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Food technology neophobia as a psychological barrier to clean meat acceptance

Exploring the design space for human-food-technology interaction: an approach from the lens of eating experiences.

Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

Errors in Making Indirect Questions in the Interlanguage of Students at the Faculty of Food Technology

In this paper, the author attempts to identify the most common errors that occur in the interlanguage of students at the Faculty of Food Technology when formulating indirect questions in English language. According to Processability theory (PT), language is acquired in a predictable way, in six stages, the last stage being acquiring word order in subordinate clauses, i.e. cancelling inversion. Since interlanguage presents a dynamic language system that retains some features of the first language or generalizes the second language rules in speech or writing, the origin of errors can be found in mother tongue or in the misapplication of the rules when adopting a second language. Although PT is not concerned with the errors made by the second language learners, this paper will try to identify the origin of errors that appear in the students' interlanguage and the acquisition of the last stage, i.e. the word order in subordinate clauses. In that way, it will be determined whether the errors (inter- or intralingual) made by the students prevent them from acquiring the last stage of PT.

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

Mutu Gizi Aneka Kudapan Cokibus

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Sentul Fruit (Sandoricum koetjape) Peel as Anti-Inflammation for Gingivitis after Scaling

Various herbs are used as analgesic, anti-inflammatory, anti-bacterial, anti-fungal, expectorant, anti-plaque and odorant. Sentul is an edible fruit and is also used in traditional medicinal herbs which can treat diarrhea, relieve fever, and as an anthelmintic. Sentul bark methanol extract can inhibit the growth of fungus Candida albican by 39.65%. In addition, the ethyl acetate extract of the sentul leaves also has anti-bacterial activity. The aim of this study is to determine the effect of fractionation with different types of solvents on the phytochemical compounds of Sentul fruit peel in Bali province. This research is an experimental study in a laboratory with qualitative and quantitative analysis models of chemical compounds. This research was carried out from March to August 2021. The research location was carried out in the laboratory of the Faculty of Food Technology, Udayana University. Sample criteria was old Sentul peel, about 30 kilograms. Data was collected based on the results of examinations from the Laboratory of the Faculty of Food Technology, Udayana University which subsequently analyzed qualitatively and descriptively. From several phytochemical compounds, flavonoids, saponins and tannins are aromatic hydroxyl groups that act as antibacterial. Therefore, seen from the highest levels of flavonoids, saponins and tannins, aqua fraction of Sentul ethanol extract is the best treatment with flavanoid levels of 11476.16 mg/100g QE, tannins 88.605 mg/g and saponins 6.862 mg/g.

Venture capital accelerates food technology innovation

Research of the influence of the components of chocolate glazes on their rheological characteristics.

Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

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Sustainable Food Technology

Cultivating sustainable solutions to food processing and engineering

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An open access forum for new food technologies.

What can we do to ensure food security around the globe? How do we end world hunger? Where can we find the solutions to produce food more sustainably?

Sustainable Food Technology seeks the answers to these big questions. While our companion journal, Food & Function , focuses on the purpose of food and its relation to health and nutrition, this new journal publishes high-quality sustainable research on food engineering and technologies. Key topics include food preservation methods, shelf life and the creation of greener packaging.

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Sustainable Food Technology is a gold open access journal focused on cutting-edge strategies for food production, that aim to provide quality and safe foods in an environmentally conscious and sustainable way.

We welcome novel green strategies applied to both crops and animal foods from every step of the food chain, “from farm to fork”. Circular economy strategies and life cycle analysis are particularly welcomed, from those adding value to food by-products to those focused on the appropriate reuse of food waste.

Manuscripts submitted to Sustainable Food Technology  should focus on either applied or fundamental science and cover the development and optimisation of technologies aimed at improving post-harvest supply-chain of food. All manuscripts must address environmental, economic and/or health challenges associated with food sustainability.

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• Omics-based food traceability tools to prevent economic and sanitary threats
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• Emerging food preservation techniques: non-thermal processes, bioactive compounds
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Manuscripts without a foundation in sustainability, or studies that are purely descriptive in nature are not suitable for publication in this journal.

Manuscripts must show significant novelty and exhibit cutting-edge technologies or engineering advances. Sufficient chemical, microbiological and/or nutritional analysis must be provided to justify claims of novelty, interest and applicability of the research presented.

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Rafael Auras ,  Michigan State University, USA

Maria G. Corradini, University of Guelph, Canada

Sakamon Devahastin, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, Thailand

Tian Ding, Zhejiang University, China

Hao Feng, North Carolina A&T State University, USA

Elena Ibañez , CIAL-CSIC, Spain

Joe P. Kerry, University College Cork, Ireland

Olga Martín-Belloso, University of Lleida, Catalonia, Spain

Maria Angela A Meireles , Universidade Estadual de Campinas, Brazil

Manjusri Misra , University of Guelph, Canada

Solange I. Mussatto, Technical University of Denmark, Denmark

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Marco Poiana, Mediterranean University of Reggio Calabria, Italy

Anet Režek Jambrak, University of Zagreb, Croatia

Victor Rodov , Agricultural Research Organization - The Volcani Institute, Israel

Andreas Schieber, University of Bonn, Institute of Nutritional and Food Sciences, Germany

Juming Tang , Washington State University, USA

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• What is the situation and why is it important to address/understand this?
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This statement will be seen by the reviewers and will help ascertain the relevance of the article for a broad but technical audience and authors should use it to show that they have given serious consideration to problems that are sustainable in nature. If the paper is accepted this statement will also be published. Manuscripts cannot be reviewed without this statement.

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All articles published in  Sustainable Food Technology are subject to external peer review by experts in the field and all manuscripts submitted are handled by a team of internationally recognised  Associate Editors , who are all practicing scientists in the field.

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Articles accepted for publication in Sustainable Food Technology are published online with citeable DOIs as Advance Articles after they are edited and typeset. Articles are then assigned page numbers and published in an issue. Issues of Sustainable Food Technology are published every other month. Please find our most recent issue here .

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Review article, insight on current advances in food science and technology for feeding the world population.

• 1 Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
• 2 Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland

While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.

Introduction

The capacity of Earth to regenerate its own resources is continuously and drastically reducing due to the exponential growth of the human population ( Ehrlich and Holdren, 1971 ; Henderson and Loreau, 2018 ). Over the last 50 years, the global human population has doubled, while the Earth overshoot day—the day on which humanity has exhausted the annual renewable bioresources of the Earth—has continuously become earlier, reaching its earliest date (July 29) in 2018 and 2019. Exceptionally, the Earth overshoot day was delayed to August 22 in 2020, due to the novel Coronavirus pandemic ( Global Footprint Network, 2020a ) ( Figure 1 ). However, this delay is the result of a pandemic disease and it is not the consequence of any long-term planned strategy, which is still required to improve the sustainability of our society. Bioresources are necessary to feed people. However, the production, including loss and waste of food account for 26% of the human ecological footprint ( Global Footprint Network, 2020b ). This is due to low efficiency in food production coupled with non-optimal waste management. By taking action and promoting sustainable behavior in the entire food chain and among consumers, the Earth overshoot day could be delayed, preserving Earth's regenerative capacity ( Moore et al., 2012 ).

Figure 1 . Earth overshoot day (blue) and global population (orange) evolution over the last 50 years.

By 2050, the population is expected to reach 9.7 billion and ensuring global food security will be a priority ( Berners-Lee et al., 2018 ). The first step toward food security is the reduction of waste and loss of food. According to the Food and Agriculture Organization (FAO), ~1.3 billion tons of food are lost/wasted in the food chain from production to retail and by consumers annually ( Wieben, 2017 ), which highlights the importance of the circular economy and consumer education. In addition, economic barriers should be addressed to give access to healthier and sustainable food to low-income consumers ( Hirvonen et al., 2020 ). However, the reduction of waste and economic barriers is not enough to reach global food security. Indeed, to feed the world population of 2050, food production should increase by 70% ( Floros et al., 2010 ). Additionally, diets should change and rely less on animal products, including more plant-, insect-, and microalgae-based products ( van Huis and Oonincx, 2017 ; Caporgno and Mathys, 2018 ; Lynch et al., 2018 ). This change is necessary as animal-based diets are less sustainable comparatively due to their demand for more natural resources, resulting in more environmental degradation ( Sabaté and Soret, 2014 ). Unfortunately, changing food production and consumption habits is not a straightforward process; it has to be efficient, sustainable, and economically feasible. New food products have to be nutritionally adequate, culturally and socially acceptable, economically accessible, as well as palatable. Moreover, new food products should aim to maintain or improve the health of consumers. Food science and technology can help address these problems by improving food production processes, including novel ingredients from more sustainable sources, and designing new highly-accepted food products.

However, the benefits of consuming novel and upgraded food products is not sufficient to obtain an effect on consumers. Indeed, the acceptability of, and demand for food varies around the world, based on, for example, geographic location, society structure, economy, personal income, religious constraints, and available technology. Food safety and nutritionally adequate foods (in terms of both macro- and micronutrients) are most important in low-income countries ( Sasson, 2012 ; Bain et al., 2013 ), whereas medium- and high-income countries prioritize foods to reduce risk of chronic disease, and functional and environmentally friendly food ( Azais-Braesco et al., 2009 ; Cencic and Chingwaru, 2010 ; Govindaraj, 2015 ). The concept of food has evolved from the amount of nutrients needed by a person to survive on a daily basis ( Floros et al., 2010 ) to a tool to prevent nutrition-related diseases (e.g., non-communicable diseases: type 2 diabetes, coronary diseases, cancer, and obesity), and to improve human physical and mental well-being ( Siró et al., 2008 ), and to slow/control aging ( Rockenfeller and Madeo, 2010 ). Therefore, the development of new food products should consider the needs and demands of consumers. In spite of this, across countries, personal income can limit the access to sufficient food for survival, let alone new and improved food products that have extra benefits.

