IUFoST Scientific Information Bulletin Addresses Food Science Issues

Use of Biotechnology to Develop Probiotics as Potential Functional Food

3 March 2025 – The International Union of Food Science and Technology (IUFoST) today released its latest Scientific Information Bulletin on Use of Biotechnology to Develop Probiotics as Potential Functional Food for the global food science and technology community represented by more than 300,000 food scientists, technologists, engineers and related social scientists worldwide working with IUFoST. This Scientific Information Bulletin (SIB) may be of interest to those serving in academia, industry, government, and development organizations.

“The concept of functional food came into existence to improve the nutritional quality of the diet beyond basic nutrition, thereby potentially reducing risks associated with noncommunicable diseases. This overview discusses the potential value of functional foods, their categories, global regulations associated with functional foods, and potential health benefits based on the current clinical evidence in humans. This discussion also provides a cursory introduction to emerging personalized and precision nutrition opportunities with their foundation in the nutrigenomics discipline.”

This SIB on Use of Biotechnology to Develop Probiotics as Potential Functional Food was prepared by Dr. Shriram Mahajan, Dr. Rashmita Dutta, Department of Biotechnology, National Institute of Pharmaceutical Education and Research (NIPER), Guwahati, India and corresponding author Dr. Sanjay K Banerjee, NIPER, Assam, India on behalf of, and approved by, the IUFoST Scientific Council.

CULLED FROM IUFOST