Encyclopaedia of Biotechnology and Food Security

Biotechnology is the research and development in the laboratory using bioinformatics for exploration, extraction, exploitation and production from any living organisms and any source of biomass by means of biochemical engineering where high value-added products could be planned, forecasted, formulated, developed, manufactured and marketed for the purpose of sustainable operations and gaining durable patents rights for exclusives rights for sales, and prior to this to receive national and international approval from the results on animal experiment and human experiment, especially on the pharmaceutical branch of biotechnology to prevent any undetected side-effects or safety concerns by using the products. Food security refers to the availability of food and one’s access to it. Conversely, high self-sufficiency without economic means leaves countries vulnerable to production risks. Commonly, the concept of food security is defined as including both physical and economic access to food that meets people’s dietary needs as well as their food preferences. In many countries, health problems related to dietary excess are an ever increasing threat, In fact, malnutrion and foodborne diarrhea are become double burden. This book is an attempt in this direction and hope that will be useful to students, academicians and researchers.