The processing and preservation of edible insects are pivotal for enhancing their safety, nutritional value, and sustainability, which are key factors for their acceptance as a viable global food source. This chapter focuses on the role of biotechnology in improving the processing, safety, and preservation of edible insects to make them a viable, sustainable, and nutritious food option. Biotechnology plays a crucial role in addressing these aspects by improving the safety and quality of insect-based products. Advances in processing technologies, such as enzymatic treatments, can reduce pathogens and toxins, ensuring that insects are both safe and nutritious for consumption. Moreover, biotechnological interventions like genetic modifications enhance growth rates and nutritional profiles, making edible insects a promising alternative protein source for combating food insecurity and malnutrition. Preservation methods, including fermentation and biopreservation, further extend shelf life while maintaining the insects’ nutritional and sensory qualities. From an environmental standpoint, edible insects require fewer resources than traditional livestock, making them an eco-friendly option for sustainable food production. Despite these advancements, the global acceptance of edible insects faces challenges, including cultural barriers and regulatory hurdles. Therefore, collaboration among researchers, policymakers, and industry stakeholders is essential to develop comprehensive guidelines and strategies for the large-scale production and market integration of insect-based foods. Education and awareness campaigns can also help shift consumer perceptions by promoting the environmental and nutritional benefits of edible insects. Edible insects will soon be a common food source thanks to the revolutionary answer to food security and sustainability provided by the use of biotechnology in insect processing and preservation.