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Revolutionizing Food: The Latest Frontiers in Food Science and Technology
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Author(s): Wisha Waheed (Nur International University, Pakistan), Samreen Latif (Nur International University, Pakistan), Alghayia Tahir (Nur International University, Pakistan), Arisha Ahmed (Nur International University, Pakistan), Ali Imran (Government College University, Faisalabad, Pakistan)and Fakhar Islam (Government College University, Faisalabad, Pakistan)
Copyright: 2024
Pages: 18
Source title:
Innovations in Engineering and Food Science
Source Author(s)/Editor(s): Shilpa Mehta (Auckland University of Technology, New Zealand), Fakhar Islam (NUR International University, Pakistan)and Ali Imran (Government College University, Pakistan)
DOI: 10.4018/979-8-3693-0819-6.ch006
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Abstract
The food processing industry has witnessed a shift towards innovative non-thermal technologies to meet the growing demand for high-quality, safe, and minimally processed foods while preserving nutritional value and sensory attributes. This chapter explores recent advances in food science, including pulsed electric field (PEF) processing, sonication, high-pressure processing (HPP), nanotechnology, artificial intelligence (AI), and biodegradable packaging. These advances offer sustainable solutions to improve food processing, safety, and environmental impact, but challenges and potential risks need to be addressed for their effective implementation in the food industry. The purpose of the chapter is to provide some basic knowledge about new thinking in comprehensive food discipline and offer a summary of the latest developments in employing digital technologies in food production systems.
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