PCR and Food Industry

The Polymerase Chain Reaction (PCR) technique was invented by kary B. Mullis in 1985, which helped scientist in making millions of copies of DNA, Which later had a wide spread usage in the many disciplines of life sciences from diagnostics of genetic disorders to identification of HIV in Human cells.

There is increase in demand for a real time technique in Food Industry for quality assurance of food, which can bypass microbial method as they consume more time. In this case PCR is playing a key role in detection of pathogens in food and minimizing the affect food borne illness.

PCR based methods in Food Microbiology led to the development of faster, much sensitive and more specific protocols. 

 

  • Role of PCR in food safety
  • qPCR and other variants

Related Conference of PCR and Food Industry

PCR and Food Industry Conference Speakers