Nutrition and Food Chemistry

Food Biotechnology and Genetic Engineering

Food biotechnology and genetic engineering involve the use of scientific techniques to modify the genetic makeup of organisms used in the production of food, with the aim of enhancing quality, nutritional value, shelf life, and resistance to pests and environmental stress. This field has significantly transformed agriculture and food manufacturing by introducing genetically modified crops that yield higher productivity, require fewer chemical inputs, and can withstand adverse climate conditions. Examples include pest-resistant maize, drought-tolerant wheat, and nutrient-enriched rice. Genetic modification is also applied to improve the composition of food ingredients, such as enhancing oil profiles in soybeans or increasing protein content in legumes. Advances in gene-editing technologies such as clustered regularly interspaced short palindromic repeats are allowing precise alterations without the need to insert foreign DNA, raising fewer ethical and regulatory concerns. Biotechnology is also being used to produce enzymes, flavor compounds, vitamins, and fermentation agents through microbial synthesis, offering sustainable alternatives to traditional chemical synthesis. The production of plant-based proteins and cultured meat through cellular agriculture is another promising application that aligns with environmental and ethical objectives. However, this field is not without controversy. Public skepticism about genetically modified organisms, concerns over ecological consequences, and calls for stricter labeling laws continue to shape the regulatory and commercial landscape. Scientists must ensure that genetically modified foods undergo rigorous safety testing, allergenicity assessments, and nutritional evaluations before entering the market. Biotechnology also plays a role in detecting foodborne pathogens, improving food packaging through biosensors, and extending the shelf life of perishable goods. As global populations grow and climate change threatens food security, the role of biotechnology in creating resilient and nutritionally enhanced food systems is expected to expand, provided ethical, legal, and societal considerations are addressed with transparency and scientific integrity.