Abstract
Humans have exploited microorganisms for the production of foodstuffs and food additives for thousands of years. Empirical selection of strains for better or improved production has been a continuous process. Currently molecular biology, genetic engineering, genomics and systems biology are being exploited to speed up the process of selection in a rational fashion. In this chapter I discuss examples of how systems biology and related approaches have been used to inform the production of food-relevant ingredients. The chapter ends with a perspective on how systems biology will continue to develop and become more influential in this area of microbiology.
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