A branch of food science in which modern biotechnological techniques are applied is called as food biotechnology or foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. The use of food biotechnology dates back to thousands of years ago to the time of the Sumerians and Babylonians. These groups of people used yeast to make fermented beverages such as beer. Food science and food biotechnology was then progressed to include the discovery of enzymes and their role in fermentation and digestion of foods. With this discovery, further technological development of enzymes emerged.
Scholarly journal is a peer-reviewed journal in which scholarship relating to a particular academic discipline is published. Scholarly journals serve as forums for the introduction and presentation for scrutiny of new research, and the critique of existing research. Content typically takes the form of articles presenting original research, review articles, and book reviews. The term Scholarly journal applies to scholarly publications in all fields; this article discusses the aspects common to all academic field journals.
Last date updated on June, 2014