NCERT Textbook: Introduction to Biotechnology | Biotechnology for Class 11 - NEET PDF Download

 Page 1


An Introduction to 
Biotechnology
Unit I
Chapter 1:
Introduction 
Knowledge of natural sciences has been applied to 
develop technologies since long for the welfare and 
comfort of human beings. It has also contributed 
to enhance the value of human lives. Research 
in the ??elds of physics and chemistry gave rise to 
engineering and technology industries.  Among the 
many ??elds of science is a broad area of biology called 
Biotechnology, which has now expanded to diverse 
??elds such as genetics, immunology, agriculture, 
genomics, etc. This unit provides a comprehensive 
description to develop the understanding of early 
history of biotechnology along with the recent 
developments in this ??eld. 
Chapter 1.indd   1 09/01/2025   15:23:59
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Page 2


An Introduction to 
Biotechnology
Unit I
Chapter 1:
Introduction 
Knowledge of natural sciences has been applied to 
develop technologies since long for the welfare and 
comfort of human beings. It has also contributed 
to enhance the value of human lives. Research 
in the ??elds of physics and chemistry gave rise to 
engineering and technology industries.  Among the 
many ??elds of science is a broad area of biology called 
Biotechnology, which has now expanded to diverse 
??elds such as genetics, immunology, agriculture, 
genomics, etc. This unit provides a comprehensive 
description to develop the understanding of early 
history of biotechnology along with the recent 
developments in this ??eld. 
Chapter 1.indd   1 09/01/2025   15:23:59
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Karl Ereky
(1878-1952) 
The term biotechnology was coined 
by Karl Ereky, a Hungarian scientist, 
in his book entitled Biotechnologie 
der Fleish-, Fett-und Milcherzeugung 
im landwirtschaftlichen Grossbetriebe 
(Biotechnology of Meat, Fat and 
Milk Production in an Agriculture 
Large-scale Farm) in 1917.
In his book, he described how 
technology could be used to transform 
plants and animals into useful 
products.
Chapter 1.indd   2 09/01/2025   15:24:01
Reprint 2025-26
Page 3


An Introduction to 
Biotechnology
Unit I
Chapter 1:
Introduction 
Knowledge of natural sciences has been applied to 
develop technologies since long for the welfare and 
comfort of human beings. It has also contributed 
to enhance the value of human lives. Research 
in the ??elds of physics and chemistry gave rise to 
engineering and technology industries.  Among the 
many ??elds of science is a broad area of biology called 
Biotechnology, which has now expanded to diverse 
??elds such as genetics, immunology, agriculture, 
genomics, etc. This unit provides a comprehensive 
description to develop the understanding of early 
history of biotechnology along with the recent 
developments in this ??eld. 
Chapter 1.indd   1 09/01/2025   15:23:59
Reprint 2025-26
Karl Ereky
(1878-1952) 
The term biotechnology was coined 
by Karl Ereky, a Hungarian scientist, 
in his book entitled Biotechnologie 
der Fleish-, Fett-und Milcherzeugung 
im landwirtschaftlichen Grossbetriebe 
(Biotechnology of Meat, Fat and 
Milk Production in an Agriculture 
Large-scale Farm) in 1917.
In his book, he described how 
technology could be used to transform 
plants and animals into useful 
products.
Chapter 1.indd   2 09/01/2025   15:24:01
Reprint 2025-26
Biotechnology, the term, is a combination of two words 
‘bio’ and ‘technology’, — ‘bio’ means biological systems or 
processes, and ‘technology’ refers to methods, systems, 
and devices used to make useful products from these 
biological systems. Thus, biotechnology refers to the 
different technologies that make use of living cells and/
or biological molecules to generate useful products for the 
bene??t of mankind. 
Mankind has been practicing biotechnology since long. 
Right from the domestication of sheep and cattle in the 
Paleolithic age, conservation of plant stocks by the early 
Egyptian farmers (ancient germplasm conservation), to the 
classical examples of early fermentation technology in the 
form of making bread, cheese and wine. However, modern 
biotechnology is a multidisciplinary subject which involves 
knowledge sharing between different areas of science such 
as Cell and Molecular Biology, Microbiology, Genetics, 
Anatomy and Physiology, Biochemistry, Computer Science 
and Recombinant DNA technology (rDNA technology).
Chapter 1
Introduction 
1.1  Historical 
Perspectives
1.2 Applications 
of Modern 
Biotechnology
1.3 Biotechnology in 
India: Academic 
Prospects and 
Industrial Scenario
Chapter 1.indd   3 09/01/2025   15:24:01
Reprint 2025-26
Page 4


