Feeding the world into the future – food and nutrition security: the role of food science and technology

Abstract

By mid-century, the world population will surpass 9 billion people, meaning higher demand for available food, water, arable land and environmental impacts. Food safety issues, nutrition deficiencies, postharvest losses, regulation inconsistencies and consumer attitudes are all striking challenges which must be met in maintaining food security and sustainability. Possible solutions include advancements in food processing technologies, nanotechnology, innovative food formulations and the use of genomic approaches manifested in examples such as alternative protein sources, insect flour, nutrigenomics, 3D food printing, biomimicry, food engineering and merging technology. International organizations like the International Union of Food Science and Technology also play important roles in securing the world's food supplies by providing expertise through their respective country memberships. The present review addresses the food science and technology roles in meeting current challenges and investigates possible solutions to feed the world in the near future.

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

“…As shown in this review, GM evaluation research is dominating in developed countries, but most GM crops are cultivated nowadays in developing regions (ISAAA, 2016), demonstrating the gap of chain actor evaluation research. Although the importance of GM foods still increases (ISAAA, 2016), other food technologies, such as the utilization of food waste, for example, to gain high-added value ingredients (Galanakis, 2012); alternative sources of proteins, such as seaweeds and insects (Tian, Bryksa, & Yada, 2016); but also synthetic biology, CRISPR/Cas (Katz et al, 2018), and 3-D printers (Dankar, Haddarah, Omar, Sepulcre, & Pujolà, 2018), are also advancing.…”

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains

“…The increase in global population directly correlates with the increased amount of protein that is projected for human consumption and according to the Food Agriculture Organization, between 2000 and 2020, there will be a massive increase in demand for animal protein (Tian et al, 2016). Therefore, efficient application of plant protein will become very important, when production of animal protein reaches the highest capacity, to ensure world population needs (Aiking, 2011).…”

Review Informing the Design of 3D Food Printing for People with Swallowing Disorders: Constructive, Conceptual, and Empirical Problems

“…(p. 732). Furthermore, there are calls for meaningful and rational decisions about advancing 3D food engineering, design, and food science research [17,18]. An important element of 3D food printing development is its aim to develop the printing of a wider range of natural and nutritious foods, including foods that contain carbohydrates, proteins, and fats [17] which could be put to a range of uses.…”

“…While development of 3D printed foods is aimed at the general population, it might also be driven, at least in part, by a motivation to address significant food problems [18], including: (i) provision of safe and enjoyable meals for people with dysphagia; and (ii) provision of large scale individually-tailored foods for people with special nutritional requirements related to age, setting (e.g., in hospital, residential care), health conditions, or other requirements (e.g., gluten-free, high protein, low salt, diabetic diet) [19]. According to Sun et al [16] Serizawa et al (2014) [20] "developed a 3D edible gel printer using a syringe pump and dispenser to make soft food for the elderly who cannot swallow the food well."…”