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Introduction

Organic chemistry is a branch of chemistry that studies the structure,

properties and reactions of organic compounds, which contain carbon–
carbon covalent bonds. Organic compounds form the basis of all earthly
life and constitute the majority of known chemicals. The bonding patterns of
carbon, with its valence of four—formal single, double, and triple bonds, plus
structures with delocalized electrons—make the array of organic compounds
structurally diverse, and their range of applications enormous. They form the
basis of, or are constituents of, many commercial products
including pharmaceuticals; petrochemicals and agrichemicals, and products
made from them including lubricants, solvents; plastics; fuels and explosives.
The study of organic chemistry overlaps organ metallic
chemistry and biochemistry, but also with medicinal chemistry, polymer
chemistry, and science. The organic nutrients are the necessary building blocks
of various cell components that certain organisms cannot synthesize and
therefore must obtain preformed. These compounds include
carbohydrates, protein, and lipids. Other organic nutrients include the
vitamins, which are required in small amounts, because of either the catalytic
role or the regulatory role they play in metabolism.

CARBOHYDRATES

A carbohydrate is a bimolecular consisting of carbon (C), hydrogen (H)

and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in
water) and thus with the empirical formula Cm(H2O)n (where m may or may not
be different from n). However, not all carbohydrates conform to this precise
stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor
are all chemicals that do conform to this definition automatically classified as
carbohydrates (e.g. formaldehyde and acetic acid).Carbohydrates are
polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives and
their polymers having linkages of the acetal type. They may be classified
according to their degree of polymerization, and may be divided initially into
three principal groups, namely sugars, oligosaccharides and polysaccharides.

Class Subgroup Components

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(degree of
polymerization)

Sugars (1–2) Monosaccharides Glucose, galactose, fructose, xylose

Sucrose, lactose, malt

Disaccharides ose, isomaltulose, treh
alose

Polyols Sorbitol, mannitol

Oligosaccharides (3 Malto-
Maltodextrins
–9) oligosaccharides

Raffinose, stachyose,
Other
fructo-
oligosaccharides
oligosaccharides

Polysaccharides (>9
Starch Amylose, amylopectin, modified starches
)

Glycogen, Cellulose, H
Non-starch
emicellulose, Pectins,
polysaccharides
Hydrocolloids

Carbohydrate consumed in food yields 3.87 kilocalories of energy per gram for
simple sugars, and 3.57 to 4.12 kilocalories per gram for complex carbohydrate
in most other foods. Relatively high levels of carbohydrate are associated with
processed foods or refined foods made from plants, including sweets, cookies
and candy, table sugar, honey, soft drinks, breads and crackers, jams and fruit
products, pastas and breakfast cereals. Lower amounts of carbohydrate are
usually associated with unrefined foods, including beans, tubers, rice, and
unrefined fruit. Animal-based foods generally have the lowest carbohydrate
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levels, although milk does contain a high proportion of [Link]

