49:
2725:
64:
2736:
1555:
2756:
163:
2766:
2746:
1105:
3134:
2715:
1544:
514:
466:
Consumers form their attitude towards innovative food technologies through three main mechanisms: First, through knowledge or beliefs about risks and benefits correlated with the technology; second, through attitudes based on their own experience; and third, through application of higher order values
462:
Acceptance of the different food technologies varies. While pasteurization is well recognized and accepted, high pressure treatment and even microwaves often are perceived as risky. Studies by the
Hightech Europe project found that traditional technologies were well accepted in contrast to innovative
458:
and find it difficult to understand them. Now, acceptance of food products very often depends on perceived benefits and risks associated with food. Popular views of food processing technologies matter. Especially innovative food processing technologies often are perceived as risky by consumers.
432:
With the global population expected to reach 9.7 billion by 2050, there is an urgent need for alternative protein sources that are sustainable, nutritious, and environmentally friendly. Plant-based proteins are gaining popularity as they require fewer resources and produce fewer greenhouse gas
959:
Frewer, Lynn J.; van der Lans, Ivo A.; Fischer, Arnout R.H.; Reinders, Machiel J.; Menozzi, Davide; Zhang, Xiaoyong; van den Berg, Isabelle; Zimmermann, Karin L. (April 2013). "Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis".
441:
Approximately one-third of all food produced globally is wasted. Innovative food tech solutions are being developed to address this issue. For example, Apeel
Sciences has developed an edible coating that extends the shelf life of fruits and vegetables, reducing spoilage and waste.
473:
Acceptance of innovative technologies can be improved by providing non-emotional and concise information about these new technological processes methods. The HighTech project also suggests that written information has a higher impact on consumers than audio-visual information.
2345:
467:
and beliefs. A number of scholars consider the risk-benefit trade-off as one of the main determinants of consumer acceptance, although some researchers place more emphasis on the role of benefit perception (rather than risk) in consumer acceptance.
248:– the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re-infection is prevented. Thus, this results into a shelf stable product at ambient conditions.
267:– An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
107:
process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
53:
433:
emissions compared to animal-based proteins. Companies like Beyond Meat and
Impossible Foods have developed plant-based meat alternatives that mimic the taste and texture of traditional meat products.
299:
with the aim of improving yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various input/output processes.
254:– the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life.
470:
Rogers (2010) defines five major criteria that explain differences in the acceptance of new technology by consumers: complexity, compatibility, relative advantage, trialability and observability.
949:
Olsen, N. V., Grunert, K.G., & Anne-Mette, S. (2010). Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food
Science & Technology, 21(446–472)
2340:
914:
Ueland Ö, G. H., Holm, F., Kalogeras, N., Leino, O., Luteijn, J., Magnusson, S.(2011). State of the art in benefit-risk analysis: Consumer perception. Food and
Chemical Toxicology, 52(1)
311:– technology innovated the way establishments prepare, supply, and serve food outside the home. There's a tendency to create the conditions for the restaurant of the future with
206:– These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into
2508:
389:, oxidation of food ingredients, and enzymatic and nonenzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as the food may
238:– Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and
3106:
2473:
57:
731:"A systematic scoping review of the sustainability of vertical farming, plant-based alternatives, food delivery services and blockchain in food systems"
344:
are rapidly revolutionizing the communication process between consumers and food establishments, with
Platform-to-Consumer delivery as the global lead.
839:
2503:
1959:
789:
2463:
118:
and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into
1640:
393:
better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food.
88:
It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
3091:
2395:
200:
industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
2648:
2362:
2586:
1381:
179:
Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are:
2808:
498:
987:
Gaskell, George; Allum, Nick; Wagner, Wolfgang; Kronberger, Nicole; Torgersen, Helge; Hampel, Juergen; Bardes, Julie (February 2004).
