Food biotechnology refers to the use of biological techniques, such as genetic engineering, to improve the quality, safety, and nutritional value of food products. Biotechnology can be applied at various stages of the food supply chain, including agricultural production, food processing, and food preservation. One of the primary uses of food biotechnology is genetic engineering, which involves the manipulation of an organism’s DNA to introduce desirable traits. For example, genetic engineering can be used to create crops that are more resistant to pests, have longer shelf lives, or have improved nutritional profiles.
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