Current Status and Applications of Biotechnology in the Malaysian Food Industry.
TOPIC: CURRENT STATUS AND APPLICATIONS OF BIOTECHNOLOGY IN THE MALAYSIAN FOOD INDUSTRY.
The term “biotechnology” refers to the use of living organisms or their products to modify human health and the human environment. ‘Food biotechnology’ is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes.
The application of biotechnological processes (food biotechnology) in the production and modification of foods and food ingredients by the local food industry is not widespread, although foods and food ingredients produced by traditional biotechnology like fermentation technology processes are already familiar with the consumers. Examples of such products are tempeh, yogurt, nata, tapai, soy sauce and budu. The major advantage in using such processes is that they utilize living organisms or their products such as enzymes to accelerate the rates of reactions that occur during the production or modification of food materials. Biocatalytic conversion of raw materials, thus, can lead to the production of novel foods and food ingredients, or modification of existing food or food ingredients. Research in this aspect of catalysis is essential because the output of the research is often new food products and process technologies. This surely will help improve the economy of Malaysia especially when the raw ingredients (e.g. palm oil, sago starch, fruits etc.) used are indigenous to the country.
Food biotechnology has also yielded high quality clarified fruit juices. Currently biotechnology processes, which are being employed by the food industry in the private sector, are the production of monosodium glutamate, vinegar, yeast, and syrups (glucose, fructose and maltose). Utilization of microorganisms and
The term “biotechnology” refers to the use of living organisms or their products to modify human health and the human environment. ‘Food biotechnology’ is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes.
The application of biotechnological processes (food biotechnology) in the production and modification of foods and food ingredients by the local food industry is not widespread, although foods and food ingredients produced by traditional biotechnology like fermentation technology processes are already familiar with the consumers. Examples of such products are tempeh, yogurt, nata, tapai, soy sauce and budu. The major advantage in using such processes is that they utilize living organisms or their products such as enzymes to accelerate the rates of reactions that occur during the production or modification of food materials. Biocatalytic conversion of raw materials, thus, can lead to the production of novel foods and food ingredients, or modification of existing food or food ingredients. Research in this aspect of catalysis is essential because the output of the research is often new food products and process technologies. This surely will help improve the economy of Malaysia especially when the raw ingredients (e.g. palm oil, sago starch, fruits etc.) used are indigenous to the country.
Food biotechnology has also yielded high quality clarified fruit juices. Currently biotechnology processes, which are being employed by the food industry in the private sector, are the production of monosodium glutamate, vinegar, yeast, and syrups (glucose, fructose and maltose). Utilization of microorganisms and