Coupled to this complex scenario, food demand is also constrained, and affected by human psychology ( Wang et al., 2019 ). The naturally-occurring conservative and neophobic behavior of humans toward new food can lead to nutrition-related diseases due to poor dietary patterns already established during childhood ( Perry et al., 2015 ) and can lead to acceptability problems related to food containing novel ingredients such as insects in Western countries ( La Barbera et al., 2018 ). Additionally, the introduction in our diets of new food products obtained by means of novel technologies and ingredients from food waste and by-products can be undermined by low acceptability caused by human psychology ( Bhatt et al., 2018 ; Cattaneo et al., 2018 ; Siegrist and Hartmann, 2020 ). Therefore, to increase the successful integration of the solutions discussed in this paper into the diet, consumer behavior has to be considered. Finally, it should not be forgotten that food consumption is also determined by pleasure rather than just being a merely mechanical process driven by the need for calories ( Mela, 2006 ; Lowe and Butryn, 2007 ). The latter concept is particularly important when consumers are expected to change their eating habits. New food products developed using sustainable ingredients and processes should be designed to take in consideration sensorial attributes and psychological considerations, which will allow a straightforward transition to more sustainable diets.

The actions needed in the area of food to develop a sustainable society allowing the regeneration of Earth's bio-resources are several. They include changing our eating habits and dietary choices, reducing food waste and loss, preserving biodiversity, reducing the prevalence of food-related diseases, and balancing the distribution of food worldwide. To promote these actions, new ingredients and technologies are necessary ( Table 1 ).

Table 1 . Challenges/solutions matrix for the development of the food of the future using the most recent advances in food science and technology.

This review discusses the most recent advances in food science and technology that aim to ensure food security for the growing human population by developing the food of the future. We discuss (i) the circular economy, where food waste is valorized and enters back into the food production chain improving the sustainability of the food system and reduces Earth's biodiversity and resources loss; (ii) alternative technologies and sources for food production like cellular agriculture, algae, microalgae, insects, and wood-derived fibers, which use Earth's bioresources more efficiently; (iii) the design of food in terms of creative problem-solving that fosters food innovation allowing transition to more sustainable and nutritionally adequate diets without undermining their consumer acceptability; and (iv) digitalization in which artificial intelligence (AI), virtual reality (VR), and blockchain technology are used to better control and manage the food chain, and assist the development of novel ingredients and food, boosting the technological shift in the whole food system; (v) we also briefly discuss the effect of COVID-19 on the food supply chain, showing the need to develop a resilient food system.

Food Science and Technology Solutions for Global Food Security

The circular economy.

The unsustainable practice of producing and consuming materials based on the linear (take-make-dispose) economic model calls for a shift toward innovative and sustainable approaches embodied in the principles of the circular economy ( Jørgensen and Pedersen, 2018 ). In contrast to a linear economic model, where materials are produced linearly from a presumably infinite source of raw materials, the circular economy is based on closing the loop of materials and substances in the supply chain. In this model, the value of products, materials, and resources is preserved in the economy for as long as possible ( Merli et al., 2018 ).

Integrated into the food system, the circular economy offers solutions to achieve global food sustainability by minimizing food loss and waste, promoting efficient use of natural resources and mitigating biodiversity loss ( Jurgilevich et al., 2016 ), by retaining the resources within a loop, i.e., the resources are used in a cyclic process, reducing the demand for fresh raw materials in food production. This efficient use of natural resources for food in a circular economy, in turn, helps to rebuild biodiversity by preventing further conversion of natural habitats to agricultural land, which is one of the greatest contributors to biodiversity loss ( Dudley and Alexander, 2017 ).

This measure is highlighted by the fact that an enormous amount of waste is generated at various stages of the food supply chain. Food loss and waste accounts for 30% of the food produced for human consumption globally, translating into an estimated economic loss of USD 1 trillion annually ( FAO, 2019 ). Food loss and waste also takes its toll on the environment in relation to the emission of greenhouse gases associated with disposal of food waste in landfills, as well as in activities associated with the production of food such as agriculture, processing, manufacturing, transportation, storage, refrigeration, distribution, and retail ( Papargyropoulou et al., 2014 ). The various steps in the food supply chain have an embedded greenhouse gas impact, which is exacerbated when food is wasted and lost.

Addressing the challenge of minimizing food loss and waste requires proper identification of what constitutes food loss and waste. The FAO defines food loss and waste as a decrease in the quantity or quality of food along the food supply chain ( FAO, 2019 ). Food loss occurs along the food supply chain from harvest, slaughter, and up to, but not including, the retail level. Food waste, on the other hand, occurs at the retail and consumption level. From the FAO's definition, food that is converted for other uses such as animal feed, and inedible parts of foods, for example, bones, feathers, and peel, are not considered food loss or waste. The Waste and Resources Action Programme ( Quested and Johnson, 2009 ), a charity based in the UK, has defined and categorized food waste as both avoidable and unavoidable. Avoidable food waste includes food that is still considered edible but was thrown away, such as vegetables or fruits that do not pass certain standards, leftover food, and damaged stock that has not been used. Unavoidable food waste arises from food preparation or production and includes those by-products that are not edible in normal circumstances, such as vegetable and fruit peels, bones, fat, and feathers. Despite the lack of consensus on the definition of food loss and waste, the reduction in food loss and waste points in one direction and that is securing global food sustainability.

In a circular food system, the strategies for reducing food waste vary with the type of waste ( Figure 2 ). The best measure to reduce avoidable food waste is prevention, which can be integrated in the various stages of the food supply chain. Preventing overproduction, improving packaging and storage facilities, reducing food surplus by ensuring balanced food distribution, and educating consumers about proper meal planning, better understanding of best before dates, and buying food that may not pass quality control standards based on aesthetics are some preventive measures to reduce avoidable food waste ( Papargyropoulou et al., 2014 ). For unavoidable food waste, reduction can be achieved by utilizing side-stream products as raw materials for the production of new food or non-food materials. The residual waste generated, both from the processing of avoidable and unavoidable food waste, can still be treated through composting, which returns nutrients back to the soil, and used for another cycle of food production ( Jurgilevich et al., 2016 ). Indeed, in a circular food system, waste is ideally non-existent because it is used as a feedstock for another cycle, creating a system that mimics natural regeneration ( Ellen MacArthur Foundation, 2019 ).

Figure 2 . Strategies to reduce food waste in the food supply chain in a circular food system: prevention for avoidable food waste (yellow curve) and valorization for unavoidable food waste (orange curve).

The valorization of unavoidable food waste, which mostly includes by-products or side-stream materials from the food processing industries, has resulted in novel food technologies that harness the most out of food waste and add value to food waste. These novel food technologies serve as new routes to achieving a circular food system by converting food waste into new food ingredients or non-food materials. Several ongoing examples of side-stream valorization have been explored and some of the most recent technologies are presented herein and summarized in Table 2 .

Table 2 . Summary of potentially functional and nutritional food components from cheese production, meat processing, seafood processing, and plant-based food production by-products.

One of the most famous success stories of side-stream valorization is the processing of whey, the leftover liquid from cheese production. It is an environmental hazard when disposed of without treatment, having a high biological oxygen demand (BOD) value of >35,000 ppm as well as a high chemical oxygen demand (COD) value of >60,000 ppm ( Smithers, 2008 ). These high BOD and COD values can be detrimental to aquatic life where the untreated whey is disposed of, reducing the available dissolved oxygen for fish and other aquatic animals. However, whey is loaded with both lactose and proteins, and therefore in the early days cheese producers sent their whey for use as pig feed, as still occurs in some areas today. As dairy science advanced, it was discovered that lactose and whey protein have great nutritional and technological potential. Lactose and its derivatives can be separated by various filtration and crystallization methods, which can then be used in infant formula or as a feedstock for glucose and galactose production ( Smithers, 2008 ; de Souza et al., 2010 ). Whey protein has also gained popularity for use in sports performance nutrition and as an enhancer of the functional properties of food, and so has experienced a significant increase in demand, both as isolate and concentrate products ( Lagrange et al., 2015 ).

The meat-processing industry produces various by-products that can also be further processed to obtain food ingredients. The plasma fraction of animal blood, which can easily be obtained by centrifugation, contains various plasma proteins, some of which can stabilize colloidal food systems, just like whey proteins. Others, like fibrinogen and thrombin, can act as meat glue and are therefore useful to make restructured meat product. Leftover skin, bones, and connective tissues can be processed to produce gelatin, an important gelling agent, as well as short peptides that impart an umami taste and are used in flavor enhancers. However, the use of non-muscle tissue from farm animals, especially from cows, would require strict toxicology assessment to ensure safety. There is a risk of spreading transmissible spongiform encephalopathy, a deadly disease caused by prion proteins which might spread to humans through the consumption of materials derived from non-meat tissues ( Toldrá et al., 2012 ).

The by-products of the seafood industry also provide great opportunities for valorization, with several known products and many other yet to be discovered. Fish-derived gelatin from leftover fish skin and bones can be presented as a gelatin alternative for several religious groups, for whom cattle- and swine-derived gelatin products are unacceptable ( Karayannakidis and Zotos, 2016 ). Rich in carotenoid and chitin, shells of common seafood such as crabs, lobster, and prawns can be further processed to extract functional ingredients. The extracted chitin from the shells can be treated to produce chitosan, a well-known biopolymer with the potential to be used as food packaging. One can also extract the red carotenoids present in the shells, most prominently astaxanthin, which can then be used as a nutritional and technological food additive ( Kandra et al., 2012 ). The liquid side stream of the fish-canning industry also has potential as a source of bioactive lipids, such as polyunsaturated omega-3 fatty acids ( Monteiro et al., 2018 ).

