Opportunities for Biotechnology Research and Entrepreneurship

Potential and Challenges of Applied Biotechnology in the Plant-Based Food Industry

Author(s): Duc-Vuong Nguyen and Sao-Mai Dam *

Pp: 116-157 (42)

DOI: 10.2174/9789815196115124010009

* (Excluding Mailing and Handling)


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.

Keywords: Biotechnology, Enzyme, Fermentation, Food processing, Plant-based food.

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