ABSTRACT
With the ever-growing global population and scarcity of agricultural land, it has become utmost important to meet the food demands through scientific innovations and technologies. Besides reduced availability of arable land, other prominent factors that affect food security include falling water tables, reduced mineral resources for fertilisers, lower rates of individuals engaging in agriculture, and the advent of several nutrition-deficit disorders. The field of biotechnology offers a necessary premise to help meet these multitude of issues and challenges pertaining to food availability, safety, and efficacy. The classical cases of Golden Rice, probiotic yoghurt, and enzyme-assisted bread showcase successful applications of biotechnology. This chapter explores the role of biotechnology in improving food nutrition within the context of integrated food and bioprocess engineering by providing an overview of biotechnological approaches and techniques used to enhance the nutritional content of food products. It further explores strategies such as genetic modification for improved nutrient profiles, biofortification for enhanced micronutrient levels, and the development of functional foods and nutraceuticals. Biotechnological approaches for healthier food products are discussed that include probiotics, prebiotics, symbiotics, and enzymes, to enhance gut health and improve nutrient availability. The related bioprocessing techniques, like fermentation, enzyme engineering, microencapsulation, and allergen removal, are also discussed herein. Moreover, safety and regulatory considerations for risk assessment, safety evaluation, labelling, consumer awareness, and ethical implications are important aspects and so are highlighted. The importance of consumer acceptance, sustainability, and interdisciplinary collaboration has also deliberated. Lastly, this chapter highlights biotechnology's potential to revolutionise the food industry, improve nutrition, and promote human health. It further emphasises the need for safety, regulatory compliance, ethics, and sustainable practices in integrated food and bioprocess engineering.
