This paper presents a digital-twin-based model predictive control framework for autonomous process control, demonstrated in a virtual experiment on thermal food processing in a convection oven. In combination with prior work, this approach enables simulation-centered food scientists to deploy physics-based simulation models in live process control environments. The digital twin is realized as a physics-based, data-driven reduced-order model (ROM) that provides faster-than-real-time predictions. The ROM is trained on trajectories from a high-fidelity multiphysics finite-element model of chicken fillets. A central contribution is a model predictive control scheme that overcomes the common fixed-initial-condition limitation of augmented neural ordinary differential equation ROMs: a dedicated sub-optimization step re-synchronizes the surrogate to the measured state of the food item at each control instant, allowing reliable live re-optimization without access to internal ROM states. The controller optimizes oven temperature setpoints to meet target food-quality metrics (core temperature, moisture content, texture) and autonomously accommodates changes to the planned end time during operation. Quantitatively, the ROM achieves relative time-series errors of 0.18–0.49%, and the control algorithm evaluates 501 trajectories of 1800 s real time in a total of 46.6 s on a single core of a processor, demonstrating on-device feasibility without cloud or edge resources. Receding-horizon model predictive control of the remaining setpoints mitigates model–reality mismatch, enforces user-defined food metrics, and sustains closed-loop performance under autonomous operation. • Software-agnostic pipeline to deploy digital-twin surrogates for online control. • Accurate, faster-than-real-time predictions enable autonomous operation. • Online sub-optimization re-synchronizes predictions to measured core temperature. • Level 5 autonomy case beyond the trained time window. • On-device digital twin operation possible without cloud or edge resources.

Healthy aging and active longevity need an integrated approach to a healthy lifestyle. Proper nutrition can effectively prevent the development of chronic diseases that lead to premature aging. Therefore, food scientists are searching for new bioactive substances with geroprotective potential to be introduced into functional food products and dietary supplements. We aimed to study the bioactivity of the Thymus vulgaris L. callus culture extract and its metabolites as potential geroprotectors. We studied a hydroalcoholic extract of the T. vulgaris callus culture (70% ethanol) and its individual bioactive substances (thymol, oleanolic and ursolic acids), with Caenorhabditis elegans used as a model organism. IR spectroscopy and highperformance liquid chromatography were employed to analyze the effect of the extract and its metabolites on the growth of C. elegans larvae, as well as on the nematodes’ lifespan and resistance to oxidative and thermal stress. The extract of the T. vulgaris callus culture increased the length and surface area of the nematode body, producing an anabolic effect. In a 100-fold dilution, the extract enhanced the survival and stress resistance of the nematodes. Thymol, oleanolic and ursolic acids were obtained from the extract at 95% purification. Thymol completely inhibited the growth of nematode larvae, with no offspring produced from the eggs. At 10 μM, thymol increased the survival of the nematodes by a factor of 1.8 and also improved their stress resistance. In the presence of oleanolic acid (10 and 50 μM), some nematodes laid eggs; oleanolic acid increased the nematode lifespan be a factor of 1.9. Oleanolic acid (200 and 100 μM) and ursolic acid (50 and 100 μM) increased the survival of the nematodes exposed to thermal stress compared to the control. The extract of the T. vulgaris callus culture and its metabolites (thymol, oleanolic and ursolic acids) have geroprotective potential for use in food supplementation. However, there is a need for further research.

Proper maintenance of the cold chain is essential to ensure both food quality and safety. This laboratory activity was designed to help undergraduate students understand the microbiological implications of cold chain failure through direct microbiological analysis and data interpretation on commercial foodstuffs. We designed an inquiry-based laboratory activity for final-year undergraduate students at the University of Milan (Milan, Italy) to explore the effects of thermal abuse on microbial populations in turkey hamburgers and ready-to-eat salads. Students analyzed key microbial groups, including aerobic mesophilic bacteria, lactic acid bacteria, yeasts, fungi, Pseudomonas spp., Escherichia coli, Enterococcus spp., staphylococci, and presumptive Bacillus cereus, under controlled and temperature-abused storage conditions. They classified samples according to microbial load and compared their results to food microbiology guidelines to assess their quality. Survey feedback revealed student engagement, with over 85% recognizing the activity's relevance to their future careers and its impact on critical thinking. This inquiry-based laboratory promotes food quality learning by integrating microbiological techniques with real-world challenges, strengthening students' appreciation for the role of food scientists and technologists in preventing risks to public health.