typically cannot metabolize all types of carbohydrate to yield energy. Glucose
is a nearly universal and accessible source of energy. Many organisms also
have the ability to metabolize other monosaccharides and disaccharides but
glucose is often metabolized first. In Escherichia coli, for example, the lac
operon will express enzymes for the digestion of lactose when it is present, but
if both lactose and glucose are present the lac operon is repressed, resulting in
the glucose being used first. Polysaccharides are also common sources of
energy. Many organisms can easily break down starches into glucose; most
organisms, however, cannot metabolize cellulose or other polysaccharides
like chitin and arabinoxylans. These carbohydrate types can be metabolized by
some bacteria and protists. Ruminants and termites, for example, use
microorganisms to process cellulose. Even though these complex
carbohydrates are not very digestible, they represent an important dietary
element for humans, called dietary fiber. Fiber enhances digestion, among
other benefits. The Institute of Medicine recommends that American and
Canadian adults get between 45 and 65% of dietary energy from whole-grain
carbohydrates. The Food and Agriculture Organization and World Health
Organization jointly recommend that national dietary guidelines set a goal of
55–75% of total energy from carbohydrates, but only 10% directly from sugars
(their term for simple carbohydrates). A 2017 Cochrane Systematic
Review concluded that there was insufficient evidence to support the claim
that whole grain diets can affect cardiovascular disease. Low-carbohydrate
diets may miss the health advantages – such as increased intake of dietary
fiber – afforded by high-quality carbohydrates found
in legumes and pulses, whole grains, fruits, and vegetables. A “meta-analysis,
of moderate quality,” included as adverse effects of the
diet halitosis, headache and [Link]-restricted diets can be
as effective as low-fat diets in helping achieve weight loss over the short term
when overall calorie intake is reduced. An Endocrine Society scientific
statement said that “when calorie intake is held constant body-fat
accumulation does not appear to be affected by even very pronounced
changes in the amount of fat vs. carbohydrate in the diet.” In the long term,
effective weight loss or maintenance depends on calorie restriction, not the
ratio of macronutrients in a diet. The reasoning of diet advocates that
carbohydrates cause undue fat accumulation by increasing blood insulin levels,
and that low-carbohydrate diets have a “metabolic advantage”, is not
supported by clinical evidence. Further, it is not clear how low-carbohydrate
dieting affects cardiovascular health, although two reviews showed that
carbohydrate restriction may improve lipid markers of cardiovascular
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disease risk. Carbohydrate-restricted diets are no more effective than a

conventional healthy diet in preventing the onset of type 2 diabetes, but for
people with type 2 diabetes, they are a viable option for losing weight or
helping with glycemic control. There is limited evidence to support routine use
of low-carbohydrate dieting in managing type 1 diabetes. The American
Diabetes Association recommends that people with diabetes should adopt a
generally healthy diet, rather than a diet focused on carbohydrate or other
macronutrients.[40]An extreme form of low-carbohydrate diet – the ketogenic
diet – is established as a medical diet for treating epilepsy. Through celebrity
endorsement during the early 21st century, it became a fad diet as a means of
weight loss, but with risks of undesirable side effects, such as low energy levels
and increased hunger, insomnia, nausea, and gastrointestinal discomfort.
(scientific citation needed) The British Dietetic Association named it one of the
“top 5 worst celeb diets to avoid in 2018”.

PROTEINS

Proteins are large bimolecular and macromolecules that comprise one or more
long chains of amino acid residues. Proteins perform a vast array of functions
within organisms, including catalyzing metabolic reactions, DNA
replication, responding to stimuli, providing structure to cells and organisms,
and transporting molecules from one location to another. Proteins differ from
one another primarily in their sequence of amino acids, which is dictated by
the nucleotide sequence of their genes, and which usually results in protein
folding into a specific 3D structure that determines its activity. Proteins are
made up of building blocks called amino acids. There are about 20 different
amino acids that link together in different combinations. Your body uses them
to make new proteins, such as muscle and bone, and other compounds such
as enzymes and hormones. It can also use them as an energy source. Some
amino acids can be made by your body – there are 11 of these and they’re
known as non-essential amino acids. There are 9 amino acids that your body
cannot make, and they are known as essential amino acids. You need to
include enough of these in your diet so that your body can function. The
nutritional value of a protein is measured by the quantity of essential amino
acids it contains. Different foods contain different amounts of essential amino
acids. Generally:

 Animal products (such as chicken, beef or fish and dairy products) have all of
the essential amino acids and are known as ‘complete’ protein (or ideal or
high-quality protein).
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 Soy products, quinoa and the seed of a leafy green called amaranth
(consumed in Asia and the Mediterranean) also have all of the essential
amino acids.
 Plant proteins (beans, lentils, nuts and whole grains) usually lack at least one
of the essential amino acids and are considered ‘incomplete’ proteins. People
following a strict vegetarian or vegan diet need to choose a variety of protein
sources from a combination of plant foods every day to make sure they get an
adequate mix of essential amino acids. If you follow a vegetarian or vegan
diet, as long as you eat a wide variety of foods, you can usually get the protein
you need. For example, a meal containing cereals and legumes, such as baked
beans on toast, provides all the essential amino acids found in a typical meat
dish.

