Transition from fermentation to precision fermentation: Role in sustainable food system

Fermentation has been used for centuries to preserve foods and enhance their sensory, nutritional, medicinal, and commercial qualities, as demonstrated by products such as bread, beer, yogurt, and cheese. Since the 1970s, advances in genetic engineering, together with recent developments in synthetic biology, have transformed fermentation from a largely empirical practice into a highly controlled and precise technological platform. This transition has enabled the targeted biosynthesis of high-value compounds, including specific proteins, enzymes, polysaccharides, and other functional ingredients with broad applications in food and health sectors. This review examines the evolution from traditional fermentation to precision fermentation, highlighting the key technological innovations driving this shift. It critically evaluates the role of precision fermentation in advancing sustainable food production and human health, while addressing its environmental and economic feasibility, compatibility with existing food systems, and practical implementation challenges. The increasing significance of precision fermentation presents important opportunities to enhance global nutrition, support human well-being, and contribute to the development of resilient and sustainable food systems.