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Hindi Review Article
Applications of Food Biotechnology
Farkhanda Haroon1 and Mobeen Ghazanfar2*1Department of Biology, Virtual University of Pakistan, Pakistan
2Department of Zoology, University of Gujrat, Pakistan
- *Corresponding Author:
- Ghazanfar M
Department of Zoology
University of Gujrat
Gujrat, Pakistan
Tel: 92 53 3643112
E-mail: mobimubeen56@yahoo.com
Received Date: July 19, 2016; Accepted Date: October 25, 2016; Published Date: October 31, 2016
Citation: Haroon F, Ghazanfar M (2016) Applications of Food Biotechnology. J Ecosys Ecograph 6:215. doi:10.4172/2157-7625.1000215
Copyright: © 2016 Haroon F, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Recently many advances in food industry represent great role of food biotechnology. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. On the other hand GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are produced by using biotechnological techniques specifically genetic engineering. Genetic engineering purpose is to introduce foreign gene of interest in an organism. This foreign gene introduction is for the purpose of enhancement in quality and quantity of food. So these techniques can be used to erase hunger from poor people of third world specially Africa. Besides positive aspects, there are some concerns. We are changing DNA that can be useful, harmful or neutral so it can result in any unexpected results. These results might include health problems. Due to these concerns, some people oppose food biotechnology. Naturalists are also against food biotechnology. According to them, genetic engineering is intervening in nature.