The increasing demand for plant-derived functional ingredients to cater for the vegetarian and vegan market can also be complemented with ingredients isolated from plant food processing side streams. Nixtamalization, the alkaline processing of maize, produces wastewater that is highly alkaline with a high COD of 10 200–20,000 ppm but is rich in carbohydrates and polyphenols ( Gutiérrez-Uribe et al., 2010 ). Microfiltration and ultrafiltration methods are used to isolate enriched fractions of carbohydrates and polyphenols from nixtamalization wastewater, which can later be integrated into various subsequent processes ( Castro-Muñoz and Yáñez-Fernández, 2015 ). Waste from the cereal, fruit, and vegetable industry can also be fermented by microbial means to produce various pigments for food production ( Panesar et al., 2015 ). Pigment extraction can also be performed on the leftover waste of the fresh-cut salad industry, which includes leafy vegetables and fruits that are deemed to be too blemished to be sold to the customer. Aside from pigments, such waste can also be a source of natural gelling agents and bioactive compounds that can be refined for further use in the food industry ( Plazzotta et al., 2017 ). Extraction of carotenoids, flavonoids, and phenolic compounds from fruits and vegetables waste as well as from wastewater (e.g., from olive mill) can be achieved using green technologies such as supercritical carbon dioxide, ultrasound, microwave, pulsed electric fields, enzymes, membrane techniques, and resin adsorption ( Rahmanian et al., 2014 ; Saini et al., 2019 ). Additionally, waste from potato processing, such as potato peel and potato fruit juice (a by-product of potato starch production), can yield various polyphenols, alkaloids, and even protein extracts by using different refining methods ( Fritsch et al., 2017 ).

In addition to food waste, there are also other, often unexpected, sources of food ingredients. For example, while wood cannot be considered part of the food industry by itself, the extraction of emulsifier from sawdust can serve as an example of how the waste of one industrial cycle can be used as a feedstock for another industrial cycle and in effect reduce the overall wasted material ( Pitkänen et al., 2018 ). Straw from grain production, such as barley and wheat, can also be processed to extract oligosaccharides to be used as prebiotic additives into other food matrices ( Huang et al., 2017 ; Alvarez et al., 2020 ). While young bamboo shoots have been commonly used in various Asian cuisines, older bamboo leaves can also act as a source of polyphenolic antioxidants, which can be used to fortify food with bioactive compounds ( Ni et al., 2012 ; Nirmala et al., 2018 ).

Alternative Technologies and Sources for Food Production

To feed the growing population, the circular economy concept must be combined with increasing food production. However, food production has been impaired by depletion of resources, such as water and arable land, and by climate change. Projections indicate that 529,000 climate-related deaths will occur worldwide in 2050, corresponding with the predicted 3.2% reduction in global food availability (including fruits, vegetables, and red meat) caused by climate change ( Springmann et al., 2016 ). Strategies to overcome food production issues have been developed and implemented that aim to improve agricultural productivity and resource use (vertical farming and genetic modification), increase and/or tailor the nutritional value of food (genetic engineering), produce new alternatives to food and/or food ingredients (cellular cultures, insects, algae, and dietary fibers), and protect biodiversity. Such solutions have been designed to supply current and future food demand by sustainably optimizing the use of natural resources and boosting the restructuration of the food industry models ( Figure 3 ).

Figure 3 . A view of future food based on current prospects for optimizing the use of novel techniques, food sources, and nutritional ingredients.

Cellular agriculture is an emerging field with the potential to increase food productivity locally using fewer resources and optimizing the use of land. Cellular agriculture has the potential to produce various types of food with a high content of protein, lipids, and fibers. This technique can be performed with minimal or no animal involvement following two routes: tissue engineering and fermentation ( Stephens et al., 2018 ). In the tissue engineering process, cells collected from living animals are cultured using mechanical and enzymatic techniques to produce muscles to be consumed as food. In the case of the fermentation process, organic molecules are biofabricated by genetically modified bacteria, algae, or yeasts, eliminating the need for animal cells. The Solar Foods company uses the fermentation process to produce Solein, a single-cell pure protein ( https://solarfoods.fi/solein/ ). This bioprocess combines the use of water, vitamins, nutrients, carbon dioxide (CO 2 ) from air, and solar energy to grow microorganisms. After that, the protein is obtained in powder form and can be used as a food ingredient. Most of the production in cellular agriculture has been focused on animal-derived products such as beef, chicken, fish, lobster, and proteins for the production of milk and eggs ( Post, 2014 ; Stephens et al., 2018 ). Compared with traditional meat, the production of cultured meat can (i) reduce the demand for livestock products, (ii) create a novel nutrition variant for people with dietary restrictions, (iii) favor the control and design of the composition, quality, and flavor of the product, and (iv) reduce the need for land, transportation costs (it can be produced locally), waste production, and greenhouse gas emissions ( Bhat and Fayaz, 2011 ). Moreover, the controlled production of cultured meat can eliminate the presence of unwanted elements, such as saturated fat, microorganisms, hormones, and antibiotics ( Bhat and Fayaz, 2011 ). One of the most important events for cultured meat took place in a 2013 press conference in London, when cultured beef burger meat was tasted by the public for the first time ( O'Riordan et al., 2017 ). After this, cultured meat has inspired several start-ups around the world and some examples are presented in Table 3 ( Clean Meat News Australia, 2019 ).

Table 3 . Examples of start-ups producing different cultured products around the world.

However, cellular agriculture has the potential to produce more than only animal-derivative products. A recent study conducted by the VTT Technical Research Centre of Finland explored the growing of plant cell cultures from cloudberry, lingonberry, and stoneberry in a plant growth medium. The cells were described to be richer in protein, essential polyunsaturated fatty acids, sugars, and dietary fibers than berry fruits, and additionally to have a fresh odor and flavor ( Nordlund et al., 2018 ). Regarding their use, berry cells can be used to replace berry fruits in smoothies, yogurt, jam, etc. or be dried and incorporated as ingredients in several preparations (e.g., cakes, desserts, and toppings).

Insects are potentially an important source of essential nutrients such as proteins, fat (including unsaturated fatty acids), polysaccharides (including chitin), fiber, vitamins, and minerals. Edible insects are traditionally consumed in different forms (raw, steamed, roasted, smoked, fried, etc.) by populations in Africa, Central and South America, and Asia ( Duda et al., 2019 ; Melgar-Lalanne et al., 2019 ). The production of edible insects is highly efficient, yielding various generations during the year with low mortality rates and requiring only little space, such as vertical systems ( Ramos-Elorduy, 2009 ). Additionally, the cultivation of edible insects utilizes very cheap materials, usually easily found in the surrounding area. Indeed, insects can be fed by food waste and agricultural by-products not consumed by humans, which fits well in the circular bioeconomy models (section The circular economy). The introduction of insect proteins could diversify and create more sustainable dietary alternatives. However, the resistance of consumers to the ingestion of insects needs to be overcome ( La Barbera et al., 2018 ). The introduction of insects in the form of powder or flour can help solve consumer resistance ( Duda et al., 2019 ; Melgar-Lalanne et al., 2019 ). Several technologies are used to transform insect biomass into food ingredients, including drying processes (freeze-drying, oven-drying, fluidized bed drying, microwave-drying, etc.) and extraction methods (ultrasound-assisted extraction, cold atmospheric pressure plasma, and dry fractionation) ( Melgar-Lalanne et al., 2019 ). Recently, cricket powder was used for enriching pasta, resulting in a significant increase in protein, fat, and mineral content, and additionally improving its texture and appearance ( Duda et al., 2019 ). Chitin, extracted from the outer skeleton of insects, is a precursor for bioactive derivatives, such as chitosan, which presents potential to prevent and treat diseases ( Azuma et al., 2015 ; Kerch, 2015 ). Regenerated chitin has been recognized as a promising emulsifier ( Xiao et al., 2018 ), with potential applications including stabilizing yogurt, creams, ice cream, etc. Whole insects, insect powder, and food products from insects such as flavored snacks, energy bars and shakes, and candies are already commercialized around the world. However, food processing and technology is currently needed to help address consumer neophobia and meet sensory requirements ( Melgar-Lalanne et al., 2019 ).

Algae and microalgae are a source of nutrients in various Asian countries ( Priyadarshani and Rath, 2012 ; Wells et al., 2017 ; Sathasivam et al., 2019 ), that can be consumed as such (bulk material) or as an extract. The extracts consists of biomolecules that are synthesize more efficiently than plants ( Torres-Tiji et al., 2020 ). Some techniques used for improving algae and microalgae productivity and their nutritional quality are genotype selection, alteration, and improvement, and controlling growing conditions ( Torres-Tiji et al., 2020 ). Although their direct intake is more traditional (e.g., nori used in sushi preparation), in recent years the extraction of bioactive compounds from algae and microalgae for the preparation of functional food has attracted great interest. Spirulina and Chlorella are the most used microalgae species for this purpose, being recognized by the European Union for uses in food ( Zarbà et al., 2020 ). These microalgae are rich in proteins (i.e., phycocyanin), essential fatty acids (i.e., omega-3, docosahexaenoic acid, and eicosapentaenoic acid), β-glucan, vitamins from various groups (e.g., A, B, C, D2, E, and H), minerals like iodine, potassium, iron, magnesium, and calcium, antioxidants (i.e., ß-carotene), and pigments (i.e., astaxanthin) ( Priyadarshani and Rath, 2012 ; Vigani et al., 2015 ; Wells et al., 2017 ; Sathasivam et al., 2019 ). The latter molecules can be recovered using, for example, pulsed electric field, ultrasound, microwaves, and supercritical CO 2 ( Kadam et al., 2013 ; Buchmann et al., 2018 ).

