ABSTRACT
Ending food instability, hunger, and malnutrition is an urgent worldwide issue. The nutritional value, safety, and quality of processed foods can all be significantly increased by using biotechnological equipment and methodologies wisely. Food biotechnology is a rapidly evolving industry, and improvements brought about by ongoing research and development have enhanced the health advantages, shelf life, and yield of food as well as effectively solved issues with food security. Early biotechnology was mostly concerned with enhancing input qualities or agronomic features, such as pest/insect resistance, herbicide tolerance, cytoplasmic male sterility, and yield enhancement, leading to the first generation of transgenic crops. The enhancement of nutritional value, water use efficiency, nitrogen use efficiency, and various biotic and abiotic stress tolerances such as disease tolerance (bacterial, viral, and fungal diseases), salinity tolerance, temperature sensitivity, etc. – features that directly benefit the consumer – are more heavily emphasized in the second generation of transgenic plants. Precision and speedier genetic manipulation of plants have been made possible by the advent of biotechnological technologies like genetic engineering or transgenic technology, genome editing, genome mapping, molecular marker-assisted breeding (MAB), etc. Utilizing biotechnological tools and methodologies properly can dramatically enhance the nutrient value, quality, and safety of food products.
