ABSTRACT
Biotechnology plays a significant role in food processing by utilizing biological processes, organisms, or their components to improve various aspects of the food industry. By the application of techniques such as genetic modification, bio-preservation, rapid detection of microbes, and enzymatic reactions, it helps to enhance food quality, safety, and production efficiency. It is instrumental in sustainable crop production, reduction in food waste, etc. This chapter provides an overview of the recent developments in food biotechnology, highlighting key areas of progress and their potential impact on various aspects of food production, nutrition, and sustainability. The manufacture of microbial enzymes, together with the creation of cultured meat, bacteriocins, and antimicrobial compounds, as well as the creation of functional foods and nutritional genomics, are all covered in this chapter. With regard to current advancements in the biotransformation of food waste and food-waste prevention, the evaluation of sustainability and its relationship to the food-waste management hierarchy is discussed. When these innovation categories are compared, it becomes apparent what obstacles biotechnology faces in having a large-scale impact on reducing food waste, especially when it comes to food waste prevention technologies with low levels of technical readiness. It also provides examples of how these obstacles have been met and overcome.
