With the drastically changing climate and increasing population, the requirement of new methods and technologies for enabling the production of high nutritional and high-yielding crops has become very crucial. To overcome global nutrient deficiency, microgreens have emerged as superfoods with enriched nutrient content, phytoactive compounds, and nutrients like magnesium, calcium, phosphorous, and potassium. Legumes have been widely exploited as microgreens for their high nutritional value. Several farming methods and techniques are currently in use for the improvement of the world’s nutritional quotient such as nanotechnology, hydroponics, and genetic engineering. Recent advances in biotechnology have given birth to a whole new branch called nanotechnology. Advanced nano-engineering technologies have enabled researchers to carry out processes such as site-directed delivery of fertilizers, pesticides, and nutrients in a controlled manner with minimized losses which helps in increased production and nutritional value. Furthermore, Fe2O3, ZnO, SiO2 and Se-nanoparticles were explored in Spinach (Spinacea oleracea L.), Tobacco (Nicotiana tabacum L.), Maize (Zea mays L.) and Tomato (Solanum lycopersicum L.) respectively to increase growth rate, biomass, amino acid content, phenols, proline, antioxidants, germination, chlorophyll content, fresh and dry weight of shoots and roots under hydroponics conditions. In addition to nanotechnology, different methods, including hydroponics, aquaponics, and aeroponics, have also been adopted by the agricultural industry in order to produce high-yielding, better nutritional quality, and less energy-consuming microgreens. Moreover, advanced techniques such as genetic engineering have also been in use in the agricultural industry for the past few decades for harnessing the advantage of modification of traits directly by manipulating genetic material through artificial means. Having the potential to become a future functional food, the microgreens industry yet fails to fulfill the requirements of the population in terms of yield. Shorter shelf life and less yield are some important obstacles faced by the microgreen industry that require special attention. With these advancements in new-era methods and technologies, this chapter focuses on potential applications of hydroponics, nano-engineering, and genetic engineering techniques in improving and enhancing microgreens’ nutritional quality as well as increasing their shelf life.