| Date: |
2023 |
| Abstract: |
Consumers are increasingly concerned about the impact of the foods they integrate into their diet. The intensive production of plant and animal-based foods causes environmental and ethical issues. To face this problem, the biotechnology industry is developing new production systems, supported by advances in molecular biology and the demand of consumers committed to sustainability. Precision fermentation is a technique that can reduce the production of conventional proteins by using microorganisms to produce molecules such as proteins, enzymes, and colorants. |
| Rights: |
Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.  |
| Language: |
Anglès |
| Studies: |
Biotecnologia [2500253] |
| Study plan: |
Grau en Biotecnologia [815] |
| Document: |
Treball final de grau ; Text |
| Subject: |
Fermentation ;
Food innovation |
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