Progress in Food Engineering and Nutrition Science

Authors

  • Karishma Dubey Student, Department of Zoology, Ram Lalit pg. College, Mirzapur, Kailahat.

Keywords:

Precision Nutrition, Functional Foods, Plant-Based Proteins, Food Processing Technologies, Sustainable Food Systems

Abstract

This review article explores the recent advancements in nutritional science and food engineering technology, highlighting their convergence and the potential benefits for public health and food production. Innovations in these fields are transforming the way we understand nutrition, process food, and develop new food products, with significant implications for health, sustainability, and the food industry. Key areas of focus include precision nutrition, functional foods and nutraceuticals, plant-based and alternative proteins, and cutting-edge food processing technologies. The integration of these disciplines is driving the development of foods that are not only nutritionally optimized but also safe, palatable, and environmentally sustainable. By examining the latest research and technological advancements, this article provides a comprehensive overview of how these fields are evolving and the future directions they may take. Emphasis is placed on the need for interdisciplinary collaboration and innovative approaches to address the complex challenges facing modern food systems.

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Published

2024-06-23

Issue

Vol. 7 No. 1 (2024): Journal of Advanced Research in Food Science and Nutrition

Section

Review Article

License

Copyright (c) 2024 Journal of Advanced Research in Food Science and Nutrition

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