Food Biotechnology Research Articles

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.

Evaluating the intention to purchase genetically modified food by consumers in Panama

Genetically modified (GM) foods are important because of their ability to increase crop yields, resist disease and adverse weather conditions, and improve nutritional quality. However, their use generates controversy because of concerns about food safety, benefits and risks due to their consumption. It is therefore necessary to evaluate the importance of these variables. The current study evaluated the variables that explain consumers' intention to purchase GM food in Panama. It was carried out by prospective, quantitative, non-experimental, and correlational research of 385 consumers. A multivariate technique evaluated the model proposed in the current study. Attitude toward food safety showed a negative effect on perceived risks from GM food and a positive effect on perceived benefits from GM food. Also, Perceived risks from GM food presented a negative and significant effect on Attitudes towards GM food and Perceived benefits from GM food showed a positive and significant effect on Attitudes towards GM food. Finally, Attitudes towards GM food positively affected GM food purchase intention. Firms can use these outcomes to prepare new strategies for communication about their products with GM components. Also, governments can use the information to create education programs for the population about GM foods, benefits and risks. Future studies in other regions are needed.

The Advancement and Utilization of Marx Electric Field Generator for Protein Extraction and Inducing Structural Alterations

This study introduces an innovative two-range, 12-stage Marx pulse generator employing thyristor switches designed specifically for the electroporation of biological cells. The generator consists of two module capacitors of different capacitances (1 μF and 0.25 μF), which enable the generation of electrical pulses with different durations and amplitudes of up to 25 kV. Safety aspects, including overcurrent and overvoltage protection mechanisms, are implemented in both the software and the hardware. In the experimental section, the tests of the Marx generator with resistive load are described in detail, and the results for the voltage fluctuations, pulse duration, and output characteristics of the generator are presented. The advantages of the design, including the high output voltage, the wide range of repetition rates, and the flexibility of the pulse parameters, are emphasized. Additionally, the research showcases the utilization of the devised generator for industrial purposes. Hence, an investigation into the efficiency of protein extraction from microalgae (Chlorella vulgaris) and the impacts of pulsed electric fields (PEFs) on the structural characteristics of casein micelles (CSMs) was chosen as an illustrative example. The obtained results provide valuable insights into the application of PEF in food processing and biotechnology and underline the potential of the developed generator for sustainable and environmentally friendly practices.

Comparison of DNA Extraction Methods for Processed Foods Containing Soybean or Maize

Processed foods containing soybean or maize are subject to labeling regulations pertinent to genetically modified (GM) foods in Japan. To confirm the reliability of the labeling procedure of GM foods, the Japanese standard analytical methods (standard methods) using real-time PCR technique have been established. Although certain DNA extraction protocols are stipulated as standard in these methods, the use of other protocols confirmed to be equivalent to the existing ones was permitted. In this study, the equivalence testing of the techniques employed for DNA extraction from processed foods containing soybean or corn was conducted. In this study, the equivalence testing of the techniques employed for DNA extraction from processed foods containing soybean or maize was conducted. The silica membrane-based DNA extraction kits, GM quicker 4 and DNeasy Plant Maxi Kit (Maxi Kit), as an existing method were compared. GM quicker 4 was considered to be equivalent to or better than Maxi Kit.

LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest

The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-label food products have led to an increased interest in natural antimicrobial alternatives. Lactic acid bacteria (LAB) have proven their value in the food industry in recent years, also in reason of their antagonistic properties against undesired microbes and their significant related protechnological attributes. The natural antimicrobial compounds produced by LAB exhibit inhibitory effects on pathogens and effectively inhibit the activities of food spoilage-related organisms. Applying secondary metabolites of LAB, notably bacteriocins, organic acids, and others, has found commercial utility across multiple food sectors, effectively preventing the proliferation of undesirable microorganisms and simultaneously enhancing the sensory properties and overall quality of various food products. This review comprehensively explores the natural microbial compounds produced by LAB, specifically focusing on their antimicrobial action in supporting effective and sustainable microbial management. Additionally, it highlights their strategic application across various technological contexts within the food industry.

