Abstract:
Food Technology and Nutritional Sciences are two interconnected professions that play critical roles in tackling global food security, health, and sustainability concerns. This abstract provides an outline of the important aspects and developments in these Areas. Food technology is concerned with improving food production, processing, preservation, and distribution using scientific knowledge and engineering concepts. It includes many activities, such as food safety, sensory evaluation, product development, and food packaging. Technological advancements such as genetic engineering, nanotechnology, and food processing techniques have transformed the food sector, resulting in higher food quality, safety, and efficiency. Nutritional Sciences, on the other hand, examine the relationship between food, nutrients, and human health. It encompasses the study of nutrients' roles in the body, their metabolism, and their impact on physiological functions. Nutritional scientists explore the optimal balance of nutrients required for different stages of life, as well as the impact of dietary choices on chronic diseases such as obesity, diabetes, and cardiovascular disorders. Advances in nutritional sciences have also shed light on the importance of personalized nutrition and the role of gut microbiota in human health. Food Technology and Nutritional Sciences have advanced significantly as a result of their integration. Researchers are using cutting-edge technologies to create functional foods that offer health benefits in addition to basic nourishment. These foods can be modified to match people' specific needs, promoting individualized nutrition and preventive healthcare. Furthermore, the development of sustainable food sources, such as plant-based proteins and alternative meat products, has been facilitated by the adoption of novel food processing processes, addressing the environmental impact of traditional agriculture and animal farming. Food Technology and Nutritional Sciences are equally important in solving global food security. Researchers hope to reduce post-harvest losses and improve food nutritional quality by optimizing food processing and preservation procedures. Furthermore, these sectors contribute to the development of new food products that may be conveniently disseminated and kept in resource-limited places, thereby boosting disadvantaged populations' access to safe and nutritious food.
Page(s):
108-108
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Food security
,
health
,
production
,
preservation
,
Functional Foods
,
human health
,
Nutrients
,
food safety
,
sustainability
,
genetic engineering
,
Environmental impact
,
processing
,
Engineering
,
Chronic Diseases
,
personalized nutrition
,
Interdisciplinary
,
alternative meat
,
foods
,
personalized nutrition
,
global security
,
plantbased proteins