Food for the Future
{OUR ANSWER TO WORLD HUNGER}
This section will focus on in-vitro meat and genetically-modified food. Agricultural biotechnology is the use of natural resources base, the techniques of biotechnology, to enhance, improve and increase production of crops, livestock, fishes and trees.
In-vitro meat
In-vitro meat production emerged from the science of tissue engineering, which is the use of biotechnology to grow animal tissues, such as kidneys, hearts, bone, and skin, in laboratories.
Currently, the production process begins with the extraction of stem cells from living animals. These cells, called myoblasts, are genetically programmed to grow into meat. Dipping them into a fluid filled with nutrients and pouring the fluid onto a sheet with thin grooves follow this. Next, scientists prod the cells to grow by stimulating them with electricity in a bioreactor. The end result is a solid sheet of boneless meat that can be turned into ground meat.
Genetically-Modified Food
The application of biotechnology in agriculture is known to take two major forms:
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Genetically engineering plants and crops to change and or enhance their genetic and phenotypic characteristics, and
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The use of biotechnological techniques such as tissue culture, genetic transformation and recombinant DNA.