Food Biotechnology, Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of

447 Pages·2000·6.86 MB·English

by  Stanislaw Bielecki

FOOD BIOTECHNOLOGY
Progress in Biotechnology
Volume 1 New Approaches to Research on Cereal Carbohydrates (Hill and Munck, Editors)
Volume 2 Biology of Anaerobic Bacteria (Dubourguier et al., Editors)
Volume 3 Modifications and Applications of Industrial Polysaccharides (Yalpani, Editor)
Volume 4 lnterbiotech '87. Enzyme Technologies (Blaiej and Zemek, Editors)
Volume 5 In Vitro Immunization in Hybridoma Technology (Borrebaeck, Editor)
Volume 6 lnterbiotech '89. Mathematical Modelling in Biotechnology
(Blaiej and Ottova, Editors)
Volume 7 Xylans and Xylanases (Visser et al., Editors)
Volume 8 Biocatalysis in Non-Conventional Media (Tramper et al., Editors)
Volume 9 ECB6: Proceedings of the 6th European Congress on Biotechnology
(Alberghina et al., Editors)
Volume 10 Carbohydrate Bioengineering (Petersen et al., Editors)
Volume 11 Immobilized Cells: Basics and Applications (Wijffels et al., Editors)
Volume 12 Enzymes for Carbohydrate Engineering (Kwan-Hwa Park et al., Editors)
Volume 13 High Pressure Bioscience and Biotechnology (Hayashi and Balny, Editors)
Volume 14 Pectins and Pectinases (Visser and Voragen, Editors)
Volume 15 Stability and Stabilization of Biocatalysts (Ballesteros et al., Editors)
Volume 16 Bioseparation Engineering (Endo et al., Editors)
Volume 17 Food Biotechnology (Bielecki et al., Editors)
Progress in Biotechnology 17
FOOD
BIOTECHNOLOGY
Proceedings of an International Symposium organized by the
Institute of Technical Biochemistry, Technical University of Lodz,
Poland, under the auspices of the Committee of Biotechnology,
Polish Academy of Sciences (PAS), Committee of Food Chemistry
and Technology, PAS, Working Party on Applied Biocatalysis and
Task Group on Public Perception of Biotechnology of the
European Federation of Biotechnology, Biotechnology Section of
the Polish Biochemical Society
Zakopane, Poland, May 9-12, 1999
Edited by
Stanislaw Bielecki
Technical University of Lodz, Institute of Technical Biochemistry,
Stefanowskiego 4/10,90-924 Lodz, Poland
Johannes Tramper
Wageningen Agricultural University, Food and Bioprocess Engineering Group,
P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
Jacek Polak
Technical University of Lodz, Institute of Technical Biochemistry,
Stefanowskiego 4/10,90-924 Lodz, Poland
2000
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Preface
Today it is expected from food biotechnologists that they satisfy many requirements related to
health benefits, sensory properties and possible long-term effects associated with the
consumption of food produced via modem biotechnology. This calls for an interdisciplinary
approach to research, a necessity that can hardly be overemphasised, in view of the current
public concem regarding the entire concept ofbiotechnology.
The aim of the Intemational Symposium on Food Biotechnology held 9-12 May 1999 in
Zakopane, Poland, was
1. to assess the impact ofbiotechnology on food production, and
2. to provide a meeting platform for scientists and engineers, both from academia and
industry, involved in all aspects of food biotechnology, including the disciplines
microbiology, biochemistry, molecular biology, genetic engineering, agro-biotechnology
and food process engineering.
The symposium was organised by the Biotechnology Section of the Polish Biochemical
Society and the Institute of Technical Biochemistry, Technical University of Lodz, under the
auspices of the Working Party on Applied Biocatalysis, European Federation of
Biotechnology, the Task Group on Public Perception of Biotechnology, and the Committee of
Biotechnology and the Committee of Food Chemistry and Technology, Polish Academy of
Sciences.
Over 120 participants with 86 contributions (oral or poster) attended this scientific event.
Delegates had the opportunity to hear lectures on genetically modified organisms, food
processing and novel food products, measurement and quality control, and on legal and social
aspects of food biotechnology. The papers included in these proceedings are categorised
according to these topics.
During the symposium it became clear that much progress has been made in the last few years
as result of the application of modem biotechnology throughout the whole food chain.
However, because of lack of functionality in relation to consumer profits, questionable
economics and difficult public acceptance, the question of better perspectives for modem
biotechnology in that area is still open.
We wish to thank the DSM Food Specialities, The Netherlands, for a sponsorship, which
covers the costs of publication of this book.
We hope that the symposium and this book, which contains most papers presented in
Zakopane, will make a useful contribution to this key area, i.e. modem food biotechnology.
The Editors
Zakopane, Poland, May 1999
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vii
ACKNOWLEDGEMENTS
The Organizing Committee gratefully acknowledges the support of
the following sponsors:
DSM Food Specialities
State Committee for Scientific Research
ICN Biomedicals
Sugar Plant Ostrowy
Silesian Distillery
Brewery Okocim
Sigma-Aldrich
Technical University of Lodz
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ix
The Participants of an International Symposium "Food Biotechnology"