Food Biotechnology

Biotechnology has an extensive history in food production and processing. Food biotechnology involves the use of various techniques such as genetic engineering to improve productivity in food production and processing. This technology enables to produce new products with desirable characteristics such as leaner meat and nutritional rich foods.

Through newer biotechnology and genetic engineering techniques such as recombinant DNA (rDNA), researchers can move one gene, with the preferred specific traits, from one organism to another and omit the undesirable traits. This facilitates food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner.

Related: Biotechnology Conferences | Biotechnology Meetings | Biotechnology Conventions  | biotechnology | biotech marketing | what does a biotechnologist do

15th World Congress on Biotechnology and Biotech Industries Meet, March 20-22, 2017 at Rome, Italy; Biotechnology 2017, August 21-23, 2017 at Chicago, USA; 17th Euro Biotechnology Congress, September 25-27, 2017 at Berlin, Germany; Global Biotechnology Congress, Oct 9-11, 2017 at Auckland, New Zealand; 15th International Pharmaceutical Microbiology and Biotechnology Conference, June 21-23, 2017 at London, UK; 2nd International Conference on Bioscience and Biotechnology, March 9-10, 2017 at Colombo, Sri Lanka; BIO World Congress on Industrial Biotechnology, July 23-26, 2017 at Montreal, Canada; BioTech 2017, June 13-17 at Prague, Czech Republic; European Federation of Biotechnology; Society for Industrial Microbiology and Biotechnology (SIMB); The Biotech Research Society; Biotechnology and Biological Sciences Research Council (BBSRC); Australia’s Biotechnology Organization (AusBiotech); New Zealand Biotechnology (NZBIO); Biotechnology Innovation Organization (BIO).

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