Food Processing and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in the food processing industry. Journal of Food Processing & Technology covers wide variety of topics such as Food Processing, Food Technology, Food Safety, Food Industry, Food Allergy, Food Microbiology, Food Biotechnology, Food Allergy, Food Addiction, Food Fortification, Food Nanotechnology, etc. The journal provides an open-access platform to publish the original research articles and provides the rapid dissemination of significant research in various disciplines encompassing the processing and technology of food. Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation. Food biotechnology is an term covering a wast variety of processes for using living organisms similar as shops, creatures, microbes, or any part of these organisms to develop new or advanced food products. It includes the newer forms of food biotechnology that offer a briskly and more precise means to develop food products. Food biotechnology is the operation of ultramodern biotechnological ways to the manufacture and processing of food products as well as food constituents and food complements. Food biotechnology, including inheritable revision of foods and micro-organisms, nutritive genomics and the development of functional foods. Turmoil improves the delectability and adequacy of raw accoutrements by producing flavour and aroma factors and modifying food texture. Old Aged food biotechnology ways include conventional crossbreeding, which refers to the arbitrary recombination of genes through sexual reduplication leading to a new organism with bettered traits. Crossbred shops, for case, may bear several generations to achieve a particular particularity due to the randomness of gene transfer. Exemplifications of similar traits are bettered crop yield, aesthetic rates, increased forbearance to physical stress similar as cold temperatures, and increased resistance to complaint and insects. New Modern food biotechnology ways include the joining of two pieces of DNA from different organisms leading to a single piece of DNA. Individual “specific” genes are transferred from one organism to another in order to ameliorate the nutrient situations of a food, for illustration, similar as fortifying a fruit or vegetable. Ultramodern ways are important briskly and more precise. It's possible to snappily transfer a specific gene of interest rather than staying on the arbitrary shuffling of genes over several generations. Exemplifications of foods developed through biotechnology to increase the situations of nutrients or to address a health concern include canvases, similar as canola, in which the situations of nutritionally essential adipose acids are increased, kinds of wheat that don't contain gluten, and potatoes (protein), kiwi (resveratrol), and lettuce (iron). Incentive strains used for wine conflation are able of malolactic turmoil. Wine conflation consists of two way , Primary turmoil results in conversion of glucose into alcohol using incentive, Secondary turmoil uses bacteria and its product is lactic acid and this causes the rise in position of acidity. To overcome this problem different strategies are used which are expensive. This problem was answered through insertion of malolactic gene (Lactobacillus delbrueckii) in artificial incentive strain. This gene lowers the malate conversion hence lowering acidity.