L-Lactate Electrochemical Biosensor Based on an Integrated Supramolecular Architecture of Multiwalled Carbon Nanotubes Functionalized with Avidin and a Recombinant Biotinylated Lactate Oxidase.

L-Lactate is an important bioanalyte in the food industry, biotechnology, and human healthcare. In this work, we report the development of a new L-lactate electrochemical biosensor based on the use of multiwalled carbon nanotubes non-covalently functionalized with avidin (MWCNT-Av) deposited at glassy carbon electrodes (GCEs) as anchoring sites for the bioaffinity-based immobilization of a new recombinant biotinylated lactate oxidase (bLOx) produced in Escherichia coli through in vivo biotinylation. The specific binding of MWCNT-Av to bLOx was characterized by amperometry, surface plasmon resonance (SPR), and electrochemical impedance spectroscopy (EIS). The amperometric detection of L-lactate was performed at -0.100 V, with a linear range between 100 and 700 µM, a detection limit of 33 µM, and a quantification limit of 100 µM. The proposed biosensor (GCE/MWCNT-Av/bLOx) showed a reproducibility of 6.0% and it was successfully used for determining L-lactate in food and enriched serum samples.

Preface: 2nd International Conference on Food Biotechnology and Environmental Technology (FBET 2024)

The 2024 2nd International Conference on Food Biotechnology and Environmental Technology (FBET 2024) was held on February 24-25, 2024 in Istanbul, Turkey. This event was attended by researchers from various area with papers mainly focused on food chemistry, nutritional science, agricultural technology, biotechnology, eco-technology, clean technologies, pollution control and environmental sustainability. The primary goal of FBET 2024 is to promote research and developmental activities in food biotechnology and environmental sciences. Another goal is to promote scientific information interchange between researchers, developers, engineers, students, and practitioners working worldwide. The conference will be held every year to make it an ideal platform for people to share views and experiences in related areas. A total of 78 papers were submitted to FBET 2024, and most of them were approved by the conference committee members and international reviewers in a double-blind evaluation process. The conference was held entirely online over two days, which included the four session, four 30-minute keynote speeches, and twelve author presentation sessions. From the talks and presentations, it was evident that our research community remains active and produces cutting-edge research. We would like to take this opportunity to acknowledge the hard work of the entire conference committee. Their advice and support were fundamental to preparing for the conference. Likewise, a special thanks to the speakers and authors for considering FBET 2024 as a means of dissemination of their researchers, and to the invited researchers, whose talks and discussions brought us countless ideas for further discussion and development. Conference Committee of FBET 2024 Istanbul, Turkey

Fatty acid composition of hard rent cheese with flax seeds

The study demonstrates the peculiarities of the fatty acid composition of Gouda-type hard rennet cheese by adding 5 % flax seeds. The fatty acid profile of complex cheese samples of control and experimental samples was investigated by gas-liquid chromatography 60 days after production. The experimental part of the work was carried out in the research laboratory “Technology, analysis and examination of food products and water” of the Department of Food Biotechnology and Chemistry at the Ternopil National Technical University named after I. Puluj and at the Chortkiv cheese factory. In the process of making Gouda-type cheese, prepared flax seeds, according to our patented method, were added to the cheese grain after being separated from the whey. Positive advantages were established in the fatty acid profile of the test sample compared to the control sample. In particular, it was found that the total content of saturated fatty acids in the control sample was 68.6 %, and in Gouda cheese with 5 % flax seeds (experimental sample) – 62.3 %, while the content of unsaturated fatty acids was 31.4 %, respectively and 37.7 %. The experimental sample also showed an increase in the content of polyunsaturated fatty acids of the omega-3 family, in particular α-linolenic acid, by 40 % compared to the control sample. In the experimental sample of Gouda cheese with flax seeds, an improvement in the ratio between the relative content of PUFAs of the ω-3/ω-6/ω-9 families was established, which was 1 : 1.8 : 7.4. The obtained results in changing the fatty acid composition of the experimental sample of cheese allow us to recommend this product as a functional product due to the high content of PUFAs of the ω-3 family and the balanced ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families.

