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Development of bioprocess engineering in enzyme production |
I. N. A. ASHIE, Research & Development, Novozymes North America Inc., 77 Perry Chapel Church Rd., PO Box 576, Franklinton, NC 27525 and X. Feng, Research & Development, Novozymes North America Inc. Enzymes have and continue to be a major resource utilized by the food, chemical, and allied industries to produce a wide range of products, improve existing product quality, and develop novel products aimed at addressing the customized needs of an ever-increasing global population. While there are several enzyme groups, only a few of these groups have been exploited over the years due to inherent limitations of existing wild-type enzymes. To further broaden the scope of enzymes utilized as well as provide various industries with novel enzymes addressing specific applications, new techniques in genomics and proteomics have been developed to enhance enzyme production technology. This presentation takes a critical look at some of the techniques in molecular evolution such as gene shuffling, random and directed mutagenesis, bioinformatics, etc, used by the industry for enzyme production.
Session 8, Challenges and outlook of bioprocess engineering in food
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