The Impact of Advanced Food Processing Technologies on Agricultural Value Addition

Abstract

Purpose: The study aimed at investigating the impact of advanced food processing technologies on agricultural value addition
 Methodology: This study adopted a desktop methodology. This study used secondary data from which include review of existing literature from already published studies and reports that was easily accessed through online journals and libraries.
 Findings: The study revealed that the adoption of advanced food processing technologies enhances value addition by preserving nutritional quality, extending shelf life, improving sensory attributes, optimizing processing efficiency, and ensuring microbial safety. The study also found out that advance food processing technologies have significant advantages over conventional processing methods, such as increased yield of bioactive compounds, improved rehydration properties, reduced drying time, and better maintenance of color, flavor, and texture.
 Unique Contribution to Theory, Practice and Policy: The study was anchored on Innovation Systems theory which was developed by Christopher Freeman and the Diffusion of Innovations Theory which was propounded by Everett Rogers. The study recommends the adoption of advanced food processing technologies can facilitate the development of innovative food products that meet consumer demands for healthier, safer, and more convenient options.