Abstract: Recently, biotechnologies such as genetic engineering, cell engineering, fermentation engineering and enzyme engineering have propelled the development of new materials and technologies in food manufacturing. They can improve the efficiency of biomass utilization, food product quality and nutrition structure as well as overall performance, thus providing a good foundation for the rapid development of food industry. The food biological manufacturing has become an important way for sustainable social development in the future. In this article, the concept, research contents and directions of food biological manufacturing, as well as the current research trends and existing problems are reviewed. The future prospects of food biological manufacturing are also addressed in order to provide a reference and guidance for future research and industrial development.

Key words: food biological manufacturing, biotechnology, food industry, food product quality, nutrition structure