This presentation contains b asic information regarding biotechnolgy and genetic engineering required for a food engineer and application of these to food sector.

1. BIOTECHNOLOGY
Presented by:
Miss Ankita Chaudhari

2. Definition
• Biotechnology deals with techniques of using
live organisms or enzymes from organisms to
produce products and processes useful to
humans.
• The applications of biotechnology include
therapeutics, diagnostics, genetically modified
crops for agriculture, processed food,
bioremediation, waste treatment, and energy
production.

3. • Modern biotechnology using genetically
modified organisms was made possible only
when man learnt to alter the chemistry of
DNA. This key process is called recombinant
DNA technology or genetic engineering.
• This process involves the use of restriction
endonucleases, DNA ligase, appropriate
plasmid or viral vectors to isolate and ferry
the foreign DNA into host organisms,
expression of the foreign gene, purification of
the gene product, and finally making a suitable
formulation for marketing.

4. Genes
• A gene is a locus (or region) of DNA which is
made up of nucleotides and is the molecular
unit of heredity.
• Genes can acquire mutations in their sequence,
leading to different variants, known as alleles,
in the population. These alleles encode slightly
different versions of a protein, which cause
different phenotype traits.

6. Genome
• A genome is the genetic material of an
organism. It consists of DNA (or RNA in RNA
viruses). The genome includes both the genes
(the coding regions), the noncoding DNA and
the genetic material of the mitochondria[2] and
chloroplasts.

7. Phenotype
• A phenotype is the composite of an organism's
observable characteristics or traits, such as its
morphology, development, biochemical or
physiological properties, behavior, and
products of behavior (such as a bird's nest).

10. DNA RNA
Structural
Name:
Deoxyribonucleic Acid Ribonucleic Acid
Function:
Medium of long-term storage
and transmission of genetic
information.
Transfer the genetic code needed
for the creation of proteins from
the nucleus to the ribosome.
Structure:
Typically a double- stranded
molecule with a long chain of
nucleotides.
A single-stranded molecule in
most of its biological roles and
has a shorter chain of
nucleotides.
Bases/Sugar
s:
Long polymer with a
deoxyribose and phosphate
backbone and four different
bases: adenine, guanine,
cytosine and thymine.
Shorter polymer with a ribose
and phosphate backbone and
four different bases: adenine,
guanine, cytosine, and uracil.
Base
Pairing:
A-T (Adenine-Thymine), G-C
(Guanine-Cytosine)
A-U (Adenine-Uracil), G-C
(Guanine-Cytosine)

12. Genetic Engineering
• Genetic engineering involves the techniques to
alter the chemistry of genetic material and thus
change the phenotype of the host organism.
• There are three basic steps in genetically
modifying an organism
• identification of DNA with desirable genes;
• introduction of the identified DNA into the
host;
• maintenance of introduced DNA in the host and
transfer of the DNA to its progeny.

13. Techniques of Genetic Engineering
• Creation of recombinant DNA
• Gene cloning
• Gene transfer

14. Recombinant DNA (rDNA)
• Recombinant DNA (rDNA)
molecules are DNA
molecules formed by
laboratory methods of
genetic recombination to
bring together genetic
material from multiple
sources, creating sequences
that would not otherwise be
found in the genome.
Applications
• Recombinant human insulin,
• Recombinant human growth
hormone,
• Recombinant blood clotting
factor VIII,
• Recombinant hepatitis B
vaccine,
• Insect-resistant crops etc.

15. Applications in Food Industry

16. Enzymes
• α-Amylase: The strain designated as B. subtilis
ATCC 39, 705 was genetically derived from an
asporogenic variety of B. subtilis ATCC 39,
701, which lacked α-amylase, by introducing
genetic material from B. stearothermophilus
ATCC 39, 709 for α-amylase production.

17. Low Calorie Beer
• Saccharomyces cerevisiae or breing yeast was
inserted with gene coding for glucoamylase
from A. niger. The glucoamylase expressed by
the yeast during fermentation breaks down the
soluble starch to glucose; this is metabolized
by the yeast, resulting in a lower calorie beer
without requiring the use of added enzyme
preparations.

18. Wine Making
• Experimentally investigated, the malolactic
gene of Lactobacillus delbrueckii was
introduced into a laboratory yeast strain. When
this yeast was used to make wine in a trial
fermentation, the malolactic gene was
expressed and limited malate conversion
occurred.

19. Plant Cell Bioreactors
• In the number of plant species that can be grown
in culture
• In the production of a wide array of secondary
metabolites
• In our understanding of the biochemical pathways
involved and their regulation
• In bioreactor design and culture protocols
• Two commercial applications, and these are very
high-value medicinals and cosmetic ingredients--
shikonin and ginsengoside.