Biotechnology in food production overview
Ecology • Food production (biology only)
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Key concepts
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Definition of biotechnology
Biotechnology is the use of living organisms to develop and make products, including food and agricultural improvements . Modern biotechnology includes fermentation processes, genetic modification, cloning and diagnostic tools that apply biological systems under controlled conditions to produce materials at scale.
Mycoprotein from Fusarium (production and purpose)
Mycoprotein is a protein derived from the microscopic fungus Fusarium venenatum and serves as a meat-free protein source for food products . The fungus grows in large fermenters (vats) under constant temperature, supplied oxygen, a glucose carbon source and nitrogen (often ammonia); growth can double fungal mass rapidly under optimal conditions, leaving a harvestable protein mass that is purified and formed into food products . The production process reduces land use compared with livestock protein, lowers fat and cholesterol in the final product, and provides an efficient protein source with relatively low resource input .
Fermenter operating conditions and limiting factors
Fermenters maintain optimal temperature, oxygen supply, nutrient concentration and aseptic conditions so microbial growth proceeds efficiently; cooling jackets, impellers and air supply control these variables and prevent overheating or oxygen limitation . Limiting factors include contamination by unwanted microbes, suboptimal oxygen or nutrient supply, temperature fluctuations and waste-product accumulation; any of these reduces yield or causes product loss. Industrial-scale production requires monitoring and control systems to maintain steady growth and predictable harvesting.
Genetic modification of crops: aims and examples
Genetic modification transfers specific genes into crop genomes to introduce or enhance traits such as drought tolerance, pest resistance, herbicide resistance or increased nutrient content . Examples include maize engineered for resistance to the corn-borer insect, soya modified for herbicide tolerance so broad-spectrum herbicides can control weeds, and golden rice engineered to synthesise carotene to reduce vitamin A deficiency in diets . Gene transfer uses vectors such as plasmids or viral vectors to insert target genes into plant cells, followed by regeneration of whole plants that express the new trait.
Benefits and limiting risks of GM crops
Genetically modified crops can increase yields, reduce pesticide use where pest-resistant traits replace chemical sprays, and add nutritional value to staple crops, thereby improving food security in some regions . Limitations and risks include the potential for transgene escape into wild relatives creating herbicide-resistant weeds, development of resistance in target pests, ethical objections to cross-species gene transfer, and socioeconomic concerns such as seed control by companies; regulatory assessment and containment strategies address many of these risks .
Key notes
Important points to keep in mind