When Stanley N. Cohen of Stanford and Herbert W. Boyer obtained a US patent in 1980 for the process for joining and replicating DNA from different species (popularly known as recombinant technology) little they realized that they are ushering the era of Recombinant revolution for the entry of biologics as potential drugs or organic food products. Amidst controversy and tension over the commercialization of academic biology and genetic engineering, recombinant technology opened the floodgates of biologics in the food, agriculture, drug and pharmaceutical market. Recognition of recombinant chymosin as safe enzyme, finds the use of first recombinant product in cheese making in 1990.
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