Finally, in addition to proteins, lipids, and digestible carbohydrates, it is necessary to introduce fiber in to the diet. Dietary fibers include soluble (pectin and hydrocolloids) and insoluble (polysaccharides and lignin) fractions, which are usually obtained through the direct ingestion of fruits, vegetables, cereals, and grains ( McKee and Latner, 2000 ). Although appropriate dietary fiber intake leads to various health benefits, the proliferation of low fiber foods, especially in Western countries resulted in low dietary intake ( McKee and Latner, 2000 ; Anderson et al., 2009 ). This lack of consumed dietary fibers created the demand for fiber supplementation in functional foods ( McKee and Latner, 2000 ; Doyon and Labrecque, 2008 ). As additives, besides all benefits in health and well-being, dietary fibers contribute to food structure and texture formation ( Sakagami et al., 2010 ; Tolba et al., 2011 ; Jones, 2014 ; Aura and Lille, 2016 ).

Sources of dietary fibers include food crops (e.g., wheat, corn, oats, sorghum, oat, etc.), vegetables/fruits (e.g., apple and pear biomasses recovered after juicing process, orange peel and pulp, pineapple shells, etc.) ( McKee and Latner, 2000 ) and wood ( Pitkänen et al., 2018 ). The use of plant-based derivatives and waste aligns with the circular bioeconomy framework and contributes to the sustainability of the food chain.

It is worth mentioning that new and alternative sources of food and food ingredients require approval in the corresponding regulatory systems before commercialization. In Europe, safety assessment is carried out according to the novel food regulation of the European Union [Regulation (EU) 2015/2283]. Important aspects such as composition, stability, allergenicity, and toxicology should be evaluated for each new food or food ingredient ( Pitkänen et al., 2018 ). Such regulatory assessments are responsible for guaranteeing that new food and food ingredients are safe for human consumption.

Food Design

Humans are at the center of the food supply ecosystem, with diverse and dynamic expectations. To impart sustainability in food supply by utilizing novel materials and technologies discussed in the preceding chapters, the framework of food production and consumption should go beyond creating edible objects and integrate creativity to subvert neophobic characteristics of consumers and enhance acceptability of sustainable product innovations. These innovations should also consider changing consumer demographics, lifestyle and nutritional requirements. Food design is a newly practiced discipline to foster human-centric innovation in the food value chain by applying a design thinking process in every step of production to the disposal of food ( Olsen, 2015 ). The design concept utilizes the core ideas of consumer empathy, rapid prototyping, and mandate the collaboration of a multitude of sectors involved in designing food and the distribution of food to the space where we consume it ( Figure 4 ) ( Zampollo, 2020 ).

Figure 4 . Neural network graphical representation of the major disciplines (black dots) in the food design concept and their interconnections. Sub-disciplines arising through communion of ideas of some major disciplines indicated by gray dots.

The sub-discipline of food product design relates to the curation of food products from a technological perspective utilizing innovative process and structured engineering methodologies to translate consumer wishes into product properties. In the future, food producers need to shift their focus from the current conventional approach of mass production, to engineering of food products that emphasizes food structure-property-taste. Through food product design, it is possible to influence the health of consumers by regulating nutrient bioavailability, satiety, gut health, and developing feelings of well-being, as well as encompass consumer choice by modulating consumers sensorial experience. These aspects become important with the introduction of new materials and healthy alternatives where the neophobic characteristic of humans can lead to poor food choices and eating habits due to consumer prejudices or inferior sensorial experience. For example, environmental concerns related to meat substitutes were less relevant for consumers, and sensorial properties were the decisive factor ( Hoek et al., 2011 ; Weinrich, 2019 ). In this regard, food designers and chefs will have an important role in influencing sustainable and healthy eating choices by increasing the acceptability of food products, using molecular gastronomy principles. Innogusto ( www.innogusto.com ), a start-up founded in 2018, aims to develop gastronomic dishes based on meat substitutes to increase their acceptability.

To stimulate taste sensations, electric and thermal energy have been studied, referred to as “digital taste” ( Green and Nachtigal, 2015 ; Ranasinghe et al., 2019 ). For example, reducing the temperature of sweet food products can increase sweet taste adaptation and reduce sweetness intensity ( Green and Nachtigal, 2015 ). On the other hand, electric taste augmentation can modulate the perception of saltiness and sourness in unsalted and diluted food products leading to a possible reduction of salt ( Ranasinghe et al., 2019 ). Another external stimulus that can modify the sensorial experience during food consumption, is social context. In this case, interaction with other people leads to a resonance “mirror” mechanism, that allow people to tune in to the emotions of others. Indeed, positive emotions such as happiness increase the desirability and acceptability of food, contrarily to neutral and negative emotions (angriness) ( Rizzato et al., 2016 ). Also, auditory responses such as that to background music, referred to as “sonic seasoning” ( Reinoso Carvalho et al., 2016 ) have been studied in the context of desirability and overall perception of food. Noise is able to reduce the perception of sweetness and enhance the perception of an umami taste ( Yan and Dando, 2015 ). Bridging the interior design concepts with the sensory perception in a holistic food space design is an interesting opportunity to influence healthy habits and accommodate unconventional food in our daily lives.

Food packaging which falls under the Design for food sub-discipline is expected to play an integral role to tackle issues of food waste/loss. Potential solutions to food waste/loss at the consumers level can be realized by the design of resealable packages, consideration of portion size, clear labeling of “best by” and expiration dates, for example. Although a clear understanding on the interdependency of food waste and packaging design in the circular economy has not yet been established, the design of smart packaging to prolong shelf life and quality of highly perishable food like fresh vegetables, fruits, dairy, and meat products has been considered the most efficient option ( Halloran et al., 2014 ). Packaging is a strong non-verbal medium of communication between product designers and consumers which can potentially be used to favor the consumption of healthier and sustainable options ( Plasek et al., 2020 ). Packaging linguistics has shown differential effect on taste and quality perceptions ( Khan and Lee, 2020 ), whereas designs have shown to create emotional attachment to the product surpassing the effect of taste ( Gunaratne et al., 2019 ). Visual stimuli such as weight, color, size, and shape of the food containers have been linked to the overall liking of the food ( Piqueras-Fiszman and Spence, 2011 ; Harrar and Spence, 2013 ). Food was perceived to be dense with higher satiety when presented in heavy containers compared with light-weighted containers ( Piqueras-Fiszman and Spence, 2011 ).

In light of emerging techniques in food production, it is envisioned that technologies like 3D printing, at both the industrial and household level, will be widely used to design food and recycle food waste ( Gholamipour-Shirazi et al., 2020 ). Upprinting Food ( https://upprintingfood.com/ ), a start-up company, has initiated the production of snacks from waste bread using 3D printing. These initiatives will also encourage the inclusion of industrial side streams (discussed in section the circular economy) in the mainstream using novel technologies. In addition to the increasing need for healthy food, it is envisioned that the food industry will see innovation regarding personalized solutions ( Poutanen et al., 2017 ). In the latter, consumers will be at the center of the food production system, where they can choose food that supports their personal physical and mental well-being, and ethical values. Techniques such as 3D printers can be applied in smart groceries and in the home, where one can print personalized food ( Sun et al., 2015 ) inclusive of molecular gastronomy methods ( D'Angelo et al., 2016 ). A challenge will be to incorporate the food structure-property-taste factor in such systems. In a highly futuristic vision, concepts of personalized medicine are borrowed to address the diverse demands of food through personalized or “smart” food, possibly solving food-related diseases, while reducing human ecological footprint.

Digitalization

Many major challenges faced by global food production, as discussed previously and presented in Table 1 (eating habits and dietary choices, food waste and loss, biodiversity, diseases, and resource availability), can be addressed by food system digitalization. The most recent research advances aim to overcome these challenges using digitalization (summarized in Table 4 and Figure 5 ). The rapidly advancing information and communication technology (ICT) sector has enabled innovative technologies to be applied along the agri-food chain to meet the demands for safe and sustainable food production (i.e., traceability) ( Demartini et al., 2018 ; Raheem et al., 2019 ).

Table 4 . Recent research advances in digitalization solutions to overcome challenges in global food production.

Figure 5 . Digitalization solutions for the development of future food. Red area represents digitalization-enabled targets. IoT, Internet of Things; ML, Machine Learning; RFID, Radio Frequency Identification; AI, Artificial Intelligence.

An interesting part of ICT is artificial intelligence (AI). The latter is a field of computer science that allows machines, especially computer systems, to have cognitive functions like humans. These machines can learn, infer, adapt, and make decisions based on collected data ( Salah et al., 2019 ). Over the past decade, AI has changed the food industry in extensive ways by aiding crop sustainability, marketing strategies, food sales, eating habits and preferences, food design and new product development, maintaining health and safety systems, managing food waste, and predicting health problems associated with food.

Digitalization can be used to modify our perception of food and help solve unsustainable eating behaviors. It is hoped that a better insight into how the neural network in the human brain works upon seeing food can be discovered using AI in the future and can thus direct consumer preference toward healthier diets. Additionally, it can be used to assist the development of new food structures and molecules such as modeling food gelling agents (e.g., using fuzzy modeling to predict the influence of different gum-protein emulsifier concentration on mayonnaise), and the design of liquid-crystalline food (by predicting the most stable liquid crystalline phases using predictive computer simulation tool based on field theory) ( Mezzenga et al., 2006 ; Ghoush et al., 2008 ; Dalkas and Euston, 2020 ). In addition, the development of aroma profiles can be explored using AI. Electronic eyes, noses, and tongues can analyze food similarly to sensory panelists and help in the optimization of quality control in food production ( Loutfi et al., 2015 ; Nicolotti et al., 2019 ; Xu et al., 2019 ). Companies like Gastrograph AI ( https://gastrograph.com/ ) and Whisk ( https://whisk.com/ ) are using AI and natural language processing to model consumer sensory perception, predict their preferences toward food and beverage products, map the world's food ingredients, and provide specific advertisements based on consumer personalization and preferences.

