Abstract
The paper presents a review of the fundamentals of food engineering and biotechnology, drawing on the most relevant academic publications. The report examines the nature of the two concepts and their relationship, focusing on their history, science, and impact. The paper suggests that biotechnology and food engineering are closely connected and significant for modern society, as they provide the public with nutritious food.
Keywords: food engineering, biotechnology, processing, genetically modified organisms
Introduction
The domains of food engineering (FE) and biotechnology (BT) seem to be gaining popularity due to their influence on contemporary society. This paper provides a scientific review of the development and role of FE and BT. FE is an interdisciplinary field concerning the research, development, and use of enzymes, microorganisms, viruses, animal and plant cell cultures, and the products of biotransformations in the food industry (Bazarnova et al., 2021). The concept of BT can be understood as a branch of science and a tool for creating products from biological systems, organisms, and their derivatives (Awulachew, 2021; da Costa et al., 2021). FE and BT are closely connected, with the former applying the latter to develop more nutritious food items, a process based on science that impacts society and raises safety and regulatory concerns.
History
To understand the relationship between BT and FE, it is helpful to examine their histories. Adetunji et al. (2023) suggest that, while FE is a relatively young discipline, BT is well established, although BT was introduced to FE rather than the other way around. Modern BT originated in the 19th century and moved from a traded knowledge of application-effect operations into a microbiology-based domain, which later expanded to include the use of molecular and genetic biological instruments.
FE roots back to agricultural engineering and is associated with several agricultural revolutions, yet it lacks definition and recognition, making it less prominent. Nowadays, the role of BT in food production is reflected in the creation of new beverages and foods, including meats and baked goods (Adetunji et al., 2023). Accordingly, although FE and BT have distinct historical backgrounds, BT is significant for contemporary FE.
Science
The science behind BT and FE is intricate, with FE relying on the same approaches as BT. FE is affiliated with applied physical sciences and utilizes techniques related to physical, biological, and biochemical modification (Adetunji et al., 2023; Bazarnova et al., 2021; Farid et al., 2020). BT combines findings from different subject areas, including molecular biology and genetics, and is based on chemical reactions related to bio-catalysis or bio-conversion (Adetunji et al., 2023; da Costa et al., 2021). FR applies BT alongside other innovative processes and methods to generate new food options (Bazarnova et al., 2021). Therefore, FE and BT involve complex science, and FE uses the knowledge offered by BT.
Nutritional and Health Impact
BT and FE have a substantial impact on society’s health by providing people with more nutritious food options. Since 2013, there has been growing recognition that the world faces food insecurity (Adetunji et al., 2023; Farid et al., 2020). Moreover, the recent COVID-19 pandemic has underscored the importance of nutritious meals for immune function (Bazarnova et al., 2021). The use of FE techniques, including those associated with BT, enables the cost-effective production of highly nutritious products intended to boost immunity and enhance well-being (Bazarnova et al., 2021; Farid et al., 2020). FE and BT have a nutritional and health impact due to generating nutritious meals that are significant for health.
Processing
A noteworthy aspect in the discourse of BT and FE concerns food processing (FP). The concept can be understood as an aspect of BT that focuses on selecting and refining microbes to transform raw ingredients and materials into more nutritious food products. Biotechnological elements can be used as processing aids in food production to improve specific characteristics, including texture, taste, and keeping qualities (Awulachew, 2021).
For example, the cultivation of tomatoes is threatened by various challenges, and nowadays, tomatoes are the most processed crop worldwide (Adetunji et al., 2023). Furthermore, the management of FP waste through enzymatic engineering and fermentation enables better resource utilization and reduced pollution in BT (Awulachew, 2021). Accordingly, FP is an essential aspect of BT and, subsequently, FE.
Safety and Toxicology
Despite their impact on the creation of nutritious foods and health improvement, there are some toxicology and safety concerns about FE and BT. The utilization of genetically modified organisms (GMOs), for instance, is one of the most prevalent FE techniques related to BT. While the use of GMOs in food production is widespread, particularly in the United States (US), consumers often doubt their safety (Farid et al., 2020). On the other hand, BT involves the application of enzymes, which are characterized by biological safety and non-toxicity (Adetunji et al., 2023; da Costa et al., 2021). Accordingly, safety and toxicology are significant in both BT and FE.
Regulation and Labeling
FE and BT are subject to labeling and regulation, though specific approaches vary across the globe. Farid et al. (2020) suggest, for example, that while the US is among the leaders in the use of GMOs, the use of entry lacks legal governing. In contrast, the European Union has explicit legislation concerning the use of GMOs, including labeling; however, the practice varies, with some governments mandating labeling of GMO-containing items and others offering freedom of choice (Farid et al., 2020). Therefore, regulation and labeling of BT and FE, at least in relation to GMOs, are distinct worldwide.
References
Adetunji, C. O., Panpatte, D. G., Jhala, Y. K. (2023). Agricultural biotechnology: Food security hot spots. CRC Press.
Awulachew, M. T. (2021). Food additives and food processing aids: The role, function and future research need of industrial food biotechnology. International Journal of Medical Biotechnology & Genetics, 8(11), 73-82.
Bazarnova, J., Korzh, A., Barsukova, N., Eliseeva, S., & Fedinishina, E. (2021). Food engineering of meat bio-products to immunity strengthening. Sport and Healthy Lifestyle Culture in the XXI Century, 29, 1-6.
da Costa, J. A., da Rosa, G. M., Wastowski, A. D., Soriani, H. H., Locatelli, A. P. C., da Silva, D. W., Gonçalves, D. B., Volpi, G. B., Konzen, I. S., Flach, K. A., & Bones, U. A. (2021). Biotechnology: Identification and evaluation of the Bacillus cereus amylolytic activity. Research, Society and Development, 10(13), 1-15.
Farid, M., Cao, J., Lim, Y., Arato, T., & Kodama, K. (2020). Exploring factors affecting the acceptance of genetically edited food among youth in Japan. International Journal of Environmental Research and Public Health, 17(8), 1-22.