Final answer:
Except for genetic modification, all other options such as canning, freezing, and fermentation are traditional food preservation methods. Genetic modification, however, is a part of biotechnology where genetic material is altered to achieve desired traits in organisms.
Step-by-step explanation:
Food preservation methods that fall outside the area of Biotechnology include all the following, except d) Genetic modification. Methods such as canning, freezing, and fermentation are traditional preservation techniques that have been used for many years. These methods work by creating environments that are detrimental to microbial growth, such as low temperatures in freezing and acidic conditions in fermentation. On the other hand, genetic modification is a biotechnological process where scientists alter the genes of an organism to achieve desirable traits, such as increased resistance to pests or a longer shelf life in foods.
Biotechnology often involves manipulating genetic material and has applications across various industries, including food production. Fermentation, despite its long history, is also regarded as a biotechnological process because it involves harnessing the biochemical capabilities of microorganisms to transform foods, as seen in the production of cheese, wine, and yogurt.