Revolutionizing Food

Abstract

The food processing industry has witnessed a shift towards innovative non-thermal technologies to meet the growing demand for high-quality, safe, and minimally processed foods while preserving nutritional value and sensory attributes. This chapter explores recent advances in food science, including pulsed electric field (PEF) processing, sonication, high-pressure processing (HPP), nanotechnology, artificial intelligence (AI), and biodegradable packaging. These advances offer sustainable solutions to improve food processing, safety, and environmental impact, but challenges and potential risks need to be addressed for their effective implementation in the food industry. The purpose of the chapter is to provide some basic knowledge about new thinking in comprehensive food discipline and offer a summary of the latest developments in employing digital technologies in food production systems.