Some food sources of dietary protein include:

 lean meats – beef, lamb, veal, pork, kangaroo

 poultry – chicken, turkey, duck, emu, goose, bush birds
 fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops, clams
 eggs
 dairy products – milk, yoghurt (especially Greek yoghurt), cheese (especially
cottage cheese)
 nuts (including nut pastes) and seeds – almonds, pine nuts, walnuts,
macadamias, hazelnuts, cashews, pumpkin seeds, sesame seeds, sunflower
seeds
 legumes and beans – all beans, lentils, chickpeas, split peas, tofu. Some grain
and cereal-based products are also sources of protein, but are generally not
as high in protein as meat and meat-alternative products. Your daily protein
needs can easily be met by following the Australian Dietary Guidelines. The
Guidelines group foods into 5 different food groups, each of which provide
key nutrients. The 2 main food groups that contribute to protein are the:

 ‘lean meat and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans’
group
 ‘Milk, yoghurt, cheese and/or alternatives (mostly reduced fat)’ group.

As part of a healthy diet, the Guidelines recommend particular serves per day
from each of the 5 food groups. The human body can’t store protein and will
excrete any excess, so the most effective way of meeting your daily protein
requirement is to eat small amounts at every meal.
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So, what is a serve? A standard serving size of ‘lean meat and poultry, fish,
eggs, nuts and seeds, and legumes/beans’ is one of:

 65 g cooked lean meats such as beef, lamb, veal, pork, goat or kangaroo
(about 90 to 100 g raw)
 80 g cooked lean poultry such as chicken or turkey (100 g raw)
 100 g cooked fish fillet (about 115 g raw weight) or one small can of fish
 2 large eggs
 1 cup (150 g) cooked dried beans, lentils, chickpeas, split peas or canned
beans (preferably with no added salt)
 170 g tofu
 30 g nuts, seeds, peanut or almond butter or tahini or other nut or seed paste
(no added salt).A serve of ‘milk, yoghurt, cheese and/or alternatives (mostly
reduced fat)’ could include:

 250 ml (1 cup) fresh, UHT long life, reconstituted powdered milk or buttermilk
 120 ml (1/2 cup) evaporated milk
 200 g (3/4 cup or 1 small carton) yoghurt
 40 g (2 slices) hard cheese such as cheddar
 120 g (1/2 cup) ricotta cheese.
 Protein requirements for children and teenagers change as they grow. Read
about the recommended number of serves for children, adolescents
and toddlers for all 5 food groups.

Getting more protein into your day, naturally

If you’re looking for ways to get more protein into your diet, here are some
suggestions:

 Try a peanut butter sandwich. Remember to use natural peanut butter (or any
other nut paste) with no added salt, sugar or other fillers.
 Low-fat cottage or ricotta cheese is high in protein and can go in your
scrambled eggs, casserole, mashed potato or pasta dish. Or spread it on your
toast in the morning.
 Nuts and seeds are fantastic in salads, with vegetables and served on top of
curries. Try toasting some pine nuts or flaked almonds and putting them in
your green salad.
 Beans are great in soups, casseroles, and pasta sauces. Try tipping a drained
can of cannellini beans into your favorite vegetable soup recipe or casserole.
 A plate of hummus and freshly cut vegetable sticks as a snack or hummus
spread on your sandwich will give you easy extra protein at lunchtime.
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 Greek yoghurt is a protein rich food that you can use throughout the day. Add
some on your favorite breakfast cereal, put a spoonful on top of a bowl of
pumpkin soup or serve it as dessert with some fresh fruit.
 Eggs are a versatile and easy option that can be enjoyed on their own or
mixed in a variety of dishes.

Getting too little protein (protein deficiency)

Protein deficiency means not getting enough protein in your diet. Protein
deficiency is rare in Australia, as the Australian diet generally includes far more
protein than we actually need. However, protein deficiency may occur in
people with special requirements, such as older people and people following
strict vegetarian or vegan diets.

Symptoms of protein deficiency include:

 wasting and shrinkage of muscle tissue

 oedema (build-up of fluids, particularly in the feet and ankles)
 anaemia (the blood’s inability to deliver sufficient oxygen to the cells, usually
caused by dietary deficiencies such as lack of iron)
 slow growth (in children).

