How can food engineering research create more sustainable food systems?

1 Waste reduction

One of the major challenges of the global food system is the high amount of food waste that occurs at various stages of the supply chain, from farm to fork. Food waste not only represents a loss of valuable resources, but also contributes to greenhouse gas emissions, land degradation, and water pollution. Food engineering research can help reduce food waste by developing innovative technologies and methods for preserving, packaging, and transforming food products. For example, food engineering can design biodegradable and edible packaging materials, extend the shelf life of perishable foods, and convert food waste into value-added products such as biogas, fertilizers, and animal feed.

2 Efficiency improvement

Another challenge of the global food system is the increasing demand for food, especially animal-based products, that requires more energy, water, and land inputs than plant-based products. Food engineering research can help improve the efficiency of food production and processing by optimizing the use of resources, minimizing the environmental impact, and enhancing the productivity and quality of food products. For example, food engineering can design smart irrigation systems, precision agriculture tools, bioreactors, and sensors that can monitor and control the optimal conditions for food growth, processing, and storage.

3 Quality enhancement

A third challenge of the global food system is the need to ensure the safety, nutrition, and sensory attributes of food products, especially in the context of changing consumer preferences, dietary needs, and health concerns. Food engineering research can help enhance the quality of food products by developing novel methods and technologies for improving the functionality, stability, and bioavailability of food components, as well as detecting and preventing food contamination and spoilage. For example, food engineering can design functional foods, probiotics, nanomaterials, and biosensors that can deliver health benefits, modify food texture and flavor, and ensure food safety and traceability.

4 Novel products

A fourth challenge of the global food system is the need to diversify the food sources and options available to consumers, especially in the face of climate change, biodiversity loss, and food insecurity. Food engineering research can help create novel food products that can meet the nutritional, environmental, and social needs of different populations and regions. For example, food engineering can design alternative proteins, cultured meat, insect-based foods, and 3D-printed foods that can provide high-quality protein, reduce animal suffering, and lower the environmental footprint of food production.