What You Need to Know
Biotechnology in food production harnesses engineered microorganisms, enzymes, and gene editing to enhance flavor, texture, and nutritional profiles. Key processes involve controlled fermentation at specific temperatures and times, with rigorous monitoring to prevent contamination and maintain product quality. These processes rely on biochemical pathways such as lactic acid fermentation, starch hydrolysis, and pigment biosynthesis, which alter molecular structures to produce desired sensory attributes.
The Science
Primary Reaction
Microbial fermentation and enzyme‑catalyzed hydrolysis