Biotechnological processes are used in food processing and preservation industry. Further development of food products and processes based on biotechnology depends upon the improvement and modernization of existing conventional procedures including fermentation. Immobilization of enzymes and production of additive's and processing aids. Importance of the functional studies of structure function relationship of food materials and of cell physiology and bio-chemistry of the raw material may be considered in future research, with special emphasis of characterization, safety and quality control of the food material.