News
Role of Biotechnology in Food Processing Industry
03 Apr 2023
An expert lecture on “Role of Biotechnology in Food Processing Industry” was organized by the Department of Biotechnology, Faculty of Engineering and Technology, Rama University Uttar Pradesh, Kanpur, on 28th March 2023. The guest speaker was Dr. Anurag Singh, Associate Professor Department of Food Technology, Harcourt Butler Technical University, Kanpur. Today, in his lecture, he explained food processing, food safety, improving food nutrition, bio-fortification and the importance of food tech in biotechnology. He elaborated about Food processing and biotechnology as two important fields that is crucial for the production and preservation of food. Food processing involves a range of techniques and technologies that transform raw agricultural products into food products that are safe, nutritious and have an extended shelf life.
Biotechnology, on the other hand, involves the use of living organisms or their components to develop new products and processes in various industries, including the food industry. One of the main goals of food processing is to improve the safety and quality of food products. This is achieved through various techniques such as thermal processing, refrigeration, freezing, drying, and fermentation. Thermal processing involves the use of heat to destroy microorganisms and enzymes in food products, while refrigeration and freezing slow down the growth of microorganisms and extend the shelf life of food products. Drying is a technique used to remove moisture from food products, while fermentation involves the use of microorganisms to transform food products and improve their taste, texture, and nutritional value.
Biotechnology has revolutionized the food industry by providing new tools and techniques to improve the quality, safety, and nutritional value of food products. Biotechnology techniques such as genetic engineering, enzyme technology, and microbial fermentation are used to develop new food products, improve food processing, and enhance food preservation. Genetic engineering involves the manipulation of an organism's genetic material to introduce desirable traits or remove undesirable ones. One of the main challenges facing the food industry is the need to meet the growing demand for food while ensuring sustainability and reducing the environmental impact of food production. Biotechnology can play an important role in addressing these challenges by developing new crop varieties that are more resistant to pests and diseases, improving the efficiency of food production, and reducing waste and greenhouse gas emissions. These fields are constantly evolving and providing new tools and techniques to improve the safety, quality, and nutritional value of food products. The food industry will continue to rely on these fields to meet the growing demand for food and to address the challenges of sustainability and environmental impact.
Approximately 70 students, all of the faculties, of the Department of Biotechnology benefited from this expert lecture. This lecture provided ample opportunities for students to discuss with the guest speaker. The convener of this event was Prof. (Dr.) Ajay Kumar; Head, Department of Biotechnology and it was coordinated by Dr. Vivek Srivastava, Associate Professor, Department of Biotechnology. Department of Biotechnology is very thankful to Prof. (Dr.) Hari Om Sharan, Dean, Faculty of Engineering & Technology, has approved the guest lecture on the topic “Role of Biotechnology in Food Processing Industry” for adding more knowledge of food processing to our Biotechnology students.
