One of the significant parts in food processing industry is enzyme. This is due to reasons of having inadequate substrate specificity, increased produce, and eco-friendly. They boost the health benefits and deliciousness of components and finished foods. Food processing enzymes are used as food additives to change the properties of food. The application of biotechnology has been around the longest and is most widespread in the food-processing sector. The improvement of currently used procedures, such as fermentation, immobilized biocatalyst methodology, additives and processing aids manufacturing, as well as the creation of novel prospects for food biotechnology, are necessary for the further development of biotechnology-based food products and processes. This chapter investigates the important aspects of numerous enzymes and their sources, as well as the different techniques of enzyme immobilization used in the sectors of food. Additionally, numerous biotechnology breakthroughs, which are used in the processing of food, are also discussed and critically evaluated in this chapter.