The Effects of Trust, Distrust, and Motivation on Information Behaviors: The Cases of GM Food and Food Additives in China

Food-related issues have recently become one of the most salient and controversial issues and have received increasing media and scholarly attention. This study examines the distinct effects of trust and distrust on the public’s information behaviors, specifically in the context of two food-related issues including GM food and food additives. This study employs a cross-sectional survey with 1,089 Chinese citizens. This study demonstrates that trust and motivation positively predicted information transmission behaviors (i.e., information sharing and forwarding) and information acquisition behaviors (i.e., information attending and seeking). Distrust, on the other hand, predicted only information transmission behaviors. Motivation’s effects on information acquisition behaviors were moderated by trust. This study contributes to the field of health information by expanding STOPS’ applicability to food-related risk contexts, conducting research with culturally distinct populations different from those featured in prior research, and distinguishing the roles of trust and distrust in influencing information behaviors.

Advances in recombinant protease production: current state and perspectives.

Proteases, enzymes that catalyze the hydrolysis of peptide bonds in proteins, are important in the food industry, biotechnology, and medical fields. With increasing demand for proteases, there is a growing emphasis on enhancing their expression and production through microbial systems. However, proteases' native hosts often fall short in high-level expression and compatibility with downstream applications. As a result, the recombinant production of proteases has become a significant focus, offering a solution to these challenges. This review presents an overview of the current state of protease production in prokaryotic and eukaryotic expression systems, highlighting key findings and trends. In prokaryotic systems, the Bacillus spp. is the predominant host for proteinase expression. Yeasts are commonly used in eukaryotic systems. Recent advancements in protease engineering over the past five years, including rational design and directed evolution, are also highlighted. By exploring the progress in both expression systems and engineering techniques, this review provides a detailed understanding of the current landscape of recombinant protease research and its prospects for future advancements.

Biogenesis and function of microRNAS from plants, animals and fungi applicable in health and food biotechnology

MicroRNAs are small non-coding RNAs found in plants, animals and fungi. They are involved in developmental, metabolic, growth and reproduction processes. They modulate these processes by regulating target mRNAs by binding to them through base complementarity, and with the help of an enzymatic complex, they cleave the mRNA, or interrupt its translation into protein. Its biogenesis in plants occurs within the nucleus, to later be exported to the cytoplasm where it will take its regulatory action. In animals, biogenesis begins in the nucleus, but unlike plants, it is completed in the cytoplasm. A biosynthetic mechanism has not been established in fungi, although it could be similar to that in plants due to the nature of the fungal transcripts. MicroRNAs can be used as key biomolecules in the solution of health problems, in the improvement of plants of agronomic interest and in the optimization of bioprocesses to obtain industrial products of food interest. Furthermore, they have been proposed as strategic biomolecules in the design of nutritional tables that offer a better quality of life to people. Agronomically, its study focuses mainly on improving the characteristics of crops of commercial interest, as well as combating pests that affect the production of fruits, vegetables and grains. For this reason, microRNAs are being proposed as cutting-edge molecules for solving health food problems worldwide.

Novel bioactive extract from yarrow obtained by the supercritical antisolvent-assisted technique inhibits lipid metabolism in colorectal cancer.

