Biotechnology in the Food Chain. New Tools and Applications for Future Foods(Symposium). Held in Helsinki, Finland on January 28-30, 1998

摘要

There are many hopes and expectations for future foods: delicious products,positive health effects, safety, natural ingredients, sustainable production, convenience. How can biotechnology be used to answer these demands. Enzymes, micro-organisms and bioconversions contribute increasingly to the production processes of both ingredients and consumer foods. Progress in molecular biology and gene technology provide us with improved raw materials, more efficient and environmentally friendly processing methods and novel products. At the same time objective and scientifically based information to consumers is required in order to reduce resistance to the new developments.