By: Christian Hall, Declan Kelly
What is Food Biotechnology
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.
Animals were domesticated and bred for food in the Middle East; early successes were with deer, antelope and sheep.
Stone rollers were first used in Ancient Egypt to grind grain into meal and flour.
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.
Flavr Savr improved tomato approved in the US.
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 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.