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RESEARCH ARTICLE

Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing

Scientia. Technology, science and society. · 11 October 2026 · DOI 10.59324/stss.2026.3(9).13

A review assesses how biotechnology moves into food production, because laboratory results alone do not ensure viable manufacturing. It synthesises research on precision fermentation, engineered microbes, enzymes, waste-stream use, scale-up, safety, regulation and public acceptance. Findings show that biological output must be considered alongside feedstocks, product recovery, food function, consistency and cost. Fermentation can make proteins, flavours, pigments, vitamins, enzymes and microbial biomass, while variable waste inputs hinder standardisation. The authors call for early life-cycle and economic analysis from organism design to market.

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