Food Biotechnology
By: Christian Hall, Declan Kelly
Improving Raw Materials
cross polonization
natural genetic transformation
food biotechnology
What is Food Biotechnology
Timeline
500,000 BC
Humans first created a permanent cooking place in the form of a hearth. Initially, food was cooked by dropping it onto hot embers; later stone grills, spit roasting and stewing over hot ashes were used.
18,000 BC
Animals were domesticated and bred for food in the Middle East; early successes were with deer, antelope and sheep.
8,000 BC
Stone rollers were first used in Ancient Egypt to grind grain into meal and flour.
1964
New strains of rice were developed by the International Rice Research Institute in the Philippines. These gave double the yield of earlier strains if enough fertiliser was used.
1994
Flavr Savr improved tomato approved in the US.
1995
Oils from genetically modified varieties of oilseed grapes and soy beans, and tomato paste produced from genetically modified tomatoes approved in the UK.
Louis Pasteur
Louis Pasteur was a well known French microbiologist known for his work in pasteurization. In 1854, Pasteur was declared professor of chemistry and dean of the science faculty at the University of Lille. He used yeast and other microorganisms to make bread, cheese, and other products.