Food security is currently a priority at the global level, the physical and economic availability of specific foods to meet the needs of an entire population on a dietary and preferential basis. Due to this problem, its availability, accessibility, and use are essential, especially when these characteristics are affected by climatic factors, natural disasters, low productivity, among others. Microbiological research is crucial in the development of new alternatives not only to improve good food manufacturing practices, but it also plays an important role in the development of ecological technologies such as the development of new foods, such as the individual proteins of cells. One of the advantages of mass production of microbial cells is that they are not affected by dietary risks. Likewise, these protein cells with derivatives of microorganisms such as fungi, algae, and bacteria, also contain a high concentration of lipids, carbohydrates, vitamins, and even inositol and glutamic acid. For this reason, microbiology has the potential to provide important advances in food production, use, and security.