Protein – maintaining muscle mass as you age

From around 50 years of age, humans begin to gradually lose skeletal muscle.
This is known as sarcopenia and is common in older people. Loss of muscle
mass is worsened by chronic illness, poor diet and inactivity.

Meeting the daily recommended protein intake may help you maintain muscle
mass and strength. This is important for maintaining your ability to walk and
reducing your risk of injury from falls. To maintain muscle mass, it’s important
for older people to eat protein ‘effectively’. This means consuming high-quality
protein foods, such as lean meats.

LIPIDS

In biology and biochemistry, a lipid is a biomolecule that is soluble in no

polar solvents. Non-polar solvents are hydrocarbons used to dissolve other
hydrocarbon lipid molecules that do not dissolve in water, including fatty
acids, waxes, sterols, fat-soluble vitamins (A, D, E, and
K), monoglycerides, diglycerides, triglycerides, and [Link] functions
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of lipids include storing energy, signaling, and acting as structural components

of cell membranes. Lipids have applications in the cosmetic and
food industries as well as in [Link] of the fat found in food is in
the form of triglycerides, cholesterol, and phospholipids. Some dietary fat is
necessary to facilitate absorption of fat-soluble vitamins (A, D, E, and K)
and carotenoids.[90]: 903 Humans and other mammals have a dietary
requirement for certain essential fatty acids, such as linoleic acid (an omega-6
fatty acid) and alpha-linolenic acid (an omega-3 fatty acid) because they cannot
be synthesized from simple precursors in the diet. Both of these fatty acids are
18-carbon polyunsaturated fatty acids differing in the number and position of
the double bonds. Most vegetable oils are rich in linoleic acid
(safflower, sunflower, and corn oils). Alpha-linolenic acid is found in the green
leaves of plants and in some seeds, nuts, and legumes (in
particular flax, rapeseed, walnut, and soy). Fish oils are particularly rich in the
longer-chain omega-3 fatty acids eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA). Many studies have shown positive health
benefits associated with consumption of omega-3 fatty acids on infant
development, cancer, cardiovascular diseases, and various mental illnesses
(such as depression, attention-deficit hyperactivity disorder, and dementia).In
contrast, it is now well-established that consumption of trans fats, such as
those present in partially hydrogenated vegetable oils, are a risk factor
for cardiovascular disease. Fats that are good for one may be turned into trans
fats by improper cooking methods that result in overcooking the lipids. A few
studies have suggested that total dietary fat intake is linked to an increased
risk of obesity and diabetes; however, a number of very large studies,
including the Women’s Health Initiative Dietary Modification Trial, an eight-
year study of 49,000 women, the Nurses’ Health Study, and the Health
Professionals Follow-up Study, revealed no such links. None of these studies
suggested any connection between percentage of calories from fat and risk of
cancer, heart disease, or weight gain. The Nutrition Source, a website
maintained by the department of nutrition at the T. H. Chan School of Public
Health at Harvard University, summarizes the current evidence on the effect of
dietary fat: “Detailed research—much of it done at Harvard—shows that the
total amount of fat in the diet isn’t really linked with weight or disease.”

Saturated fatty acids

The simplest fatty acids are unbranched, linear chains of CH2 groups linked by
carbon-carbon single bonds with one terminal carboxylic acid group. The
term saturated indicates that the maximum possible numbers of hydrogen
 Page |9

atoms are bonded to each carbon in the molecule. Many saturated fatty acids
have a trivial or common name as well as a chemically descriptive systematic
name. The systematic names are based on numbering the carbon atoms,
beginning with the acidic carbon. The table gives the names and typical
biological sources of the most common saturated fatty acids. Although the
chains are usually between 12 and 24 carbons long, several shorter-chain fatty
acids are biochemically important. For instance, butyric acid (C4) and caproic
acid (C6) are lipids found in milk. Palm kernel oil, an important dietary source
of fat in certain areas of the world, is rich in fatty acids that contain 8 and 10
carbons (C8 and C10).

