Biotechnological Innovations in Sustainable Food Production

Sustainable Food Production


  • Manam Walait Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
  • Malaika Ajaz Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
  • Waleed Rasool Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
  • Maham Irfan Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
  • Mahnoor Fatima Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
  • Faiza Tariq Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan



Food Biotechnology, Zinc Finger Nucleases, CRISPR, Genetic Engineering


This review article explores the critical role of biotechnology in addressing the global food security crisis aggravated by the COVID-19 pandemic and Eastern European conflict. It starts by examining the profound impacts of these events on food supply chains and pricing, supported by relevant statistical evidence. The study then discusses agricultural biotechnology, comparing conventional and sustainable agriculture, with an emphasis on genome editing and modification techniques such as Zinc Finger Nucleases (ZFNs), Oligonucleotide-directed mutagenesis (ODM), and CRISPR. The application of RNA interference in agriculture and microbial biotechnology in promoting soil health and sustainable food production is discussed. Furthermore, the review shifts focus to the utilization of microbial biotechnology for soil health enhancement and sustainable food production, encompassing the development of pest-resistant and drought-tolerant crops and biotechnological methods for optimizing water use efficiency. Additionally, it examines biotechnology's applications in food processing, including enhancing nutritional content and improving shelf life and safety. The European Green Deal is analyzed, particularly its influence on agriculture through strategies like Farm to Fork, Biodiversity, and Circular Economy. Finally, the review concludes by addressing policy considerations, ethical challenges, and the necessity of international cooperation in biotechnology research, exemplified by projects like the Golden Rice and Heat-Tolerant Maize for Asia (HTMA), highlighting the multidisciplinary nature and global significance of biotechnological innovations in ensuring sustainable food production. 


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DOI: 10.54393/df.v5i01.107
Published: 2024-03-31

How to Cite

Walait, M., Ajaz, M., Rasool, W., Irfan, M., Fatima, M., & Tariq, F. (2024). Biotechnological Innovations in Sustainable Food Production : Sustainable Food Production . DIET FACTOR (Journal of Nutritional and Food Sciences), 5(01), 02–09.