Sustainable food production is one of the most pressing challenges of our time. With the global population projected to reach nearly 10 billion by 2050, ensuring that there is enough nutritious food for everyone while minimizing environmental impact is a complex, multifaceted task. Traditional farming and food production methods often place heavy demands on natural resources such as water, land, and energy, while contributing to pollution and climate change. As such, there is a growing interest in exploring innovative solutions that can make food systems more sustainable, efficient, and resilient. One such solution lies in harnessing the potential of microorganisms—microscopic organisms like bacteria, fungi, yeast, and algae in various stages of food production and resource management. Microorganisms are essential players in natural ecosystems, and their role in agriculture and food systems can be transformative.
HTML PDFShare this article
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
