將遺傳工程之技術應用於食品科技的研究，目前在國內，外都已經有相當不錯的成果；然而，因為與生命息息相關的食品法規極為嚴謹，所以能實際應用並上市生產者仍然有限。目前已有商業產品上市者包括：直接用於食品生產加工之凝乳[]、烘焙用啤酒酵母菌、牛生長激素，以及與食品科技有間接關係的疫苗生產和病原菌株之鑑識。遺傳工程在食品科技的發展與應用極具潛力，但必須以嚴謹的態度進行審慎的評估與審核，才能確保產品安全，降低產銷結構改變所造成的衝擊，避免危害環境，維護生態之平衡。
The researches on food science and technology using genetic engineering have been very successful. However, only a few of them including rennet for cheese making, Saccharomyces cerevisiae for baking, bovine somatotropin (bovine growth hormone, BHT, BST), the commercial identification kits for pathogenic microorganisms, and vaccine production have been approved and are on the market now. Although the prospect of applications of genetic engineering on food science and technology is bright, care must be taken to ensure the product safety, minimize the impact due to the change of the product quality during processing and marketing, and most important, protect the earth from pollution and get the ecological balance maintained.