An Introduction to 
Biotechnology
Unit I
Chapter 1:
Introduction 
Knowledge of natural sciences has been applied to 
develop technologies since long for the welfare and 
comfort of human beings. It has also contributed 
to enhance the value of human lives. Research 
in the ??elds of physics and chemistry gave rise to 
engineering and technology industries.  Among the 
many ??elds of science is a broad area of biology called 
Biotechnology, which has now expanded to diverse 
??elds such as genetics, immunology, agriculture, 
genomics, etc. This unit provides a comprehensive 
description to develop the understanding of early 
history of biotechnology along with the recent 
developments in this ??eld. 
Chapter 1.indd   1 09/01/2025   15:23:59
Reprint 2025-26
Karl Ereky
(1878-1952) 
The term biotechnology was coined 
by Karl Ereky, a Hungarian scientist, 
in his book entitled Biotechnologie 
der Fleish-, Fett-und Milcherzeugung 
im landwirtschaftlichen Grossbetriebe 
(Biotechnology of Meat, Fat and 
Milk Production in an Agriculture 
Large-scale Farm) in 1917.
In his book, he described how 
technology could be used to transform 
plants and animals into useful 
products.
Chapter 1.indd   2 09/01/2025   15:24:01
Reprint 2025-26
Biotechnology, the term, is a combination of two words 
‘bio’ and ‘technology’, — ‘bio’ means biological systems or 
processes, and ‘technology’ refers to methods, systems, 
and devices used to make useful products from these 
biological systems. Thus, biotechnology refers to the 
different technologies that make use of living cells and/
or biological molecules to generate useful products for the 
bene??t of mankind. 
Mankind has been practicing biotechnology since long. 
Right from the domestication of sheep and cattle in the 
Paleolithic age, conservation of plant stocks by the early 
Egyptian farmers (ancient germplasm conservation), to the 
classical examples of early fermentation technology in the 
form of making bread, cheese and wine. However, modern 
biotechnology is a multidisciplinary subject which involves 
knowledge sharing between different areas of science such 
as Cell and Molecular Biology, Microbiology, Genetics, 
Anatomy and Physiology, Biochemistry, Computer Science 
and Recombinant DNA technology (rDNA technology).
Chapter 1
Introduction 
1.1  Historical 
Perspectives
1.2 Applications 
of Modern 
Biotechnology
1.3 Biotechnology in 
India: Academic 
Prospects and 
Industrial Scenario
Chapter 1.indd   3 09/01/2025   15:24:01
Reprint 2025-26
4
BIotechnology
This chapter will elaborate on the history of biotechnological 
practices and the development of the modern concepts; 
major applications of biotechnology in the ??eld of medicine, 
agriculture, food and environment conservation as well as 
the current scenario of the Indian biotechnology sector. 
1.1 Historical Pers Pectives Ancient biotechnology had taken root as early as in 
the Paleolithic era, around 10,000 years ago, when early 
farmers began to cultivate crops such as wheat and barley. 
Civilisations prevalent in the Sahara region of Africa were 
successfully domesticating sheep, goat and cattle, and 
were familiar with the techniques of hunting and the 
potential uses of ??re. People collected the seeds of wild 
plants for cultivation and domesticated some species of 
wild animals living around them, executing, what is now 
known as ‘selective breeding’. However, the most classical 
example of biotechnology in the medieval times is the 
use of fermentation technology for production of bread, 
cheese, wine and beer. 
Science and traditional knowledge have always gone 
hand-in-hand in order to produce bene??cial results. Greater 
efforts are being made to document and utilise the Indian 
traditional knowledge of medicine and biotechnology. 
People of ancient India had immense knowledge of their 
environment and properties of plants and animals. The 
practice of making fermented food such as dahi, idli, 
kinema and beverages using local biological resources was 
common in medieval India. The relevance of traditional 
Indian knowledge in making curd (dahi) has been indicated 
in few of the patents found in the United States patent 
database. 
Fermentation can be explained as a microbial process 
in which enzymatically-controlled conversion of organic 
compounds occurs. Fermentation was practiced for years 
without any actual knowledge of the processes involved. 
Fermented dough was discovered by accident when dough 
was not baked immediately and consequently it underwent 
fermentation by yeast such as Saccharomyces winlocki. 
Egypt and Mesopotamia exported bread to Greece and 
Rome. In efforts to improve the technique, Baker’s Yeast 
was discovered by the Romans, which revolutionised the 
Chapter 1.indd   4 09/01/2025   15:24:01
Reprint 2025-26
Page 5


