Food biotechnology stands at the forefront of innovation, offering transformative solutions to global food system challenges. By harnessing natural resources through advanced tools such as genome editing, metabolic engineering, and synthetic biology, this field enables the development of resilient crops, nutrient-enriched foods, and alternative protein sources tailored to meet the demands of a growing and increasingly conscious global population.

Precision fermentation and microbial synthesis technologies have opened new avenues for converting underutilized organic materials into high-value food ingredients. At the same time, bioelectrochemical systems and biocatalytic processes are driving sustainable waste management strategies, converting agro-industrial residues into biodegradable polymers for food packaging and microbial proteins for animal nutrition, as a key steps toward a circular and regenerative bioeconomy.

Moreover, nanobiotechnology has emerged as a critical enabler of innovation in food science. Lipid-based nanocarriers, including nanoemulsions and solid lipid nanoparticles, significantly enhance the solubility, bioavailability, and targeted delivery of lipophilic vitamins and antioxidant compounds. These advances not only improve nutritional outcomes but also align with consumer demands for clean-label, functional, and science-backed food solutions.

As regulatory landscapes evolve and awareness around food, health, and sustainability deepens, biotechnology is poised to redefine the future of the food industry. Its multidisciplinary nature fosters synergies between science, industry, and policy, enabling the scalable development of smart, functional, and environmentally responsible food systems. This convergence marks a strategic opportunity for stakeholders across sectors to invest in technologies that are not only scientifically robust but also economically viable and socially impactful.

For this Research Topic, we welcome articles addressing, but not limited to, the following themes:
• Advances in genome editing for crop improvement
• Precision fermentation for novel food ingredient production
• Sustainable waste management via bioelectrochemical systems
• Nanobiotechnology in enhancing nutrient delivery and bioavailability
• Economic and social impacts of biotechnology in the food industry

Featured statement: Food biotechnology turns untapped natural resources into innovative, high-impact solutions for a healthier planet and population. In a broad view, by merging natural resources with precision science, researchers are transforming global food systems into engines of health, resilience, and sustainability.

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Exploring the Transformative Potential of Food Biotechnology Based on Natural Resources