The field offers diverse opportunities for addressing challenges through various biotechnological approaches. One avenue involves exploring novel protein sources via fermentation processes, while another focuses on leveraging microbial ecosystems to improve plant proteins and carbohydrates potential (taste, digestibility, healthy nutrients, preservation). 

Additionally, providing access to rare flavor or nutrient can be achieved through fermentation-based strategies. 

Further innovation lies in developing new biocontrol agents or enhancing understanding of soil and plant microbial ecosystems, ultimately leading to reduced reliance on pesticides and fertilizers.