With the advancement of augmented reality (AR) and virtual reality (VR), in the future, digitalization can offer obesity-related solutions, where consumers can eat healthy food while simultaneously seeing unhealthy desirable food. This possibility has been studied by Okajima et al. (2013) using an AR system to change visual food appearance in real time. In their study, the visual appearance of food can highly influence food perception in terms of taste and perceived texture.

AI also provides a major solution to food waste problems by estimating food demand quantity, predicting waste volumes, and supporting effective cleaning methods by smart waste management ( Adeogba et al., 2019 ; Calp, 2019 ; Gupta et al., 2019 ).

AI-enabled agents, Internet of Things (IoT) sensors, and blockchain technology can be combined to maximize the supply network and increase the revenue of all parties involved along the agri-food value chain ( Salah et al., 2019 ). Blockchain is a technology that can record multiple transactions from multiple parties across a complex network. Changing the records inside the blockchain requires the consensus of all parties involved, thus giving a high level of confidence in the data ( Olsen et al., 2019 ). Blockchain technology can support the traceability and transparency of the food supply chain, possibly increasing the trust of consumers, and in combination with AI, intelligent precision farming can be achieved, as illustrated in Figure 6 .

Figure 6 . Digitalization in the food supply chain: intelligent precision farming with artificial intelligence (AI) and blockchain. IoT, Internet of Things; ML, Machine Learning. Modified from Salah et al. (2019) and reproduced with permission from IEEE.

The physical flow of the food supply chain is supported by the digital flow, consisting of different interconnected digital tools. As each block is approved, it can be added to the chain of transactions, and it becomes a permanent record of the entire process. Each blockchain contains specific information about the process where it describes the crops used, equipment, process methods, batch number, conditions, shelf-time, expiration date, etc. ( Kamath, 2018 ; Kamilaris et al., 2019 ).

Traceability and transparency of the complex food supply network are continuously increasing their importance in food manufacturing management. Not only are they an effective way to control the quality and safety of food production, but they can also be effective tools to monitor the flow of resources from raw materials to the end consumer. In the future, it will be essential to recognize the bottlenecks of the entire food supply chain and redirect the food resource allocation accordingly to minimize food waste.

The digital tools reviewed here can be combined with all the solutions proposed before, enabling fast achievement of the necessary conditions for feeding the increasing world population while maintaining our natural resources.

The Effect of Novel Coronavirus Disease (COVID-19) Pandemic on the Food System

Although the strategies examined in this review can possibly help reaching food security in 2050, the entire food system has been facing a new challenge because of COVID-19 pandemic. Since December 2019, a new severe acute respiratory syndrome (SARS) caused by a novel Coronavirus started spreading worldwide from China. To contain the diffusion of the novel Coronavirus and avoid the collapse of national sanitary systems, several governments locked down entire nations. These actions had severe consequences on global economy, including the food system.

As first consequence, the lockdown changed consumer purchasing behavior. At the initial stage of the lockdown, panic-buying behavior was dominant, in which consumers were buying canned foods and stockpiling them, leading to shortage of food in several supermarkets ( Nicola et al., 2020 ). However, as the lockdown proceeded, this behavior become more moderate ( Bakalis et al., 2020 ). The problems faced by the food supply chain in assuring food availability for the entire population have risen concerns about its architecture. Indeed, as discussed by Bakalis et al. (2020) , the western world food supply chain has an architecture with a bottleneck at the supermarkets/suppliers interface where most of the food is controlled by a small number of organizations. Additionally, as noted by these authors, problems with timely packaging of basic foods (such as flour) led to their shortage. Bakalis et al. (2020) suggest that the architecture of the food system should be more local, decentralized, sustainable, and efficient. The COVID-19 pandemic highlighted the vulnerability of the food system, indicating that the aid of future automation (robotics) and AI would help to maintain an operational supply chain. Therefore, the entire food system should be rethought with a resilient and sustainable perspective, which can assure adequate, safe, and health-promoting food to all despite of unpredictable events such as COVID-19, by balancing the roles of local and global producers and involving policymakers ( Bakalis et al., 2020 ; Galanakis, 2020 ).

Another problem caused by the lockdown was food waste. Indeed, restaurants, catering services, and food producers increased their food waste due to forced closure and rupture of the food chain ( Bakalis et al., 2020 ). On the other hand, consumers become more aware of food waste and strived to reduce household food waste. Unfortunately, the positive behavior of consumers toward reducing food waste has been more driven by the COVID-19 lockdown situation rather than an awareness ( Jribi et al., 2020 ).

COVID-19 has also showed the importance of designing food products that can help boosting our immune system and avoid the diffusion of virions through the entire food chain ( Galanakis, 2020 ; Roos, 2020 ). Virions can enter the food chain during food production, handling, packing, storage, and transportation and be transmitted to consumers. This possibility is increased with minimally processed foods and animal products. Therefore, packaging and handling of minimally processed foods should be considered to reduce viral transfer while avoiding increasing waste. The survival of virions in food products can be reduced by better designing and engineering foods taking into consideration for example not only thermal inactivation of virions but also the interaction between temperature of inactivation, water activity of food, and food matrix effects ( Roos, 2020 ).

Therefore, to reach food security by 2050, besides the solutions highlighted in section (Food science and technology solutions for global food security), it is of foremost important to implement actions in the entire food system that can counteract exceptional circumstances such as the global pandemic caused by the novel Coronavirus.

Conclusions and Outlook

To achieve food security in the next 30 years while maintaining our natural bioresources, a transition from the current food system to a more efficient, healthier, equal, and consumer- and environment-centered food system is necessary. This transition, however, is complex and not straightforward. First, we need to fully transition from a linear to a circular economy where side streams and waste are valorized as new sources of food materials/ingredients, leading to more efficient use of the available bioresources. Secondly, food production has to increase. For this, vertical farming, genetic engineering, cellular agriculture, and unconventional sources of ingredients such as microalgae, insects, and wood-derived fibers can make a valid contribution by leading to a more efficient use of land, an increase in food and ingredient productivity, a shift from global to local production which reduces transportation, and the transformation of non-reusable and inedible waste into ingredients with novel functionalities. However, to obtain acceptable sustainable food using novel ingredients and technologies, the aid of food design is necessary in which conceptualization, development, and engineering in terms of food structure, appearance, functionality, and service result in food with higher appeal for consumers. To complement these solutions, digital technology offers an additional potential boost. Indeed, AI, blockchain, and VR and AR are tools which can better manage the whole food chain to guarantee quality and sustainability, assist in the development of new ingredients and structures, and change the perception of food improving acceptability, which can lead to a reduction of food-related diseases.

By cooperating on a global scale, we can envision that in the future it may be common to, for example, 3D print a steak at home using cells or plant-based proteins. The understanding of the interaction between our gastrointestinal tract and the food ingredients/structures aided by AI and biosensors might allow the 3D printed steak to be tailored in terms of nutritional value and individual preferences. The food developed in the future can possibly also self-regulate its digestibility and bioavailability of nutrients. In this context, the same foodstuff consumed by two different people would be absorbed according to the individuals' needs. In this futuristic example, the food of the future would be able to solve food-related diseases such as obesity and type 2 diabetes, while maintaining the ability of the Earth to renew its bioresources.

However, the strategies and solutions proposed here can possibly only help to achieve sustainable food supply by 2050 if they are supported and encouraged globally by common policies. Innovations in food science and technology can ensure the availability of acceptable, adequate, and nutritious food, and can help shape the behavior of consumers toward a more sustainable diet. Finally, the recent COVID-19 global pandemic has highlighted the importance of developing a resilient food system, which can cope with exceptional and unexpected situations. All these actions can possibly help in achieving food security by 2050.

Author Contributions

FV wrote abstract, sections introduction, the effect of novel Coronavirus disease (COVID-19) pandemic on the food system, and conclusions and outlook, and coordinated the writing process. MA and FA wrote section the circular economy. DM and JS wrote section alternative technologies and sources for food production. MB and JV wrote section food design. AA and EP wrote section digitalization. FV and KM revised and edited the whole manuscript. All authors have approved the final version before submission and contributed to planning the contents of the manuscript.

FV, MA, FA, and KM acknowledge the Academy of Finland for funding (FV: Project No. 316244, MA: Project No. 330617, FA: Project No. 322514, KM: Project No. 311244). DM acknowledges Tandem Forest Values for funding (TFV 2018-0016).

Conflict of Interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher's Note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Acknowledgments

We thank JV for drawing Figures 2 – 6 , and Mr. Troy Faithfull for revising and editing the manuscript.

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CrossRef Full Text

Keywords: food loss and food waste, circular economy, food production and food security, food structure design, new ingredients, digitalization, food design

Citation: Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E and Mikkonen KS (2021) Insight on Current Advances in Food Science and Technology for Feeding the World Population. Front. Sustain. Food Syst. 5:626227. doi: 10.3389/fsufs.2021.626227

Received: 30 November 2020; Accepted: 23 September 2021; Published: 21 October 2021.

Reviewed by:

Copyright © 2021 Valoppi, Agustin, Abik, Morais de Carvalho, Sithole, Bhattarai, Varis, Arzami, Pulkkinen and Mikkonen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Fabio Valoppi, fabio.valoppi@helsinki.fi

Artificial intelligence in food science and nutrition: a narrative review

Affiliations.

