31^st European Nutrition and Dietetics Conference

Food Biotechnology

Food biotechnology is a branch of science that utilizes genetic and molecular techniques to enhance food production, quality, and safety. This field allows for the development of genetically modified organisms (GMOs) that can resist pests, increase crop yields, or improve nutritional content. It also aids in the creation of enzymes and microorganisms for food processing, like cheese and yogurt production. While food biotechnology offers potential benefits, it also raises ethical and safety concerns that require careful regulation and consideration to ensure the well-being of consumers and the environment.