BIOTECHNOLOGY AND FOOD SUSTAINABILITY IN HIGHER EDUCATION PROJECTS
Keywords:
Biotechnology, Food sustainability, Higher educationAbstract
Biotechnology applied to food sustainability has gained relevance in recent decades, offering innovative solutions to address the growing demand for food and environmental challenges. This article explores how higher education projects are contributing to the development of biotechnological technologies that promote sustainable food production. Educational institutions are essential not only in training competent professionals, but also in researching and creating practical solutions that benefit both the academic and food sectors. Biotechnology offers various applications in food sustainability, such as the development of crops resistant to pests and diseases, improved water use efficiency, and reduced pesticides. These innovations help create more sustainable food systems that are adaptable to current needs, allowing for more efficient food production with less environmental impact. Through educational programs and projects, students acquire practical knowledge and a deep understanding of ethical and sustainable principles in biotechnology. The article highlights the ethical, social, and environmental challenges that biotechnology faces in its implementation. Higher education has a crucial role in the ethical education of students and in promoting responsible and equitable development of biotechnological technologies. In conclusion, biotechnology projects within universities represent a strategic approach to move towards a more sustainable food system, contributing significantly to global food security and sustainability.
Keywords: Biotechnology, Food sustainability, Higher education.
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