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Use of Biotechnology to Improve Food Production and Quality

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Nutritional Health

Part of the book series: Nutrition ◊ and ◊ Health ((NH))

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Abstract

This chapter describes the use of biotechnology by the food industry to increase the efficiency of production and the quality of foods for use by humans. Selected examples are presented in which new technologies of food production by plants and animals are being used because of economic advantages to producers and because of nutritional benefits to human consumers. Some benefits of biotechnology can be summarized as follows (1):

  1. 1.

    Plant production

    1. a.

      Higher yielding varieties and more nutritious foods and feeds

    2. b.

      Improved resistance to diseases, pests, and adverse conditions

    3. c.

      Decreased need for fertilizers and other chemical treatments

  2. 2.

    Animal production

    1. a.

      Improved efficiency of converting feeds into useful animal products

    2. b.

      Greater control of diseases

    3. c.

      Improved composition of foods derived from animals

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Authors
  1. Donald C. Beitz
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Editor information

Editors and Affiliations

  1. Departments of Exercise and Sport Science/Health Education, University of Wisconsin-La Crosse, La Crosse, WI, USA

    Ted Wilson PhD

  2. Centre for Science, Athabasca University, Athabasca, Alberta, Canada

    Norman J. Temple PhD

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© 2001 Springer Science+Business Media New York

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Beitz, D.C. (2001). Use of Biotechnology to Improve Food Production and Quality. In: Wilson, T., Temple, N.J. (eds) Nutritional Health. Nutrition ◊ and ◊ Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-226-5_18

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  • DOI: https://doi.org/10.1007/978-1-59259-226-5_18

  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-4757-6054-5

  • Online ISBN: 978-1-59259-226-5

  • eBook Packages: Springer Book Archive

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