Metabolic engineering is defined as recombinant DNA technology to improve specific biochemical reactions for product formation. We modify the metabolic processes of bacteria to get our desired food by metabolic engineering. Metabolic engineering will enhance these microorganisms' properties and their ability to produce a diverse number of products cost-effectively. To produce amino acids, we modify the central metabolic pathway, biosynthetic pathway, and transport pathway. In many food industries, the production of organic acids through different processes and techniques have proved very beneficial because of their widespread applications. In line with this information, the present review aimed to provide background information for researchers about genetically modified foods for increased food yield to fulfil the nutritional values for average body growth.

The COVID-19 pandemic caused by the novel coronavirus SARS-CoV-2, has affected the world drastically with almost every country in the world reporting cases of coronavirus.  Undoubtedly, challenging situations have caused social and economic disturbances.  Communities with poor hygiene practices and immunological disorders are more susceptible to this viral disease which affects the respiratory tract. Centers for Disease Control and Prevention, World Health Organization and governments of different countries have devised several strategies and regulations to minimize the spread of the virus.  These include physical distancing measures, frequent hand washing and strict lockdowns in many regions of the world.  Owing to its novel nature, no single specific treatment can be shortlisted for COVID-19.  Alternatively, the therapeutic and nutritional approaches currently being considered have been effective in treating similar viruses in the past like SARS-CoV-1 and MERS.  These approaches aim to assist and reinforce the immune response by stimulating innate and adaptive responses.  This is a descriptive review - highlights all such potential therapeutic and nutritional approaches that effectively mediate the anti-inflammatory responses in patients reported with COVID-19. Since vaccination programs are in their initial stages, these approaches when used in a combination, can reduce mortality rates and ensure recovery in affected masses.

Edible films and coatings are layers of edible biopolymers (proteins, lipids and polysaccharides) that can be used as an alternate for plastic packaging materials, because plastic packaging is causing environmental pollution and it can deteriorate human health when come in contact with the food product. Along with their environment friendly nature they can carry anti-oxidants, anti-microbials, anti-browning agents, neutraceuticals, pharmaceuticals, colorants, flavors and desired additives to the food product which can prolong their shelf life and increase the aesthetic properties of the food product. Edible films are generated separately by solvent casting and extrusion while edible coating is applied on the food product by spraying or dipping. The conjugation of these edible biopolymers with the nanotechnology (nanoencapsulation, nanofibers and nanoliposomes) can initiate a controlled and targeted release of the additives added in the film or coating. In this review article several novel biopolymers for edible films and coatings have been discussed along with their applications in fruits and vegetable, meat and poultry and dairy industry.