A defining aim of this fifth edition of Biotechnology has been to re-establish the correct understanding of the true meaning of biotechnology.

Biotechnology is in essence the deciphering and use of biological knowledge. It is highly multidisciplinary since it has its foundations in many disciplines including biology, microbiology, biochemistry, molecular biology, genetics, chemistry and chemical and process engineering. It may also be viewed as a series of enabling technologies that involve the practical application of organisms (especially microorganisms) or their cellular components to manufacturing and service industries and environmental management. Historically, biotechnology was an artisanal skill rather than a science, exemplified in the manufacture of wines, beers, cheeses, etc. where the techniques of manufacture were well worked out and reproducible, while the biological mechanisms were not understood. As the scientific basis of these biotechnology processes has developed this has led to more efficient manufacturing of the traditional processes that still represent the major financial returns of biotechnology, i.e. bread, beers, wines, cheeses, etc. Modern biotechnological processes have generated a wide range of new and novel products including antibiotics, vaccines and monoclonal antibodies, the production of which has been optimised by improved fermentation practices. Biotechnology has been further revolutionised by a range of new molecular biology innovations, allowing unprecedented molecular changes to be made to living organisms. The increasing understanding of genomics and proteomics has led to the creation of a vast range of transgenic microorganisms, agricultural (genetically modified) crops and animals, and major new recombinant protein drugs, and has revolutionised activities in the traditional food and drinks industries.