• 1 New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
• 2 Graduate School of Agricultural Science, Tohoku University.
• 3 Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.
• 4 Central R&D Laboratory, Kobayashi Pharmaceutical Co Ltd, Osaka, Japan.
• 5 International Life Sciences Institute (ILSI) Japan, Tokyo, Japan.
• 6 Co-Creation Center, Meiji Holdings Co Ltd, Tokyo, Japan.
• 7 Milk Science Research Institute, Megmilk Snow Brand Co Ltd, Saitama, Saitama, Japan.
• 8 Health & Wellness Products Research Laboratories, Kao Corp, Tokyo, Japan.
• 9 Research Institute for Creating the Future, Fuji Oil Holdings Inc, Tsukubamirai, Ibaraki, Japan.
• 10 Health Science Research Center, Morinaga & Co Ltd, Yokohama, Kanagawa, Japan.
• 11 Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co Ltd, Zama, Kanagawa, Japan.
• PMID: 35640275
• DOI: 10.1093/nutrit/nuac033

In the late 2010s, artificial intelligence (AI) technologies became complementary to the research areas of food science and nutrition. This review aims to summarize these technological advances by systematically describing the following: the use of AI in other fields (eg, engineering, pharmacy, and medicine); the history of AI in relation to food science and nutrition; the AI technologies currently used in the agricultural and food industries; and some of the important applications of AI in areas such as immunity-boosting foods, dietary assessment, gut microbiome profile analysis, and toxicity prediction of food ingredients. These applications are likely to be in great demand in the near future. This review can provide a starting point for brainstorming and for generating new AI applications in food science and nutrition that have yet to be imagined.

Keywords: artificial intelligence; deep learning; dietary assessment; food components; gut microbiome; health; immunological functions; machine learning; timeline; toxicity prediction.

© The Author(s) 2022. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: [email protected].

Publication types

• Research Support, Non-U.S. Gov't
• Artificial Intelligence*
• Delivery of Health Care*
• Food Technology

160 Excellent Food Research Paper Topics for Students

Table of Contents

Are you a food science or food technology student searching for unique topics for your research paper? If yes, then this blog post is for you. Here, for your convenience, we have shared a list of the best 160 food research paper topics and ideas on various themes related to the subject.

Basically, food is essential for all living things because of the nutritional support it provides. Hence, it is impossible to imagine life without food. Moreover, in the fast-moving digital era, along with the development of technology, food has also taken different forms. In specific, processed food, packaged food, fast food and ready-made food with added preservatives are dominating human life. Due to these advancements in the food industry and the changes in the food style, certain health diseases also affect humans.

As food is one of the basic needs, a lot of research activities are being conducted in the field of food processing, food technology, food science, dairy technology, food safety, nutrition, and dietetics. So, for preparing your food research paper, you can also choose any intriguing topic from any of these domains.

List of Food Research Paper Topics

Whenever you get stuck with what topic to choose for your food research paper or essay, the list of ideas presented below will be more helpful to you. Explore the entire list and pick any food research topic that you feel is appropriate for you.

Food Research Paper Topics on Nutrition

• What are the most important types of nutrition to help body development?
• Bone density and poor nutrition: the correlation
• How affordable are nutritional supplements for poor people?
• The worldwide status of vitamin D nutrition
• Is it safe to use nutritional supplements to help bone density?
• Why is food science important in human nutrition?
• Why are amino acids important to the growth of muscles?
• How do the dietary habits of females affect their overall nutrition?
• An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
• Nutrition-related health effects of organic foods
• Do dry beans serve proper nutrition and health benefits?
• Is organic milk a significant source of nutrition?
• Increased nutrition regulations on fast food restaurants
• Food preferences and nutrition culture
• Qualitative analysis of natural nutritional supplements.
• Should children be fed more dietary products like milk or less?
• Women and diet around the world.
• What are Clinical Nutrition and Dietetics?
• Discuss the sugar reduction strategies in foods
• Microbial safety evaluation of sugar-reduced foods and beverages
• Discuss the health effects of fermented foods containing added sugars
• Discuss some novel and emerging techniques for the detection of mycotoxins  in foods
• How to remove mycotoxins from foods?
• Psychological issues connected to food

Research Paper Topics on Food Safety

• Food and antimicrobial resistance
• How to eliminate the risk of botulism?
• How to effectively reduce the risk of food allergies?
• Meat and resistance to antimicrobials
• Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes
• Food safety and inspection service in your country
• Food safety risk assessment
• The role of government in food safety
• Food safety and health violations at the workplace.
• What consumers must know about Avian Influenza
•  Food and antimicrobial resistance
•  How to reduce the risk of botulism?
•  Health concerns for the use of coffee and caffeine
• Are color additives safe?
• How a community can contribute to ensuring food safety?
• Discuss the phenomena of negative-calorie foods
• Why it is important to ensure food safety for all?

Research Topics on Food Science

• What happens to stored foods?
• Factors that influence the taste of wine
• How to effectively prevent food poisoning?
• The influence of ethanol and pH balance on taste.
• How to influence the psychology of eating?
• What’s wrong with food addiction?
• Production and uses of protein hydrolysates and removal of bittering principles
• A comparative study on the physio-chemical properties of vegetable oils
• The innovative ways to help to fight against Food Waste.
• Toxicity of the aqueous environment
• Why food science is important in human nutrition
• How dietary habits of females affect their overall nutrition
• Influence of Food Science on the Diet of Persons
• Promoting Food Safety

Food Essay Topics

• The effects of fast food on society
• Should fast foods be sold in hospitals?
• An analysis of the socio-economic benefits of the fast-food industry.
• Do we need more fast-food restaurants in society?
• Certain food groups should not be mixed – true or false?
• What are the chronic diseases of lifestyle?
• What are immune-boosting foods?
• Protective fats are found in seeds and nuts.
• Food presentation is a form of art.
• The risks of eating junk food
• The influence of food on America
• Food culture and obesity
• The future of food
• How has technology changed the way we eat?
• How do biofuels impact the food industry?
• Nutrition: Food Containing Calories
• Negative Influence of Fast Foods
• Food Science and Technology of Genetic Modification.
• Fast Food and Obesity Link

Argumentative Food Research Topics

• What is the most salubrious way to cook eggs?
• Are burgers sandwiches?
• The pros and cons of grass-fed beef vs. grain-fed beef.
• Is it possible to make good pizza at home?
• Is a low glycemic index meal for a Neapolitan pizza a suitable choice for diabetes patients?
• The health impacts of vegetarian and vegan diets.
• Oxidative DNA damage in prostate: Can cancer patients consume tomato sauce?
• What is the best way to boil rice?
• Is it easy to become addicted to food quickly?
• Overeating suppresses the immune system.
• Do you think that abortion should be made illegal?
• Do you think that animal testing should be banned?
• Do you think that manufacturers are responsible for the effects of the chemicals used in creating their products?
• Should Hospitals Ban Fast Food Outlets?
• Where should food sauce be stored?

Read here:   Argumentative Essay Topics That You Must Consider

Interesting Food Research Topics

• Are emotions related to consuming chocolates?
• What causes raised acid levels in the body?
• Should a vegetarian take vitamin and mineral supplements?
• The role of tartrazine in foods such as butter and margarine
• Do trans fats, found in many kinds of margarine, lead to cancer?
• The Role of super-food in our health
• Does green tea help burn kilojoules?
• Does an apple a day keep the doctor away?
• Why the humble lentil is considered a superfood?
• The role of sodium in sports drinks
• Coconut oil and Alzheimer’s disease
• The role of honey in healing wounds.
• Food additives: Artificial Sweeteners
• Freshly extracted juices are the ultimate source of live enzymes.
• How does the consumption of sugared soda drinks cause cell aging?
• Is raw juice fasting effective for detoxifying?
• Does poor detoxification lead to inflammation?
• Does garlic help regulate insulin metabolism?
• Is there a link between tartrazine and hyperactivity in children?
• Organic food and healthy eating.
• Our health and fast food from McDonald’s.
• Fast food is a social problem of our time.
•  National cuisine is like healthy competition for fast food.

Amazing Food Research Ideas

• Is Genetically Modified Food Safe for Human Bodies and the Environment?
• The role of plant sterols in treating high cholesterol.
• Is there one optimal diet to suit everyone’s sporting needs?
• Flavonoids – powerful antioxidants that prevent the formation of free radicals.
• Explain the impact of caffeine on health.
• Compare and contrast home-cooked meals and fast food.
• The role of biotechnology and research in fulfilling the nutritional needs of people at a low price.
• The winemaking process.
• Myths of good and bad cholesterol.
• Calcium deficiency and milk
• The effects of sweeteners and sugar on health.
• Is it healthy to skip breakfast?
• Should plastic food packaging be banned?
• Are beans a good substitute for meat proteins?
• Food sensitivities in children.
• Calcium sources for dairy-allergic people.
• What are the advantages of the macrobiotic diet?
• The impacts of a long-term ketogenic diet on health
• What are the healthiest sugar substitutes?
• Low Carb Diet Craze

Trending Food Research Paper Topics

• Millenials: Food Trendmakers
• Write about the production of Organic Food
• Describe the connections between stress, junk foods, and obesity
• Critical analysis of the issues related to fast safety in modern agriculture
• Pizza and London Cheese Cake are the two most favorite foods among Americans: Explain
• Discuss the food items consumed by the people belonging to America’s working class
• Critical analysis of the results and implications of the slow food movement in America
• Explain the importance of meeting Sustainable Development Goal 2: Zero Hunger for ensuring food safety globally
• Describe the benefits and limitations of using 3D food printers and robotics in the food industry
•  Describe the significance of the digital food management system
• Describe the three most popular food technologies and their use
• Discuss the top ten food technology trends in 2023
• Discuss the benefits and limitations of alternative protein sources and personalized nutrition
• Analyze the use and effectiveness of ‘Restaurant Voice Bots’ in the US-based startup named Orderscape
•  Describe the importance of using eco-friendly materials for the packaging of baby foods
• Discuss the prospects for the development of food industry enterprises using molecular cuisine technology
• Analyze the pros and cons of food tourism in the context of developing nations.