Millet production has significantly increased to fulfill the nutritional needs of the increased population across the globe. Around the world, millions of people suffer from shortages of food and hunger. In the last few years, food supply has been influenced by many factors, such as changes in climate, increased population, and a slowing economy. Furthermore, many countries face undernutrition and overnutrition problems. Achieving nutritional and food security requires a transformative shift in the agricultural sector. Providing everyone with access to cheap, healthy, and affordable food as well as a nutritious diet is one way to reach our goal. The present study uses preferred reporting items for systematic review and meta-analyses (PRISM) to study the search strategy for recent advancements. Bioactive substances, minerals, and properties of cereal grains are impacted by various processing methods like parboiling, decoration, heating, soaking, germination, and fermentation. This paper aims to study the nutrient qualities and processing of antinutrient reduction methods, the nutritional composition of millets, their effects on consumption, and the nutritional characteristics of medicinal use. The highest dietary fiber content is in pearl millets (11.49%), followed by maize (10.20%). Millets contain carbohydrates, antioxidants, and biologically active compounds such as phenolic acids, carotenoids, flavonoids, minerals, and vitamins. The appropriate consumption of millets helps to reduce diseases like diabetes, cardiovascular diseases, inflammation, and malnutrition because of their low glycemic index, being gluten-free, and increased major nutrients. But overdose of millet consumption causes goitrogenic effects, kidney stones, thyroid dysfunction, allergic reactions, high sugar levels, and weight gain. Considering the modifications within millets' nutritional value brought on by the process may benefit the food business, scientists, and consumers in choosing the best processing method to maximize nutrient content, boost nutrient bioavailability, and assist in promoting food and nutrition security.

Growing demands for healthier diets are driving agricultural and food scientists to develop climate-resilient crops and food systems that ensure nutritionally effective food. Beyond providing basic energy requirements, nutrients may actively influence human physiology and health. One such molecule, spermidine, a polyamine abundant in wheat and soybean, has attracted particular interest. From the aspect of human health, spermidine is mainly studied for healthy ageing properties and has been associated with cardioprotective, neuroprotective, and anti-cancerogenic effects. On the other hand, being present in all plants, spermidine is essential for growth, development, and stress adaptation. Endogenously or when exogenously applied, spermidine can help plants adapt to harsh climate change conditions. Bringing together current knowledge on the significance of spermidine in both plants and humans, this review aims to trace its journey From Farm to Pharm, highlighting its importance for sustainable crop production, improved nutrition, and emerging pharmacological applications.

Opuntia ficus-indica L. is a prominent crop in Mexico, requiring advanced non-destructive technologies for the real-time monitoring and quality control of fresh commercial cladodes. The primary research objective of this study was to develop and validate high-precision mathematical models that correlate hyperspectral signatures (400-1000 nm) with the specific nutritional, morphological, and antioxidant attributes of fresh cladodes (cultivar Villanueva) at their peak commercial maturity. By combining hyperspectral imaging (HSI) with machine learning algorithms, including K-Means clustering for image preprocessing and Partial Least Squares Regression (PLSR) for predictive modeling, this study successfully predicted the concentrations of 10 minerals (N, P, K, Ca, Mg, Fe, B, Mn, Zn, and Cu), chlorophylls (a, b, and Total), and antioxidant capacities (ABTS, FRAP, and DPPH). The innovative nature of this work lies in the simultaneous non-destructive quantification of 17 distinct variables from a single scan, achieving coefficients of determination (R2) as high as 0.988 for Phosphorus and Chlorophyll b. The practical applicability of this research provides a viable replacement for time-consuming and destructive laboratory acid digestion, enabling producers to implement automated, high-throughput sorting lines for quality assurance. Furthermore, this study establishes a framework for interdisciplinary collaborations between agricultural engineers, data scientists for algorithm optimization, and food scientists to enhance the functional value chain of Opuntia products.

