Biotechnology is steadily gaining traction because its mild processing and avoidance of by-product formation is favorable for sustainable production of high-quality lipids. This session highlights recent developments in the use of biotechnology to improve production processes and product quality. Plant-based and animal-free proteins are trending in the food industry to meet consumers' dietary preference and sustainability pursuit. To address the opportunities, this session discusses advanced research in improving the yield, nutritional quality, flavor and functionality of proteins by leveraging biotechnological tools.