2424:
562:
2468:
2330:
1267:
2438:
454:
chain is long and complicated and food technologies are diverse. Consequently, consumers are uncertain about the determinants of
1137:
17:
2429:
2377:
2282:
557:
2769:
2632:
2443:
2372:
2297:
2116:
186:– Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the
2620:
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1633:
1058:
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around 1900. The process is described in U.S. patent 897,763. Green coffee beans are treated with water, heat and
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2030:
1431:
1374:
814:
657:
2801:
2610:
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2320:
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484:
305:– technology in this sector focuses on the development of new functional ingredients and alternative Proteins.
2902:
2386:
1776:
1626:
85:
that addresses the production, preservation, quality control and research and development of food products.
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207:
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37:
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72:
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142:– the process of heating milk and milk products to destroy food spoilage and disease-producing
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2576:
2571:
2315:
2063:
1123:
421:
151:
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2053:
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1307:
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547:
371:
323:
235:
8:
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1471:
48:
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1007:
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are being developed to accelerate the transformation towards sustainable food systems.
326:, which is the equipment of consumers with devices that facilitates the cooking process.
2357:
2310:
2252:
2136:
1808:
1607:
1587:
1327:
1317:
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1027:
988:
597:
Campbell-Platt, Geoffrey, ed. Food science and technology. John Wiley & Sons, 2017.
532:
333:
245:
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1813:
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1170:
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1019:
1015:
790:"The market for alternative protein: Pea protein, cultured meat, and more | McKinsey"
579:
96:
1031:
890:
576:
Containment
Technology: Progress in the Pharmaceutical and Food Processing Industry.
3006:
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1212:
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450:
Historically, consumers paid little attention to food technologies. Nowadays, the
2990:
2980:
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2257:
2219:
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2035:
1968:
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1818:
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100:
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2007:
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264:
193:
183:
166:
119:
111:
729:
Bunge, A. Charlotte; Wood, Amanda; Halloran, Afton; Gordon, Line J. (2022).
224:– Decaffeinated coffee and tea was first developed on a commercial basis in
3070:
2985:
2729:
2689:
2204:
2025:
2017:
1987:
1858:
1843:
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1229:
1207:
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1023:
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351:
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92:
82:
30:"Food tech" redirects here. For the History Channel television series, see
607:
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2719:
2305:
2262:
2194:
2174:
2151:
2126:
1930:
1925:
1903:
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1823:
1793:
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1602:
1548:
1486:
1441:
1426:
735:
519:
385:. Applying new solutions may reduce or prevent adverse changes caused by
308:
296:
288:
239:
190:
of the powdered product by partially rehydrating spray-dried milk powder.
135:
63:
146:. In his research into food technology, Pasteur became the pioneer into
3055:
2912:
2520:
2272:
2237:
2166:
1953:
1828:
1788:
1657:
1618:
1416:
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2146:
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2002:
1979:
1947:
1942:
1732:
1503:
1312:
1175:
337:
31:
1359:
2786:
2541:
2131:
2080:
1936:
1876:
1704:
1674:
1518:
1481:
765:"World Population Prospects – Population Division – United Nations"
396:
In the 21st century, emerging technologies such as ], particularly
341:
312:
162:
147:
2907:
2872:
2832:
1997:
1714:
1684:
1466:
1411:
1337:
1332:
1245:
958:
764:
229:
127:
123:
104:
196:– The first application of freeze drying was most likely in the
3065:
2892:
2887:
2141:
2099:
1669:
1491:
1406:
1302:
1115:
1104:
815:"A growing population calls for sustainable protein – EIT Food"
370:
in the food sector may include, for example, new types for raw
225:
217:
169:
2095:
1747:
1461:
1342:
1322:
658:"Online Food Delivery – Worldwide | Statista Market Forecast"
390:
3133:
2714:
1543:
986:
513:
131:
115:
1992:
221:
728:
350:– supply chain activities are considerably moving from
27:
Academic discipline regarding the preparation of foods
3122:
689:, Second Edition, Springer, Dordrecht 2018, pp. 1-7,
563:
List of food and drink awards#Food technology awards
509:
3107:
2474:
2024 United
Kingdom Shigatoxigenic E. coli outbreak
989:"GM Foods and the Misperception of Risk Perception"
276:Technology has innovated these categories from the
58:
Latvia
University of Life Sciences and Technologies
1046:
3146:
866:"Why Is One-Third of Our Food Wasted Worldwide?"
