Biotechnology is specified as the use of living organisms and technology to make life sustainable. It is dormant in the field of Agriculture, Food, Therapeutics and Bioremediation and so forth. It has always been a goal of mankind to modify foods corresponding to requirements. People were not familiar with the terminology and methodology of “fermentation” in the past. There is a discrepancy between traditional and modern wine fermentation techniques. Precedingly, the grapes were chosen without any proper selection with roughly no additives that resulted in low alcoholic percentage. In more modern approach, grapes are chosen carefully and wine making involves several processes. For production of high quality, affordable products with more commodity unique manners are being introduced in food industries. In Brewing Industries, fermentation is associated with two fundamental processes inclusive of Lactic Acid fermentation and Alcoholic fermentation used in mass production of wine, beer, kanji, and whatnot. Probiotic organisms have the potential to produce kanji through fermentation techniques. Scientists use direct or indirect methods to grow tea plants in the laboratory. Genetic engineeringplays a crucial role in obtaining results in the tissue culture method. To cultivate, the plant firstselectsthemodelplant, thencuts offthesmall pieceof plantand transfers itto theculturetubetoregeneratetheplant's in vitro tubes to develop plant roots andshoots. After that, the plant grows, and then it is transferred on a large scale for proper nutrition of theplant. Scientists are improving the food or making more advancements in preserving the food. Fermentation is one of the essential methods to preserve the food; to preserve the food, we mainly use bacteria (lacticacid) or yeast for thebenefit of humanity. Thus, fermentation has proved to help preserve food. In short, food biotechnology can potentially change the living style of human beings entirely.