New food processing technologies: from foraging to farming to food technology.

Food industry and engineering—Quo vadis?

Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis?

Serving up graduates

Technology offers sustainable nutrition solutions

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

Chapter three - Application of membrane technology in functional food and nutraceutical industries

Sustainable Food Processing and Engineering Challenges

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

The Food Engineering program from Universidad de las Americas Puebla (UDLAP) is approved by the Institute of Food Technologists (IFT) and accredited by the Consejo de Acreditacion de la Ensenanza de la Ingenieria (CACEI), which is the peer-accrediting agency of the US Accreditation Board for Engineering and Technology (ABET) in Mexico. Graduates of UDLAP’s Food Engineering program (FE) shall attain thirteen outcomes; eleven of them are similar to ABET Criterion 3 (a-k) program outcomes; as well as specific IFT core competencies regarding major areas: food chemistry and analysis; food safety and microbiology; food processing and engineering; applied food science; and success skills. As part of assessment efforts at FE, the Food Engineering Undergraduate Curriculum Committee designed a strategy that uses both direct and indirect assessment measures. Direct assessments of the FE program outcomes were conducted through the analysis of evidence collected (since spring 2009) in the food engineering undergraduate thesis and corresponding defenses (by means of specific rubrics), as well as in the capstone course Design and Development of Food Products and Processes (by means of self-, peer-, instructor-, and outside evaluators-assessment results, as well as final grades received by students). In the case of theses and their defenses, the outcome with the highest score was for the program outcome “An ability to use the techniques, skills, and modern engineering tools necessary for food engineering practice”. Regarding the degree to which students utilized program outcomes in the design and development of its product as well as in their oral and written work-products at the capstone course, the mean scores from surveyed stakeholders were higher than the 3.0 out of 5.0 points. Indirect assessment was fulfilled through surveys and curricular mapping: 1) curricular mapping analysis of FE outcomes and IFT competencies; and 2) design and implementation of a survey that asked to assess with a Likert scale the perception of program outcomes in two respects: importance of the outcomes and progress made by students in achieving these outcomes. This survey has been applied since 2008 to the following groups: faculty, graduating seniors, alumni, employers, as well as to students enrolled in the program at their 1st, 3rd, 5th, 6th, 7th, 8th, and 9th semester and earlier results are discussed elsewhere. FE curricular mapping was carried out with collaboration of program faculty who were asked to rate for each of the courses they teach the degree to which they are promoting FE thirteen outcomes and IFT core competencies. Responding whether they do not cover, initiate, develop, or emphasize each outcome and/or IFT competency in their classes. Faculty felt that the outcome that they promote and emphasize less is “an ability to communicate effectively in English in written form”. The following areas of improvement have been found from IFT core competencies mapping: “understand the basic principles and practices of cleaning and sanitation in food processing operations”, and “understand the requirements for water utilization and waste management in food and food processing”. FE program using of assessment results to improve student learning through curricular modifications as well as a summary of improvements and modifications up to date (such as using a plan to perform embedded assessments in several FE courses) are presented.

In the modern food technology digital era, innovation and consumerism driven hypothesis generation plays important role to make the system summarily applicable under information and communication technologies (ICT) domain. eHealth conceptualization and promulgation based on scientific and technological information dissemination, recorded as a need base intervention to update food technology scenario. Nutrition transition leading to goodness and smartness has direct relationship with health of the consumer. Moreover, lifestyle transition generative non-communicable diseases (NCD’s) is becoming a vibrant challenge to food technologists. The sedentary status and individual inactivity jointly invited physio-nutritional health problems like NCD’s world over. Disease self-management (DSM) by eDiet requires hand in hand association of innovative food technology products and processes. eHealth appears to be one stop solution to prevent, cure and stimulate non-recurrence through regulatory dietary pattern. This may also be justify more efficiently with regulatory mechanism of DSM. Food processing being an art of material transition, leading to consumable security, requires to bring it under health claim base food processing scenario. Hence, concerted efforts of eHealth and novel food processing technologies are rightly awaiting to modify the DSM to ensure health security to consumers. The review base focus on tailoring of eHealth and novel food processing technologies is a techno-economical option to develop a regulatory mechanism for negotiation of NCD’s in future generation.

The integration of computer technology, cybernetics, and advancements in food processing and technology has profoundly influenced the field of food manufacturing, fostering improvements in efficiency, safety, and sustainability. Computers play a pivotal role in extensive food quality analysis, real-time process automation, and predictive modeling, thereby optimizing production and safety measures. Cybernetics, as a multidisciplinary field, contributes to the development of sophisticated control systems that enhance food processing, packaging, and distribution through automated feedback mechanisms. Simultaneously, digital tools, interactive simulations, and e-learning platforms have transformed education in food technology, fostering innovation and broadening accessibility in food science education. This review critically evaluates the role of these technological advancements in reshaping food technology, emphasizing their impact on sustainability, regulatory compliance, and future developments within the industry.

: Food Science and Technology presents an integrated, research-level treatment of food as a complex, multiscale system shaped by physical, chemical, biological, and socio-economic processes. Beginning with molecular and microstructural foundations, the book explains how interactions among water, macronutrients, and colloidal matrices determine stability, texture, and flavour. It then examines the full spectrum of food processing technologies, from thermal operations to emerging non-thermal and digitally augmented processes, emphasising their implications for quality, safety, and resource efficiency. The volume situates food safety and quality assurance within contemporary regulatory and governance frameworks, highlighting the co-production of public health through science, standards, and digital surveillance. Nutritional perspectives are developed through a detailed analysis of composition, functional foods, gut microbiota, and personalised nutrition, linking technological innovation to global health challenges. Finally, the book adopts a systems lens on sustainability, addressing environmental footprints, alternative proteins, circular bioeconomy strategies, and climate-resilient supply chains, while foregrounding issues of ethics, equity, and inclusive innovation. Across its chapters, the book combines theoretical rigour with real-world applications and current research trends, providing a foundation for advanced study and policy-relevant analysis. It is intended for graduate students, researchers, practitioners, and decision-makers seeking a comprehensive and critical understanding of contemporary food science and technology. Keywords food science, food technology, food processing, food safety, nutrition, functional foods, sustainability, circular bioeconomy, alternative proteins, personalised nutrition.

Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture

"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. "

The 4th International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29-31, 2023. The symposium explored the connotations and needs of "The Great Food Perspective" under the theme "Focusing on new discoveries in food technology and creating a new future of nutrition and health" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the Journal of Agricultural and Food Chemistry highlights the important topics of the 4th ISFSNH and includes more than 20 papers.