Biotechnology is technology that utilizes biological systems, living organisms or parts of this to develop or create different products. Brewing and baking bread are examples of processes that fall within the concept of biotechnology (use of yeast (= living organism) to produce the desired product)

1. Food and Beverage
Biotechnology
Dr. Ahmad Abdulhusiaan Yosef
Department of Pharmaceutics
2019/2020

2. Topic
 Overview (Biotechnology in Food
and Beverages Industry)
 Introduction
 Food and Beverages Fermentations
 Fermentation
 Alcoholic beverages and Vinegar

3. Overview
(Food production & Biotechnology)
 The application of new-biotechnology to produce foods and
food ingredients has become a subject of considerable public
interest, at consumer, public policy and scientific levels .
 Food biotechnology is concerned with the integration of both
modern biological knowledge and techniques , and current
bioengineering principles in food processing and preservation.
 The challenge is to recognize the potential of biotechnological
techniques to fulfil the food requirements of today’s society
both for developed and developing nations.

4. Introduction
 Food + beverages about 20 – 30 % of household budget.
 Encompasses a wide range of operation for
 Improved quality
 Quantity
 Nutrition
 Safety
 Preservation of foods
 Influence the trend in food market , cost , preservation
of foods, consistency, color, safety and health aspects

5. Introduction
 Apart from fruits and vegetables, most raw food materials, e.g.
cereals and meats require some degree of processing. The link
between the products of the farm and the consumer is the food
processing industry, whereby relatively bulky raw agricultural
products are transformed into convenient and palatable foods and
beverages.
 Biotechnology has a long history of practice in food production and
processing, and can be viewed as a continuum involving both
traditional breeding techniques and the latest techniques based on
molecular biology.
 The food and beverage industries are very different from the
pharmaceutical industry; their products are cost- and marketing-
driven rather than technologically driven.

6. Introduction
 Research and development in most of the food and beverage
industries is usually less than 1% of sales, is very process-
oriented and enjoys little patent protection. Since most food
and drink products are high-volume, low-cost items, it is
inevitable that market research has become more significant
than basic research.
 Some products such as organic acids, amino acids and gums,
now increasingly used by the food and drinks industries, are
in the middle price range, while only a few really high-priced
products will have a viable future (e.g. sweeteners and
flavorings).

7. Impact of biotechnology in F&B Industries
I. Agronomic:
-Increase plant and animal yields extend growth
range and environment benefits of farmers.
ii. Non – agronomic:
-Improving plants and microorganism to provide
benefit to the food producer , veterinarians and
consumers.

9. Some traditional processed beverages, foods and
ingredients created by biotechnology methods.
1. Alcoholic beverages: Beers , wines and spirits
2. Food and ingredients:
Cheese Sauerkraut Enzymes Vitamins
Bread Soy sauce Flavors Biopolymers
Vinegar Tempeh Organic acid Sweeteners
Yoghurt Pickles Amino acids Mushrooms

10. Food and Beverage fermentations
 Fermented foods and beverages have a significant role in all
societies and result from the action of microorganisms or
enzymes on a wide range of agricultural materials, with
associated desirable biochemical changes giving significant
organoleptic improvements to the final product. As a result of
the fermentation process the product is usually more nutritious
and more digestible, has improved flavor, and is toxicologically
and microbiologically safer.

11. Food and Beverage fermentations
 Fermented foods and beverages derived from plant and animal are an
essential part of the diet in all parts of the world, involving different raw
materials by using technology (primitive and advanced). Fermented foods
include breads, cheeses, yoghurts, sauerkraut, soy sauce, tempeh and
mushrooms, while fermented beverages include alcoholic beers, wines,
sake, brandy, whisky and non-alcoholic tea, coffee and cocoa.
 Climate and available raw materials have influenced the types of food and
beverage fermentations that were geographically developed, and such
products continue to form an enduring part of the cultural background of a
civilization. (vegetarian)

12. Fermentation
 Fermented foods can be divided into nine groups:
1. Beverages include alcoholic beers, wines, sake, brandy,
whisky and non-alcoholic tea, coffee and cocoa
2. Cereal products,
3. Dairy products,
4. Fish products,
5. Fruit and vegetable products,
6. Legumes,
7. Meat products,
8. Starch crop products
9. Miscellaneous products.

13. 1. Alcoholic beverages and Vinegar
 Alcoholic beverages occur throughout the world in many different forms and tastes.
 The types of beverages produced reflect the crops grown , thus the cooler regions of
Europe, Scandinavia, Poland and Russia will produce and consume beers while the
southern warmer climate of Spain, Greece, Italy and France will have much higher
production and consumption of wines derived from grapes.
 Major discoveries: Carlsberg Beer, 1847 founded by Hanson and Carlsberg (Copenhagen)
Isolation of pure culture from mild yeast .
 The starting material normally comprises either sugary materials (fruit juices, plant sap,
honey) or starchy materials (grains or roots) which need to be hydrolyzed to simple sugars
before the fermentation
 When incubated with suitable microorganisms and allowed to ferment, the end-product is
a liquid containing up to 16% of alcohol, with an acid pH and depleted in nutrients for
most contaminating microorganisms; then the biological stability and safety. Further
distillation will increase the alcohol strength and produce spirits of many types, e.g.
whisky, brandy, vodka, gin and rum, which can contain 40–50% ethanol .
 Sugar Hydrolyzed Simple sugar Incubated with M.O 16% alc+acid
( stable and safe)

14. 1. Alcoholic beverages and Vinegar
 Wines is a European drink, and other parts of the world, e.g. the USA, Australia and
South Africa, and now about 1010 liters annually. Historically, spread of Christianity
across Europe, wine was used as a symbol of the ‘blood of Christ’.
 Commercial wines use grape Vitis vinifera . Soil quality can effect on the quality of
the wine. Red wine is formed when black grapes are crushed and fermented whole.
While white wine the skins are removed from black grape sand fermented .
 Gripes (15-25%) sugar ------> Mechanical crushing (treading of feet)-----> Must
Must -----yeast + ( sulphsr dioxide )---> bioreactors(Time & Temp)----> Wine
((Wine is the most healthful and most hygienic of beverages))
Moderate use of wine will lower coronary-heart-disease mortality.

15. 1. Alcoholic beverages and Vinegar
 Beer can be defined as ‘a drink obtained
by the alcoholic fermentation of an aqueous
extract of germinated cereal with addition of hops’.
 Beers
1. poor medium for bacterial growth
2. low pH
3. content of antiseptics such as CO2
4. Pathogens cannot live in beer, thus making it
safer to drink than water in many countries

16. 1. Alcoholic beverages and Vinegar
There are five major steps in the manufacture of beers from grains: malting,
mashing, fermentation, maturation and finishing
1. Malting (steep, germination and kilning )to retain enzyme activity (amylase &
protease)
2. Mashing (malt + hot water 55-65 ◦C ---> Starch breaks down---> dextrin , maltose
and sugars ; Hops may be added prior to the fermentation (flavor and some
antiseptic)
3. Fermentation (wort + yeast [Saccharomyces] ) British 20-28 ◦C top fermenting
and in Europe 10-15 ◦C bottom fermenting
4. Maturation and finishing (Beer is matured in casks at 0◦C for weeks to improve
flavor, settle out the yeasts and remove haze). Bottled are pasteurized at 60–61◦C
for 20 minutes. The alcoholic content of beer is usually 4–9 %; with ales it is
somewhat higher.