691:https://doi.org/10.1007/978-94-007-6167-4_628-1
322:Consumer Tech – technology allows what we call
427:
3092:International Association for Food Protection
2802:
1634:
1375:
1261:
1131:
574:Hans-Jürgen Bässler und Frank Lehmann :
2649:Spanish Agency for Food Safety and Nutrition
2464:2017–2018 South African listeriosis outbreak
2363:1985 Austrian diethylene glycol wine scandal
687:Encyclopedia of Food and Agricultural Ethics
287:– or AgTech, it is the use of technology in
242:have also become increasingly sophisticated.
2587:United Kingdom food information regulations
499:Lebensmittel-Wissenschaft & Technologie
2809:
2795:
1641:
1627:
1382:
1368:
1268:
1254:
1138:
1124:
2425:2008 United States salmonellosis outbreak
748:
2469:2018 Australian strawberry contamination
2331:Morinaga Milk arsenic poisoning incident
1648:
362:
161:
62:
47:
2439:2011 United States listeriosis outbreak
962:Trends in Food Science & Technology
863:
568:
436:
122:, Pasteur researched the production of
14:
3147:
2454:2015 Mozambique funeral beer poisoning
2031:Ethylenediaminetetraacetic acid (EDTA)
1044:
685:, P.B. Thompson, D.M. Kaplan (eds.),
445:
257:Commercial fruit ripening rooms using
232:to remove the caffeine from the beans.
204:High-Temperature Short Time Processing
2790:
1622:
1389:
1363:
1249:
1119:
558:Standard components (food processing)
95:into food technology concentrated on
2816:
2745:
2633:Institute for Food Safety and Health
2373:Australian meat substitution scandal
2341:Moroccan oil poisoning disaster 1959
2117:Arsenic contamination of groundwater
1053:(5 ed.). New York: Free Press.
681:M. Klimczuk-Kochańska, A. Klimczuk,
2765:
2621:Food Information and Control Agency
1077:. Hightecheurope.eu. Archived from
927:. Hightecheurope.eu. Archived from
24:
1275:
864:Quinton, Amy M. (1 October 2019).
683:Innovation in Food and Agriculture
25:
3171:
3102:Food and Agriculture Organization
2849:Acid-hydrolyzed vegetable protein
2638:International Food Safety Network
2562:International Food Safety Network
2283:Variant Creutzfeldt–Jakob disease
2233:Acid-hydrolyzed vegetable protein
1960:Shigatoxigenic and verotoxigenic
1097:
891:"Apeel Sciences | WFP Innovation"
3132:
3112:National Food and Drug Authority
2898:Hydrogenated starch hydrolysates
2764:
2754:
2744:
2735:
2734:
2723:
2713:
2643:Ministry of Food and Drug Safety
2479:Kobayashi red yeast rice scandal
2410:2008 Canada listeriosis outbreak
2405:ICA meat repackaging controversy
1554:
1553:
1542:
1145:
1103:
1016:10.1111/j.0272-4332.2004.00421.x
512:
2582:Quality Assurance International
2489:Food safety incidents in Taiwan
2459:2017 Brazil Operation Weak Meat
2353:1971 Iraq poison grain disaster
2268:Polycyclic aromatic hydrocarbon
1067:
1038:
980:
952:
943:
917:
908:
883:
857:
832:
807:
477:
157:
114:'s research on the spoilage of
2842:Artificial protein substitutes
2611:European Food Safety Authority
2484:Food safety incidents in China
2321:1858 Bradford sweets poisoning
2288:Water fluoridation controversy
1328:"Minerals" (Chemical elements)
782:
757:
722:
696:
675:
650:
625:
600:
591:
485:Food and Bioprocess Technology
103:'s development in 1810 of the
13:
1:
2903:Neohesperidin dihydrochalcone
271:
3097:Food and Drug Administration
2616:Food and Drug Administration
2298:Food contamination incidents
67:The food technology room at
7:
2670:Food and drink prohibitions
2444:Bihar school meal poisoning
2368:United Kingdom BSE outbreak
2326:1900 English beer poisoning
1680:Antibiotic use in livestock
1560:Category: Food preservation
1045:Rogers, Everett M. (2010).
