The food industry has gone through major changes in recent years. These changes are in response to consumers’ demand for food products low in calories and made with natural ingredients and additives instead of synthetic ones. The overall efforts are directed toward developing novel approaches to produce food products that will meet the consumer’s demand for healthy foods. Applications cover a wide range of biotechnological applications as well as food production, food processing, and food preservation. Currently, there are amazing new developments in fermentation, enzyme technology, genetic engineering, bioengineering, and food processing.