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Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutrition, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutrition. Food biotechnology is an umbrella term covering a vast variety of processes for using living organism such as plants, animals, microbes, or any part of these organisms to develop new or improved food products. It includes the newer forms of agriculture and food processing that offer a faster and more precise means to develop food products.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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