Journal of Biotechnology and Phytochemistry

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Journal of Biotechnology and Phytochemistry 44 7897 074717

Scientific Food Biotechnology Journals

Biotechnology has a long antiquity of use in food making and processing. For ten thousand years fermentation, a form of biotechnology has been recycled to produce wine, beer and bread. Selective breeding of creatures such as horses and dogs has been profitable on for centuries. Selective breeding of essential foods such as rice, corn and wheat have produced thousands of local diversities with improved yield associated to their wild descendants. Today, through newer biotechnology and genetic engineering, scientists use methods such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the hereditary instruction for specific characters, from one organism to another and omit the objectionable traits. This allows food producers to obtain animal and crop developments in a much more detailed, controlled and predictable method.

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