Food Biotechnology

(Introduction)

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Background

Pharmaceutical
• Nutrient content
Food • Storage period
• Other health
benefits
Energy
Bioengineering
Agriculture

Medical

Chemical
Platform

2
Outline
 Products
 Process Production
 The Significances of the process
 Conclusion and Future Prospect

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Products
 Meat, poultry and seafood
 Milk and diary products (Probiotic)
 Fruit and vegetables (Probiotic and Prebiotic)
 Nuts, seed, bean and cereal
 Tuber

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Meat, poultry and seafood
Sources:
Protein Mashing,
rich Grinding
materials

Advantages:
• Long life storage
• Nutrient Enrichment
• Improve the digestion Fermentation/
Ripening
Phenomena:
• Degradation of protein by
microorganism
• Release derivative
compound (essential amino
acid and secondary product) More taste
and tender
product
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Milk and diary products

Storage/ Sources:
Collector Lactose Protein
rich liquid

Addition of Advantages:
Biological • High protein concentration
agent/Fermentation • Long life storage
• Lactose to Lactic acid
conversion
• Probiotic
Separation
Phenomena:
• Protein coagulation
• Decrease in pH and release
Solid/Semi- secondary metabolites
solid product

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Fruit and vegetables

Sources:
Slicing/Size
High fiber
reduction
materials

Advantages:
• High antioxidant
• Serving Probiotic and
Prebiotic (Symbiotic)
• Stimulate immunity Fermentation

Phenomena:
• Role of local enzyme
and microorganism
• Decrease pH, releasing
many organic acids and Sour, Fresh
antioxidant and Fruity
Product

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Nuts, seed and cereal
Protein and
Carb. rich Boiling/Mashing
sources

Advantages:
• Improve the digestion
efficiency
Fermentation
• Probiotic, Antioxidant,
• Nutrient enrichment

Phenomena:
• Hydrolysis or degradation
of polymer i.e. protein & Increase the
carb. level of amino
• Releasing beneficial acid, tenderness
secondary metabolites and sweetness

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Tuber and Other Commodities
 Fermented Cassava, a traditional food
 Modified Cassava Flour, for wheat flour
substitution (Diversification Product)
 Cocoa, fermentation uses to improve
the flavor, increase the antioxidant
(flavonoid)
 Fermented tea, a traditional drink, rich
in phenolic compound i.e.
theabrownins

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Future Prospects
 Single cell oil and protein (Microalgae exploration)
 Natural coloring agent (Fungi fermentation)
 Optimization in food processing (Release a new product)
 Food additives (plant cell culture)
 The ultimate aim is metabolic engineering and strain
improvement.

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Microalgae on rooftop

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Conclusion
 Fermentation is important step for developing and
research in biotechnology
 Traditionally, this method has been applied by utilization
of local microorganisms
 Today, this method should be improved by put it in
process control through, initial starter and operational
condition in order to obtain stable and high quality
product, and food biotechnology provides tools or guides
to control such processes.

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References
 Vrese, M. d., & Schrezenmeir, J. (2008). Advances in
Biochemical Engineering/Biotechnology. In T. Scheper (Series
Ed.) Probiotics, Prebiotics, and Synbiotics,Vol. 111. U.
Stahl, U. E. B. Donalies & E. Nevoight (Eds.), Food
Biotechnology (pp. 280).
 Food Microbiology: Fundamentals and Frontiers 4th ed.2013.
M. P. Doyle & R. L. Buchanan (Eds.), Microbial Spoilage and
Public Health Concern (pp. 1139).
 Wang, Q., Gong, J., Chisti,Y., & Sirisansaneeyakul, S. (2016).
Production of theabrownins using a crude fungal enzyme
concentrate. Journal of Biotechnology, 231, 250-259.
 Youtube.com-Edible alga coming from rooftop near you

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