Food biotechnology is the application of biological techniques and molecular tools to improve the quality, safety, and production of food. It involves the use of microorganisms, enzymes, and genetic engineering to enhance food processing, shelf-life, nutritional value, and flavor. Genetically modified organisms (GMOs), such as pest-resistant crops or nutrient-enriched grains, are a key aspect of this field. Fermentation using beneficial microbes is widely used in producing yogurt, cheese, bread, and beverages. Enzyme technologies help in food preservation and texture improvement. Food biotechnology also contributes to allergen reduction, waste minimization, and environmental sustainability. It plays a vital role in meeting global food demands and addressing challenges such as malnutrition and food insecurity. Advances in this field offer safer, healthier, and more efficient food production systems.