Abstract

Food Biotechnology: Enhancing Food Quality, Safety, and Sustainability Through Biological Innovations

Author(s): Olivia Chen

Food biotechnology is a scientific field that applies biological techniques and organisms to the production, processing, preservation, and improvement of food products. It plays an essential role in ensuring food security, enhancing nutritional quality, and improving food safety. Through the use of microorganisms, enzymes, and genetic technologies, food biotechnology enables the development of fermented foods, functional foods, and bio-preservatives. This article provides an overview of food biotechnology, focusing on its principles, applications, and contribution to sustainable food systems. Advances in biotechnology continue to support innovative solutions that address global challenges related to population growth, resource limitations, and consumer demand for safe and nutritious food.