Potential and Challenges of Applied Biotechnology in the Plant-Based Food Industry
- Authors: Duc Vuong Nguyen1, Sao-Mai Dam2
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View Affiliations Hide AffiliationsAffiliations: 1 Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Thnh ph H Ch Minh, Vietnam 2 Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Thnh ph H Ch Minh, Vietnam
- Source: Opportunities for Biotechnology Research and Entrepreneurship , pp 116-157
- Publication Date: May 2024
- Language: English
Potential and Challenges of Applied Biotechnology in the Plant-Based Food Industry, Page 1 of 1
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Recently, many advances in plant-based food biotechnology are a wideranging science that uses modern technologies to produce food products. Biotechnologists and food scientists' new instruments, methods, industry, and products enhance taste, shell life, nutrition, and food quality. Food biotechnology is as ancient as civilization, via fermentation, to produce food products such as beer, wine, vinegar, sauce, fermented vegetables, etc. Besides that, genetically modified (GM) yeasts and bacteria are used to enhance the products' quality and produce enzymes for improving the quality of plant-based food products. This chapter summarizes the roles and some of the applications of biotechnology in plant-based food processing and food preservation.<br>
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