Application of Biotechnology for Food Production and Quality Improvement in the View of Food Security Aspect

Mahendra Pal^1, , Ravindra Zende², Tesfaye Rebuma³, Alemayehu Bekele⁴, Aishwarya Nair² and Dhwani Upadhyay⁵

¹Narayan Consultancy of Veterinary Public Health, and Microbiology, B-103, Sapphire Lifestyle, Bharuch, Gujarat, India

²Department of Veterinary Public Health, Mumbai Veterinary College, Parel, Mumbai, India

³Shaggar City Administration Sebeta Sub-City Agricultural Office, Sebeta, Oromia, Ethiopia

⁴Wallaga University School of Veterinary Medicine Department of Clinical Studies, Wallaga, Nekemte, Oromia Region, Ethiopia

⁵Department of Life Sciences, School of Sciences, GSFC University, Vadodara, Gujarat, India

Cite this paper:
Mahendra Pal, Ravindra Zende, Tesfaye Rebuma, Alemayehu Bekele, Aishwarya Nair and Dhwani Upadhyay. Application of Biotechnology for Food Production and Quality Improvement in the View of Food Security Aspect. Biomedicine and Biotechnology. 2025; 10(1):1-10. doi: 10.12691/bb-10-1-1

Abstract

With the global population rapidly increasing and cultivable land remaining limited, a significant portion of the world’s population continues to suffer from undernourishment. Addressing this issue necessitates the exploration and adoption of all available alternatives under current global conditions. In this context, modern biotechnology has emerged as a vital complementary tool to traditional agricultural practices, offering potential solutions to challenges related to food insecurity. Biotechnology involves the use of biological systems, living organisms, or their components to develop or modify products and processes for specific applications. It encompasses a wide range of techniques, from age-old practices, such as brewing wine and fermenting cheese, to advanced methods involving the genetic manipulation of plants, animals, and microorganisms. Agricultural biotechnology can be broadly categorized into two main approaches. The former enhances conventional breeding by utilising genetic information to accelerate and improve selection. The second involves direct genetic modification to create new organisms with desired traits. This latter method has led to the development and commercialisation of Genetically Modified Organisms (GMOs), which often exhibit characteristics not naturally found within a species. Globally, the most widely cultivated GMOs include soybean, maize, and cotton, which are primarily engineered for improved agronomic traits such as pest resistance and herbicide tolerance. These traits are expected to remain central to the future development of GM crops. In addition to crops, transgenic animals, such as fast-growing salmon and genetically modified cattle, with enhanced protein production are in the advanced stages of research, while many other genetically engineered animals for food purposes are still undergoing early research and development. Genetically modified microorganisms are extensively used in the production of enzymes and other processing aids in a broad array of processed foods. Therefore, biotechnology has the potential to optimise food production and distribution systems, aligning them with the nutritional demands of a growing global population. Its strategic application can strengthen food supply chains and ensure stable, affordable, and sustainable access to safe and nutritious food on both regional and global scales. Additionally, integrating biotechnology with nutritional education, especially for vulnerable populations, can contribute to global food security and public health.

Keywords:
Biotechnology Food security Genetically modified organisms Public health Technologies

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