number of carbons in
trivial name systematic name typical sources
chain

palm kernel oil,

lauric acid n-dodecanoic acid 12
nutmeg

n-tetradecanoic palm kernel oil,

myristic acid 14
acid nutmeg

n-hexadecanoic
palmitic acid 16 olive oil, animal lipids
acid

n-octadecanoic cocoa butter, animal

stearic acid 18
acid lipids

behenic acid n-docosanoic acid 22 brain tissue, radish oil

lignoceric n-tetracosanoic brain tissue,

24
acid acid carnauba wax

Unsaturated fatty acids

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Unsaturated fatty acids have one or more carbon-carbon double bonds. The
term unsaturated indicates that fewer than the maximum possible numbers of
hydrogen atoms are bonded to each carbon in the molecule. The number of
double bonds is indicated by the generic name—monounsaturated for
molecules with one double bond or polyunsaturated for molecules with two or
more double bonds. Oleic acid is an example of a monounsaturated fatty acid.
Common representative monounsaturated fatty acids together with their
names and typical sources are listed in the table. The prefix cis-9 in the
systematic name of palmitoleic acid denotes that the position of the double
bond is between carbons 9 and 10. Two possible conformations, cis and trans,
can be taken by the two CH2 groups immediately adjacent to the double-
bonded carbons. In the cis configuration, the one occurring in all biological
unsaturated fatty acids, the two adjacent carbons lie on the same side of the
double-bonded carbons. In the trans configuration, the two adjacent carbons
lie on opposite sides of the double-bonded carbons.

number of carbons
trivial name systematic name typical sources
in chain

palmitoleic cis-9-hexadecenoic marine algae, pine

16
acid acid oil

cis-9-octadecenoic animal tissues,

oleic acid 18
acid olive oil

fish oils (cod,

gadoleic acid cis-9-eicosenoic acid 20
sardine)

cis-13-docosenoic
erucic acid 22 rapeseed oil
acid

nervonic acid cis-15-tetracosenoic 24 sharks, brain

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number of carbons
trivial name systematic name typical sources
in chain

acid tissue

Fatty acids containing more than one carbon-carbon double bond

(polyunsaturated fatty acids) are found in relatively minor amounts. The
multiple double bonds are almost always separated by a CH2 group
(―CH2―CH=CH―CH2―CH=CH―CH2―), a regular spacing motif that is the
result of the biosynthetic mechanism by which the double bonds are
introduced into the hydrocarbon chain. The table lists the most common
polyunsaturated fatty acids, linoleic and arachidonic, together with several that
are less common. Arachidonic acid (C20) is of particular interest as
the precursor of a family of molecules, known as eicosanoids (from
Greek eikosi, “twenty”), that includes prostaglandins, thromboxanes, and
leukotrienes. These compounds, produced by cells under certain conditions,
have potent physiological properties, as explained in the section Intracellular
and extracellular messengers. Animals cannot synthesize two important fatty
acids, linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3
fatty acid), that are the precursors of the eicosanoids and so must obtain them
in the diet from plant sources. For this reason, these precursors are called
essential fatty acids.

number of typical
trivial name systematic name
carbons in chain sources

corn oil,
cis-9-, cis-12- animal
linoleic acid 18
octadecadienoic acid tissues,
bacteria

cis-9-, cis-12-, cis-15- animal

linolenic acid 18
octadecatrienoic acid tissues

5,8,11-eicosatrienoic 20
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number of typical
trivial name systematic name
carbons in chain sources

acid

8,11,14-eicosatrienoic
20 brain tissue
acid

7,10,13-
22 phospholipids
docosatrienoic acid

8,11,14-
22
docosatrienoic acid

5,8,11,14- liver, brain

arachidonic acid 20
eicosatetraenoic acid tissue

4,7,10,13-
22 brain tissue
docosatetraenoic acid

4,7,10,13,16,19-
22 brain tissue
docosahexaenoic acid

Trans polyunsaturated fatty acids, although not produced biosynthetically by

mammals, are produced by microorganisms in the gut of ruminant animals
such as cows and goats, and they are also produced synthetically by partial
hydrogenation of fats and oils in the manufacture of margarine (the so-
called trans fats). There is evidence that ingestion of trans fats can
have deleterious metabolic effects.