Captivating Food Research Topics

• Evaluate the properties of Oil obtained from Carica Papaya Seeds.
• Discuss the effects of blending cow milk with soy milk and analyze the quality of yogurt.
• Evaluate the vegetable oil refining process and its food value.
• Explain the functional properties of plantain flour.
• Evaluate the nutrient constituents of fresh forages and formulated diets.
• Analyze the impact of nutrition education on the dietary habits of females.
• Analyze the use of composite blends for biscuit making.
• Discuss the storage time effects on the functional properties of Bambara groundnut.
• Write about the additives and preservatives used in food processing and preservation.
• Analyze the physical and chemical properties of soya beans.

The Bottom Line

Out of the top 150+ food research paper topics suggested in this blog post, pick an ideal topic of your choice. In order to make your work successful, when writing your food research paper, first, prepare an outline and then compose the content by providing the relevant facts and evidence supporting the main points of your topic.

If you struggle to find a good food topic for your research or if you are confused about how to write a persuasive food research paper, then reach out to us for assignment help . As per your requirements, our team of professional writers will assist you in writing an essay or research paper on any topic related to food science or food technology.

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Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

• Published: 09 November 2020
• Volume 19 , pages 1715–1735, ( 2021 )

Cite this article

• Adithya Sridhar 1 ,
• Muthamilselvi Ponnuchamy 1 ,
• Ponnusamy Senthil Kumar   ORCID: orcid.org/0000-0001-9389-5541 2 &
• Ashish Kapoor 1  

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Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.

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Selected Novel Food Processing Technologies Used as Hurdles

A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables

A review on mechanisms and commercial aspects of food preservation and processing.

Avoid common mistakes on your manuscript.

Introduction

Food is vital for human survival and development. A recent review shows that food transmission of the coronavirus disease 2019 (COVID-19) is overlooked (Han et al. 2020 ). Food can be consumed in raw or processed form to obtain energy and sustain growth. Food wastage has become a major issue worldwide in the recent times. A considerable amount of food gets wasted at various stages of the food production and consumption chain. According to the report of Rethink Food Waste Through Economics and Data (ReFED), the data in Fig.  1 show the food wastage distribution for various types of food materials (ReFED 2016 ). Globally, due to inefficient supply chains, rising population and climate change, a large number of people are deprived of food on regular basis (Leisner 2020 ). Griffin et al. ( 2009 ) showed a detailed study about the waste generation of different food communities. Out of the food waste generated, 20% comprised production waste, 1% of processing waste, 19% of distribution and 60% of consumer generated waste. The major reasons for wastage were due to shrinkage of food while cooking, manufacturing issues, supply chain barriers, high consumer standards, changing climatic conditions, soil runoffs and policy constraints (Bräutigam et al. 2014 ; Silvennoinen et al. 2014 ; Filimonau and De Coteau 2019 ; Gomez-Zavaglia et al. 2020 ).

Food wastage for different food materials based on weight percentage. The demand for variety and abundance as well as inefficient storage conditions increases the amount of overall food wastage. Fruits and vegetables are among the least expensive and fastest spoiling foods followed by milk and dairy products. Data from ReFED ( 2016 )

A recent analysis conducted in Finland in 2019 found more than 50% of the food waste is from households (Filimonau and De Coteau 2019 ). The decision between ‘best before’ or ‘use by’ was a tough call to take in determining shelf life of product for the customers.

However, with the increase in population, consumers demand food that is fresh, healthy and nutritious. Although enough food is produced every day to feed the world, the technology and food produced fails to reach those in need. Thus, food wastage has become a key challenge to in all food processing sectors.

Any kind of food when harvested begins to show spoilage responses. One of the sustainable solutions to counter the food wastage issues is food preservation. The idea of food preservation was introduced in the ancient times when our ancestors were finding ways to keep the food fresh and edible. Concepts like sun drying, salting and pasteurization were introduced depending on climatic and seasonal factors. Preservation enabled humans to form communities, stopped them from killing animals and brought about a leisure attitude keeping food for additional time.

Rapid industrialization and advent of lean methods paved the way for processes like thermal treatment, canning and freezing which gave a better shelf life extension by controlling the pathogens. However, food safety and security became a major concern due to the growing population and increasing consumer standards and demands providing healthy and nutritious food (Saravanan et al. 2020 ). Thus, the concept of preserving food grew rapidly with an aim to provide food to all. The goal of food preservation is to inhibit any biochemical reactions and to restrict entry of bacteria or fungi. The technique allows minimization of wastage with improved shelf life extension. Some of the popular conventional preservation techniques like heating, drying and freezing have been implemented in large industries (Pereira et al. 2018 ; Białkowska et al. 2020 ; Said 2020 ). However, it has been found that there are certain disadvantages in heat treatment and freezing methods such as food shrinkage, texture and nutrient loss and organic properties leading to a huge overall loss in the food product (Jayasena et al. 2015 ).

In the recent years, chemical and microbiological treatments have been carried out with additives, coatings and various polyphenolic plant extracts thus posing an effective solution to food preservation. There is a lack of research in bridging the gap between the food wastage and food preservation techniques. This review investigates the upcoming food preservation technologies which are likely to play a dominant role in the food preservation industry. Current trends and advancements in preservation techniques and their applications to foods including fruits, vegetables, liquid foods and spices are the key aspects discussed here. The review covers a wide range of changes brought in conventional technologies and current technologies in the above fields. Special focus is also given to nanotechnology with its application in foods, agriculture and packaging sectors. The data have been collected after an extensive literature search over the subject surveyed for the last 15 years taking into account the challenges faced in industry during preservation. This work could be a perfect platform for understanding the advancements in food preservation techniques and its relevance to industry. The advent of nanotechnology in research and a combination of various advanced technologies as discussed in the literature (Butnaru et al. 2019 ; Nile et al. 2020 ; Rech et al. 2020 ; Tsironi et al. 2020 ) as well as in this manuscript could be the “go-to” technologies in the future. Thus, positive steps need to be taken to narrow down on the enhancements of these technologies for having a sustainable and cost-effective lifestyle.

Prevalent food preservation technologies

Thermal treatment.

Heat or thermal treatment is considered as one of the novel techniques for food preservation. For many years, the technique is well proven in various food sectors: from bakery and dairy to fruits and vegetables (Wurlitzer et al. 2019 ; Gharibi et al. 2020 ; Prieto-Santiago et al. 2020 ; Christiansen et al. 2020 ). The process generally involves heating of foods at a temperature between 75 and 90 °C or higher with a holding time of 25–30 s. Study on preservation enhancement of apple juice beverage by pasteurization and thermal treatment of maize showed a great impact on the flavor, digestibility, glycemic index, aroma, color and sensory attributes (Charles-Rodríguez et al. 2007 ; Zou et al. 2020 ). A recent report also highlighted five different types of rice when undergoing hydrothermal treatment showing results in par with respect to the quality of market rice (Bhattacharyya and Pal 2020 ).

The heating of foods reduces the pathogens. However, extensive research has also concluded nutrient losses, energy wastages, flavor changes and reduction in the food matrix (Roselló-Soto et al. 2018 ). A study conducted on light and dark honey showed changes in physicochemical characteristics, antioxidant activities and nutrient variations post-treatment (Nayik and Nanda 2016 ; Zarei et al. 2019 ). Liquid foods, juices and beverages too have a negative impact causing gelatinization and browning reactions (Codina-Torrella et al. 2017 ; de Souza et al. 2020 ). Over the years, constant investigation has been done on optimization studies of heat on exposure of food to improve its shelf life. Adjustments and slight modification to former technologies have recently contributed to significant advances with a combination of electrical and thermal methods. Different processes like electroplasmolysis, ohmic heating, and microwave heating of foods have created a dramatic impact in the food industry advancements. Table 1 shows the advanced electrothermal treatment techniques applied to different foods.

Cooling and freezing of products have been extensively applied for preservation of leafy vegetables, spices and milk products to maintain the sensorial attributes and nutrition qualities. Extensively used freezing techniques involve air blast, cryogenic, direct contact and immersion freezing, while advanced techniques involve high pressure freezing, ultrasound assisted freezing, electromagnetic disturbance freezing and dehydration freezing (Cheng et al. 2017 ; Barbosa de Lima et al. 2020 ). Cooling and freezing process mainly relies on the process of heat transfer. During cooling, there is a transfer of heat energy from the food and packaged container to the surrounding environment leading to an agreement of cooling. Thus, thermal conductivity and thermal diffusivity greatly affect the cooling or freezing rate. During the recent years, the storage technique has gained significant interest with the start of ready-to-eat foods catering to the needs of the consumer. The foods with their appropriate packaging material and cool temperature will always inhibit entry of microorganisms as well as maintain food safety. Although cooling and freezing are effective in their own terms, cooling time, uneven speed of ice crystal formation, storage expenses and specialized environments are concerning issues. In order to understand and overcome these challenges, technological tools like three-dimensional mathematical models and computational fluid dynamics models were evaluated to understand the heat transfer and fluid flow patterns with various food formulations thus showing an approach to minimize the issue (Zhu et al. 2019a , b ; Barbosa de Lima et al. 2020 ; Brandão et al. 2020 ; Stebel et al. 2020 ). Table 2 shows a description of the various advanced freezing techniques applied to different foods.

Ultrasound treatment involves use of high intensity and frequency sound waves which are passed into food materials. The efficient technology is chosen due to its simplicity in the equipment usage and being low cost as compared to other advanced instruments. The versatility of ultrasound is shown in its application in different fields ranging from medicine, healthcare to food industry (Dai and Mumper 2010 ).

