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Food and Beverage Biotechnology

Food industry is the largest industry in the world and food biotechnology includes improvement in taste, consistency, colour, nutrition, safety and preservation of the food. Developments in food preservation methods have made many of the seasonal foods to be available all the year round. Fruits, vegetables, cereals, meats, etc. require some degree of processing, and the relatively bulky raw agricultural food products are transformed into stable, convenient and palatable foods and beverages.

Fermented foods (e.g., bread, cheese, yoghurt, sauerkraut, soy sauce, tempeh, etc.) and beverages (beer, wine, brandy, whisky, tea, coffee, cocoa, etc.) result from the action of microorganisms or enzymes on a wide range of edible agricultural products with desirable biochemical changes. Fermented foods were developed before recorded history and are usually more nutritious, more digestible, with improved flavour and toxicologically and microbiologically safer. Almost 90% of revenue from biotechnology comes from the fermentation products. Some of the fermentation products are: