Biotechnology plays an important role in the food sector, particularly in crop yield, cereal processing, oil refining, dairy, and confectionery products processing. Through the integration of molecular biology, metabolic engineering, and fermentation technology, nonedible items can be transformed into ...
Biotechnology plays an important role in the food sector, particularly in crop yield, cereal processing, oil refining, dairy, and confectionery products processing. Through the integration of molecular biology, metabolic engineering, and fermentation technology, nonedible items can be transformed into palatable food products with improved nutrition and extended shelf life. Biotechnology can also be employed to develop functional foods with health-promoting properties and to reduce food waste while promoting sustainability in food production. Additives, enzyme processing, and fermentative processes are key techniques that can be used to improve food quality and shelf life. Approximately one-third of processed food comes from fermented food products, and proper fermentation conditions are essential to maintain food quality, as fermentation under improper conditions may lead to the production of harmful toxins. Biotechnology can also improve food edibility, vitamin and amino acid content, flavor, and remove unwanted components from the food. Furthermore, biotechnology plays a crucial role in food quality control, identification of pathogens and pesticides using advanced technologies. Therefore, this Research Topic is devoted to exploring the various biotechnological approaches available for use in the pre- and post-harvesting of products, food processing, preservation technologies, and methods for monitoring food safety and quality.
Keeping in view the recent advances in biotechnological processes in the food sector, this Research Topic invites review and research articles including, but not limited to, the following topics:
• Improvement of crop yield and microbial products involving molecular biology
• Use of food additives to improve flavor, taste, and texture
• Role of enzymes to improve shelf-life of food products
• Use of fermentation technologies for the production of food
• Role of biotechnology in food safety and quality control
• Use of biotechnology in developing functional foods with health-promoting properties
• Biotechnology-based solutions for reducing food waste and promoting sustainability
Keywords:
Biotechnology, enzymes, nutrition, fermentation, food safety, functional foods, sustainability, molecular biology
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.