Digestion of dietary fatty acids

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The main source of fatty acids in the diet is triglycerides, generically called fats.
In humans, fat constitutes an important part of the diet, and in some countries
it can contribute as much as 45 percent of energy intake. Triglycerides consist
of three fatty acid molecules, each linked by an ester bond to one of the three
OH groups of a glycerol molecule. After ingested triglycerides pass through the
stomach and into the small intestine, detergents called bile salts are secreted
by the liver via the gall bladder and disperse the fat as micelles. Pancreatic
enzymes called lipases then hydrolyze the dispersed fats to give
monoglycerides and free fatty acids. These products are absorbed into the cells
lining the small intestine, where they are resynthesized into triglycerides. The
triglycerides, together with other types of lipids, are then secreted by these
cells in lipoproteins, large molecular complexes that are transported in the
lymph and blood to recipient organs. In detail, the process of triglyceride or fat
absorption from dietary sources is quite complex and differs somewhat
depending upon the animal species.

Food Science

Food science is the basic science and applied science of food; its scope starts at
overlap with agricultural science and nutritional science and leads through the
scientific aspects of food safety and food processing, informing the
development of food [Link] science brings together multiple
scientific disciplines. It incorporates concepts from fields such
as chemistry, physics, physiology, microbiology, and biochemistry. Food
technology incorporates concepts from chemical engineering, for
[Link] of food scientists include the development of new food
products, design of processes to produce these foods, choice of packaging
materials, shelf-life studies, sensory evaluation of products using survey
panels or potential consumers, as well as microbiological and chemical
testing. Food scientists may study more fundamental phenomena that are
directly linked to the production of food products and its
[Link] Institute of Food Technologists defines food science as “the
discipline in which the engineering, biological, and physical sciences are used
to study the nature of foods, the causes of deterioration, the principles
underlying food processing, and the improvement of foods for the consuming
public”. The textbook Food Science defines food science in simpler terms as
“the application of basic sciences and engineering to study the physical,
chemical, and biochemical nature of foods and the principles of food
processing”.“Feeding the World Today and Tomorrow: The Importance of Food
 P a g e | 14

Science and Technology”; John D. Foloros, Rosetta Newsome, William Fisher;

from Comprehensive Reviews in Food Science and Food Safety; 2010

Food Science has given us

 frozen foods
 canned foods
 microwave meals
 milk which keeps
 snacks
 nutritious new foods
 more easily prepared traditional foods
 above all, VARIETY in our diets.

The Food Scientist helps supply this bounty by learning to apply a wide range
of scientific knowledge to maintain a high quality, abundant food supply. Food
Science allows us to make the best use of our food resources and minimize
waste.

Most food materials are of biological origin. How they behave in harvesting,
processing, distribution, storage and preparation is a complex problem. Full
awareness of all important aspects of the problem requires broad-based
training. To be a Food Scientist and help handle the world’s food supply to
maximum advantage, you need some familiarity with

 Chemistry
 Microbiology
 Biochemistry
 Engineering
 Some specialized Statistics.

With this special training in the applied Food Science, many exciting and
productive careers with a wide range of employment opportunities exist for
the trained professional, such as

 Product Development Specialist

 Sensory Scientist
 Quality Control Specialist
 Technical Sales Representative

Why is Food Science Important?

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Food science is a fast-growing field, and it comes as a response to the growing

social changes taking place across the world. At first, the food and agriculture
industry provided primary products like proteins and produce to be prepared
at home.. New scientific principles, methods, and technologies are being
developed and applied to food manufacturing. That’s exactly why food science
is important!

Food Scientist or Food Science Technician

As a food scientist, your responsibilities may include checking raw ingredients

for stability for processing and ensuring food safety, quality, and wholesome
nutritional value. You may also work to develop new ways of processing,
preserving, and packaging foods.

Toxicologist

If you choose to pursue a career in toxicology, you’ll conduct studies on food to

research how different substances and chemicals affect them.

What is Food Biotechnology?

