Traditional and Modern Biotechnology

Definition of Biotechnology:
Biotechnology is a term which is a combination of two individual terms: Biology and Technology. As the name suggests “It is the assembly of technology in science of biology”.
Traditional and Modern Biotechnology:
The art of biotechnology is very old. It is as old as human civilization. It actually began when man started the domestication of useful plants and animals and started utilizing microbes for making various beverages (like wine, beer), curd, vinegar, etc.
Alcohol was probably the first product of ancient biotechnology. Such practices which have been in vogue since long by our ancestors and are being used even today are included in the traditional biotechnology. Such practices are very common in day-to-day life and are also used in normal kitchen technology, i.e., while preparing idli, dhokla, cheese, curd, etc.
It is as follows:
Old Biotechnology is the one which involves the exploitation and utilization of natural capabilities of microbes or cellular components for manufacture of useful products or for services.
New Biotechnology involves the use of recombinant DNA technology, enzyme engineering, genetic engineering practices, etc., for developing newer or improved capabilities of biological agents for production of beneficial services or products.
Biotechnology as a Multidisciplinary Activity:
Biotechnology is truly multidisciplinary (or interdisciplinary) in nature and it encompasses several disciplines of basic sciences and engineering. The science disciplines from which biotechnology draws heavily are Microbiology, Chemistry, Biochemistry, Genetics, Molecular Biology, Immunology, Tissue Culture and Physiology.
Recent advancements have led to a multidisciplinary’ applicability of biotechnology. Various areas in which this discipline is very frequently used on large scale are: agriculture, food and beverage industry, environment, medicines, energy and fuels, enzyme technology, waste utilization, biodiversity conservation, etc. (Fig. 1).
Best Regards
Rebecca Pearson
Editorial Manager