Footprints of biotechnology in the food industry

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Ahuitzolt de Jesús Joaquín Ramos

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Abstract

The elucidation of DNA structure in 1953, by Watson and Crick using the crystallographic work of Rosalind Franklin, make a watershed on biological sciences, especially in biotechnological area, building the scaffold to the modern biotechnology. This multidisciplinary science has emerged as a transformative force in the food industry, revolutionizing traditional practices and enabling innovative solutions to global challenges such as food security, sustainability, and nutrition. In the next paragraphs, it will be explored the multifaceted impact of biotechnology on food development, quality enhancement, safety assurance, and sustainability, and highlight the potential of biotechnological advancements to reshape food production and processing.

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