The Impact of Biotechnology in Shaping the Modern Agriculture
Tushar Sinha
Department of Genetics and Plant Breeding,Sam Higginbottom University of Agriculture, Technology and Science, India.
Arusha Sharma *
Chaudhary Charan Singh Haryana Agricultural University, Hisar, India.
Apurba Das
Department of Plant Pathology, Assam Agricultural University, Jorhat, Assam, India.
Anil Kumar
P.G. Department of Chemistry, Sahibganj College Sahibganj, Sido Kanhu Murmu University, Dumka, Jharkhand, India.
Tanvi Rahman
Department of Sericulture and Seri- Biotechnology, Central Sericultural Research and Training Institute, Mysuru, India.
Narinder Panotra
Department of Agronomy, Institute of Biotechnology, SKUAST Jammu, India.
S. Anbarasan
Department of Agronomy, Faculty of Agriculture, Annamalai University, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Advances in biotechnology have created new opportunities for food diversity in terms of both quantity and quality, as well as for collecting food in proportion to the world's expanding population and ensuring food security. With the advancement of molecular biology, DNA sequencing, and recombinant DNA in the middle of the 20th century, modern-day advancement of molecular breeding gave rise to genetic engineering and recombinent DNA techniques that are today frequently connected to biotechnology. This expansion has been facilitated by a variety of fields, including genetics, molecular biology, and biotechnology. The use of genetic engineering in agriculture has grown due to its ability to precisely create and insert a gene from any living organism. Molecular markers are also utilized to identify disease and pest resistance in order to increase agricultural output using traditional techniques. Genetic engineering plays a crucial role in agriculture, representing the scientific and technical advancement of traditional methods for crop enhancement. Recombinant DNA technology, RNA interference, and CRISPR genomic editing are some of the instruments and methods used in genetic engineering. The emergence of biotechnological innovations aimed at improving the nutritional composition of individual foods has led to the growing problem of a malnourished world population, where a growing number of people rely on large regions of the world for food used as the only source of protein, carbohydrates, fats and several essential minerals and vitamins, in addition to being a source of energy.
Keywords: Biotechnology, food security, genetic engineering plant health management