Bioengineering

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Bioengineering
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Bioengineering

• The science of changing the genetic makeup of an
  organism (genetic engineering, biotechnology)
• Affects food and nutrition in three ways
• Increase quality and quantity of food
• Improve nutrient content of food
• Create foods that help prevent diseases in plants
  and animals

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Increase Food Quantity and Quality

• Increase food supply, more people can have a
  healthful and varied diet
• More food per acre
• Insect resistant apples
• Freeze resistant fruits and vegetables
• Quality affects flavor, texture, appearance
• Tomatoes that stay ripe and dont rot at room
  temperature for about 10 days

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Improve nutrient content of food

• Nutrients added to grains, fruits and vegetables
• Reduce fat content
• Tomato with 10 to 25 times more beta carotene
  than regular tomato

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Possible Disease Prevention

• Scientists are working on edible vaccines
• Goats milk that fights malaria
• Potatoes carrying edible vaccine for E. coli

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Bioengineering

• It is safe
• Regulated by FDA

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Food Safety

• Safe practices in growing, harvesting,
  processing, packaging, transporting and selling
  food

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Competitive Bacteria

• Prevents the growth of harmful bacteria
• Bacteria that feeds on nutrients that can cause
  harmful bacteria

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Active Packaging

• A food packaging process that slows the growth of
  microbes with carbon dioxide
• Absorb oxygen to delay the growth of spoilage
  bacteria
• Temperature strip on outside of package to let
  you know if it has not been kept at a safe
  temperature

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Irradiation

• Kills food spoilage and extends the freshness of
  food
• Food goes through nutritional and chemical changes