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- Title
Trends and expected benefits of the breaking edge food technologies in 2021-2030.
- Authors
Ivanov, Volodymyr; Shevchenko, Oleksandr; Marynin, Andrii; Stabnikov, Viktor; Gubenia, Oleksii; Stabnikova, Olena; Shevchenko, Anastasiia; Gavva, Oleksandr; Saliuk, Anatoliy
- Abstract
Introduction. The review considered the major trends in the world development of new food processing technologies in 2021-2030 that are as follows: Material and method. Morphological analysis of clusters of scientific knowledge about food science. Result and discussion. Major trends in the world development of new food processing technologies: 1. More strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; 2. Production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; 3. Emerging environmentally-friendly and energy-saving food processing including non-thermal physical methods such as cold plasma processing, high pressure homogenization, pulsed electric fields, ultrasound-assisted extraction, novel food-drying technologies, novel ethanol production technologies, novel extraction technologies, disinfection and sterilization of food and equipment, novel food packaging technologies, food processing intensification using biotechnological methods, involvement of new food staff and materials for food production; 4. Biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes of extremophilic and psychrophilic microorganisms, alive microorganisms as probiotics or starter cultures, microbial metabolites, and new sources of food such as insects and artificial meat; 5. Personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of the different medical, racial, religious, and regional customer groups, computerization of the personal food production and consumption, and a problem of consumer acceptance of a new food, 3D printing of personal food. Commercial food became so diverse that the specific nutritional computer programs with the comprehensive information on this food as well as personal diet requirements will be used for the optimization of the production and delivery of the personal-specified food. Conclusions. Review information can be valuable for researchers and managers to prioritize the research and innovation directions.
- Subjects
FOOD science; SCIENTIFIC knowledge; ARTIFICIAL foods; PACKAGED foods; EDIBLE insects; FUNCTIONAL foods; FRUIT drying; FOOD labeling
- Publication
Ukrainian Food Journal, 2021, Vol 10, Issue 1, p7
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2021-10-1-3