Innovations in Food Biotechnology: From Genetic Engineering to Cultured Meat | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Minahil Sohail: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. Sanabil Yaqoob: Department of Food Science and Technology, UCP, Lahore, Pakistan

3. Nimrah Riaz: Department of Food Science and Technology, UCP, Lahore, Pakistan

4. Tehreem Fatima: Department of Food Science and Technology, UCP, Lahore, Pakistan

5. Ayesha Ghaffar: Department of Food Science and Technology, UCP, Lahore, Pakistan

6. Eman Babar: Department of Food Science and Technology, UCP, Lahore, Pakistan

7. Areeba Iftikhar: Department of Food Science and Technology, UCP, Lahore, Pakistan

8. Mahrukh Imran: Department of Food Science and Technology, UCP, Lahore, Pakistan

9. Danish Javed: Department of Food Science and Technology, UCP, Lahore, Pakistan

Abstract:

Food biotechnology has revolutionized the way we produce and consume food. This abstract explores the cutting-edge advancements in food biotechnology specifically focusing ongenetic engineering and cultured meat. Genetic engineering through the manipulation of anorganism's genetic material has enabled scientists to enhance crops for increased yield improved nutritional content and resistance to pests and diseases. Additionally genetic engineering has facilitated the development of genetically modified organisms (GMOs) with novel traits such asextended shelf life or enhanced flavor. This abstract explores innovations in food biotechnology specifically genetic engineering and cultured meat. Genetic engineering enhances crops for increased yield nutritional content and pest resistance. Cultured meat grown from animal cells offers a sustainable alternative to traditional meat production. The abstract examines scientific principles challenges and ethical considerations of these technologies. It highlights benefits such as environmentals ustainability and addresses concerns regarding public perception and regulatory frame works. Understanding and embracing these advancements can lead to a resilient and ethical food future.

Page(s): 372-372

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

genetic engineering , sustainability , Environmental impact , cultured meat , food biotechnology , genetically modified organisms GMOs , ethical considerations

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