BIOTECHNOLOGY AND SUSTAINABILITY IN THE FOOD INDUSTRY: STRATEGIES FOR REDUCING ENVIRONMENTAL IMPACTS AND OPTIMIZING PRODUCTION
DOI:
https://doi.org/10.63330/aurumpub.045-017Keywords:
Biotechnology industry, Circular economy, Environmental sustainability, Food industry, Productive optimizationAbstract
The growing demand for food and the intensification of industrial processes have increased challenges related to environmental sustainability in the food sector. This chapter aims to analyze the contribution of biotechnology to promoting sustainable practices in the food industry, highlighting strategies focused on reducing environmental impacts and optimizing production. The methodology adopted consists of a narrative literature review based on scientific studies, books, and national and international publications regarding biotechnology applied to industrial sustainability. The results indicate that biotechnological techniques such as fermentation processes, the use of microorganisms, enzymatic bioprocesses, agro-industrial waste reuse, and the development of bioinputs have significant potential to reduce waste, decrease pollutant emissions, optimize natural resource consumption, and improve production efficiency. Furthermore, these technologies contribute to production models aligned with circular economy principles. It is concluded that biotechnology represents a strategic tool for sustainable transformation in the food industry, promoting environmental, economic, and productive benefits while strengthening more responsible and innovative industrial practices.
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