Conference Proceeding

Author(s): Vandana C D., Prerana Iyengar.K.L, Mahamat Youssouf Mahamat Saleh

Email(s): vandana.cd@jainuniversity.ac.in

Address: Vandana C D.1*, Prerana Iyengar.K.L2, Mahamat Youssouf Mahamat Saleh2
1Department of Biotechnology and Genetics, School of Sciences, Jain (Deemed-to-be University), Bangalore-27, Karnataka, India
2Department of Life Sciences, School of Sciences, Jain (Deemed-to-be-University), Bangalore- 27, Karnataka, India
*Corresponding Author

Published In:   Conference Proceeding, Proceeding of ICONS-2024

Year of Publication:  July, 2025

Online since:  July 11, 2025

DOI: Not Available

ABSTRACT:
Food technology has a fundamental role in shaping the modern food industry, significantly influencing food quality, safety, and nutrition. This review provides a comprehensive exploration of food technology, tracing its historical evolution from early preservation methods to contemporary innovations. The core areas of food technology processing, preservation, packaging, and fortification are critically examined, highlighting their impact on nutritional value and food sustainability. The review explores into innovative technologies, such as biotechnology, that are transforming food production and addressing global challenges, including food security, sustainability, and public health. Ethical and regulatory considerations surrounding food technology are also discussed, emphasizing the need for responsible practices and robust frameworks to ensure consumer safety and environmental protection.


Cite this article:
Vandana C D., Prerana Iyengar.K.L, Mahamat Youssouf Mahamat Saleh. Food Technology: Evolution, Core Areas, and Global Impact on Nutrition and Sustainability. Proceeding of ICONS-2024. 58-63.


REFERENCE:

1.      Fadiji T, Pathare PB. Technological advancements in food processing and packaging. Processes. 2023;11(9):2571. doi:10.3390/pr11092571

2.      Lisboa HM, Pasquali MB, dos Anjos AI, et al. Innovative and sustainable food preservation techniques: enhancing food quality, safety, and environmental sustainability. Sustainability. 2024;16(18):8223. doi:10.3390/su16188223

3.      Voidarou C, Antoniadou M, Rozos G, et al. Fermentative foods: microbiology, biochemistry, potential human health benefits, and public health issues. Foods. 2021;10(1):69. doi:10.3390/foods10010069

4.      Silva FVM, Evelyn. Pasteurization of food and beverages by high-pressure processing (HPP) at room temperature: inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and other microbial pathogens. Applied Sciences. 2023;13(2):1193. doi:10.3390/app13021193

5.      Nabi BG, Mukhtar K, Arshad RN, et al. High-pressure processing for sustainable food supply. Sustainability. 2021;13(24):13908. doi:10.3390/su132413908

6.      López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Recent advances toward the application of non-thermal technologies in food processing: an insight on the bioaccessibility of health-related constituents in plant-based products. Foods. 2021;10(7):1538. doi:10.3390/foods10071538

7.      Nutrizio M, Dukić J, Sabljak I, et al. Upcycling of food by-products and waste: nonthermal green extractions and life cycle assessment approach. Sustainability. 2024;16(21):9143. doi:10.3390/su16219143

8.      Forde CG, Decker EA. The importance of food processing and eating behavior in promoting healthy and sustainable diets. Annu Rev Nutr. 2022;42:377–399. doi:10.1146/annurev-nutr-062220-030123

9.      Animasaun DA, Adedibu PA, Shkryl Y, et al. Modern plant biotechnology: an antidote against global food insecurity. Agronomy. 2023;13(8):2038. doi:10.3390/agronomy13082038

10.   Chiozzi V, Agriopoulou S, Varzakas T. Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high hydrostatic pressure) technologies in food processing. Appl Sci. 2022;12(4):2202. doi:10.3390/app12042202

11.   Waseem M, Akhtar S, Qamar M, et al. Effect of thermal and non-thermal processing on nutritional, functional, safety characteristics and sensory quality of white cabbage powder. Foods. 2022;11(23):3802. doi:10.3390/foods11233802

12.   Cruz RMS, Varzakas T. Frontiers on sustainable food packaging. Foods. 2023;12(2):349. doi:10.3390/foods12020349

13.   Olson R, Gavin-Smith B, Ferraboschi C, Kraemer K. Food fortification: the advantages, disadvantages, and lessons from Sight and Life programs. Nutrients. 2021;13(4):1118. doi:10.3390/nu13041118

14.   Olson R, Gavin-Smith B, Ferraboschi C, Kraemer K. Food fortification: the advantages, disadvantages, and lessons from Sight and Life programs. Nutrients. 2021;13(4):1118. doi:10.3390/nu13041118

15.   Rasheed A, Gill RA, Hassan MU, et al. A critical review: recent advancements in the use of CRISPR/Cas9 technology to enhance crops and alleviate global food crises. Curr Issues Mol Biol. 2021;43(3):1950–1976. doi:10.3390/cimb43030135

16.   Varzakas T, Antoniadou M. A holistic approach for ethics and sustainability in the food chain: the gateway to oral and systemic health. Foods. 2024;13(8):1224. doi:10.3390/foods13081224

17.   Faour-Klingbeil D, Todd ECD. A review on the rising prevalence of international standards: threats or opportunities for the agri-food produce sector in developing countries, with a focus on examples from the MENA region. Foods. 2018;7(3):33. doi:10.3390/foods7030033

18.   Amentae TK, Gebresenbet G. Digitalization and future agro-food supply chain management: a literature-based implications. Sustainability. 2021;13(21):12181. doi:10.3390/su132112181

19.   Hefferon KL. Nutritionally enhanced food crops; progress and perspectives. Int J Mol Sci. 2015;16(2):3895–3914. doi:10.3390/ijms16023895

20.   Roberts DP, Mattoo AK. Sustainable agriculture—enhancing environmental benefits, food nutritional quality and building crop resilience to abiotic and biotic stresses. Agriculture. 2018;8(1):8. doi:10.3390/agriculture8010008

21.   Ahmadzadeh S, Ajmal T, Ramanathan R, Duan Y. A comprehensive review on food waste reduction based on IoT and big data technologies. Sustainability. 2023;15(4):3482. doi:10.3390/su15043482

22.   Gupta V, Biswas D, Roy S. A comprehensive review of biodegradable polymer-based films and coatings and their food packaging applications. Materials. 2022;15(17):5899. doi:10.3390/ma15175899

23.   Onyeaka H, Obileke K, Makaka G, Nwokolo N. Current research and applications of starch-based biodegradable films for food packaging. Polymers. 2022;14(6):1126. doi:10.3390/polym14061126

24.   Ali AA, Altemimi AB, Alhelfi N, Ibrahim SA. Application of biosensors for detection of pathogenic food bacteria: a review. Biosensors. 2020;10(6):58. doi:10.3390/bios10060058

25.   Pampoukis G, Lytou AE, Argyri AA, Panagou EZ, Nychas GJE. Recent advances and applications of rapid microbial assessment from a food safety perspective. Sensors. 2022;22(7):2800. doi:10.3390/s22072800

26.   Wang L, He Y, Wu Z. Design of a blockchain-enabled traceability system framework for food supply chains. Foods. 2022;11(5):744. doi:10.3390/foods11050744

27.   Ellahi RM, Wood LC, Bekhit AED. Blockchain-based frameworks for food traceability: a systematic review. Foods. 2023;12(16):3026. doi:10.3390/foods12163026

 





Author/Editor Information

Dr. Vani. R

Professor

Dr. Apurva Kumar R. Joshi

Assistant Professor and Program Head