Biotechnology is the usage or manipulation of living organisms, biological systems, or their derivatives for the production of
products or services benefiting the society. Hence its objective in the food industry is the application of animals, plants, and
microorganisms to increase the efficiency, yield, and enhance the quality of products along with providing scope for new
alternatives for food processing. Food processing is the conversion of raw materials or perishable goods into consumable and
enduring goods, and food safety ensures that it is innocuous to the consumer.
A range of technologies exists at various levels of operation in food processing around the world. Biotechnology has been the most
prevalent since ancient times like traditional fermentation methods for the production of alcoholic beverages; Preservation and
production of beneficial compounds using microbes like production of enzymes for meat tenderization; Selective breeding for
selection of desirable traits in crops and livestock.