Artificial intelligence (AI) is increasingly integrated into functional food research. This quasi-systematic review analyzes 53 peer-reviewed studies (2015-2025) to outline current applications and emerging directions, including the underexplored domain of antioxidant food development. The review attempts to provide an updated synthesis of AI approaches across compound discovery, metabolomics, and consumer modeling, emphasizing knowledge gaps and opportunities for methodological integration. Data-driven AI (classical machine learning) and deep learning methods have been applied to predict antioxidant activity, identify bioactive compounds, and reveal patterns in metabolomic data. Unsupervised approaches have assisted in clustering complex datasets, whereas optimization algorithms supported the adjustment of sensory, nutritional, and functional attributes. However, many current systems remain limited to in silico findings, lacking experimental or clinical validation. Consumer modeling remains largely predictive, with limited integration of ethical and regulatory dimensions. Continued collaboration between food scientists and data scientists is essential for translating computational insights into practical applications.

Dysphagia significantly affects quality of life, increasing risks of malnutrition, dehydration, aspiration pneumonia and long-term healthcare challenges. Traditional dietary interventions often modify food, liquid textures, but adherence can decline due to visually unappealing and unappetizing of dysphagia-friendly foods. Therefore, this review highlights the current trend of aerated (foamed, air bubbly) structures in food, liquid and semi-gel products designed for individuals with dysphagia to modified texture, sensory and swallowing experiences. This review summaries the incorporating air bubbles softening food texture, reducing choking hazards, and improving safety while consuming meals for dysphagic people. Additionally, air bubbles contribute to an improved sensory experience by enhancing mouthfeel, facilitating flavor release, achieving taste balance, and ensuring safety while also promoting healthier eating habits and overall well-being for individuals with dysphagia. Innovations in aerated structures play a crucial role in enhancing nutrition, improving palatability, and stimulating appetite. The implementation of such structures in products designed for individuals with dysphagia, requires collaboration among food scientists, nutrition experts, speech-language pathologists, and culinary specialists. However, there is a critical need for comprehensive clinical trials on aerated structures to understand their impact on swallowing dynamics and health outcomes, and to improve their development for enhancing safety, nutrition, and quality of life in affected populations.

Abstract Background: The high-fat, salt, sugar food market is growing in India, which is linked to the rising prevalence of non-communicable diseases. Materials and Methods: An e-market survey conducted during May–July 2024 focused on evaluating the nutritional quality of packaged savory snacks sold in the Indian e-market. The data from the front and back-of-labels of 873 packaged savory snacks from 40 different categories was extracted from the manufacturer websites, Amazon, Flipkart, JioMart, and Blink It. Results: The snacks were found to be “source of protein” (93%) and “source of dietary fiber” (86%). However, 84% of the snacks had higher fat, and 75% of the snacks had high saturated fatty acid (SFA) content. Mathri had the highest fat (59/100 g), Bhujia had the highest SFA (37.7/100 g). Edible oil was the second ingredient in 60% of the products. “Salted nuts” had the highest %E from fat (71.6%). Though the “grain puffs” had a low %E from fat (11.7%), the %E from carbohydrate was higher (77.4%). Nutritional content claims and their compliance were evaluated based on the Food Safety and Standards Authority of India guidelines. The “low-fat” and “low-SFA” claims were present only in three and one product, respectively. Out of 107 “cholesterol-free” claims declared, only two complied, since the SFA content exceeded the regulatory limit (>1.5 g/100 g) in other products. Conclusions: The study emphasizes on the need for low-fat and low-sodium snack options and the exploration of alternative processing technologies to develop such snacks. A multisectoral approach involving food scientists, technologists, healthcare professionals, food safety authorities, and policymakers is essential for modifying the Indian savory snack landscape.

Practical guide for food scientists to build AI: data, algorithms, and applications.

