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dc.contributor.authorZilberman, David, 1947-eng
dc.contributor.authorKim, Euniceeng
dc.date.issued2011eng
dc.description.abstractThe modern bio-economy consists of biotechnology, green chemistry, and modern biofuels, and can learn from the experience of the “traditional” bio-economy that relied on processes such as fermentation to alcoholic drinks, foods, and medicine. The traditional bio-economy expanded the range of locations that humans could survive and what they could grow. Lessons of the traditional biotechnology are likely to apply to the modern one. The new bio-economy will require moving outside of our comfort zone and may require us to take calculated risks, but within a technological framework we can control and mitigate these risks. The evolution of the new biotechnology will encounter resistance, but its potential is so vast that it is likely to prevail.eng
dc.description.sponsorshipThis paper was supported by the EBI.eng
dc.identifier.citationAgBioForum, 14(3) 2011: 97-103.eng
dc.identifier.issn1522-936Xeng
dc.identifier.urihttp://hdl.handle.net/10355/12466eng
dc.languageEnglisheng
dc.publisherAgBioForumeng
dc.relation.ispartofcollectionAgBioForum, vol. 14, no. 3 (2011)eng
dc.subjectmicrobiological processeseng
dc.subjectpreservation technologyeng
dc.subject.lcshAgricultural biotechnologyeng
dc.subject.lcshBiomass energyeng
dc.subject.lcshEnvironmental chemistry -- Industrial applicationseng
dc.subject.lcshFermentationeng
dc.titleThe Lessons of Fermentation for the New Bio-Economyeng
dc.typeArticleeng


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