title: Food Biotechnology: A Step Towards Improving Nutritional Quality of Food for Asian Countries.
abstract: BACKGROUND
  Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies.
  
  
  OBJECTIVE
  Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper utilization of food wastes for the generation of many useful byproducts.
  
  
  CONCLUSIONS
  The article covers broadly the impact of biotechnological interventions in food sector. Techniques mostly discussed include not only the nutrient enriched food production but also byproduct utilization through proper improvisation of food waste into bioenergy, biomanure and other value added products, which is of great economic and environmental importance. This article reviews the overall aspects in relation to some of the recent advancements in food sector.
authors.forename: Archana
authors.initials: A
authors.lastname: Dash
authors.forename: Debajyoti
authors.initials: D
authors.lastname: Kundu
authors.forename: Mohan
authors.initials: M
authors.lastname: Das
authors.forename: Debalina
authors.initials: D
authors.lastname: Bose
authors.forename: Sunita
authors.initials: S
authors.lastname: Adak
authors.affiliation: Department of Agricultural and Food Engineering, Faculty of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur- 721302, India.
authors.forename: Rintu
authors.initials: R
authors.lastname: Banerjee
mesh_terms: D001208:Asia; D001709:Biotechnology / Q000379:methods*; D005285:Fermentation / Q000502:physiology; D005524:Food Technology / Q000379:methods*; D006801:Humans; D036103:Nanotechnology / Q000379:methods; D009753:Nutritive Value / Q000502:physiology*; D010330:Patents as Topic