This book explores modern food processing through the lens of biotechnology, offering an academic account of how biological systems and technological innovation intersect to transform raw materials into safe, nutritious, and value-added products. It examines the role of enzymes and microbial processes in enhancing efficiency, product quality, and functional characteristics of foods. The discussion highlights the scientific principles that underpin biochemical transformations, alongside the application of advanced biotechnological techniques in contemporary food industries. It also considers the nutritional dimensions of food processing, including the significance of essential minerals and biochemical compounds in maintaining health. Attention is given to specialised fermentation processes and the controlled use of microorganisms in product development. By integrating molecular understanding with industrial application, the book presents a balanced perspective on the evolving role of biotechnology in food science.

The book aims to provide readers with both conceptual understanding and practical insight, enabling them to analyse and apply biotechnological approaches effectively within modern food processing and research environments.