ABSTRACT Lipid oxidation is a major contributor to quality loss and reduced shelf life in plant‐based foods, such as oils, cereals, nuts, fruits, and vegetables. Although antioxidants are used to delay this deterioration, accurately evaluating their effectiveness in real food matrices remains challenging. Conventional assays like peroxide value and oxygen radical absorbance capacity (ORAC) provide limited predictive power for shelf‐life outcomes. Calorimetric techniques, by directly measuring the heat released during oxidation, offer a real‐time and quantitative alternative. This review examines the use of differential scanning calorimetry (DSC) and isothermal calorimetry (IC) to assess antioxidant efficacy in various plant‐derived food systems. After outlining lipid oxidation mechanisms and antioxidant modes of action, the review highlights how these calorimetric methods capture oxidative activity and quantify antioxidant effects through parameters, such as induction time, heat flow, and kinetic modeling. Case studies demonstrate their application in systems like tocopherol‐enriched oils and emulsions containing natural extracts. Calorimetry enables real‐time oxidation tracking and reveals insights into antioxidant mechanisms, including synergistic or prooxidant behaviors at different doses. Although DSC is suited for rapid testing under high‐temperature conditions, IC provides sensitive, long‐term monitoring closer to actual storage environments. Challenges such as method standardization and matrix complexity remain, but integrating calorimetry with complementary analytical tools is enhancing its predictive power. In summary, calorimetry provides an indispensable tool kit that bridges the gap between chemical assays and real‐world shelf life. These methods offer predictive, mechanistic insights essential for developing and validating effective natural preservation strategies to improve food quality and reduce waste. Practical Applications : The insights presented in this review provide a critical framework for food scientists and quality control laboratories to select appropriate calorimetric techniques (DSC, IC) for specific food matrices. By elucidating the correlation between thermodynamic data and oxidative stability, this work assists in the transition from traditional, single‐point chemical assays to more predictive, real‐time monitoring tools. These methods are directly applicable for optimizing antioxidant formulations and validating natural preservatives in plant‐based systems. Consequently, the practical implementation of these calorimetric strategies enables more accurate shelf‐life prediction, supporting the industry in developing effective preservation protocols to minimize food waste and maintain nutritional quality.

Polyphenol-rich foods are widely promoted for their antioxidant benefits, yet the same tannin compounds responsible for these effects can bind dietary proteins and reduce their bioavailability creating a nutritional paradox that food scientists have struggled to resolve. This research investigated the binding interactions between five common tannins (tannic acid, epigallocatechin gallate [EGCG], procyanidin B2, ellagic acid, and gallic acid) and six food proteins (bovine serum albumin [BSA], β-casein, α-lactalbumin, gelatin, soy glycinin, and gluten) using isothermal titration calorimetry (ITC) and fluorescence quenching. The research was carried out at the Department of Food Science and Technology, Taipei Institute of Technology, between April 2022 and January 2024. Binding affinity ranged from 22.1% (gallic acid–α-lactalbumin) to 94.7% (tannic acid–gelatin), with higher-molecular-weight tannins producing stronger interactions. Proline-rich proteins like gelatin and β-casein showed the highest susceptibility to tannin binding. In vitro digestibility decreased by 18.1–41.4% at high tannin concentrations (2.0 mg/mL), with gelatin experiencing the greatest reduction. Circular dichroism spectroscopy revealed that tannin binding shifted protein secondary structure from α-helix toward β-sheet and random coil conformations. pH significantly modulated binding strength, with maximum interaction observed near pH 5.0. These findings provide a quantitative framework for predicting tannin-protein interactions in food formulations and suggest that strategic pH adjustment and protein selection could minimize nutritional losses in polyphenol-enriched functional foods.

Sustainable diets are crucial for addressing environmental degradation, food insecurity, and public health challenges. Organic food has been considered a potential solution; however, its sustainability remains debated, requiring food scientists and educators to have a comprehensive understanding of its implications. This review critically analyzed recent scientific articles on organic food in terms of environmental, societal, and economic sustainability within dietary parameters and evaluated their alignment with the five sustainable diet criteria defined by the Food and Agriculture Organization (FAO). Organic food offers environmental benefits, including enhanced biodiversity and soil health; health advantages, such as reduced pesticide exposure and improvements in certain nutrients; and socio-economic contributions, including support for rural economies. Nevertheless, 19-25% lower yields compared to conventional agriculture may necessitate cropland expansion, potentially increasing greenhouse gas emissions. Higher costs—typically 10-40% above conventional products—limit accessibility. Overall, organic food partially fulfills FAO’s sustainable diet criteria, and consumer misconceptions, particularly regarding pesticide use, are widespread. In an era where sustainability is imperative, it is essential for food scientists and educators to adopt a holistic perspective that integrates environmental, societal, and economic dimensions of sustainable diets. This broader understanding will enable educators to guide individuals toward adopting sustainable eating habits through critical thinking and informed decision-making.

