32^nd European Nutrition and Dietetics Conference

Food Emerging Science & Technologies

Food emerging science and technologies refer to the innovative advancements that are transforming how we produce, process, and consume food. These developments aim to enhance food safety, sustainability, and nutritional value while addressing global challenges like food security and environmental impact. One key area of innovation is food biotechnology, which includes genetic modification and gene editing techniques like CRISPR. These technologies enable the development of crops that are resistant to pests, diseases, and environmental stress, potentially increasing food production while reducing the need for pesticides. Additionally, precision fermentation is emerging as a method to produce proteins, vitamins, and other nutrients in more sustainable and ethical ways, without relying on traditional animal farming. Artificial intelligence (AI) and machine learning are also making waves in food science. AI-driven algorithms help optimize food supply chains, predict consumer preferences, and enhance personalized nutrition. In food processing, AI is used to improve product quality and consistency, while robotics is revolutionizing food manufacturing and packaging, making processes more efficient and less labor-intensive. Moreover, alternative proteins, such as plant-based meat and lab-grown meat, are gaining popularity. These innovations aim to provide sustainable, ethical, and nutritious alternatives to traditional animal products, offering solutions to address growing global demand for protein. In conclusion, emerging food sciences and technologies are shaping the future of the food industry, offering new ways to produce, consume, and think about food.