Abstract
Advances in biotechnology have created new opportunities for food diversity in terms of both quantity and quality, as well as for collecting food in proportion to the world's expanding population and ensuring food security. With the advancement of molecular biology, DNA sequencing, and recombinant DNA in the middle of the 20th century, modern-day advancement of molecular breeding gave rise to genetic engineering and recombinent DNA techniques that are today frequently connected to biotechnology. This expansion has been facilitated by a variety of fields, including genetics, molecular biology, and biotechnology. The use of genetic engineering in agriculture has grown due to its ability to precisely create and insert a gene from any living organism. Molecular markers are also utilized to identify disease and pest resistance in order to increase agricultural output using traditional techniques. Genetic engineering plays a crucial role in agriculture, representing the scientific and technical advancement of traditional methods for crop enhancement. Recombinant DNA technology, RNA interference, and CRISPR genomic editing are some of the instruments and methods used in genetic engineering. The emergence of biotechnological innovations aimed at improving the nutritional composition of individual foods has led to the growing problem of a malnourished world population, where a growing number of people rely on large regions of the world for food used as the only source of protein, carbohydrates, fats and several essential minerals and vitamins, in addition to being a source of energy.
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