in reference to intensive agricultural methods. UN Convention defined it as any technological application that uses biological systems, living organisms or derivatives thereof to make or modify products or processes for specific use. Although biotechnology has been used in pharmaceutical, medicine, non-food agriculture, cosmetics, textile, detergent, chemicals, fuel and environmental uses, it is commonly associated with agricultural food production and processing. Modern biotechnology is associated only to products or processes involving genetic engineering. Global market for biotechnology products is already well over US $200 billion and is expected to reach well over US $300 billion by 2015. Currently most applications are in health care industry while agriculture and food applications are growing rapidly. Biotechnology seeds market reached over US $13 billion. Farmers throughout the world are cultivating improved seeds resistant to herbicides and insects.