E Food Gyan by Food & Biotechnology

Name=RIYA JAISWAL enrollment=jv-d/20/4302 scholar=202150 What is food biotechnology?Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutritional.Food biotechnology today Modern biotechnology and genetic engineering techniques, such as rDNA, allow us to do things much faster. rDNA stands for Recombinant DNA. Genetic engineering refers to the direct manipulation of an organism’s DNA, i.e., its genes. With rDNA, we can move a gene from one organism to another, but without the undesirable traits. With modern scientific techniques, we can obtain crop and animal improvements in a much more predictable, controlled, and precise manner. Thank you..

Name=Shilpy Singh enrollment=jv-d/20/4301 scholar=202128.Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutritional.

Name=RIYA JAISWAL enrollment=jv-d/20/4302 scholar=202150 What is food biotechnology?Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutritional.Food biotechnology today Modern biotechnology and genetic engineering techniques, such as rDNA, allow us to do things much faster. rDNA stands for Recombinant DNA. Genetic engineering refers to the direct manipulation of an organism’s DNA, i.e., its genes. With rDNA, we can move a gene from one organism to another, but without the undesirable traits. With modern scientific techniques, we can obtain crop and animal improvements in a much more predictable, controlled, and precise manner. Thank you..

Name=Priyanshi Rathore enrollment=jv-d/20/4303 scholar=202151 What is food biotechnology?Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutritional.Food biotechnology today Modern biotechnology and genetic engineering techniques, such as rDNA, allow us to do things much faster. rDNA stands for Recombinant DNA. Genetic engineering refers to the direct manipulation of an organism’s DNA, i.e., its genes. With rDNA, we can move a gene from one organism to another, but without the undesirable traits. With modern scientific techniques, we can obtain crop and animal improvements in a much more predictable, controlled, and precise manner. Thank you..

.In the CDA activity I submitted a chart for COVID-19

.In the CDA activity I submitted a chart for COVID-19

.In the CDA activity I submitted a chart for COVID-19

.In the CDA activity I submitted a chart for Pros of kitchen gardening

.In the CDA activity I submitted a chart for nutrition for Typhoid patient

.In the CDA activity I submitted a chart for Cardio Vascular Diseases

.In the CDA activity I submitted a chart for Cardio Vascular Diseases

.In the CDA activity I submitted a chart for obesity

.In the CDA activity I submitted a chart for obesity

.In the CDA activity I submitted a chart for under nutrition

.In the CDA activity I submitted a chart for under nutrition

Consumers can think of the Healthy Eating Pyramid as a grocery list: Vegetables, fruits, whole grains, healthy oils, and healthy proteins like nuts, beans, fish, and chicken should make it into the shopping cart every week, along with a little yogurt or other dairy foods if desired.

The Food Pyramid is designed to make healthy eating easier. It shows the different food groups and how much of each we need to have a healthy diet. Eating the right amount from each food group is called eating a "balanced" diet.

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation

Beer, alcoholic beverage produced by extracting raw materials with water, boiling (usually with hops), and fermenting. In some countries beer is defined by law—as in Germany, where the standard ingredients, besides water, are malt (kiln-dried germinated barley), hops, and yeast.Beer production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging. The object of the entire process is to convert grain starches to sugar, extract the sugar with water, and then ferment it with yeast to produce the alcoholic, lightly carbonated beverage.

Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, as defined in the CFR, section 7 CFR 58.439, to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some varieties cheese must be aged longer than 60 days.

Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

I am JVn Samridhi Sharma from JVWU in FBT SEVENTH SEMESTER. For a CDA activity, I prepared a chart entitled Production of Red wine. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit.

I JVn Megha Dhuriya, prepared a chart on the topic food guide pyramid for CDA activity. A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups.The first pyramid was published in Sweden in 1974.[3][4][5] The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011

In the CDA activity we prepared a chart containing food pyramid. A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups.[2] The first pyramid was published in Sweden in 1974.[3][4][5] The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011

In a CDA activity we prepared a chart containing healthy eating plate. It describes balanced diet. The Healthy Eating Plate encourages consumers to choose fish, poultry, beans or nuts, protein sources that contain other healthful nutrients.

