Abstract
The current paper discusses the essence of food engineering and biotechnology in the modern world. The report examines various subtopics, including history, scientific background, and the significance of the two concepts. Additionally, concerns regarding the safety and regulation of biotechnology and food engineering are examined, with a particular focus on genetically modified organisms in food products. Based on the findings from recent texts and scientific journals, the paper offers an introduction to food engineering and biotechnology.
Keywords: food engineering, biotechnology, genetically modified organisms
Introduction
The role of food engineering (FE) and biotechnology (BT) in improving the lives of humankind is increasing in the modern world. FE refers to the research, generation, and application of various elements in the food industry, including microorganisms, enzymes, and cell cultures (Bazarnova et al., 2021). BT can be defined as a tool designed for the improvement and creation of products, including edible components (da Costa et al., 2021). FE relies on BT to provide society with more nutritious options based on the application of science, which has a significant impact and raises concerns regarding safety and regulation.
History
The history of FE is related to another field, whereas the past of BT is more distinctive. FE is reflected in agricultural engineering, the evolution of which has influenced food manufacturing through several revolutions in the domain. In comparison, BT has evolved from a knowledge of application-effect operations and transitioned to employ various molecular and genetic biological approaches (Adetunji et al., 2023). While the historical backgrounds of BT and FE are separate, the two are more united in the present day.
Science
The science behind both FE and BT is complex, with FE relying on BT for its foundation. FE utilizes various techniques related to physical, biochemical, and biological modification (Adetunji et al., 2023; Farid et al., 2020). BT is based on bio-catalysis or bio-conversion of different elements to produce new ones (Adetunji et al., 2023; da Costa et al., 2021). The science behind BT is represented through chemical reactions of various components, which provide a basis for FE’s processes.
Nutritional and Health Impact
BT and FE generate a significant nutritional and health impact within society. Food security has become a major contemporary challenge, intensifying with the recent COVID-19 pandemic, which highlights the importance of a balanced diet in maintaining immunity (Bazarnova et al., 2021; Farid et al., 2020). FE techniques, including those that utilize BT, enable the production of food with high nutritional value at a relatively low cost (Farid et al., 2020). FE and BT can provide the public with nourishing meals that can positively impact their health.
Processing
An essential application of BT in the food industry concerns food processing (FP). BT has led to better use of resources and reduced environmental pollution by managing FP wastes through enzymes and fermentation. Within the domain of FE and BT, FP concentrates on the selection and advancement of microbes (Awulachew, 2021). FP is a significant part of BT and FE that impacts the creation of food items.
Safety and Toxicology
While providing benefits to the public, FE and BT raise specific concerns regarding toxicology and safety. For instance, among the most popular FR methods is the usage of genetically modified organisms (GMOs) through BT, the safety of which has been debated by society and researchers (Farid et al., 2020). In contrast, enzymes have received attention in BT, with discussions regarding their non-toxicity (da Costa et al., 2021). The safety and toxicology of BT and FE present a considerable topic for assessment.
Regulation and Labeling
Labeling and regulation present another vital matter for FE and BT. For example, countries have different approaches to controlling GMOs in their citizens’ meals. While governments appear to permit the use of BT and FE products, not all states require the marking of GMO-containing items offered to the public (Farid et al., 2020). BT and FE are overseen through regulatory and labeling practices that vary globally.
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.