Background: Altered lipid metabolism in cancer is associated to dissemination and prognosis. Bioactive compounds naturally occurring in Achillea millefolium L. (yarrow) have been reported to exert antitumour activities. Food biotechnology may provide on-demand mixtures of bioactive compounds with complementary activities in cancer treatment. Methods: Supercritical-antisolvent-precipitation (SAS) has been applied to fractionate the bioactive compounds from an Ultrasound-Assisted-Extraction yarrow extract resulting in two extracts with distinct polarity, yarrow-precipitate-(PP) and yarrow-separator-(Sep). Total phenolic content and relevant essential oils have been characterized. Antioxidant, anti-inflammatory and antiproliferative activities have been compared. Moreover, the effect on the inhibition of colorectal cancer cells' bioenergetics has been evaluated. Results: Yarrow-PP exerted the highest antioxidant activity, even higher than the complete UAE-yarrow extract, meanwhile yarrow-Sep showed the highest anti-inflammatory activity, even higher than the complete UAE-yarrow extract. Interestingly, yarrow-Sep inhibited key lipid metabolic targets in CRC cells extensively shown to be implicated in cancer dissemination and prognosis -SREBF1, FASN, ABCA1 and HMGCR- and epithelial to mesenchymal targets-CDH1, ATP1B1, CDH2 and Vimentin-augmenting cell adhesion. Conclusions: In summary, SAS technology has been applied to provide a novel combination of bioactive compounds, yarrow-Sep, which merits further research to be proposed as a potential complementary nutraceutical in the treatment of CRC.

Consumer acceptance and valuation of quality‐improved food products derived by genome editing technology. A case study of rice in Vietnam

AbstractUnlike genetic modification, genome editing (GE) technologies can be used to yield transgene‐free outcomes, which is an important aspect in promoting consumer acceptance of GE foods. In addition, with the advent of the clustered regularly interspaced short palindromic repeats/Cas9 (CRISPR/Cas9) system, which is known to be exceptional among genome editing tools, GE has numerous potential applications in plant breeding technology to create diverse desirable traits, especially consumer‐targeted traits such as improved product quality and nutrition. It is expected that the GE foods market will overtake that of genetically modified (GM) foods. Although few GE products have been introduced to the market, some studies have already evaluated consumer acceptance and valuation of GE foods in comparison with GM and conventional foods. However, these studies mainly focused on traits relevant to cultivation efficiency and ignored consumer preferences for desirable traits. Further, it has been shown that consumers evaluate GE foods somewhat higher than GM foods; yet, as observed for GM foods, consumers expect a discounted price for GE foods. GE application for consumer‐targeted traits could, however, have a potentially positive effect on consumer acceptance. This study was conducted to evaluate consumer acceptance and valuation of quality‐improved consumer‐targeted GE products. We defined the determinants and estimated the willingness to pay a price premium for GE rice compared to GM and conventional rice by using the double‐bounded contingent valuation method under different information treatments. The survey was conducted in Vietnam, where consumers have not been exposed to information regarding GE via social media that could lead to a biased perspective. This context is ideal for investigating the effect of information provision during the introductory stage of GE products to the market. Our main findings suggest that consumers will widely accept quality‐improved GE foods targeted at consumer preferences, as well as the positive influence of in‐depth information provision on potential consumer acceptance. [EconLit Citations: Q10: Agriculture: General].

СОВРЕМЕННЫЕ МИКРОБИОЛОГИЧЕСКИЕ ПОДХОДЫ К ПОЛУЧЕНИЮ ШТАММА ХЛЕБОПЕКАРНЫХ ДРОЖЖЕЙ, ПЕРСПЕКТИВНОГО ДЛЯ СОЗДАНИЯ ОБОГАЩЕННЫХ ПИЩЕВЫХ ИНГРЕДИЕНТОВ

The aim of the study is to use modern microbiological approaches to obtain a new strain of baker's yeast. The objects of the study were strains of baker's yeast from the Laboratory of Baker's Yeast Biotechnology of the Institute of Food Biotechnology. Selection and screening of the yeast strain were carried out by clonal plating of the original strain cells on agar media with glucose-asparagine medium (8 % DM) and with malt wort (12 and 18 % DM). The content of crude protein in the yeast biomass was determined by the Kjeldahl method on an automatic BEGER unit (Slovenia). Biomass accumulation was determined by the gravimetric method after cultivation, separating the solid and liquid fractions by centrifugation. Maltase, zymase and proteolytic activities were determined according to known methods. Ergosterol content – spectrophotometric method based on extraction with ethanol and sulfuric acid with triterpene compounds, at a wavelength of λ = 328 nm. The biomass (solid fraction) was separated from the filtrate by centrifugation in a laboratory centrifuge OPM-16 for 15 min at a rotor speed of 6000 rpm. Comparative studies were conducted to select the most productive strain of baker's yeast in terms of biochemical parameters. Comparative characteristics of yeast strains allowed us to select the most promising one – Saccharomyces cerevisiae Y-581, characterized by the ability to a higher level of protein synthesis, maltase, zymase activities, as well as ergosterol and osmosensitivity indicators. A two-stage selection and screening for the above indicators were carried out with the selected strain. As a result of microbiological approaches relative to the original strain S. cerevisiae Y-581, a population of Saccharomyces cerevisiae 581-GA-21c was isolated, characterized by a higher biosynthetic capacity not only in relation to ergosterol and protein, but also to the synthesis of enzymes, especially proteolytic ones. The isolated strain had a higher permeability of the cell membrane, as evidenced by its osmosensitivity indicators. The new strain also had distinctive features in morphological characteristics. This strain will be used in the field of obtaining enriched ingre¬dients for the development of new types of food products.

