2023
UNIVERSITY OF AGRICULTURE
FAISALABD SUBCAMPUS TOBA
TEK SINGH
[
RECENT ADVANCES IN FOOD
]
SUBMITTED TO: SIR HASSAN TARIQ
SUBMITTED BY: EMAN SAJID
DEPARTMENT: HUMAN NUTRITION AND DIETETICS
SUBJECT: FOOD SCIENCE AND TECHNOLOGY
DATE: 12-12-2023
RECENT ADVANCES IN FOOD SCIENCE AND
TECHNOLOGY: Food
Science:
Food science is the study of the physical, biological, and chemical makeup of food;
the causes of food deterioration; and the concepts underlying food processing .
Food technology:
Food technology is the application of food science to the selection, preservation,
processing, packaging, distribution, and use of safe food.
Recent Advancements:
Food Design:
Humans are at the center of the food supply ecosystem, with diverse and dynamic
expectations. To impart sustainability in food supply and technologies discussed
in the preceding chapters, the framework of food production and consumption
should go beyond creating edible objects and integrate creativity to subvert
neophobic characteristics of consumers and enhance acceptability of sustainable
product innovations. These innovations should also consider changing consumer
demographics, lifestyle and nutritional requirements. Food design is a newly
practiced discipline to foster human-centric innovation in the food value chain by
applying a design thinking process in every step of production to the disposal of
food.
Another external stimulus that can modify the sensorial experience during food
consumption, is social context. In this case, interaction with other people leads
to a resonance “mirror” mechanism, that allow people to tune in to the emotions
of others. Indeed, positive emotions such as happiness increase the desirability
and acceptability of food, contrarily to neutral and negative emotions (angriness).
Also, auditory responses such as that to background music, referred to as “sonic
seasoning” have been studied in the context of desirability and overall perception
of food. Noise is able to reduce the perception of sweetness and enhance the
perception of an umami taste . Bridging the interior design concepts with the
sensory perception in a holistic food space design is an interesting opportunity to
influence healthy habits and accommodate unconventional food in our daily lives.
Packaging is a strong non-verbal medium of communication between product
designers and consumers which can potentially be used to favor the consumption
of healthier and sustainable options . Packaging linguistics has shown differential
effect on taste and quality perceptions , whereas designs have shown to create
emotional attachment to the product surpassing the effect of taste . Visual stimuli
such as weight, color, size, and shape of the food containers have been linked to
the overall liking of the food.
Digitalization:
Digitalization can be used to modify our perception of food and help solve
unsustainable eating behaviors. It is hoped that a better insight into how the
neural network in the human brain works upon seeing food can be discovered
using AI in the future and can thus direct consumer preference toward healthier
diets. Additionally, it can be used to assist the development of new food
structures and molecules such as modeling food gelling agents (e.g., using fuzzy
modeling to predict the influence of different gum-protein emulsifier
concentration on mayonnaise), and the design of liquid-crystalline food (by
predicting the most stable liquid crystalline phases using predictive computer
simulation tool based on field theory).
Innovations in food science and technology:
Plastic free and small packaging:
Biodegradable packaging is made from polymer-derived plastic that will degrade
with the help of living organisms. Even if consumers choose not to eat the edible
packaging, it will decay naturally over time without harming the environment.
Smart packaging, a form of “nano-packaging,” uses nanotechnology to detect
microbial changes in foods, either physically or chemically. The nanotechnology
used in the packaging can help determine the food item's safety and quality and if
it is close to spoiling.
In some cases, companies have turned to edible and biodegradable packaging.
The edible packaging uses food-grade polymers, such as seaweed, which are
safe for consumption.
Advance computerized technology:
Continued advancements in computerized food processing technology have
cemented automation and autonomous equipment as integral to the food
production and processing industry. One automated piece of machinery gaining
popularity is the robotic butchery machine, which helps speed up the process.
Having these automated machines also creates a safer facility by minimizing the
impact on workers of handling potentially dangerous tools and machinery.
Plant-based, Animal-free Products:
The popularity of plant-based, animal-free meat alternatives has absolutely
exploded over the last few years, due largely in part to concerns over climate
change, questions about the ethics of factory farming, and health trend after
health trend.
Modernization of Old Processing Techniques:
The food industry is seeing a return to tried and true processing methods, but
with updated technology and other improvements. Fermentation is one
technique in particular that has seen a strong revival, with the ever-growing
popularity of fermented foods and beverages. The original and ancient
fermentation method involved mixing decaying fruit with things like wild rice
and saliva in bowls, where they were left to ferment in small batches. Over the
centuries, we learned how to streamline the fermentation process and take out
some of the less desirable ingredients. Now, technology has made large-batch
fermentation even safer and easier, with precision temperature controls,
advanced analysis implements,and other equipment that is helping meet the
growing demand for these products in a safe manner.
Alternative Proteins:
Consumers are increasingly shifting towards alternative protein sources, driven
by health and environmental considerations. This makes it a prominent trend in
food technology. These alternatives include cultured meat, lab-grown food,
plant-based nutrition, edible insects, and mycoprotein. They have high
nutritional richness and resource efficiency from production to consumption , a
marked contrast to traditional livestock-based protein.
Nutraceuticals:
Nutriceuticals include nutritional supplements, functional foods, medicinal
foods, and gut microbiome-enhancing foods like prebiotics, probiotics, and
postbiotics. Scientific research on nutraceuticals underscores their potential
health benefits. Importantly, their use in addressing oxidative stress-related
disorders such as allergies, diabetes, and immune-related conditions.
Food Waste Reduction:
Addressing food wastage is paramount in the global effort to combat food
insecurity and reduce the environmental footprint associated with the food
industry. Food entrepreneurs and major corporations are prioritizing food waste
reduction as a means to achieve sustainability and cut operational costs. The
implementation of advanced food monitoring solutions empowers food
producers, restaurants, and smart cities to proactively mitigate food waste.
Robotics:
In the food and beverage industry,robotics play an important role across the
entire value chain. It improves efficiency, consistency, and scalability throughout
food production processes. Hospitality robots find their place in hotels and
restaurants, elevating customer convenience and safety. Robotic chefs and food
processing robots further solidify food robotics as a prominent trend in food .