eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2017-08-02 5 4 143 148 10.12691/ajfst-5-4-4 AJFST2017544 article Mahendra Pal 1 A.S. Patel 2 A.R. Bariya 2 Vikram Godishala 3 Venkataramana Kandi ramana_20021@rediffmail.com 4 Narayan Consultancy on Veterinary Public Health and Microbiology, 4 Aangan, Jagnath- Ganesh Dairy Road, Anand, Gujarat, India Department of Livestock Products Technology, College of Veterinary Science, Junagadh Agricultural University, Junagadh, India Department of Biotechnology, Vaagdevi Degree and PG College, Warangal, Telangana India Department of Microbiology, Prathima Institute of Medical Sciences, Karimnagar, Telangana, India Biotechnology opens numerous opportunities for the food industry. Biotechnological approaches are applied to enhance the nutritional, functional and sensory attributes of food in milk, meat, fish and beverage processing industries. The targeted use of biotechnological methods can, amongst other things, help reduce the quantity and number of unhealthy ingredients in foods as well as remove allergenic substances. Food biotechnology, therefore, contributes significantly to saving resources, optimizing harvest yields and producing healthy and better foods. People have used the properties of microorganisms and their enzymes in food production consciously for thousands of years. Biotechnology has helped in the development of food processing. It can also fight the current challenges of global food and nutritional insecurity. The purpose of this communication is to delineate the importance of biotechnology, and its industrial applications in the processing of foods of animal origin. http://pubs.sciepub.com/ajfst/5/4/4/ajfst-5-4-4.pdf biotechnology food industry food biotechnology food production industrial applications animal origin