Advances in Food Science and Modern Technologies

Abstract: This chapter delves into the latest advancements in food science and modern technologies, exploring their transformative impact on food production, processing, safety, quality, sustainability, and consumer experience. It highlights key innovations such as precision agriculture, genetically modified organisms (GMOs), and sustainable farming practices in food production. The chapter also examines novel food processing techniques, including high-pressure processing and cold plasma, and innovations in packaging, such as smart and biodegradable materials. The role of functional foods and nutraceuticals is discussed, emphasizing their health benefits and market trends. Additionally, the chapter explores the digital transformation in the food industry, focusing on automation, robotics, data analytics, and the impact of e-commerce and food delivery services. Through industrial, research, and consumer case studies, the chapter illustrates the practical applications and benefits of these advancements. The conclusion provides a summary of key points, the impact on food systems, and future outlooks, emphasizing the potential for continued growth and innovation in food science and technology. Keywords: Food Science,Modern Technologies,Precision Agriculture,Genetically Modified Organisms (GMOs),Sustainable Farming,Food Processing,High-Pressure Processing (HPP),Cold Plasma, Smart Packaging,Biodegradable Packaging,Functional Foods,Nutraceuticals,Probiotics,Prebiotics,Bioactive Compounds,Food Safety,Food Quality,Automation,Robotics, Data Analytics,Artificial Intelligence (AI),E-commerce,Food Delivery,Sustainable Food Systems,Digital Transformation,Blockchain Traceability,Personalized Nutrition, Alternative Proteins,Plant-Based Proteins,Cultured Meat and Insect-Based Foods. References: Adak, S., & Bishai, M. (2024). Modern Luminescent Technologies Embraced in Food Science and Engineering. Nonthermal Food Processing, Safety, and Preservation, 71–95. Portico. https://doi.org/10.1002/9781394186631.ch5 Khouryieh, H. A. (2021). Novel and emerging technologies used by the U.S. food processing industry. Innovative Food Science & Emerging Technologies, 67, 102559. https://doi.org/10.1016/j.ifset.2020.102559 Obayelu, A. E. (Ed.). (2018). Food Systems Sustainability and Environmental Policies in Modern Economies. Advances in Environmental Engineering and Green Technologies. https://doi.org/10.4018/978-1-5225-3631-4 Singh, S. P., & Terry, L. A. (2013). Recent Advances in Storage Technologies for Fresh Fruits. Advances in Food Science and Nutrition, 391–411. Portico. https://doi.org/10.1002/9781118865606.ch12 Woodhead Publishing Series in Food Science, Technology and Nutrition. (2016). Advances in Food Traceability Techniques and Technologies, xv–xxviii. https://doi.org/10.1016/b978-0-08-100310-7.09002-5 Zulkurnain, M., Sulaiman, A., & Balasubramaniam, V. M. (2021). High-Pressure-Based Food-Processing Technologies for Food Safety and Quality. Food Processing, 1–26. https://doi.org/10.1201/9781003163213-1