Foam formation is a significant challenge in submerged aerated bioprocesses, such as beer fermentation. While antifoam agents can effectively control foaming at the laboratory scale, their application in larger-scale processes is often impractical due to increased costs and reduced mass transfer. This review aims to provide an overview of the current literature on foam control strategies, including avoiding foam formation, reducing and controlling foam, and utilizing foam for product removal. The review highlights the importance of understanding the molecular origins of foaming and discusses various approaches, such as bubble-free fermentation techniques, membrane aeration, and microbial strain engineering. It also explores the potential of biosurfactants and the use of biofilms to mitigate foam formation. The review concludes by emphasizing the need for further research to develop innovative and sustainable solutions for optimizing biotechnological processes.Foam formation is a significant challenge in submerged aerated bioprocesses, such as beer fermentation. While antifoam agents can effectively control foaming at the laboratory scale, their application in larger-scale processes is often impractical due to increased costs and reduced mass transfer. This review aims to provide an overview of the current literature on foam control strategies, including avoiding foam formation, reducing and controlling foam, and utilizing foam for product removal. The review highlights the importance of understanding the molecular origins of foaming and discusses various approaches, such as bubble-free fermentation techniques, membrane aeration, and microbial strain engineering. It also explores the potential of biosurfactants and the use of biofilms to mitigate foam formation. The review concludes by emphasizing the need for further research to develop innovative and sustainable solutions for optimizing biotechnological processes.