Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Innovations in food science and technology: Exploring new frontiers in processing, preservation, and packaging
Author(s): Komal Singh
Abstract: The global food industry is undergoing a paradigm shift, driven by a confluence of factors including a growing world population, increasing demand for safe and convenient food products, and a critical need for sustainable and resilient food systems. Traditional food processing, preservation, and packaging methods, while effective, often result in a loss of nutritional value, sensory quality, and can contribute to significant environmental waste. This paper explores the new frontiers in food science and technology, focusing on groundbreaking advancements that are reshaping the food landscape. We delve into novel processing techniques such as High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF), which minimize thermal degradation and preserve fresh-like qualities. We also examine modern preservation strategies, including hurdle technology and the use of natural antimicrobials. A significant portion of this paper is dedicated to innovations in sustainable and smart packaging, such as active and intelligent systems and the development of biodegradable materials from sources like seaweed and fungi. Furthermore, the role of cutting-edge technologies like Artificial Intelligence (AI), robotics, and blockchain in optimizing food production, enhancing safety, and ensuring traceability is discussed. The paper concludes by highlighting the challenges and future directions for the food industry, emphasizing the need for a holistic approach that balances technological innovation with consumer acceptance, food security, and environmental sustainability.
DOI: 10.22271/foodsci.2025.v6.i2b.260
Pages: 102-106 | Views: 1333 | Downloads: 404
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How to cite this article:
Komal Singh. Innovations in food science and technology: Exploring new frontiers in processing, preservation, and packaging. J Curr Res Food Sci 2025;6(2):102-106. DOI: 10.22271/foodsci.2025.v6.i2b.260
