M.Sc Plant Biotechnology

Plant biotechnology is a set of techniques used to adapt plants for specific needs or opportunities. Situations that combine multiple needs and opportunities are common.

During the 2006-2007, the Department of plant biotechnology was created as 27.10.2005.

Plant biotechnology can reduce a number of undesirable food components, such as one of the major allergenic proteins in rice or the major allergens in peanut or soybeans. Other efforts to eliminate allergens in foods by modifying their amino acid sequences have also proven successful. Efforts to reduce or eliminate other undesirable components of foods, e.g., glycosidase in canola meal, protease inhibitors in beans, glycoalkaloidse in potatoes and mycotoxins in corn, are being evaluated. Components such as caffeine from coffee beans can be eliminated or reduced to provide a coffee with no or a very low caffeine level without using chemical extraction.

The novelty and innovativeness of the transgressing discipline of nanotechnology benchmarks the synthesis, characterization, manipulation, and applications of matter at a scale of 1–100 nm such that it digresses from its bulk counterparts manifesting neoteric properties.

Plantlets at a larger level. In this chapter, we discuss national and international scenarios of various plant tissue culture-based industries equipped with recent technologies used nowadays to make the process more suitable for large-scale production.