FSN 125 Lecture Notes - Lecture 10: Antibiotics, Nisin, Allergen
9 Nov 2017
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Definition: technology of manipulating or modifying dna for the purpose of improving the quality and/or safety of foods, use of genetics to improve plants, animals, and microorganisms for food production. Historically: seed selection, cross-bred different plants, limited options (species barrier, bad traits also passed on, could take up to 12 years, microorganism selection for breads, beers, wines, and cheeses. Present time: new technology allows species cross-over, no longer a game of chance, time for generating improved foods can be shortened significantly. Alleviating food shortages in developing countries: delay ripening, maximizing food production efficiency. Minimizing the impact of food production on the environment: reduction in pesticide use. Improving the nutritional health of populations: malnutrition increase vitamin content, chronic disease increase antioxidants. Amino acids: glutamic acid (msg, phenylalanine (aspartame) Enzymes: chymosin (cheese), pectinases (clarify wines), proteases (meat tenderizers) Microorganisms in foods: saccharomyces, starter cultures nisin. Genetic modification material or gene must be highly characterized. Toxicants cannot produce a toxic substance.
