Microrobots in food science and technology.

Food industry and engineering—Quo vadis?

Serving up graduates

From the Chief Executive and <scp>IFST</scp> News

From the President and <scp>IFST</scp> News

From the Chief Executive and News

A step forward in food science, technology and industry using artificial intelligence

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

Technology offers sustainable nutrition solutions

The development of novel processing techniques to obtain healthier and safer food products is one of the major challenges facing the food industry in the new century. On one hand, novel processes and products are driven by the stunning technological advances of this global era, to which food science and technology are not alien. Such advances include not only the design and application of new equipment and process lines, which constitute what has been called “emerging technologies”, but also the biotechnological and nanotechnological applications of such cutting-edge disciplines for food production and control. On the other hand, innovation in food technology flows in parallel with consumers’ demand for healthier and safer foods with improved quality and shelf life. As a consequence of these developments, and in an effort to give a response to such challenges, food technologists have paid special attention to the development and application of minimal processing strategies to a myriad of food products, thus avoiding the nutritional shortcomings that occur from the application of traditional preservation methods such as intense heat processing. Nevertheless, although the nutritional components of minimally processed foods may be more intact in products subjected to such light preservation methods, the presence of spoilage and pathogenic bacteria that are able to survive such minimal processing may incur novel risks. These risks require the development of robust and sensitive control methods to ensure not only the quality but also, and especially, the safety of such novel food products. In such an actively changing food technology environment, scientists working in this field are ready to find solutions from different approaches. Some of the most relevant solutions have been compiled in this “Innovations in Food Technology Special Issue”. Among the most promising novel technologies with a higher transfer potential from research to development and innovation, the application of pulsed electric fields and high-pressure processing are still at the top. Nevertheless, more specific and still less known techniques, such as hydrodynamic cavitation, are also gaining increasing importance for certain applications in water and food processing, while thermosonication and ultraviolet radiation are also gaining attention as food processing strategies. Sometimes, the combination of novel techniques and the obtention of added value food ingredients goes together, such is the case with the application of solvent-free strategies to the extraction of antioxidants that are relevant to the food industry. Novel food biopreservation techniques constitute another innovative field that deserves special attention. Active packaging techniques extend the possibility of keeping food quality at its best during storage, whereas the development of novel bacteriocins and other novel inhibitory agents, such as essential oils or the so-called vitamin K5, which are able to inhibit spoilage and pathogenic bacteria and fungi, represent valuable steps toward hurdle technologies for the production of minimally processed food products. The ever changing field of biotechnology also provides us with selected and engineered enzymes and starter cultures for novel food applications, such as microbial proteases and selected lactic acid bacteria for wine production, respectively. Novel technologies for cell immoJ. Barros Velazquez (*) Food Technology Laboratory, Department of Analytical Chemistry, Nutrition and Food Science School of Veterinary Sciences/College of Pharmacy University of Santiago de Compostela, 15782 Santiago de Compostela, Spain e-mail: jorge.barros@usc.es Food Bioprocess Technol (2011) 4:831–832 DOI 10.1007/s11947-011-0576-9

In recent years, power ultrasound (PU) has attracted considerable interest in food science and technology due to its promising applications in food processing and preservation. It is well known to have significant effects on the rate of various processes in the food industry, and it is recognized as innovative technology for achieving the objective of sustainable “green” chemistry and industrialization. Using ultrasound, food processes can be completed in seconds or minutes with higher reproducibility, lower processing costs, easier operation, higher product purity, elimination of post-treatment of waste water, and lower energy requirements than traditional processes. Several processes such as extraction, degradation, sterilization, and enzyme modification have been applied efficiently in the food industry. Food processes performed under ultrasound treatment will be affected by cavitation phenomena and mass transfer processes. This chapter presents the current knowledge on the applications of ultrasound in food processing.

Agriculture, food and global value chains: issues, methods and challenges

India's food processing sector is growing. The food industry, which contributes around 26% of India's GDP, is anticipated to grow significantly over the next several years. This growth requires subsequent management of food production, processing and distribution. The food sector is being pushed more to reveal information about their products in order to maintain quality standards and protect their products from food fraud as the consumers awareness is increasing day by day. Information and communication technologies (ICT) offer a variety of methods for collecting, retrieving, exchanging, analyzing, and transferring digital data. Global food supply chains might be made better by ICT, which also has the ability to cut operating costs, assure sustainable development through productivity gains, and expand market reach and capacity.

Combining culinary art with food science

"The second edition of the book Food Science and Technology: Glossary of Preeminence contains essential acronyms and a comprehensive glossary of terms spanning all letters of the alphabet, as well as supplementary materials. This book covers nearly every significant concept in the fields of food processing, post-harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, snack food processing, bakery and confectionary, cereal crops, beverages, fruits and vegetables, dairy, meat, poultry, and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control, among others. Each term in the glossary has been thoroughly explained with examples for enhanced comprehension. This glossary has been developed according to the ICAR syllabus for undergraduate and postgraduate students. As far as we know, there is no other book available that offers a comprehensive glossary of terminology related to Food Science and Technology. This book will be incredibly beneficial to both undergraduate and postgraduate students pursuing courses in Postharvest Technology, Food Technology, Food Science and Technology, as well as professionals in the food processing industry. "

In the current study, we presented an overview of the publication profile of Food and Bioproducts Processing (FBP), a leading international journal on food processing. The detailed analysis was made to measure its scientific progress from 1995 to 2019 by identifying publication trends, most cited articles, leading institutes, and profolic countries. The publication dataset and citations information were retrieved from the Scopus bibliographic database hosted by Elsevier. Several scientific achievements were observed in publications (n=1548), impact factor 3.726 or CiteScore 6.10, and the citations (a total of 33,663) over the 25-year time frame. The factorial analysis revealed that the journal research focuses on two clusters. The first cluster focused on moisture determination, spray drying, mathematical models, thermal processing foods, food products and food processing, and the second cluster focuses on research areas of the dimension of surface properties, organic solvents, response surface methodology, antioxidant activities, flavonoids, solvent extraction and fermentation. Although citations have increased significantly need wider publicity of the work. The most cited articles were identified with the interdisciplinary research within food science and technology and added to reinforce science advancement within the field. Overall, these findings highlighted the evolution, progress, quality, and efficiency of the journal and provided early-profession researchers/specialists with an opportunity to lead more inventive studies in food science and technology (FST). © 2021. All Rights Reserved.