Novel technologies in the field of food safety and food processing

One of the major purposes of food processing technologies, from the very early to its later types over the years, has been to guarantee the safety of foodstuffs, as well as prolong their shelf-life. For many years, the primary methods for treatments for the microbiological stabilization and the preservation of the sensory and nutritional properties of food products have largely been those associated with heat, which unfortunately has adversely affected both the nutrient contents and sensory characteristics of foods. Therefore, the destruction of food nutritional components and the consumer demand for foods with desirable sensory qualities have remained the two key drivers towards innovation of the non-destructive food technologies. As technology grows, new innovations replaced the old machinery most probably in developed countries where R&D takes relatively less time to get into public use. Hence, new innovations, technologies, and concepts continue to emerge to process foods with maximum safety and quality without the disadvantages of conventional processing. This review focuses on tremendous benefits of some promising novel technologies in terms of food processing, packaging, safety and quality control.

Keywords:

Food safety , Food processing , Food quality , Novel , Technology