In this episode, we explore Biotechnology's role in food production through two key examples.
Mycoprotein production, utilising fungal fermentation in vats, creates a high-protein, low-fat meat substitute.
Genetic modification is also presented as a means to enhance nutritional value, with golden rice engineered to combat vitamin A deficiency highlighted as a significant application.
It is suggested that biotechnology can contribute to addressing both dietary needs and nutritional deficiencies on a global scale.
It achieves this through innovative processes such as microbial cultivation and targeted genetic alterations.
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