Which of the following is a classic application of biotechnology that increased food production?

Fermentation is indeed a classic application of biotechnology that has significantly contributed to increased food production. This process involves the conversion of sugars into acids, gases, or alcohol using microorganisms such as bacteria and yeast. In agriculture and food production, fermentation is used to create a variety of products including bread, yogurt, cheese, and alcoholic beverages. These products not only enhance the preservation of food but also improve nutritional value and flavor, allowing for a wider variety of foods to be produced efficiently.

The use of fermentation can also extend the shelf-life of food, minimizing waste and making food supplies more reliable. By harnessing the natural processes of microorganisms, fermentation has been pivotal in maintaining food security and supporting population growth through improved food availability and quality.