Biotechnological exploitation of agricultural products I

Biotechnology offers powerful tools for the sustainable development of agriculture, fisheries, forestry and food industries. When properly integrated with other technologies for the production of food, agricultural products and services, biotechnology is a tool of great importance to meet the needs of a growing population. The current world situation is characterized by an increase in population and the depletion of many raw materials. Given this situation, the study of unconventional processes for the use of natural resources is of great interest.

Microorganisms have been used since ancient times for the production of food. Currently they are still used for the production of well-known foods such as wine, vinegar, bread or yogurt. Food biotechnology also studies the use of other microorganisms for the production of food additives of great interest to the industry.

The biotechnological production of food additives is an industrial activity that allows increasing the added value of the raw materials used in the process. There are different agricultural resources in Mexico and the world that are not used industrially, mainly because some technical problems that impede their profitability have not been solved. For the resolution of these problems it is necessary to integrate the efforts of the groups that work in this field of science. Likewise, it is necessary to make known the scope of the studies carried out in a format that is accessible to those interested in the subject, beyond the international scientific publications that address this issue. The Master of Science and Technology of Food of the Autonomous University of Tamaulipas, holds the leadership at national level in this field thanks to various international scientific publications. The academic meeting: Advances in the biotechnological use of agricultural products, will consolidate the work of the group of participating specialists and disseminate the knowledge that has been generated.