Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology, and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. The tools of food biotechnology include both traditional breeding techniques, such as cross-breeding and more modern methods, which involve using what we know about genes, or instructions for specific traits, to improve the quantity and quality of plant species. Citations are important for a journal to get an impact factor. Impact factor is a measure reflecting the average number of citations to recent articles published in the journal. The impact of the journal is influenced by the impact factor, the journals with high impact factor are considered more important than those with lower ones. To increase the visibility and ease of use of open access scientific and scholarly journals PrimeOA Publications top online publishing journals are indexed in different indexing and archiving services.