Understanding the emerging potential of synthetic biology for food science: Achievements, applications and safety considerations

The advent of the first synthetic cell has triggered significant interest in synthetic biology research and its potential impact on various fields, including industry, agriculture, health, and the environment. With its unique blend of molecular biology, genetics, engineering, and computational modeling, synthetic biology is becoming a crucial tool in addressing challenges in food science. For example, the development of synthetic genetic circuits is underway for the improvement of food safety and quality, such as creating biosensors for detecting toxins and heavy metals, enhancing the nutritional value of foods, and preserving the environment using sustainable technologies. Regardless of its potential, the use of synthetic biology in food production raises concerns regarding biosafety, asking for stringent control and comprehensive legislation to prevent misuse of the technology. This review provides an overview of synthetic biology in food science, discussing the current state-of-art of its toolbox achievements for cost-effective and nutritional improvement, likewise, the legal, ethical, and biosecurity considerations surrounding the use of synthetic circuits for the advancement of food science.