Biotechnology involves using living organisms, especially microorganisms, to produce products that benefit society. It often employs recombinant DNA technology to create transgenic organisms—those modified with genes from other species. These genetically engineered organisms can be optimized for higher yields, enhanced resistance to conditions, and better suitability for societal needs. Biotechnology also addresses environmental and health challenges through waste management, disease diagnosis, and treatment. Applications span food processing, genetic engineering, health, biomining, industry, agriculture, and biological warfare. Food processing and production in industrial biotechnology, or white biotechnology, focuses on using living cells and enzymes to sustainably produce bio-products like food, chemicals, biomaterials, and fuels. It helps address food security by enhancing productivity through technologies such as single-cell protein (SCP). Waste materials, such as molasses and agricultural residues, are utilized to produce valuable products. Examples include Pruteen, an animal feed from Methylophilus methylotrophus bacteria, and mycoprotein, used in health foods and vitamin production.In industrial biotechnology for food production, various techniques are employed to enhance the shelf life and flavor of foods. Dairy products, such as cheeses and yogurts, are produced through fermentation and other biotechnological processes, which not only create diverse textures and flavors but also extend their shelf life. Fermented meats utilize specific microorganisms to improve preservation and develop unique flavors. The production of alcohols, including beer, wine, and spirits, relies on fermentation processes involving yeast, which transform raw materials into flavorful beverages. Additionally, bread making benefits from biotechnological techniques such as yeast fermentation, which contributes to the desirable textures and flavors of the final product.

The production of beer, wine, and spirits relies on fermentation, where yeast or other microorganisms convert sugars into alcohol and other compounds. Beer Production: Malted barley, hops, yeast, and water are used. The process includes malting, mashing, boiling, cooling, fermentation, conditioning, and packaging. Yeast ferments the sugars in the wort into alcohol and carbon dioxide. Wine Production: Grapes are harvested, crushed, fermented with yeast, aged, and then bottled. The method varies for red and white wines, affecting the fermentation process and aging. Spirits Production: Base materials like grains, fruits, or sugarcane are fermented, then distilled to separate alcohol from other components. Spirits may be aged, blended, and diluted before bottling. In bread making, yeast and bacteria leaven the dough, add flavor, and condition it. Biotechnology enhances these processes, improving efficiency and product quality across food production.