The Future of Food: A Look at R&D in Food Science

Introduction

The future of food is a topic of intense interest and research. As we look towards 2050, the global population is expected to hit 10 billion people. To feed everyone, it will take 56% more food than is produced today. This presents a significant challenge, as there is not enough agricultural land available to provide larger future populations with the kind of diet people are eating in most countries today. This suggests that the crops we cultivate, and the food we eat today, will undergo significant changes.

Why We Will Need to Eat Differently

The key reasons necessitating a fundamental shift in how we think about food can be summarized as: population growth, effects of global warming, and inequality in access to food. Global warming is “very likely to affect global, regional, and local food security by disrupting food availability, decreasing access to food, and making utilization more difficult”, predicts the U.S. Department of Agriculture. All of these factors mean that in the years to come, mankind will be looking at alternate crops that can be grown with a smaller carbon footprint, in sufficient quantities, and which will have high nutritional value.

The Role of R&D in Food Science

Before new initiatives hit the market, years of R&D goes into developing, testing, and prototyping to enable their success. This involves the application of scientific principles to design systems and processes that prevent contamination of food products. This includes the design of equipment and facilities, as well as the development of processing methods that eliminate or reduce the presence of harmful microorganisms.

Hygienic Design

Hygienic design of food processing equipment and facilities is a key aspect of food safety engineering. This involves the design of surfaces and components to be easily cleanable and resistant to microbial growth. It also includes the design of systems for effective cleaning and sanitization.

Process Engineering

Process engineering involves the design and optimization of food processing methods to ensure food safety. This includes thermal processing such as pasteurization and sterilization, as well as non-thermal processes like high-pressure processing and pulsed electric field processing.

Food Preservation Engineering

Food preservation engineering involves the application of engineering principles to extend the shelf life of food products. This includes the design of packaging systems, as well as the development of preservation methods that maintain the quality and nutritional value of food.

Packaging Engineering

Packaging engineering involves the design of packaging systems that protect food products from environmental factors that can lead to spoilage. This includes the selection of packaging materials, as well as the design of packaging structures and systems.

Preservation Process Engineering

Preservation process engineering involves the design and optimization of food preservation methods. This includes traditional methods like canning, freezing, and drying, as well as emerging technologies like modified atmosphere packaging and active packaging.

In Summary engineering plays a crucial role in ensuring food safety and extending the shelf life of food products. Through the application of engineering principles, we can design systems and processes that not only ensure the safety of our food but also maintain its quality and nutritional value.

References

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