Division/Committee: [AGFD] Division of Agricultural and Food Chemistry

Global population growth would cause huge increase in the need of food ingredients and flavors. In addition, people want natural food ingredients, while the sustainability of natural food ingredients rely on plant source is impacted by multiple factors. Flavor biotechnology would be the most promising tool to create sustainable food and flavor ingredients. Biotechnology includes using enzyme, microorganism, alga, fungi, plant cell, as well as genetic engineering as platforms; however, the biotech is still in its infancy in terms of delivering commercial products and large barriers remain in realizing a cost-competitive process. This symposium will cover topics related to current progress on biotech for approaches for sustainable foods, food ingredients, and flavors, their manufacturing, major challenges, and future perspectives.

Yong-Su Jin

Appearances