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The promising solution to food insecurity, malnutrition, and agricultural inefficiencies, food biotechnology has the potential to revolutionize developing countries. Genetically engineered plants and transgenic crops played crucial roles in the improvement of crops by showing the benefits of foreign genes or preventing the expression of native genes. In the field of nutraceuticals and functional foods, biotechnology has become a potent instrument. Biotechnology provides novel ways to improve food components' nutritional profiles, organoleptic qualities (taste, aroma, and texture), and bioavailability as consumers look for plant-based, health-promoting, and sustainable food options. CRISPR-Cas9 system has been modified as a genome-editing tool, allowing for precision in making targeted changes to the DNA of various organisms. In this chapter, another technique, nanotechnology, which is high throughput, has been used in the breeding of crops that are rich in micronutrients. Technology transfer and knowledge sharing can be promoted through public–private partnerships, international collaborations, and capacity-building initiatives.