Genotypic and phenotypic characterization of bacteria is a necessity to understand the genetic makeup of the microorganisms and which genes are to be expressed to result in the observable characteristics (traits). Genotypic and phenotypic characterization of food-borne bacteria has been widely conducted to improve many aspects of human’s life. In food technology, such characterization is advantageous to enhance bacterial fermentation products, improve bacterial enzymatic activities in food processing, control food safety from bacterial pathogenicity, determine bacterial bioremediation ability for treating food wastes, and more. It is important to understand the relationship between genotypes and phenotypes because genes are expressed not only depending on their genome composition, but also on the environmental conditions as well as the function of genes influencing the associated traits. In most cases, genotype stays constant even in different environment. It seldom undergoes spontaneous mutations, which might cause it to alter. However, when similar genotype is subjected to different environments, it could generate a wide range of phenotypes. In this lecture, the advance on technologies and approaches, which are simple yet useful to assess both genotype and phenotype characteristics of foodborne bacteria, are described. The description will include the use of various media, In Silico-, Colony-, Arbitrary-Primed- and Next Generation- PCRs, Automated Microbiology System, SEM (Scanning Electron Microscope), Chromatograph, and Phylogenetic Tree Construction Software. The use of these methods will be described in a research-based experience aiming to promote product-based studies and genome-scale analysis of bacterial metabolism. A detailed understanding in this matter hopefully will result in structured knowledge bases for many biotechnology applications including metabolic engineering, bioremediation agent development, probiotic discovery, etc. What will be mainly discussed during the presentation is the shifting of techniques for the identification, classification and characterization and of foodborne bacteria in the last century from traditional towards molecular ones. The role of advanced biotechnology encompassing current genomics and proteomics technologies in genotypic and phenotypic characterization of foodborne bacteria will be discussed using descriptive research-based examples. An overview of how these new technologies complement conventional approaches will be presented with attractive schemes and figures. Presentation will be concluded by underlying the benefits of genotypic and phenotypic foodborne bacterial characterization on the environment and public health, as well as directions for future development in this field.