Use of Biotechnology in Food Industry: From Production to Food Quality Improvement Publisher



Ziveh T ; Moravvej Farshi H ; Arjmand B ; Hossein Khannazer N ; Razzaghi Z ; Rezaee Tavirani M
Source: Applied Food Biotechnology Published:2025

Abstract

Modern biotechnology, driven by genetic engineering and recombinant DNA technology, has become a key tool in advancing the food industry. Optimized gene vectors, appropriate host cells and controlled fermentation processes enable efficient production of proteins, enzymes, bioactive compounds and bio-based additives with improved quality and purity. These technologies support the production of alternative proteins, functional ingredients and microbial-based strategies for contamination control. Plant genetic engineering enhances crop resistance to biotic and abiotic stresses and facilitates the development of genetically modified crops with improved agronomic performance. Emerging uses focus on improving nutritional quality, carbohydrate metabolism, fatty acid composition and antioxidant content. Genetic engineering of animals for recombinant protein production is progressing, although ethical concerns are still reported. This narrative review investigates publications, 1999–2024, retrieved from Scopus, PubMed, Science Direct and Google Scholar. It highlights the uses of microbial fermentation, plant biotechnology and emerging technologies such as CRISPR/Cas9 and artificial intelligence in improving food production, safety and nutritional value. Despite its significant potential, commercialization of biotechnology-based products is limited by high production costs, scalability limitations and regulatory challenges. Addressing these barriers through effective governance and technological innovation is essential for developing sustainable, safe and high-quality food systems as well as supporting the transition toward a circular bioeconomy. This open-access article distributed under the terms of the Creative Commons Attribution Non Commercial 4.0 License (CC BY-NC 4.0). To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.