Many foods are produced with the help of microorganisms. These processes are often used for preservation, the digestion of nutrients and usually also for taste nuances. Milk is transformed into yoghurt by lactic acid bacteria, mould is transformed into mould cheese, bacterial activity matures salami, yeast fermentation opens bread during baking, malt and hops become beer and berries become wine. Biotechnology makes use of such processes and tries to find more efficient methods for the production of various compounds.
Explanation for children: bacteria turn milk into yoghurt, help dough to rise and salami and cheese to mature. Food biotechnology uses this help to produce delicious food.