505:
428:Alternative Protein Sources
259:ethylene as a plant hormone
10:
3176:
2665:Curing (food preservation)
1738:Monosodium glutamate (MSG)
974:10.1016/j.tifs.2013.01.003
750:10.1038/s43016-022-00622-8
54:Faculty of Food Technology
29:
3084:
3046:
3015:
2999:
2941:
2883:Aspartame-acesulfame salt
2857:
2841:
2822:
2784:
2708:
2695:Genetically modified food
2657:
2595:
2547:Food labeling regulations
2519:
2415:2008 Chinese milk scandal
2296:
2218:
2165:
2094:
2044:
2016:
1978:
1867:
1775:
1723:
1656:
1616:
1578:
1537:
1397:
1357:
1283:
1243:
1153:
2942:Natural food substitutes
2557:Food safety in Australia
1753:High-fructose corn syrup
1049:Diffusion of Innovations
410:plant-based alternatives
332:– as the food delivery
36:. For the magazine, see
2537:Acceptable daily intake
2449:2013 horse meat scandal
1890:Clostridium perfringens
578:Springer, Berlin 2013,
528:Agricultural technology
285:Agricultural technology
184:Instantized Milk Powder
73:Stroud, Gloucestershire
3028:List of food additives
2605:Centre for Food Safety
2420:2008 Irish pork crisis
2122:Benzene in soft drinks
1218:Discrimination testing
176:
75:
60:
18:Future food technology
2627:Food Standards Agency
2577:Organic certification
2572:Nutrition facts label
2316:Esing Bakery incident
2104:environment pollution
1308:Essential fatty acids
422:blockchain technology
381:of products, and new
363:Emerging technologies
165:
66:
51:
2868:Acesulfame potassium
2396:2006 North American
2054:Acesulfame potassium
1883:Campylobacter jejuni
1777:Intestinal parasites
1650:Consumer food safety
1112:at Wikimedia Commons
704:"Insect consumption"
569:Notes and references
548:Molecular gastronomy
437:Food Waste Reduction
324:Consumer electronics
236:Process optimization
2700:Conspiracy theories
2253:Heterocyclic amines
2157:Shellfish poisoning
1472:Modified atmosphere
1008:2004RiskA..24..185G
608:"What is FoodTech?"