Food loss and waste (FLW) is a global challenge. Interoperable FLW ontologies will foster more comprehensive data sharing and inform better solutions to reduce and recover excess food and to valorize wasted food and food byproducts. This review reveals that only eight ontologies currently address FLW with most emphasizing valorization. Notably, few are designed explicitly to support FLW reduction, and none facilitate food recovery, which is critical given that reduction and recovery are the preferred means of mitigating FLW. Furthermore, existing FLW ontologies show limited alignment with recognized gold-standard frameworks, for example the Open Biological and Biomedical Ontology (OBO) Foundry, and none support ongoing connectivity to external ontologies, restricting their utility across stakeholder domains. Looking ahead, there is a pressing need to create or expand ontologies that adhere to best practices from relevant foundries to ensure robust linkage and interoperability and undergird structured data ecosystems that support food systems stakeholders in FLW prevention and mitigation. Achieving this goal will require active collaboration among a diverse range of stakeholders, including builders of food systems cyberinfrastructure, scientists, innovators, regulators, public and private funders, community-based organizations, policymakers, and international NGOs as each rely on critical ontological elements to inform decision-making, measure impact, and drive improvement across the food supply chain. Finally, large language models offer promising capabilities for expediting ontology creation, broadening inclusivity in ontology creation, and enhancing the accuracy of resulting data infrastructures. • Ontologies facilitate data interoperability and machine learning approaches. • We review the food loss and waste (FLW) literature and find 8 relevant ontologies. • Most support valorization of wasted food; none support food rescue or recovery. • Future efforts should adhere to best practices and leverage stakeholder insights. • Large language models offer promise for expediting creation of FLW ontologies.

Drug and substance abuse is a growing public health threat in Zimbabwe, with potential to affect the economic growth of the nation. Globally, there is an increase in the number of people who use drugs. In 2013, UNODC estimated that 246 million people had used a drug in the previous year. This number has greatly increased, actually UNODC World Drug Report 2025, recently estimated that in 2023, 316 million people had used a drug in the previous year. A systematic literature review was conducted, analysing articles and case studies relevant to drug use or substance abuse in Zimbabwe, incorporating both local and international perspectives. The overall goal of this study was to collate a scoping review of drug use or substance abuse with particular focus on content related to harm reduction in Zimbabwe. The pharmacology behind methamphetamine was reviewed. Key drugs identified include crystal methamphetamine; marijuana/cannabis; alcohol; bronchleer; nicotine; Lysergide (LSD); Methylenedioxymethamphetamine (Ecstacy); illicit alcoholic brews like skokiaan, nipa, barberton and; isomers of Tetrahydrocannabinols. Drug peddlers in Zimbabwe are using various linguistic terminologies when discussing their products, these include mutoriro, ngoma, guka, dombo, kachasu, kambwa, tumbwa, kushamira, mangemba, maragada, madhembare, kukweva, kudhipisa, qilika, mabutternuts, chamba, isityimiyana, hopana, qediviki, uhali, kutsomwa, and kudira. Regulatory frameworks surrounding drugs and substances of abuse were briefly reviewed. Clinical health professionals such as pharmacists, medical doctors, and psychiatrists, as well as epidemiologists, and food scientists, all play a crucial role in the harm reduction from drug and substance abuse. Despite their efforts to enhance public health outcomes, the currently existing funding limitations, brain drain of well-trained health professionals and infrastructural deficits in Zimbabwe, results in poor overall control of this public health crisis in the nation. By implementing a multisectoral approach, Zimbabwe can improve the quality of life for its citizens and foster sustainable development.

