Recent advances in food biotechnology are fundamentally transforming how food is produced, processed, and improved for both nutrition and safety. Techniques such as microbial fermentation and enzyme-based modifications are now central to the creation of functional foods and nutraceuticals that deliver enhanced health benefits. The application of genetic engineering to crops and microorganisms is also gaining momentum, facilitating higher yields, greater nutritional value, and increased resilience to environmental challenges.Moreover, the integration of biotechnology into food systems supports sustainability by minimizing waste, optimizing the use of resources, and introducing environmentally-friendly alternatives to conventional processing techniques. Collectively, these innovations are at the forefront of shaping the future of food, offering sophisticated solutions to the global need for safe, nutritious, and sustainable food products.
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