Abstract
The development of biotechnology has led to improvements in the
nutritional value and quality of foods consumed by humans, thereby benefiting their
health. Globally, foods developed through biotechnology are heavily studied and
judged by governments, health authorities, and scientists. By applying food
biotechnology, we can reduce the number of naturally occurring poisons and allergies
in food. Food biotechnology can be used by farmers and food producers to provide a
safe, convenient, and affordable food supply posing new challenges and opportunities
for the prevention of disease. It mainly involves the use of genes from plants, microbes,
and animals with a view to enhance productivity and nutritional benefits. The
interdisciplinary field of food biotechnology employs modern biotechnology principles
to produce, process and manufacture foodstuffs. A variety of tools are used in food
biotechnology, including traditional breeding methods such as cross-breeding. There
are also various modern techniques including genetic engineering which increase the
yield. The aim of food biotechnology is to increase the crop yield for the welfare of
farmers and to provide nutritional foods for people around the world. There are various
concerns associated with the development of food biotechnology. In this paper, the
future prospects of food biotechnology are discussed.