Biotechnology-New Tools in Food Technology's Toolbox

摘要

Biology joins chemistry as a major discipline for food science. In the early days of biotechnology, scientists identified themselves as bio-technologists or bioengineers. Today, they answer to the title agronomist or food technologist as often as they do to biotech-nologist. Biotechnology has assumed its current role as a technology that assists in the move toward a better, tastier, safer, less expensive food supply. But the technique asks a lot of the food scientist-real-time knowledge of the relationship between the structure of foods and its function. Translation between the characteristics that consumers say they want and the structures that will provide those characteristics is more effective than it was even a few years ago. Doing a good job of this requires fluency in biology, chemistry, food science, processing requirements, and consumer needs.