Fermentation technology is a biotechnological process that uses microorganisms like bacteria, yeast, or fungi to convert organic substances—such as sugars—into valuable products. It plays a key role in the food industry, producing items like yogurt, cheese, bread, soy products, beer, and wine. Fermentation enhances flavor, texture, nutritional value, and shelf life. There are two main types: aerobic (with oxygen) and anaerobic (without oxygen), depending on the product and organism used. Industrial fermentation also produces biofuels, enzymes, organic acids, and pharmaceuticals. The process is controlled by regulating factors like temperature, pH, oxygen levels, and nutrient supply. Advances in fermentation technology have led to more efficient, sustainable production methods. It supports food security, waste reduction, and innovation in both traditional and functional food products across the globe.