Food Science, Nutrition and Technology

Food Biotechnology and Genetic Engineering Applications

This session explores the revolutionary role of biotechnology and genetic engineering in shaping the future of global food production. Experts will discuss the use of molecular tools such as CRISPR-Cas9, genome editing, and synthetic biology to improve crop yields, enhance nutritional content, and develop disease-resistant varieties. Topics will include microbial fermentation, enzyme engineering, and biofortification techniques that drive innovation in food and beverage manufacturing. The session will also address regulatory considerations, ethical implications, and consumer perspectives on genetically engineered foods. Attendees will learn how biotechnology contributes to sustainable agriculture, resource efficiency, and climate resilience. By integrating science, technology, and policy, this session provides a comprehensive understanding of how biotechnology is unlocking new possibilities in food innovation and security. It offers a forward-looking perspective on how genetic engineering can meet global nutrition demands responsibly and effectively.