Food biotechnology is the application of a modern biotechnological methodology to producing and processing food. Fermentation of food, which is the former biotechnological process, and food additives, also plant and animal cell cultures, are incorporated. Innovations in different processes such as fermentation and enzyme technological processes, genetic engineering, protein engineering, bioengineering, and processes involving monoclonal antibodies have launched exciting dimensions to food biotechnology. In addition, the rising subcontract agreements between agricultural scientists and private firms will further assist the overall industry growth. The decreasing existence of farm lands owing to urbanization will help the development of the food biotechnology market.