Exploring the GMO narrative through labeling: strategies, products, and politics

ABSTRACT Labels are influential signals in the marketplace intended to inform and to eliminate buyer confusion. Despite this, food labels continue to be the subject of debate. None more so than non-GMO (genetically modified organisms) labels. This manuscript provides a timeline of the evolution of GMO labels beginning with the early history of the anti-GMO movement to the current National Bioengineered Food Disclosure Standard in the United States. Using media and market intelligence data collected through Buzzsumo™ and Mintel™, public discourse of GMOs is analyzed in relation to sociopolitical events and the number of new food products with anti-GMO labels, respectively. Policy document and publication data is collected with Overton™ to illustrate the policy landscape for the GMO topic and how it has changed over time. Analysis of the collective data illustrates that while social media and policy engagement around the topic of GMOs has diminished over time, the number of new products with a GMO-free designation continues to grow. While discourse peaked at one point, and has since declined, our results suggest that the legacy of an anti-GMO narrative remains firmly embedded in the social psyche, evidenced by the continuing rise of products with GMO-free designation. Campaigns for GMO food labels to satisfy consumers’ right to know were successful and the perceived need for this information now appears to be self-sustaining.

The effect of epistemic beliefs and emotions on students' attitudes toward genetically modified foods

AbstractA large body of research literature has explored socio‐scientific issues (SSIs) in science teaching and learning, documenting the impact of epistemic beliefs on epistemic emotion, which influences student's reactions to complex scientific topics. Often, students' reactions reflect scientific misconceptions, the correction of which may result in emotional and attitudinal changes. However, research has not fully explored the impact of students' epistemic beliefs on emotions and attitudes toward genetically modified foods (GMFs). The purpose of this study was to examine the effects of students' epistemic beliefs on epistemic emotions and attitudes toward GMFs. A quantitative correlational research design was utilized with 78 students at a large private university in the Mid‐Atlantic United States. Participants' epistemic beliefs were assessed prior to reading a refutation text and a persuasive text about GMFs. Afterward, they completed questionnaires about epistemic emotions and attitudes toward GMFs. Results indicated that no statistically significant predictive relationship exists between the participants' epistemic beliefs and emotions or between epistemic beliefs and attitudes toward GMFs. However, a statistically significant predictive relationship was demonstrated between negative epistemic emotions and negative attitudes toward GMFs. The scholarly contributions and practical implications of these findings are discussed along with recommendations for future research.

Effect of Genetically Modified Soybean Oil Consumption on Biochemical and Histological Changes of Liver and Kidney in Rats

