Food Technology Industry Research Articles

DISTRIBUTION AND POTENTIAL OF <i>CAMELLIA</i> SPP. IN THE CENTRAL HIGHLANDS, VIETNAM, FOR DEVELOPING HIGH-VALUE PRODUCTS IN THE FOOD INDUSTRY

This article focuses on the potential use of yellow camellias in the food technology industry by analyzing and synthesizing information from previous publications. Many rare species of the genus Camellia have been discovered recently in the Central Highlands of Vietnam, including 10 new species discovered in Lam Dong Province between 2012 and 2016. These 10 species account for 55.55% of the 18 species growing naturally in the Central Highlands and demonstrate the diversity of Camellia in the region. The flowers range from light yellow to orange to deep yellow in color. The survival rate of cuttings is 72.24%–83.33%, and the rooting rate when seeds are sown approaches 100%. Yellow camellias do not contain caffeine. The main active ingredient is polyphenol, with a content of 5.22%–30.11% (mg GAE/100 g DW). Camellia extract does not cause acute toxicity and has a blood sugar-lowering effect. Vietnam has much experience growing green tea; the total green tea growing area is 131,200 hectares. The average annual yield is 6.90 tons of fresh leaves per hectare, and the current export market to 60 countries is the basis for expanding the yellow camellias growing area. The Central Highlands has great potential as a stable source of raw materials to create fermented beverages, tea powder, tea oil, and colorants.

Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering.

Innovative materials are needed to produce scaffolds for various tissue engineering and regenerative medicine (TERM) applications, including tissue models. Materials derived from natural sources that offer low production costs, easy availability, and high bioactivity are highly preferred. Chicken egg white (EW) is an overlooked protein-based material. Whilst its combination with the biopolymer gelatin has been investigated in the food technology industry, mixed hydrocolloids of EW and gelatin have not been reported in TERM. This paper investigates these hydrocolloids as a suitable platform for hydrogel-based tissue engineering, including 2D coating films, miniaturized 3D hydrogels in microfluidic devices, and 3D hydrogel scaffolds. Rheological assessment of the hydrocolloid solutions suggested that temperature and EW concentration can be used to fine-tune the viscosity of the ensuing gels. Fabricated thin 2D hydrocolloid films presented globular nano-topography and in vitro cell work showed that the mixed hydrocolloids had increased cell growth compared with EW films. Results showed that hydrocolloids of EW and gelatin can be used for creating a 3D hydrogel environment for cell studies inside microfluidic devices. Finally, 3D hydrogel scaffolds were fabricated by sequential temperature-dependent gelation followed by chemical cross-linking of the polymeric network of the hydrogel for added mechanical strength and stability. These 3D hydrogel scaffolds displayed pores, lamellae, globular nano-topography, tunable mechanical properties, high affinity for water, and cell proliferation and penetration properties. In conclusion, the large range of properties and characteristics of these materials provide a strong potential for a large variety of TERM applications, including cancer models, organoid growth, compatibility with bioprinting, or implantable devices.

ECONOMIC EFFICIENCY OF THE FOOD TECHNOLOGY INDUSTRY IN THE PANDEMIC CONTEXT

The study is devoted to the study of the food technology industry in the context of a pandemic. As a result of the analysis, it was revealed that the food technology industry did not suffer during the pandemic, but on the contrary, showed growth, including through the use of innovative technologies and investments.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness edited by Charis Galanakis

Humans have been adding supplements to foods for a long time. When we added quinine (first extracted from cinchona bark) to our gin and tonic, it was not for its calorific value, but rather for its antimalarial properties. Similarly, today, we aim to reduce illness and better our diet through eating bioactive compounds in the variety of ways described in this book. It is described as a reference, beneficial to food scientists, technologists, nutrition researchers and food chemistry students, but I certainly believe it accessible to all who are interested in the latest food technologies available, as well as those which might be available in the future.The book deals largely with natural (rather than synthetic) sources of bioactive ingredients and the functional foods where they may be found. Individual chapters focus on fruit, cereal, microalgae, insect, fish-based and bacterial sources of compounds. The book also describes the methods in which nutrients are commonly extracted, where they may be medically useful, and to which foods the bioactive ingredients may be added.Of interest are comments on how the food technology industry needs legislative support in order to successfully transform food waste into useable protein/fibre/vitamins or to define more closely exactly which foods can be branded ‘superfoods’. The success of microalgae and insect food industries also requires a societal shift for many, but in any event could play a larger role in global animal feed.The world is becoming smaller with regard to exotic food information. Research into the omega-3 eating people of Greenland suggests that cardiovascular disease doesn’t have to be a consequence of a high-fat diet and that historical Brazilian consumers of the açaí berry did so to improve digestion. This book, with chapter contributions from all corners of the globe, highlights the modern global search for better food ingredients.

