ABSTRACT
Developments over the last couple of decades in the biosciences, and in particular in molecular and cell biology, have opened the doors for a wider application and simulation of biological systems into commercial processes. The driving force for the exploitation of bioscience in the food sector has been consumer pressure to move away from processed food and artificial additives and more towards foods with “natural” ingredients and processed in a way that simulates the events which occur in nature. The primary targets for these new techniques have been improving the metabolism of yeasts to handle a range of carbohydrate-based feedstocks. Thus, the traditional fermentation industries of brewing and dairy products are very much a part of the modern biotechnology. The molecular techniques which have been developed have found application in other aspects of the food industry, e.g., to alter the genetic make up of microorganisms and agricultural crops.
