[Biotechnology and food products]

Biotechnology is a prominent example of the interdisciplinary field of science based on the biology, biochemistry, microbiology, gene engineering, colloid chemistry and the totality of other sciences. The biotechnology includes a biotechnique which allow realisation of the resolutions of the engineering issues in the specific fields of science such as gene engineering, enzyme, cell, immune and microbiology technique. The biotechnological concepts are used to best advantage in the agriculture for the design and development of embryonic and gene-cell methods of animals. The biotechnology is also widely in chemical, pharmaceutical, food, oil-refinery and gas industries for the biotechnological conversion of the matter. It is applied in a power industry during the production of the bioenergy by photosynthesis, in the ecology for the microbiological destruction of water, treatment of sewage and in medicine for the production of antibiotics, hormones, amino acids ets. The biotechnology occupies the distinctive place in the food productions, in this context the analysis of the trends of its perspective development is reviewed.