Current status and options for biotechnologies in food processing and in food safety in developing countries

  • 01/01/2010
  • FAO

Food processing makes use of various unit operations and technologies to convert relatively bulky, perishable and typically inedible raw materials into more useful shelf-stable and palatable foods or potable beverages. Processing contributes to food security by minimizing waste and losses in the food chain and by increasing food availability and marketability. Food is also processed in order to improve its quality and safety. Food safety is a scientific discipline that provides assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. This document will discuss the prospects and potential of applying biotechnology in food processing operations and to address safety issues in food systems with the objective of addressing food security and responding to changing consumer trends in developing countries.