Edinburgh Napier University

  The production of foods for an increasingly informed and selective consumer requires the coordinated activities of
the various branches of the food chain in order to provide convenient, wholesome, tasty, safe and affordable foods.
Also, the size and complexity of the food sector ensures that no single player can control a single process from seed
production, through farming and processing to a final product marketed in a retail outlet. Furthermore, the scientific
advances in genome research and their exploitation via biotechnology is leading to a technology driven revolution
that will have advantages for the consumer and food industry alike. The segment of food processing aids, namely
industrial enzymes which have been enhanced by the use of biotechnology, has proven invaluable in the production
of enzymes with greater purity and flexibility while ensuring a sustainable and cheap supply. Such enzymes produced
in safe GRAS microorganisms are available today and are being used in the production of foods. A second rapidly
evolving segment that is already having an impact on our foods may be found in the new genetically modified crops.
While the most notorious examples today were developed by the seed companies for the agro-industry directed at the
farming sector for cost saving production of the main agronomical products like soya and maize, its benefits are also
being seen in the reduced use of herbicides and pesticides which will have long term benefits for the environment.
Technology-driven advances for the food processing industry and the consumer are being developed and may be
divided into two separate sectors that will be presented in greater detail:
1. The application of genome research and biotechnology to the breeding and development of improved plants. This
may be as an aid for the cataloging of industrially important plant varieties, the rapid identification of key quality
traits for enhanced classical breeding programs, or the genetic modification of important plants for improved
processing properties or health characteristics.
2. The development of advanced microorganisms for food fermentations with improved flavor production, health or
technological characteristics. Both yeasts and bacteria have been developed that fulfill these requirements, but are
as yet not used in the production of foods.