3rd Edition Of Plant Science and Molecular Biology World Conference 2026

Abstract

Food biotechnology is an important innovation area in modern food industry owing to its ability to enhance nutritional quality, improve food safety, and optimize the functional properties of food products while addressing important public health challenges. As metabolic diseases such as obesity, type 2 diabetes, and cardiovascular diseases, has significantly increased scientific and industrial interest in developing functional foods contributing to disease prevention and health promotion. In this context, advanced biotechnological approaches applied to food systems, such as microbial fermentation, enzyme engineering, probiotic and prebiotic incorporation, and biofortification technologies, represent promising strategies for producing foods with improved nutritional and therapeutic potential. These technologies not only enhance the concentration and stability of bioactive compounds but also improve their bioavailability and physiological activity within the human body. Recent advances in food biotechnology have demonstrated that fermentation-based processes in modulating the gut microbiota, reducing inflammatory responses, and decreasing potentially harmful compounds generated during food processing and storage. Moreover, biotechnology innovations have developed personalized and health-focused food designed to improve metabolic health and support immune and digestive system. These technologies have also improved modern food processing by increasing products stability, extending shelf life, enhancing sensory quality, and improving consumer acceptance. Nevertheless, despite the considerable progress achieved in this field, several challenges remain regarding regulatory approval, biosafety assessment, large-scale industrial implementation, economic accessibility, and public perception toward biotechnology-derived foods. Sustainability concerns associated with food production systems and the increasing demand for environmentally friendly technologies further emphasize the strategic importance of food biotechnology in future nutritional and healthcare solutions. Therefore, continued progress in  food biotechnology is expected to play a critical role in developing innovative functional foods that can simultaneously address nutritional deficiencies, reduce metabolic disease burden, and improve global public health outcomes.
Keywords: Food biotechnology, functional foods, human health, probiotics, fermentation, metabolic diseases, food innovation, gut microbiota.