УДОСКОНАЛЕННЯ ВИРОБНИЧО-ТЕХНОЛОГІЧНОЇ ПІДГОТОВКИ БАКАЛАВРІВ У ГАЛУЗІ ХАРЧОВИХ ТЕХНОЛОГІЙ ЯК ВИКЛИК СЬОГОДЕННЯ

The article is devoted to the problems of higher education reform. The need to modernize the vocational education system has been emphasized. The author analyzes the conditions of engineers-teachers’ training and draws attention to the need to improve their engineering component. The production and technological activity of the engineering component is singled out as a basis for building a system of training for the bachelor of food profile. The purpose of the article is to substantiate the importance of production and technological training for engineering and pedagogical staff of the food technology industry in pedagogical institutions of higher education. The author draws attention to modern requirements for engineering and pedagogical staff and the contradictions that arise in the process of production training of future teachers of vocational training. The article highlights the author’s own vision of ways to improve the professional training of bachelors in food profile. The influence of production and technological training of future teachers of vocational training on their further employment has been analyzed. According to the author, the improvement of production and technological training of students will help graduates to carry out quality teaching activities in vocational and professional higher education institutions in the future. The article analyzes the impact of the legal framework on improving the learning conditions of vocational education students. Special emphasis is placed on the ideas and views of the development of the dual form of learning. The peculiarities of the educational process of bachelors’ training in the field of food technologies in pedagogical universities are specified. A comparison of the conditions of production and technological training of bachelors in pedagogical and technical educational institutions has been made. It is concluded that there are significant differences, but at the same time similarity in the requirements for the final results of training, because graduates of engineering and pedagogical faculties have double qualifications and have the right to work not only in educational institutions but also in food industry enterprises as technicians-technologists. The key components of the efficiency of production and technological training and the main obstacles that occur in the way of mastering professional activities by bachelors have been identified. The necessity of constant modernization of educational and methodical complexes of special disciplines, elements of online learning and advanced training of teachers at industrial enterprises has been proved. Special attention should be paid to students’ skills in solving simulated production situations that may arise in future professional activities and the ability to work with regulatory and technical documentation during the organization of laboratory and practical work and internships.

The past, present and future of critical aspects of global ethics and corporate social responsibility in agriculture and food technology industry

The technological advancements in agriculture and food technology industry have created many controversial ethics and social responsibility areas. The aim of this paper is to discuss the past, present and potential future trends in ethics and corporate social responsibility in agriculture and food technology industry. It also seeks to identify the ethics and corporate social responsibility gap generated by the rapid technological advancements in this industry. The factors that need to be taken into account by corporate as a part of its ethics and social responsibility when introducing new technology were discussed in this paper. The discussion revealed that new technologies have generated great ethics and social responsibility. These concerns are in regard to consumers and workers health, environment, economic, over use of natural resources and the impact on future generation life. Based on this discussion it was established that in the current situation and with regard to the advancements in agriculture and food technology, the industry has ethical and social responsibility towards the general consumers. This paper reasons that corporations working in agriculture and food technology are required to actively consider their responsibility and adopt ethical and social responsibility policy. Moreover, this paper has predicted the future trends on light of the past and present technological advancements. Based on the discussion, the paper concluded that there is an ethical and social responsibility gap due to the advancements in agriculture and food technology. Thus, it is the responsibility of corporation to address this gap when evaluating new technology. The evaluation should consider several suitable means such as environmental impact analysis as well as social impact analysis. It was also concluded that the current risk assessment of genetically modified food has its limitation due to the availability of limited long term scientific evidence. In order to align the corporate practice with its ethics and social responsibility a list of recommendations were formulated by the authors. These recommendations included but not limited to: 1. The integration of consumer health impact with other relevant factors such as economical and environmental impacts; 2. Adequate labelling of genetically modified ingredient; 3. Adopting an ethic and social responsibility policy; 4. Implementation of post-marketing surveillance and monitoring strategy to assess the long term effects of genetically modified food on human health, and 5. The implementation of a suitable system to control the release of unauthorized genetically modified crops from research laboratories into the food chains and the environment. Key words: Agriculture, ethics, food technologies, genetically modified food.

Recognizing marbling in dry-cured Iberian ham by multiscale analysis

Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have an effect on the acceptability and palatability of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intramuscular fat streaks. Chemical processing is the only proved way to determine the fat level of pig meat, but this technique is tedious, destroying and unable to offer information about fat distribution. The determination of Iberian ham sensorial quality has traditionally involved appraisal of marbling characteristics by descriptive analysis methods, which rely heavily on visual evaluation and testing by panels of trained graders. We present a novel method to recognize marbling in Iberian ham images to provide the base for the design of an automatic, non-destroying expert computer system, based on computer vision and pattern recognition techniques, which shall allow food technology industries to evaluate and characterize Iberian ham independently of the subjective and variable criteria of human testers.