Transformation in the Food Industry: The Role of Microbial Technologies in Improving Food Quality and Safety

The food industry is facing challenges such as population growth and the need for food supply, health issues and food quality. Microbial technologies, as innovative solutions, play an important role in improving food quality and safety. These technologies involve the use of microorganisms such as bacteria and yeasts in the processes of food production, preservation and improvement. Fermentation, one of the oldest techniques, produces nutritious products and increases the shelf life of food. Food safety is also improved by using probiotic bacteria that can limit the growth of pathogens. Microbial technologies also allow for the rapid detection of microbial contamination and, through genetic engineering, microorganisms with the ability to produce antibacterial compounds can be created. Despite the many advantages, there are challenges such as safety concerns and the need for further research. However, continuous advances in biotechnology and microbial science make the future of microbial methods in the food industry promising. Investment and research in this area can bring about positive and sustainable changes in the food supply chain. The position of the title in this section is ۱۲۰ mm from the top of the page or upper edge.

کلیدواژه ها:

Food Industry ، microbial ، biotechnology ، food quality