How can food engineers help make food distribution more efficient?

1 Food loss and waste

One of the major problems facing the global food system is food loss and waste, which refers to the decrease in edible food mass throughout the stages of production, post-harvest, processing, distribution, and consumption. According to the Food and Agriculture Organization (FAO), about one-third of the food produced for human consumption is lost or wasted every year, which amounts to about 1.3 billion tons of food. This has negative impacts on food security, environment, economy, and society. Food engineers can help reduce food loss and waste by designing and implementing innovative technologies and practices that can extend the shelf life, preserve the quality, and enhance the value of food products along the supply chain.

2 Cold chain management

One of the key technologies that food engineers use to improve food distribution efficiency is cold chain management, which involves the maintenance of low temperatures for perishable food products from the point of harvest or slaughter to the point of consumption. Cold chain management can prevent or slow down the microbial, enzymatic, chemical, and physical deterioration of food, and thus reduce food loss and waste, and ensure food safety and quality. Food engineers can help optimize cold chain management by developing and applying smart sensors, data analytics, predictive modeling, and renewable energy sources that can monitor, control, and improve the performance and sustainability of the cold chain system.

3 Packaging and labeling

Another important aspect of food distribution efficiency is packaging and labeling, which can protect food products from physical, chemical, and biological hazards, and provide information and communication to consumers and stakeholders. Packaging and labeling can also influence consumer behavior, preferences, and satisfaction, and thus affect food demand and waste. Food engineers can help enhance packaging and labeling by creating and using novel materials, designs, and features that can improve the functionality, biodegradability, recyclability, and attractiveness of food packages and labels. For example, food engineers can design active packaging that can interact with the food or the environment to extend shelf life or indicate freshness, or edible packaging that can be consumed with the food or composted.