نوع مقاله : مروری
عنوان مقاله English
نویسندگان English
The evolution of food production patterns and the trend towards sustainable food systems have drawn much attention to new protein sources. In recent years, the use of advanced biotechnology to produce microbial proteins has been considered as an efficient and innovative approach in food engineering. Among these, modified fungi, carbon-capturing microorganisms, and precision fermentation technology are among the most important tools in this transformation, enabling the production of protein with high nutritional quality, appropriate process efficiency, and reduced environmental impacts. This review article aims to analyze and integrate recent research findings in the field of these technologies and examines their scientific and industrial capabilities in the development of innovative food products. The ultimate goal of the study is to provide a comprehensive picture of the practical potential of these approaches for researchers and food industry activists and to facilitate the formation of future strategies towards the production of sustainable proteins.
کلیدواژهها English
