Biotechnology in Food
Microbes make bread, yoghurt, cheese and beer.
About this topic
Microorganisms are used to make food. Yeast ferments sugar to CO₂ and ethanol for bread and beer; bacteria such as Lactobacillus ferment lactose into lactic acid for yoghurt and cheese; fungi make Quorn (mycoprotein) and soy sauce. Enzymes also produce syrups and tenderise meat.
In bread, the yeast respires anaerobically; the CO₂ makes the dough rise and the alcohol evaporates when baked. In yoghurt, milk is pasteurised to kill unwanted microbes, cooled, and bacteria are added; lactic acid lowers the pH, thickens the milk and gives its sour taste while preventing spoilage.
Brewing uses yeast to convert sugars from barley into alcohol, and winemaking uses sugars from grapes. Industrial fermenters keep temperature, pH, oxygen and nutrients at optimum levels for fast growth. Mycoprotein is grown in large fermenters from the fungus Fusarium, producing a protein-rich food with low fat.
Biotechnology provides cheap, renewable food, but the products need careful hygiene. A common misconception is that fermentation always needs no oxygen; some processes are aerobic. Also, remember the equation: glucose becomes ethanol plus carbon dioxide.
Key ideas
- Yeast makes bread rise
- Lactobacillus makes yoghurt
- Fermentation
Quick check
Use cases: where Biotechnology in Food helps
- Homework: review the key idea behind Biotechnology in Food before you start a problem set.
- Exam revision: use the quick check to test whether you can recall Biotechnology in Food without notes.
- Visual learning: play with the interactive lab to see how Biotechnology in Food changes when you adjust its inputs.
- Teaching a friend: explain Biotechnology in Food in your own words, then compare your version with the key ideas.
Biology underpins medicine, farming, conservation and biotechnology.
Frequently asked questions
What is Biotechnology in Food?
Microbes make bread, yoghurt, cheese and beer.
What will I learn in Biotechnology in Food?
Yeast makes bread rise. Lactobacillus makes yoghurt. Fermentation.
Is Biotechnology in Food part of Biology?
Yes. It is one of 150 Biology topics on LearnViz HighSchoolEdu, with 3 key ideas, a live animation and a quick check.
Does the Biotechnology in Food lab work on a phone or tablet?
Yes. The animation resizes to fit your screen and supports touch, so you can drag, tap and slide with your finger.
How should I study Biotechnology in Food?
Read the summary and key ideas first, play with the interactive lab to see the idea in motion, then answer the quick check. If you get a question wrong, go back to the key idea it tests.
Do I need an account, and is my progress saved?
No account is needed. Marking a topic as learned is saved in your own browser, so it stays on that device and is not sent to a server.