446:Consumer acceptance
372:material processing
152:preventive medicine
93:scientific research
2954:Coffee substitutes
2358:Toxic oil syndrome
2311:Swill milk scandal
2137:Diethylstilbestrol
1809:Diphyllobothriasis
1081:on 5 December 2012
931:on 5 December 2012
895:innovation.wfp.org
612:digitalfoodlab.com
533:Food biotechnology
177:
76:
61:
3120:
3119:
3042:
3041:
3036:
3035:
2860:sugar substitutes
2778:
2777:
2685:Food preservation
2494:Foodborne illness
2046:Sugar substitutes
1799:Cryptosporidiosis
1781:parasitic disease
1695:HGH controversies
1662:food contaminants
1574:
1573:
1568:
1567:
1447:Hurdle technology
1407:Burying in ground
1391:Food preservation
1351:
1350:
1108:Media related to
769:population.un.org
246:Aseptic packaging
97:food preservation
16:(Redirected from
3167:
3137:
3136:
3128:
2991:Salt substitutes
2981:Milk substitutes
2949:Cheese analogues
2928:Sodium cyclamate
2817:Artificial foods
2811:
2804:
2797:
2788:
2787:
2768:
2767:
2758:
2748:
2747:
2738:
2737:
2730:Drink portal
2728:
2727:
2726:
2718:
2717:
2629:(United Kingdom)
2378:Jack in the Box
2349:
2336:Minamata disease
2248:Food irradiation
2228:4-Hydroxynonenal
2076:Sodium cyclamate
1919:Escherichia coli
1911:Escherichia coli
1643:
1636:
1629:
1620:
1619:
1614:
1613:
1557:
1556:
1547:
1546:
1384:
1377:
1370:
1361:
1360:
1270:
1263:
1256:
1247:
1246:
1241:
1240:
1213:Sensory analysis
1140:
1133:
1126:
1117:
1116:
1107:
1091:
1090:
1088:
1086:
1071:
1065:
1064:
1052:
1042:
1036:
1035:
993:
984:
978:
977:
956:
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947:
941:
940:
938:
936:
921:
915:
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906:
905:
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901:
887:
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880:
878:
876:
861:
855:
854:
852:
850:
836:
830:
829:
827:
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811:
805:
804:
802:
800:
786:
780:
779:
777:
775:
761:
755:
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752:
726:
720:
719:
717:
715:
700:
694:
679:
673:
672:
670:
668:
654:
648:
647:
645:
643:
629:
623:
622:
620:
618:
604:
598:
595:
522:
517:
516:
414:vertical farming
402:3D food printing
252:Food irradiation
21:
3175:
3174:
3170:
3169:
3168:
3166:
3165:
3164:
3155:Food technology
3145:
3144:
3143:
3131:
3123:
3121:
3116:
3080:
3038:
3037:
3032:
3011:
2995:
2959:Egg substitutes
2937:
2853:
2837:
2825:fat substitutes
2818:
2815:
2780:
2779:
2774:
2724:
2722:
2720:Food portal
2712:
2704:
2653:
2591:
2552:Food libel laws
2515:
2343:
2292:
2258:Modified starch
2220:Food processing
2214:
2161:
2090:
2040:
2036:Sodium benzoate
2012:
1974:
1969:Vibrio cholerae
1863:
1834:Gnathostomiasis
1819:Fasciolopsiasis
1771:
1719:
1710:Mercury in fish
1652:
1647:
1612:
1570:
1569:
1564:
1549:Food portal
1541:
1533:
1402:Biopreservation
1393:
1388:
1353:
1352:
1347:
1279:
1274:
1239:
1198:Processing aids
1149:
1144:
1110:Food technology
1100:
1095:
1094:
1084:
1082:
1073:
1072:
1068:
1061:
1043:
1039:
991:
985:
981:
957:
953:
948:
944:
934:
932:
923:
922:
918:
913:
909:
899:
897:
889:
888:
884:
874:
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862:
858:
848:
846:
838:
837:
833:
823:
821:
813:
812:
808:
798:
796:
788:
787:
783:
773:
771:
763:
762:
758:
743:(11): 933–941.
727:
723:
713:
711:
702:
701:
697:
680:
676:
666:
664:
656:
655:
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2690:Food quality
2597:Institutions
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2026:Benzoic acid
1988:Chlorpyrifos
1967:
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1859:Trichuriasis
1844:Toxocariasis
1814:Enterobiasis
1690:Formaldehyde
1497:Potjevleesch
1432:Fermentation
1234:
1171:Microbiology
1147:Food science
1083:. Retrieved
1079:the original
1069:
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933:. Retrieved
929:the original
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898:. Retrieved
894:
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873:. Retrieved
869:
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847:. Retrieved
843:
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822:. Retrieved
818:
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797:. Retrieved
794:mckinsey.com
793:
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772:. Retrieved
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712:. Retrieved
707:
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665:. Retrieved
661:
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640:. Retrieved
637:firsthand.co
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