Applied genetics is a fundamental tool in the agri-food industry, as it allows for improved production and quality of the food we consume. Biotechnology laboratories specializing in applied genetics are key to developing new techniques and innovative solutions that help farmers and producers achieve higher yields and produce healthier and more sustainable food.
In the agri-food industry, applied genetics is used to improve crop resistance to diseases and pests, as well as to increase their resilience to environmental stress. It is also used to obtain plant varieties with specific characteristics, such as higher vitamin and mineral content and higher crop yields, among others.
Furthermore, applied genetics also plays an important role in improving the quality of meat and milk produced by farm animals. Using genetic techniques, animals with the most suitable characteristics for producing high-quality food can be identified and selected.
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