The Lessons of Fermentation for the New Bio-Economy

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The Lessons of Fermentation for the New Bio-Economy

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[-] show simple item record Zilberman, David, 1947- Kim, Eunice 2012-01-17T18:21:52Z 2012-01-17T18:21:52Z 2011
dc.identifier.citation AgBioForum, 14(3) 2011: 97-103. en_US
dc.identifier.issn 1522-936X
dc.description.abstract The 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. en_US
dc.description.sponsorship This paper was supported by the EBI.
dc.language.iso en_US en_US
dc.publisher AgBioForum en_US
dc.subject microbiological processes en_US
dc.subject preservation technology en_US
dc.subject.lcsh Agricultural biotechnology
dc.subject.lcsh Biomass energy
dc.subject.lcsh Environmental chemistry -- Industrial applications
dc.subject.lcsh Fermentation
dc.title The Lessons of Fermentation for the New Bio-Economy en_US
dc.type Article en_US
dc.relation.ispartofcommunity University of Missouri-Columbia. College of Food, Agriculture and Natural Resources. Division of Applied Social Sciences. Department of Agricultural Economics. Economics and Management of Agrobiotechnology Center. AgBioForum.
dc.relation.ispartofcollection AgBioForum, vol. 14, no. 3 (2011)

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