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Chapter 1: Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Research Questions
1.4 Objectives of the Study
1.5 Significance of the Study
1.6 Scope of the Study
1.7 Limitations of the Study

Chapter 2: Literature Review
2.1 Overview of Functional Foods
2.2 Importance of Functional Foods
2.3 Use of Biotechnology in Food Development
2.4 Current Trends in Functional Foods
2.5 Success Stories of Biotechnology in Developing Functional Foods

Chapter 3: Research Methodology
3.1 Research Design
3.2 Data Collection Methods
3.3 Sampling Techniques
3.4 Data Analysis Methods

Chapter 4: Discussion of Findings
4.1 Overview of Research Findings
4.2 Comparison with Existing Literature
4.3 Implications of Findings
4.4 Recommendations for Future Research

Chapter 5: Conclusion and Summary
5.1 Summary of Findings
5.2 Conclusions
5.3 Recommendations for Practice
5.4 Limitations of the Study
5.5 Future Research Directions

Brief Overview on Use of Biotechnology in Developing Functional Foods:

Functional foods are foods that provide additional health benefits beyond basic nutrition. Biotechnology has played a significant role in the development of functional foods, allowing for the creation of products with enhanced health-promoting properties.

Biotechnology techniques such as genetic engineering, fermentation, and enzymatic modification have been used to enhance the nutritional content, flavor, and texture of functional foods. This has led to the creation of products such as probiotic yogurt, fortified cereal, and plant-based meat substitutes.

The use of biotechnology in developing functional foods has the potential to address health issues such as obesity, diabetes, and heart disease. By creating foods that are not only nutritious but also offer targeted health benefits, biotechnology is revolutionizing the way we eat and improving our overall health and well-being.

In conclusion, the use of biotechnology in developing functional foods is a promising area of research that has the potential to positively impact public health. Continued research and innovation in this field will lead to the creation of new and improved functional food products that can help address the growing global health challenges we face today.

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