Conceptualization of biotechnology
I believe from my perspective that biotechnology should have arisen so that through the most complex biological systems and living organisms the most effective technologies can be used to conserve foods that in the natural state are very difficult to preserve, if it is true that there are foods that can be preserved at low temperatures, but since there is a variation in the outside temperature, these can be affected. It is important that we do not confuse biotechnology with genetic engineering, since the use and implementation of these biological factors can be altered genetically and sometimes not.
Each time we food engineers must be able to associate more and more effectively with science so that together they work on the implementation of biological systems to produce food that is preserved over time, always with the responsibility that they are of well-being for public health.
Image source: wikimedia commons. Author of the image: Yikrazuul
Relationship of biotechnology with the food industry
Undoubtedly all those who pursue the goal of achieving effective learning in the area of food engineering strive to learn everything academically necessary to contribute once we are working in the food industry quality standards in processed foods. One of the many ways we can find a way to relate biotechnology to the food industry is that biotechnology improves the quality of raw materials of animal and plant origin.
There are many foods that we currently consume that need a fundamental process called "fermentation" without this process many of the processed foods that we know today as: bread, cereal derivatives, beverages, vegetable derivatives and fish derivatives were not possible. existence. For the preparation of these foods are used microorganisms such as lactic acid bacteria, yeasts and molds.
We already knew a key factor that biotechnology brings, such as fermentation with the use of certain microorganisms, but another contribution of biotechnology is also important, and it can function as a food preservative, but we can not isolate the fermentation capacity by means of microorganisms of the own capacity of conservation, since the microorganisms used for the conservation of foods are able to increase the useful life and quality of the foods. For example lactic acid bacteria have the ability to slow the development of microorganisms and pathogens that alter the preservation of food.
Conclusions
Biotechnology is a tool for food engineering that in my point of view is multiplicative, since it combines the benefits of the entire food industry from its contribution to prepare the best raw material to its technological and industrial capacity to process that raw material in foods that last a considerable time. It is necessary that biotechnology continues to grow more and more, especially to convince and give demonstrative faith that this is the way of the future, since there are certain sectors of the world society that still do not believe in biotechnology because they are detractors in accepting genetically modified foods.
Only science and the acceptance of society as a whole will be able to determine whether genetically altered food products will be accepted for the possible impact on the environment and human health, and as I said at the beginning of the article, biotechnology in some cases uses the alteration genetic and not in others, so the use of genetic alteration is a case that must evolve in their studies so that its viability can be demonstrated or, on the contrary, eradicate its application.