Smart Proteins: The Department of Biotechnology is funding research to develop smart proteins under the BioE3 initiative.
o The initiative aims to make food sources climate resilient and address protein deficiencies.
o Smart proteins require less land, water, and energy, reducing environmental impact.
o Fermentation-Derived Proteins: Sourced from microbes like algae, bacteria, and fungi.
o Plant-Based Proteins: Mimic the taste and texture of meat.
o Cell-Culture-Based Proteins: Animal cells grown in labs to produce edible proteins.
High-performance biomanufacturing involves producing medicines, materials, bio-based products, and addressing farming and food challenges using advanced biotechnological processes