Background: The use of transgenic foods has increased global food production and food security. However, there are concerns about their potential negative impacts on health. Studies conducted on the effect of transgenic products on humans and animals are limited, and they do not provide an answer regarding the possible health hazards of transgenic products. Therefore, this study aimed to examine the effects of a diet containing genetically modified soybean oil on organ health and biochemical changes in an experimental model. Methods: The current study was conducted on 18 male Wistar rats in three different groups (6 rats per group). One group was fed a diet containing %10 genetically modified soybean oil for 90 days, while the other two groups served as control groups, receiving either non-genetically modified soybean oil or a standard diet, respectively. Body weight and food consumption were measured once and three times a week, respectively. Results: Our findings indicated that transgenic soybean oil contributed to several histological derangements, including congestion, necrosis, and bile duct hyperplasia in the liver analysis. Similarly, congestion, hemorrhage, and glomerulosclerosis were observed in the kidney analysis. Moreover, transgenic soybean oil significantly increased gamma-glutamyl transferase (GGT) (P=0.047) and insulin (P=0.048) levels compared to a standard diet. Furthermore, urea and triglycerides (TG) were significantly higher in genetically modified (GM)-fed rats compared to rats fed with standard or non-GM diet (P<0.001). Conclusion: According to the results, a 90-day treatment with transgenic soy-based oil caused significant organ changes in the liver and kidneys of rats. Further studies are needed to evaluate the long-term effects to better elucidate these impacts.

Feeling the heat: undergraduate science students’ emotional management during classroom debates

ABSTRACT Addressing a need to prepare the next generation of scientists to effectively engage in adversarial science communication, the present study examines a group of undergraduate science students from a Canadian university who, after receiving expert instruction, participated in classroom debates about science controversies recently politicized in the Canadian social media (e.g. the flat Earth, genetically-modified foods, and human overpopulation). Our research questions were: (1) What emotions were experienced and how were these managed by students while participating in classroom debates? (2) How did students’ emotional management influence their debate performance? A video-based micro-ethnography revealed that more than half of the students (16/28) experienced feelings of stress and nervousness when engaging debaters with opposing/disagreeing views. Although some were able to manage these emotions, others were unable to feel relaxed, which negatively influenced their debate performance. These latter students’ initial confidence and preparation were undermined by their felt anxiety, leading to rhetorically weak and error-filled performances that went against their expectations. Highlighting the complexity of pedagogically promoting student development of communicative competence in adversarial social contexts, our findings reveal a need for science communication instructors to find ways to effectively prepare science students to manage their own emotions.

Fluorine materials scavenge excess carbon dioxide and promote Escherichia coli growth

Fluorinated solvents have been used as oxygen carriers in closed microbial cultures to sustain aerobic conditions. However, the growth-promoting effects of fluorinated solvents remain unclear. Therefore, this study aimed to elucidate the mechanism by which fluorinated solvents promote microbial growth and to explore alternative materials that can be easily isolated after culture. Escherichia coli and HFE-7200, a fluorinated solvent, were used to explore factors other than oxygen released by fluorinated solvents that promote microbial growth. E. coli growth was promoted in gas-permeable cultures, and HFE-7200 alleviated medium acidification. Gas chromatography confirmed that HFE-7200 functioned as a scavenger of carbon dioxide produced by E. coli metabolism. Because fluorinated solvents can dissolve various gases, they could scavenge metabolically produced toxic gases from microbial cultures. Furthermore, using polytetrafluoroethylene, a solid fluorine material, results in enhanced bacterial growth. Such solid materials can be easily isolated and reused for microbial culture, suggesting their potential as valuable technologies in food production and biotechnology.

Teaching food biotechnology in a university engineering program: blended and in-person approaches in Ecuador

Food biotechnology is a modern science that generates interesting goods and services for society, it is part of the curriculum of agribusiness engineering careers in Ecuadorian universities. The objective was to determine the influence of the teaching system (in-person and blended) on learning levels. The sample consisted of four hundred students of the fifth level of the aforementioned career, divided into 8 different academic semester periods, during 4 consecutive years (2018, 2019, 2020, and 2021), four in an in-person system and four in a blended system (in-person and online) of an Ecuadorian public university, through a quasi-experimental type of research. The evaluation was carried out using both the grade records obtained by the students, as well as the application of a theoretical and practical test at the end of the course. The data were analyzed using descriptive statistics and a Student's t-test (P≤0.05). It was found that the in-person education system allows 72 % of learning of Biotechnology knowledge while the blended system improves it by up to 86 % with statistical differences between them, so Biotechnology is better understood and applied through a blended system of education.