Advances in Food Science, Processing and Technology

Biotechnology in Food Production

Biotechnology is playing a transformative role in food production, enhancing crop yields, nutritional value, and food security through genetic engineering, molecular breeding, and microbial applications. Genetically modified (GM) crops like drought-tolerant corn and pest-resistant soybeans reduce agricultural inputs while improving productivity. In food processing, enzymes derived from genetically engineered microbes improve dough strength, cheese maturation, and juice clarification. Synthetic biology enables the design of microorganisms to produce food ingredients such as vitamins, flavors, and colorants with precision and efficiency. CRISPR technology allows targeted genome editing, enabling trait improvements without introducing foreign DNA. Agricultural biotechnology also supports sustainable practices by reducing chemical use and preserving biodiversity. Microbial biotechnology in fermentation produces probiotics, amino acids, and organic acids that are essential to modern food manufacturing. Despite regulatory and consumer acceptance challenges, biotechnology continues to shape a more resilient, nutritious, and sustainable global food system, balancing innovation with safety and ethical considerations.