Food biotechnology is rapidly reshaping how we grow, process, and consume what ends up on our plates. Researchers are leveraging genetic engineering and microbial science to develop crops that are not only more resilient but also nutritionally enhanced—think staples fortified with vitamins or engineered to withstand unpredictable climates. This isn’t just about flashy tech; these advances directly address global health issues like malnutrition and chronic disease by making everyday foods more functional.The session delves into these innovations, highlighting the development of biofortified foods, genetically enhanced crops, and functional ingredients that support health. Microbial biotechnology gets special attention, too—probiotics, enzymes, and new fermentation processes are changing the way we preserve food and support gut health. By weaving biotechnology into food systems, scientists and industry leaders are working to boost food security, reduce waste, and meet the increasing demand for both sustainable and health-conscious food options. The field is moving fast, and it is fundamentally shifting the landscape of global nutrition and food sustainability.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
