Integrating Biotechnology and Nutrition: Innovations for Enhancing Food Quality and Health

The harmonization of biotechnology and nutrition can potentially revolutionise food quality, human health and tackle global challenges such as malnutrition and food security. In this paper, we review state of the art biotechnologies with regard nutritional improvement of food products that include genetic engineering, fermentation technology and biofortification. Plant and microbial biotechnology paved the way to biofortified crops with higher concentration of needed micronutrients while fermentation based approaches are designed to improve bioavailability and probiotics production boosting gut health (10). This overview also delves into the role of biotechnology in the creation of alternative sustainable proteins such as plant based and cultured meats for global food needs. Another focus of this paper is the potential collaboration between biotechnologists, nutritionists and food scientists for the interdisciplinary development of sustainable solutions of nutritional challenges. Through review of contemporaneous advancements, case studies and new trends, the study highlights that biotechnology can be a tool for better food security, improved human health and the delivery of nutrition in different populations.