RNA interference (RNAi), an evolutionarily conserved mechanism triggered by double-stranded RNA (dsRNA), causes gene silencing and inhibit translation in a sequence-specific manner. This technique was first time discovered in Nematode Caenorhabditiselegans.The specificity and robustness of RNAi have triggered an immense interest in using RNAi as a tool in various settings which results intovarious significantachievements in the area of therapeutics, crop protection, crop production, weed management etc. Furthermore, it has found to have immense potential in controlling agricultural and non agricultural pest such as pathogen i.ebacteria, fungi & virus, insect pest and nematodes. Moreover, RNAi leads to theenhancement of micronutrient or macronutrient bioavailability, improved salinity and droughttolerance as well as enhanced resistance toextreme hot and cold temperature tolerance.In this paper, we first reviewed the RNAi technology and its mechanism and then focused on of its applications in agriculture and biomedical research such as treatment for HIV, viral hepatitis and several other diseases.

Bioactive compounds are naturally derived chemical compounds having distinct biological activities and pronounced effects on human health. Dairy products offer a great way to incorporate these substances and create functional food items which are able to cater to the needs of consumers. Dairy fortification has been getting a lot of attention, especially in functional dairy foods like probiotic yogurts, butter, cheese, ice cream, and other fermented milk goods. Microencapsulation, a technique by which tiny particles of target chemical are enclosed in a coating, is an efficient way to fortify milk and associated byproducts. In addition to providing a protective barrier for volatile substances, encapsulation also extends controlled release, improved stability, and enhanced bioavailability of bioactive compounds. Though varied, the technique involves three main stages creating a wall around the substance, avoiding inadvertent leakage, and guaranteeing product purity. The present literature attempts to consolidate microencapsulation methods viz extrusion, coacervation, spray drying, emulsion, etc. along with the bioactive compounds predominantly used with dairy products. The review also evaluates the difficulties that microencapsulation faces in the dairy business, including the necessity for regulatory compliance, quality control testing, and sterile processing. However, the future of Microencapsulation in the dairy business is bright, particularly with regard to improving the nutritive content of products and developing new types of packaging.