An Introduction to 
Biotechnology
Unit I
Chapter 1:
Introduction 
Knowledge of natural sciences has been applied to 
develop technologies since long for the welfare and 
comfort of human beings. It has also contributed 
to enhance the value of human lives. Research 
in the ??elds of physics and chemistry gave rise to 
engineering and technology industries.  Among the 
many ??elds of science is a broad area of biology called 
Biotechnology, which has now expanded to diverse 
??elds such as genetics, immunology, agriculture, 
genomics, etc. This unit provides a comprehensive 
description to develop the understanding of early 
history of biotechnology along with the recent 
developments in this ??eld. 
Chapter 1.indd   1 09/01/2025   15:23:59
Reprint 2025-26
Karl Ereky
(1878-1952) 
The term biotechnology was coined 
by Karl Ereky, a Hungarian scientist, 
in his book entitled Biotechnologie 
der Fleish-, Fett-und Milcherzeugung 
im landwirtschaftlichen Grossbetriebe 
(Biotechnology of Meat, Fat and 
Milk Production in an Agriculture 
Large-scale Farm) in 1917.
In his book, he described how 
technology could be used to transform 
plants and animals into useful 
products.
Chapter 1.indd   2 09/01/2025   15:24:01
Reprint 2025-26
Biotechnology, the term, is a combination of two words 
‘bio’ and ‘technology’, — ‘bio’ means biological systems or 
processes, and ‘technology’ refers to methods, systems, 
and devices used to make useful products from these 
biological systems. Thus, biotechnology refers to the 
different technologies that make use of living cells and/
or biological molecules to generate useful products for the 
bene??t of mankind. 
Mankind has been practicing biotechnology since long. 
Right from the domestication of sheep and cattle in the 
Paleolithic age, conservation of plant stocks by the early 
Egyptian farmers (ancient germplasm conservation), to the 
classical examples of early fermentation technology in the 
form of making bread, cheese and wine. However, modern 
biotechnology is a multidisciplinary subject which involves 
knowledge sharing between different areas of science such 
as Cell and Molecular Biology, Microbiology, Genetics, 
Anatomy and Physiology, Biochemistry, Computer Science 
and Recombinant DNA technology (rDNA technology).
Chapter 1
Introduction 
1.1  Historical 
Perspectives
1.2 Applications 
of Modern 
Biotechnology
1.3 Biotechnology in 
India: Academic 
Prospects and 
Industrial Scenario
Chapter 1.indd   3 09/01/2025   15:24:01
Reprint 2025-26
4
BIotechnology
This chapter will elaborate on the history of biotechnological 
practices and the development of the modern concepts; 
major applications of biotechnology in the ??eld of medicine, 
agriculture, food and environment conservation as well as 
the current scenario of the Indian biotechnology sector. 
1.1 Historical Pers Pectives Ancient biotechnology had taken root as early as in 
the Paleolithic era, around 10,000 years ago, when early 
farmers began to cultivate crops such as wheat and barley. 
Civilisations prevalent in the Sahara region of Africa were 
successfully domesticating sheep, goat and cattle, and 
were familiar with the techniques of hunting and the 
potential uses of ??re. People collected the seeds of wild 
plants for cultivation and domesticated some species of 
wild animals living around them, executing, what is now 
known as ‘selective breeding’. However, the most classical 
example of biotechnology in the medieval times is the 
use of fermentation technology for production of bread, 
cheese, wine and beer. 
Science and traditional knowledge have always gone 
hand-in-hand in order to produce bene??cial results. Greater 
efforts are being made to document and utilise the Indian 
traditional knowledge of medicine and biotechnology. 
People of ancient India had immense knowledge of their 
environment and properties of plants and animals. The 
practice of making fermented food such as dahi, idli, 
kinema and beverages using local biological resources was 
common in medieval India. The relevance of traditional 
Indian knowledge in making curd (dahi) has been indicated 
in few of the patents found in the United States patent 
database. 
Fermentation can be explained as a microbial process 
in which enzymatically-controlled conversion of organic 
compounds occurs. Fermentation was practiced for years 
without any actual knowledge of the processes involved. 
Fermented dough was discovered by accident when dough 
was not baked immediately and consequently it underwent 
fermentation by yeast such as Saccharomyces winlocki. 
Egypt and Mesopotamia exported bread to Greece and 
Rome. In efforts to improve the technique, Baker’s Yeast 
was discovered by the Romans, which revolutionised the 
Chapter 1.indd   4 09/01/2025   15:24:01
Reprint 2025-26
5
Introduct Ion 
bread-making technology prevalent then. The Chinese 
were also using fermentation technology by 4000 B.C., 
for production of their traditional food items, such as soy 
sauces and fermented vegetables. Vinegar production 
was known to the Egyptians by 2000 B.C., by preserving 
crushed dates for a longer time. The art of preserving 
animal foods by drying, smoking, and pickling in the brine 
were popular in pre-historic East and Europe.
Beer making may have begun as early as between 6000 
and 5000 B.C. using cereal grains such as sorghum, corn, 
rice, millet, and wheat. Brewing was considered as an art 
until the fourteenth
 
century A.D. However, early brewers 
had no practical knowledge about the microbial basis 
of fermentation. Wine was probably made by accident, 
when grape juice was contaminated with yeast and other 
microbes. Between 1850s and 1860s, Louis Pasteur 
established that yeast and other microbes were responsible 
for fermentation.
Nineteenth century witnessed an increase in the 
production scale of fermentation based products such 
as glycerol, acetone, butanol, lactic acid, citric acid, 
etc. Industrial fermentation was established during 
World War I because of Germany’s requirement for large 
amounts of glycerol for explosives. By 1940’s, signi??cant 
phase
one-day-old
.
4–5
?
Lactobacillus bacteria from
A
the curd react with the milk
protein casein. Lactic acid
formed as a by-product,
denatures the globular
proteins and coagulates to
produce  the solid curds and
separates the watery whey
protein layer
Box 1
Chapter 1.indd   5 09/01/2025   15:24:02
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