Question

impact of biotechnology on food flavor and color

Answer 1

Answer:

Biotechnology’s Impact on Food Ingredients

Natural biological processes have been employed for food production for more than 8,000 years. Bread, cheese, yogurt, beer and wine, vinegar, and many other foods are produced through microbial fermentation or enzymatic activity. Biotechnology offers many ways to improve the production of our food: natural flavors and colors; new vitamins, improved enzymes and emulsifiers; more options for assessing food safety; more waste treatment options; “greener” manufacturing processes; and even biodegradable plastic wrap that kills bacteria.

Answer 2

Explanation:

Biotechnology offers many ways to improve the production of our food: natural flavours and colours; new vitamins, improved enzymes and emulsifiers; more options for assessing food safety; more waste treatment options; "greener" manufacturing processes; and even biodegradable plastic wrap that kills bacteria.

Mark me brainliest