食品科学 ›› 2002, Vol. 23 ›› Issue (11): 156-159.

• 专题论述 • 上一篇    下一篇

New developments in Biotechnology-an overview

 J.W.vanderKamp   

  1. J. W. van der Kamp International Association for Cereal Science and Technology and TNO Nutrition andFood Research, Zeist, Netherlands Mei Wang Department of Applied Plant Sciences, TNO, Leiden, Netherlands
  • 出版日期:2002-11-15 发布日期:2011-12-31

New developments in Biotechnology - an overview

 J.W.vanderKamp   

  • Online:2002-11-15 Published:2011-12-31

摘要: 人类运用生物技术已经几千年了。直到上个世纪,发酵方法生产啤酒、白酒、面包、酱油以及其它食品都是在农产品领域的主要应用。自从50年前DNA和RNA结构和作用被揭示以来,一场生物技术的革命便产生了,并导致了两项关键技术的发展:1)通过基因技术进行遣传因素的修改;2)新型快速多样分析工具;最新的发展都基于遗传学。这篇文章我将探讨以下问题:遗传因子修改的进展和公众认可的争论;基因学技术在农产品领域的应用;我的TNO研究所与中国伙伴联合的生物技术项目的例子;谷物科技方面的生物技术。

关键词: 生物技术, 农产品领域, 关键技术, 基因技术, 发酵方法, 公众认可, 遗传学, 分析工具, 遗传因子, 白酒

Abstract: Mankind applies biotechnology already for thousands of years. Until the last century, fermentation processes for producing beer, wine, bread, soy sauces and other food products were the main application in the agri - food area.The elucidation of the structure and role of DNA and RNA in living organisms since the past 50 years has created a revolution in biotechnology, resulting in two key technological developments:1) Genetic modification by gene technology2) New rapid and multiple analytical tools; the latest developments being based on genomics. In this presentation I will discuss:- progress in genetic modification and the issue of public acceptance- application of genomic based technologies in the agri - food field- examples of joint biotechnology projects of my TNO institute with partners in China- biotechnology in cereal science and technology