Food & Feed Biotechnology

Food biotechnology encompasses the use of living organisms to make products, to improve plants or animals, or to develop microbes for specific uses. It includes genetically modified (GM) crops, functional foods, aquaculture as well as more traditional food products such as cheeses, breads and beer. It is estimated that in the next 20-30 years demand for food will increase by 70%. Biotechnology will be key to meeting this demand. In the US there is a general public acceptance of biotech-enabled innovation in food and in North America, more than 60% of all processed food products are reported to contain GM ingredients. Consumer resistance to GM crop and foods containing GM ingredients remains high in Europe and there are significant regulatory constraints.

  • Food microbiology
  • Recombinant DNA techniques
  • Indigenous food production
  • Fermentation processes
  • GM foods
  • Human nutrition and metabolism
  • Food safety
  • Current status and future prospects of food biotechnology
  • Food processing & technology
  • Emerging technologies in agriculture and livestock

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Food & Feed Biotechnology Conference Speakers

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