What is Food and Agriculture Biotechnology?

Biotechnology may be defined as the integrated use of molecular genetics, biochemistry, and microbiology and process technology employing microorganism, parts of microorganisms, or cells and tissue of higher organisms to supply goods and services.

The major techniques used in food and agriculture biotechnology include: fermentation, microbial inoculation of plants, plant cell and tissue culture, enzyme technology, embryo transfer, protoplast fusion, hybridoma or monoclonal antibody technology, and rDNA technologies.

Biotechnology is widely seen as one of the key technology for generating innovations in agriculture, industry, human health care, etc. This broad field of research is considered specifically as an instrument to promote development in the third worlds by improvement of agricultural production and the generation of jobs.

This Site:

This site is specific to the Food and Agriculture Biotechnology sub-network that is part of ANSTI (The African Network of Scientific and Technological Institutions).

• Establishing communication with researchers in Food and

  Agriculture Biotechnology area
  
• Establishing a simple database on Food and Agriculture Biotechnology expertise available in Institutions affiliated to ANSTI and details about their research projects
  
• Organizing conferences, research and training activities for member institution within food and biotechnology field