From the ancient times, microorganisms have been at the centre of production of safe, nutritious, and delicious foods with enhanced shelf life. Improvement of food quality via fermentation by microorganisms is as old as civilization. Industrialization brought forth the era of use of microorganisms for production of proteins, supplements, feeds or foods in the form of single-cell proteins (SCPs). Thus, selected bacteria, fungi and algae have been used as feeds for animals and part of human food as supplements since the 20th century. However, limited numbers of these microbes met the conditions for such applications. The advent of gene manipulation brought the prospect of engineering of SCP microbes for improved qualities related to organoleptic properties, safety and nutritive values and possibilities of using microbes as food for man on a large scale. Classical tools of genetic engineering such as electrophoresis, gene cloning, mutagenesis, Southern blotting, sequencing, and later polymerase chain reaction (PCR), were central to this revolution in bioscience, enabling untold breakthroughs in medicine, agriculture, food industry and other human endeavours. This is happening at the same time as global population explosion, climate change induced scarcity of arable land and food security concerns continue to drive the quest for new more sustainable food sources. The last two decades have seen an explosion in high throughput technologies, enabling unprecedented feats in the biosciences. Gene Editing stands out as a technology which when combined with the classical genetic engineering techniques provides handy but superb toolkit sets for precise, accurate and massive fine-tuning and repurposing of microbes for desired ends. This chapter proposes to navigate the landscapes of potential applications of this revolutionising technology for discovery and repurposing of existing SCPs and other microbes as microbial foods.