1. Introduction to Biotechnology in Food Processing
2. Genetic Engineering and GMOs in Food Production
3. Microbial Biotechnology in Fermented Foods
4. Structure Enzyme Technology in Food Processing
5. Food Safety and Quality Control through Biotechnology
6. Functional Foods and Nutraceuticals: Enhancing Health Beyond Basic Nutrition
7. Sustainable Food Production through Biotechnology 
8. Post-Harvest Biotechnology for Shelf-Life Extension: Combating Losses and Preserving Quality
9. Dairy Biotechnology and Alternative Proteins: Revolutionizing Sustainable Protein Production
10. Advances in Food Nanotechnology: Revolutionizing Nutrient Delivery and Safety
11. Biotechnology in Beverage Industry: Revolutionizing Production, Functionality, and Sensory Experience
12. Future Trends and Ethical Considerations in Food Biotechnology: Navigating the Innovation Landscape