The World of Yeast and Biotechnology

Biotechnology has been defined by the Organization for Economic Cooperation and Development (OECD) as “the application of science and technology to living organisms, as well as parts, products and models thereof, to alter living or non-living materials for the production of knowledge, goods and services”. This single definition is completed by a list-based definition of biotechnology techniques. It may be consulted in the OECD document A Framework for Biotechnology Statistics.

Biotechnology integrates different disciplines inside and outside the sphere of biology: biochemistry, cell biology, biophysics, bioprocess engineering, chemical engineering, genetics, informatics, microbiology, molecular biology, nanotechnology and others.

Biotechnology has applications in three main areas:

  • Biotechnology and agronomy
  • Biotechnology and health
  • Biotechnology and industry

Although the term biotechnology is quite new, biotechnology itself has been around for a long time. For more information, please refer to the History of Biotechnology section.

The use of yeast in biotechnology goes back many millennia: the main sector in which yeast is used is the industry of fermentation. But yeast has other applications in food, animal and human nutrition and health, medicine, environment, etc: yeast truly is a multi-application product.

Biotechnology has made it possible to monitor the manufacturing process of yeast. This microorganism is well known today, and its exceptional qualities are well developed.