Abstract
Recently, many advances in plant-based food biotechnology are a wideranging science that uses modern technologies to produce food products.
Biotechnologists and food scientists' new instruments, methods, industry, and products
enhance taste, shell life, nutrition, and food quality. Food biotechnology is as ancient as
civilization, via fermentation, to produce food products such as beer, wine, vinegar,
sauce, fermented vegetables, etc. Besides that, genetically modified (GM) yeasts and
bacteria are used to enhance the products' quality and produce enzymes for improving
the quality of plant-based food products. This chapter summarizes the roles and some
of the applications of biotechnology in plant-based food processing and food
preservation.
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