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- Challenges and Chances: A Review of the 1st Stem Cell Community Day
- Summertime, and the Livin’ Is Easy…
- Follow-on-Biologics – More than Simple Generics
- Bacteria Versus Body Cells: A 1:1 Tie
- Behind the Crime Scene: How Biological Traces Can Help to Convict Offenders
- Every 3 Seconds Someone in the World Is Affected by Alzheimer's
- HIV – It’s Still Not Under Control…
- How Many Will Be Convicted This Time?
- Malaria – the Battle is Not Lost
- Physicians on Standby: The Annual Flu Season Can Be Serious
- At the Forefront in Fighting Cancer
- Molecular Motors: Think Small and yet Smaller Again…
- Liquid Biopsy: Novel Methods May Ease Cancer Detection and Therapy
- They Are Invisible, Sneaky and Disgusting – But Today It’s Their Special Day!
- How Many Cells Are in Your Body? Probably More Than You Think!
- What You Need to Know about Antibiotic Resistance – Findings, Facts and Good Intentions
- Why Do Old Men Have Big Ears?
- The Condemned Live Longer: A Potential Paradigm Shift in Genetics
- From Research to Commerce
- Chronobiology – How the Cold Seasons Influence Our Biorhythms
- Taskforce Microbots: Targeted Treatment from Inside the Body
- Eyes on Cancer Therapy
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- Services pour pipettes
- Services pour centrifugeuse et rotors
- Services pour Mastercycler
- Services pour automates de pipetage
- Services pour bioprocédés
- Services pour congélateurs
- Services pour incubateurs
- Services pour agitateurs
- Services pour appareils de photométrie
- Service de contrôle de la température et de l’agitation
- Services pour la manipulation cellulaire
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- Challenges and Chances: A Review of the 1st Stem Cell Community Day
- Summertime, and the Livin’ Is Easy…
- Follow-on-Biologics – More than Simple Generics
- Bacteria Versus Body Cells: A 1:1 Tie
- Behind the Crime Scene: How Biological Traces Can Help to Convict Offenders
- Every 3 Seconds Someone in the World Is Affected by Alzheimer's
- HIV – It’s Still Not Under Control…
- How Many Will Be Convicted This Time?
- Malaria – the Battle is Not Lost
- Physicians on Standby: The Annual Flu Season Can Be Serious
- At the Forefront in Fighting Cancer
- Molecular Motors: Think Small and yet Smaller Again…
- Liquid Biopsy: Novel Methods May Ease Cancer Detection and Therapy
- They Are Invisible, Sneaky and Disgusting – But Today It’s Their Special Day!
- How Many Cells Are in Your Body? Probably More Than You Think!
- What You Need to Know about Antibiotic Resistance – Findings, Facts and Good Intentions
- Why Do Old Men Have Big Ears?
- The Condemned Live Longer: A Potential Paradigm Shift in Genetics
- From Research to Commerce
- Chronobiology – How the Cold Seasons Influence Our Biorhythms
- Taskforce Microbots: Targeted Treatment from Inside the Body
- Eyes on Cancer Therapy
-
-
- Services pour pipettes
- Services pour centrifugeuse et rotors
- Services pour Mastercycler
- Services pour automates de pipetage
- Services pour bioprocédés
- Services pour congélateurs
- Services pour incubateurs
- Services pour agitateurs
- Services pour appareils de photométrie
- Service de contrôle de la température et de l’agitation
- Services pour la manipulation cellulaire
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Science in Food – Probiotics, Flavorings & Co
Découvrir les sciences de la vie
- Agroalimentaire
- Test
Science in everyday life: Food-biotechnology - Biotechnology can make a substantial contribution to the efficient use of resources, yield optimization and the production of high-end products - furthermore it’s already been in use for thousands of years.
Once it was food preparation - now it’s biotechnology
Nowadays, we understand the biochemical background of food production through detailed scientific knowledge. From the 19th century onwards, developments in microbiology created a deeper understanding of the process of microbial fermentation. This, in turn, has helped to ensure the consistent quality of today’s processed foods. This field of science, in which microbes are used for the modification of products, is known as biotechnology. With the identification of DNA as the carrier of the genetic code and the later development of Polymerase-Chain-Reaction, in the mid-20th century, as a means of DNA amplification, gene technology has gained increasing significance. About 80 % of all our foodstuffs are influenced in some way by scientific research. Modern methods can help to make our food healthier, tastier and safer, than previously. Biotechnology can, for example, reduce the effect of harmful ingredients and remove allergens.Food-biotechnology - A diverse range of applications
Biotechnology is applied widely within the dairy industry. For thousands of years cheese was produced with natural calf rennet. Today, however, rennet is usually produced using genetically modified bacteria. Other enzymes produced biotechnologically are used to break down sugars within milk. This process intensifies the milk’s flavor and sweetness, thereby making it viable as a source of nutrition for people with lactose intolerance. Fat reduced yogurts are similarly supplemented with enzymes which improve their texture and help to create a richer taste.In general, enzymes are one of the most important substances within the food industry. More than 40 enzymes are frequently used within a broad range of production processes. These can, for example, optimize fats and proteins, stabilize cream and foam, modify starches and bond reconstituted meat.There aren’t enough lemon trees on the planet for all the lemonade we drink
Many vitamins, flavors, fatty and organic acids are made using biotechnology. Vitamin C for example, is produced through a multi-step synthesis which combines both chemical and bacterial processes. Over 40.000 tons are produced annually on worldwide basis, as a result of this process. Furthermore, our so-called convenience foods, are the result of extensive research. The food industry is continuously developing new biologically active substances such as probiotics, antioxidants or unsaturated fatty acids which are used as food additives and which also claim to provide health benefits.Artificial Food – “Pie in the Sky”?
Within the context of increasing global population and the continued growth of factory farming, some scientists go even further and are attempting to develop new, alternative technologies. Pioneers like Josh Tetrick from Hampton Creek who developed the “chicken free egg”, an egg substitute made from yellow pea protein or Mark Post from Maastricht University who is growing minced beef from cell samples of living cattle are searching for radical solutions.Biotechnology can therefore optimize the production of existing food products and can also help in the development of novel new approaches. In future, it could also provide a key defense mechanism for safeguarding the world’s food supply.
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