Recombinant DNA technology is a set of molecular techniques used to manipulate genetic material by combining DNA from different sources into a single molecule, which can then be introduced into a host organism to produce new genetic combinations. The fundamental principle of this technology is based on the ability to cut and join DNA fragments in a controlled manner and allow the inserted gene to replicate and express within a suitable host cell. This process relies on the universality of the genetic code, meaning that genes from one organism can be expressed in another if properly inserted and regulated. The first step in recombinant DNA technology involves the identification and isolation of the gene of interest. In food biotechnology, this gene may encode a desirable trait such as improved nutritional quality, resistance to pests, tolerance to environmental stress, or enhanced shelf life. The gene is isolated using restriction endonucleases, which are specific enzymes that cut DNA at particular recognition sequences. These enzymes generate either sticky ends or blunt ends, facilitating the insertion of the desired gene into a vector. A vector is a DNA molecule used as