“Agri-Food Biotechnology: Innovations for the Future” delves into the critical role of genetically modified (GM) plants and animals in enhancing taste, shelf life, nutrition, safety, and food quality. We emphasize the importance of understanding the science behind nutrient addition to daily food through biotechnology and genetic engineering.
Our book addresses the debate on solving world hunger through food redistribution and explores the feasibility of feeding the growing global population. We explain the use of GM yeast and bacteria in producing enzymes for the food industry, as well as the benefits and potential disadvantages of GMO crops, including food allergies. Through charts and tables, we provide clear explanations of these concepts.
We discuss the improvements in crop yield and food nutrition through biotechnology while managing potential risks. This book highlights the need for public resource commitment to adapt to new technologies and the varying perceptions of nations in weighing benefits against risks.
Designed for readers interested in biotechnology, this book offers comprehensive knowledge on the biological and technological aspects of food production, helping you understand the impact of biotechnology on daily nutrition and agriculture.