The five food groups are: Dairy and/or their alternatives: the foods in this group are excellent sources of calcium, which is essential for strong and healthy bones. Not many other foods in our diet contain as much calcium as these foods. Fruit: fruit provides vitamins, minerals, dietary fibre and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. Grain (cereal) foods: always choose wholegrain and/or high fibre varieties of bread, cereals, rice, pasta, noodles, etc. Refined grain products (such as cakes or biscuits) can be high in added sugar, fat and sodium. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans: our bodies use the protein we eat to make specialised chemicals such as haemoglobin and adrenalin. Protein also builds, maintains, and repairs the tissues in our body. Muscles and organs (such as your heart) are primarily made of protein. Vegetables and legumes/beans: vegetables should make up a large part of your daily food intake and should be encouraged at every meal (including snack times). They provide vitamins, minerals, dietary fibre and phytonutrients (nutrients naturally present in plants) to help your body stay healthy.

The five food groups are: Dairy and/or their alternatives: the foods in this group are excellent sources of calcium, which is essential for strong and healthy bones. Not many other foods in our diet contain as much calcium as these foods. Fruit: fruit provides vitamins, minerals, dietary fibre and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. Grain (cereal) foods: always choose wholegrain and/or high fibre varieties of bread, cereals, rice, pasta, noodles, etc. Refined grain products (such as cakes or biscuits) can be high in added sugar, fat and sodium. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans: our bodies use the protein we eat to make specialised chemicals such as haemoglobin and adrenalin. Protein also builds, maintains, and repairs the tissues in our body. Muscles and organs (such as your heart) are primarily made of protein. Vegetables and legumes/beans: vegetables should make up a large part of your daily food intake and should be encouraged at every meal (including snack times). They provide vitamins, minerals, dietary fibre and phytonutrients (nutrients naturally present in plants) to help your body stay healthy.

In a CDA activity we prepared a chart containing healthy eating plate. It describes balanced diet.

Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation 1. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance. There are thousands of different types of fermented foods, including: cultured milk and yoghurt wine beer cider tempeh miso kimchi sauerkraut fermented sausage.

Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits. There are several variables in the fermentation process including the microorganisms, the nutritional ingredients and the environmental conditions, giving rise to thousands of different variations of fermented foods. Historically, food fermentation was performed as a method of preservation, as the generation of antimicrobial metabolites (e.g., organic acids, ethanol and bacteriocins) reduces the risk of contamination with pathogenic microorganisms. Fermentation is also used to enhance the organoleptic properties (e.g., taste and texture), with some foods, such as olives, being inedible without fermentation that removes bitter phenolic compounds.

Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits. There are several variables in the fermentation process including the microorganisms, the nutritional ingredients and the environmental conditions, giving rise to thousands of different variations of fermented foods. Historically, food fermentation was performed as a method of preservation, as the generation of antimicrobial metabolites (e.g., organic acids, ethanol and bacteriocins) reduces the risk of contamination with pathogenic microorganisms. Fermentation is also used to enhance the organoleptic properties (e.g., taste and texture), with some foods, such as olives, being inedible without fermentation that removes bitter phenolic compounds.

Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation 1. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance. There are thousands of different types of fermented foods, including: cultured milk and yoghurt wine beer cider tempeh miso kimchi sauerkraut fermented sausage.

Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. A familiar example of a functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice thats been fortified with calcium for bone health. The Food and Drug Administration regulates the claims that manufacturers can make about functional foods nutrient content and effects on disease, health or body function.

Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. A familiar example of a functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice thats been fortified with calcium for bone health. The Food and Drug Administration regulates the claims that manufacturers can make about functional foods nutrient content and effects on disease, health or body function. If you want to try functional foods, choose wisely. And keep in mind that while functional foods may help promote wellness, they cant make up for poor eating habits.