The harmonization of biotechnology and nutrition can potentially revolutionise food quality, human health and tackle global challenges such as malnutrition and food security. In this paper, we review state of the art biotechnologies with regard nutritional improvement of food products that include genetic engineering, fermentation technology and biofortification. Plant and microbial biotechnology paved the way to biofortified crops with higher concentration of needed micronutrients while fermentation based approaches are designed to improve bioavailability and probiotics production boosting gut health (10). This overview also delves into the role of biotechnology in the creation of alternative sustainable proteins such as plant based and cultured meats for global food needs. Another focus of this paper is the potential collaboration between biotechnologists, nutritionists and food scientists for the interdisciplinary development of sustainable solutions of nutritional challenges. Through review of contemporaneous advancements, case studies and new trends, the study highlights that biotechnology can be a tool for better food security, improved human health and the delivery of nutrition in different populations.

Abstract Gene editing is developing as a tool that can be used to restructure microorganisms, plants and animals according to human desires, including the strategic and market purposes of agri-food corporations. Food scientists, food technologists and nutritionists targeting careers in the food industry are advantaged by possessing insight into and knowledge of the nature and mechanics of gene editing, as well as understanding how best to explore and rationalise the moral implications that gene editing can manifest concerning both food systems and food products. This case study outlines the basics of gene editing technology and instructs on how to evaluate moral issues arising from its applications, so as to make evidence-based, reasoned and defensible ethical judgements and associated decisions about gene editing in agriculture and food. Information © The Author 2025

Microencapsulated oil, prepared using microencapsulation technology, refers to a solid oil form with a wide range of applications in food formulations. Over the past 5 years, food scientists have been paying attention to microencapsulated oil, which has shown a continuous upward trend, particularly in developing healthier formulas. In this context, developing high-load microencapsulated oil (HLMO) is valuable as it can increase the amount of effective ingredients added to food and simplify ingredient lists. This article comprehensively summarizes dried microencapsulated oil with a load higher than 50% and analyzes the key microstructure that binds the core material. We also discuss the challenges faced and potential technologies for the future of these microencapsulated oils. Current studies have indicated that the oil load of microencapsulated oil prepared by the traditional material/emulsifier-combined method is generally limited to 50%, making it difficult to improve further. Microencapsulated oil prepared by novel wall materials stabilized, interface-strengthened, and Pickering emulsion methods can achieve higher oil loads, even exceeding 90%. The dense surface layer and internal network structure may be the key to their ability to bind high oil, both of which are transformed from the interface of microencapsulated oil precursors. However, over-processing of the interface, although beneficial for oil sealing, can result in poor rehydration performance, and extreme conditions can also damage the core material. In the future, the development of HLMO can focus on designing interfaces to optimize functionality and properties while controlling internal networks to bind oil.

Science communication practice aligns well with land-grant missions, can increase public understanding of science disciplines and institutional work, and has the potential to be a key part of agricultural, food, and environmental science programs. The purpose of this study is to explore perceptions of science communication’s importance, skill needs, and training interests among faculty and graduate students in agricultural, food, and environmental science disciplines at land-grant institutions. Survey participants describe time currently spent, time desired, perceived costs, and potential motivations for initiating or devoting ongoing time to science communication training and practice. Potential skills that are valuable to include in science communicating curriculum and training workshops are shared. The study identifies key similarities and differences between students and faculty participants and offers potential suggestions for how to approach science communication skill development within the agricultural, food, and environmental sciences.

Abstract In recent years, seafood has played a vital role in global nutrition and economic livelihoods. Consumers increasingly demand convenient and minimally processed seafood with fresh-like characteristics and an extended shelf life, driven by lifestyle and nutritional considerations. Achieving extended shelf life remains challenging with conventional thermal processing or cutting-edge preservation technologies. Thus, nonthermal technologies (NTTs) for seafood processing and preservation have emerged to address these challenges. These methods have attracted considerable attention from food scientists due to their minimal impact on sensory and nutritional properties, thereby extending shelf life. Nonthermal treatments prolong shelf life by inhibiting or inactivating pathogenic microorganisms. Microbial inactivation is highly energy-efficient, resulting in superior quality products. High-grade nonthermal seafood processing better preserves nutritious components and sensory qualities compared with conventional thermal processing. This review focuses on the application of NTTs in seafood preservation and shelf-life extension. Various NTTs, their role in shelf-life extension, their contribution to food safety, and the associated implementation challenges are discussed. Overall, this literature indicates that NTTs generally achieve greater shelf-life extension and quality retention than conventional approaches, although outcomes vary depending on the specific technology, processing parameters, and product characteristics.