par Cabrera-Barjas, Gustavo;Banerjee, Aparna;Valdes, Oscar;Moncada, Mauricio;Sirajunnisa, Abdul Razack;Surendhiran, Duraiarasan;Ramakrishnan, Geethalakshmi;Rani, Nivaz Sundar;Hamidi, Masoud 
;Kozani, Pouya Safarzadeh;Kozani, Pooria Safarzadeh;Espitia, Paula Judith Perez;Fuenmayor, Carlos Alberto;Pierre, Guillaume;Michaud, Philippe;Lukova, Paolina;Delattre, Cédric
Référence Future Foods: Global Trends, Opportunities, and Sustainability Challenges, Elsevier, page (697-719)
Publication Publié, 2021-01
;Kozani, Pouya Safarzadeh;Kozani, Pooria Safarzadeh;Espitia, Paula Judith Perez;Fuenmayor, Carlos Alberto;Pierre, Guillaume;Michaud, Philippe;Lukova, Paolina;Delattre, CédricRéférence Future Foods: Global Trends, Opportunities, and Sustainability Challenges, Elsevier, page (697-719)
Publication Publié, 2021-01
Partie d'ouvrage collectif
| Résumé : | As a general rule, in a sustainable food model for the future of the growing world population, food biotechnology could be considered as a reliable for improving and increasing food production and processing. Food biotechnology consist of (1) genetic engineering approach (on plants, animals, or microorganisms) to improve food quality, (2) commercial packaging technology for food preservation, (3) the process of microbial fermentation for the production of innovative food ingredients, enzymes, and additives and (4) 3D-printing for innovative food manufacturing. Consequently, this chapter describes a recent overview of the state of the art in the main topics of food technology innovations and advances which will include agri-food technology, food packaging, 3D-food printing technology and biotechnology approaches. |