Modern food biotechnology increases the speed and precision with which
scientists can improve food traits and production practices. For centuries prior
to the development of this technology, farmers have spent generations
crossbreeding plants or animals to obtain the specific beneficial traits they
were looking for and avoid the traits they did not want. The process not only
took a lot of time and effort, but the final outcome was far from guaranteed.
Today, food biotechnology utilizes the knowledge of plant science and genetics
to further this tradition. Through the use of modern biotechnology, scientists
can move genes for valuable traits from one plant to another. This process
results in tangible environmental and economic benefits, that are passed on to
the farmer and the consumer.

Agricultural Biotechnology Benefits the Environment

Protection of the environment is one area where biotechnology is playing an
important role. Scientists are using biotechnology to improve the process by
which food is being produced in order to make it more environmentally
friendly. For instance, certain biotech foods are designed to be resistant to
pests and diseases. This allows farmers to use fewer chemicals, such as
pesticides and herbicides, while still maintaining a healthy, high-yielding crop.
The reduction in chemical usage is beneficial for water and wildlife, as well as
 P a g e | 16

for those consumers who may worry about ingesting chemicals when they eat
fruits and vegetables. Another major advantage to biotech crops is they
require less tilling, or plowing, to control weeds since many are modified to be
inherently resistant to herbicides, which can be used more selectively. The use
of conservation tillage, where much or all of the crop residue is left in the field
and tilling is reduced or eliminated, helps to conserve water from rainfall and
irrigation, increase water absorption, limits soil erosion and compaction, and
creates healthier soil. All of these benefits aid in maximizing crop yields and
minimizing water usage2. Additionally, conservation tillage releases less
carbon dioxide, or CO2, into the environment compared to conventional tillage
and helps to sustain habitats beneficial for insects, birds, and other animals 3.
Finally, biotechnology can help to limit deforestation. This is due to the fact
biotech crops produce higher yield and therefore require less acreage to
produce the same amount of product. In addition, researchers are working on
modified growing traits, such as drought resistance, to aid in growing food in
less arable areas.

Agricultural Biotechnology Provides Benefits for Consumers Now and In the

Future
Food biotechnology can benefit the consumer in two main ways: by aiding in
growing more food on less land and through new nutritionally enhanced foods.
As of July 2008, over twenty different food biotech products were on the
market and numerous more were in development. The majority of the
products presently available have modified growing traits, like pest and disease
resistance, which can help prevent crop loss and therefore help grow more
food. Nutritionally enhanced biotech food is currently a major area of research
that has already produced a few promising products. Examples include cooking
oils with unique fatty acid profiles and less then one percent trans fats and
corn with higher concentrations of amino acids, certain oils and minerals ideal
for animal feed. Furthermore, many products in development are being
engineered to confer nutritional benefits, such as the new “golden rice” which
contains added beta-carotene and iron. Scientists are conducting research on
ways to make foods, such as soy and peanuts, with fewer allergens by
removing the offending proteins which cause the majority of allergic reactions
in people. Also in development are fruits and vegetables with higher levels of
nutrients, such as vitamins, minerals, and protein. These second generation
biotech foods promise to provide consumers with products that stay fresh
longer, contain less allergens, and have higher levels of healthy fats, like
 P a g e | 17

omega-3 fatty acids, while still having the first generation growing traits, which
give rise to hardy, high-yield crops. Would consumers be likely to eat biotech
foods? According IFIC’s 2008 Food Biotechnology: A Study of US Consumer
Trends, the majority (53 percent) of consumers have neutral impressions of
plant biotechnology. A majority would purchase foods produced through
biotechnology for specific benefits including providing more healthful fats (78
percent), like Omega-3, reducing trans (76 percent) and saturated fat (75
percent); and making foods taste better or fresher (67 percent).

Looking to the Future of Biotech Foods

Over the years attitudes towards biotech foods have gradually become more
favorable as people realize the environmental, economic, and nutritional
benefits they can impart, and recognize the safety of these food products with
respect to human health and the environment. Additionally, despite occasional
reluctance from certain environmental groups, the rising food and bio-fuel
demands world-wide are quickening the broader acceptance of biotech foods
in the marketplace. As more and more products made through biotechnology
are approved for sale, any stigmas related to biotechnology continue to lessen,
as awareness increases and consumers reap the rewards of these enhanced
crops and foods.

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