Food Technology & Beverages

Food Biotechnology and Genetic Engineering

Biotechnology is redefining the future of food production through enhanced crop traits, improved nutritional content, and sustainable agricultural practices. Genetic engineering allows for precision modification of plant and microbial genomes, leading to increased yield, resistance to pests and diseases, and reduced reliance on chemical inputs. In food technology, genetically modified organisms (GMOs) are facilitating the development of enzyme-rich foods, fortified crops, and novel protein sources, including lab-grown meat and fermented dairy alternatives. This revolution is also enabling tailored fermentation processes that enhance flavor, texture, and bioavailability of nutrients. With advanced tools like CRISPR-Cas9 and synthetic biology, researchers are pushing the boundaries of innovation while addressing food security and climate resilience. Despite scientific progress, challenges related to public perception, regulatory oversight, and labeling remain significant. This session discusses recent breakthroughs, ethical considerations, and the evolving regulatory landscape for biotech-enhanced foods. It aims to balance scientific potential with safety, sustainability, and social acceptance in shaping the next generation of functional, nutritious, and resilient food systems.