Figure  2 illustrates a representation of different types of sonicators used for powdered and liquid foods. The process deals with ultrasonic radiation passing through the target solution. This action causes a disturbance in the solid particles in the solution leading to particles breaking and diffusing into the solvent (Cares et al. 2010 ). It should be noted that the intensity of the technique should be kept constant. This is because as intensity increases, intramolecular forces break the particle–particle bonding resulting in solvent penetrating between the molecules, a phenomenon termed as cavitation (Fu et al. 2020 ; Khan et al. 2020 ). Further enhancement of ultrasound extraction is dependent on factors like improved penetration, cell disruption, better swelling capacity and enhanced capillary effect (Huang et al 2020 ; Xu et al 2007 ). Table 3 shows the types of ultrasound technologies available which have created paths for efficiency improvements.

Types of ultrasound treatments: bath sonicator and probe sonicator. The treatment works on the principle of cavitation in which there is an energy transfer among food particles leading to bubble formation and collapsing. The technique requires minimal power providing more efficiency than traditional drying methods. It is used for treating various powdered or liquid foods

Ultrasound is slowly paving way into two most thriving sectors in the food industry, namely wine making and dairy production. Figure  3 shows the thermosonication process widely used in processing of milk and wine.

Thermosonication processing generally used for treating milk and wine samples for improving the shelf life. The treatment can prove to be cost-effective with reduced processing temperature due to the use of sonication as compared to conventional heat treatment or addition of synthetic preservatives

Milk is generally pasteurized in various industries to prevent spoilage and kill the microorganisms present. The utilization of a low-frequency ultrasound or combination of thermosonication (to 11.1 s) or manothermosonication could enhance the safety, quality and functional properties of product by 5 log times (Bermúdez-Aguirre et al. 2009 ; Deshpande and Walsh 2020 ; Gammoh et al. 2020 ). Low-frequency ultrasound alone has also played a significant role in improving the textural and homogenization effects of yoghurt, cheese and skimmed milk (Yang et al. 2020 ). With a shorter time interval, and thermosonication-applied (20 kHz, 480 W, 55 °C) production was improved to 40% and also had a positive impact on its organoleptic properties (Tribst et al. 2020 ).

Production of wine fermentation and alcoholic drinks always faces an issue in tackling microorganisms or yeast. Conventional methods generally involve use of chemical preservatives like sulfur oxide to prevent spoilage or thermal pasteurization followed by filtration to get the pure beverage. A recent study reported significant reduction of about 85–90% lactic acid bacteria with high power ultrasound at 24 kHz for 20 min for treatment of wine (Luo et al. 2012 ; Gracin et al. 2016 ). However, careful handling should be carried out in order to maintain the flavor and texture (Izquierdo-Cañas et al. 2020 ; Xiong et al. 2020 ).

Ultrasound studies have also found applications in isolation of bioactive compounds and processing pastes and juices in many fruits and vegetables. Recently, the technique was used to find the total phenolic content in spices like saffron (Teng et al. 2019 ; Azam et al. 2020 ; Yildiz et al. 2020 ). Table 4 shows the application of ultrasound technologies for various food crops. Thus, it can be concluded that ultrasound is a more sustainable technique than other traditional drying treatments.

• Ozone treatment

With the growing demands of consumer slowly moving towards healthy meals and sustainable lifestyle, the demand for organic foods have increased rapidly. Consumers need a functional food that is free from additives, preservatives with a decent shelf life span. Thus, the concept of ozone treatment technology has risen in recent years. The reason for choosing ozone is due to its diverse properties and quick disintegration.

In simple words, ozone is an allotrope of oxygen. The molecule is formed when oxygen splits into a single oxygen or nascent oxygen in the presence of light or ultraviolent radiation. Ozone formation is described by chemical equations as mentioned below (Eqs. 1 and 2 ) (Brodowska et al. 2018 ).

The compound quickly decomposes into oxygen molecule and possess a high oxidation potential (2.07 V) making it a good antimicrobial and antiviral agent (Fisher et al. 2000 ; Nakamura et al. 2017 ) as compared to chemical preservatives like chlorine (1.35 V), hydrogen peroxide (1.78 V) and hypochlorous acid (1.79 V) (Pandiselvam et al. 2019 ; Afsah-Hejri et al. 2020 ). Apart from this, ozone removes the necessity to store harmful chemicals as the gas can be made instantly. The energy required is also minimal as compared to thermal treatment giving more importance to the shelf life (Pandiselvam et al. 2019 ).

Over the recent years, ozone has been listed by the Food and Drug Administration (FDA) as a generally recognized as safe (GRAS) solvent. This has led to a demanding choice in food processing and preservation sectors to ensure safety and standards in products. When in comparison with chlorine, its degradation leaves negligible residue when treated with solid foods or beverages. The technology in combination with ultrasound was also shown to enhance the bacterial safety without any damage in cabbages (Mamadou et al. 2019 ). Consumer grade ozone was recently proven effective in disinfecting plastic boxes for storage (Dennis et al. 2020 ).

Table 5 shows the effect of ozone treatment on pesticide degradation in various fruits and vegetables production. The effect of ozone treatment depends on the type of pesticide and food material, environmental conditions, time interval and the strength of pesticide. When horticulture crops were compared, tomato and lettuce had the best pesticide removal efficiency while apple and chili were the least. It was seen that the type of food matrix and structure also play a key role in preventing the growth of pathogens. Ozone can thus be considered as an advanced emerging method for multiple sectors due to its feasibility, easiness and less time consumption.

• Pulse electric field

Pulse electric field technology is an advanced pre drying treatment involving shorter residence time for treatment of foods. The method was widely recognized due to its continuous operation and low requirement of electric fields (1–5 kV/cm). The method could be considered as a substitute for thermal drying and could enhance the food drying as it requires a very low temperature of 40 °C for functioning (Barba et al. 2015 ; Wiktor et al. 2016 ). Figure  4 shows the representative diagram of the process involved in treatment of liquid foods and paste using pulse electric field.

Application of pulse electric field generally used for treating liquid foods and pastes. The technique is a nonthermal food preservation method involving usage of pulses of electricity into the food material. The treatment gives high quality food with almost no change in texture or quality thus maintaining the original taste of food

The methodology of pulse electric field involves placing the food (fruit, vegetable, milk or any juices) between two electrodes after which a pulse is applied with high voltage (50 kV/cm) for short time intervals. The principle is a combination of electroporation and electropermeabilization (Barba et al. 2015 ). The electric field breaks the cell membrane matrix of the food thus enhancing the nutritive qualities, safety and increasing shelf life. The factors affecting pulse electric field involve field strength, pulse width, frequency, treatment time, polarity and temperature used (Odriozola-Serrano et al. 2013 ; Wiktor et al. 2016 ).

Over the years, demand for pulse electric field has grown drastically in all food sector areas. It can be used for destruction of bacteria (E coli) in milk. The treated milk was found to be high in quality and possessed an increased shelf life. A recent investigation was also carried out on watermelon and citrus juices which showed changes in physicochemical and antimicrobial properties (Aghajanzadeh and Ziaiifar 2018 ; Bhattacharjee et al. 2019 ). Table 6 summarizes the outcomes of application of pulse electric field treatment on various food materials.

Nanotechnology for food preservation

Nanotechnology has become a huge breakthrough with great potential to promote sustainability. It integrates branches of applied sciences such as physics, biology, food technology, environmental engineering, medicine and materials processing. In simple terms, nanotechnology involves any material or nanoparticle having one or more dimensions to the order 100 nm or less (Auffan et al. 2009 ; He et al. 2019 ). The technology is preferred as they possess different properties like slow release action, target specific nature, precise action on active sites and high surface area (Joshi et al. 2019 ). The reason for the success of nanotechnology is due to its promising results, no pollutant release, energy efficient and less space requirements. Apart from these success factors, nanotechnology has also shown versatile applications in terms of safety, toxicity and risk assessment in areas of agriculture, food and environment (Kaphle et al. 2018 ). Figure  5 shows the different avenues of nanotechnology development in the food sector.

Applications for nanotechnology in agriculture, food processing and packaging. Nanotechnology has gained a lot of interest with versatile applications and unique properties enabling efficient processes and quality products. The use of nanomaterials, nanosensors, precision agriculture and advanced packaging can play a promising role in improving the food sector

Nanomaterials are broadly classified into two types, namely organic and inorganic, depending on their nature and functionalities (Table 7 ).

Nanotechnology has been regarded as a promising tool for growing the economy in near future as well as maintaining the plant growth and nutritional qualities of the food commodity. Use of nanofertilizers and precision farming has posed several benefits in weed control and decrease in chemical pesticide thus enhancing shelf life. Growing use of nanotechnology in agro-food system industry may even pose as a solution to solve challenges in food security and agriculture (Yata et al. 2018 ; Ghouri et al. 2020 ). The three primary avenues where the technology could grow include food processing, agriculture and packaging.

Nanotechnology in food processing

The concept of nanotechnology has paved the way in processing and formulation of colorants, sensors, flavors, additives, preservatives and food supplements (nanoencapsulation and nanoemulsion) in both animal and plant based products (He et al. 2019 ). The diversity of nanotechnology in various fields has led to introduction of nanosensors in food processing industries. Nanomaterials have shown several electrochemical and optical properties in different sauces, beverages, oils and juices. Table 8 shows the different nanomaterials used as sensors in food industry.

Distinctive characteristics have shown great qualities in the area of food processing as ingredients and supplements. Oxide chemicals such as magnesium oxide and silicon dioxide can act as a food flavor, food color and a baking agent. The use of titanium dioxide has also been certified as an additive in gums, sauces and cakes (Weir et al. 2012 ). Additionally, copper oxide, iron oxide and zinc oxide have been categorized as GRAS materials by European Food Safety Authority (EFSA) for animal and plant products (He et al. 2019 ).

Nanotechnology in agriculture

The use of nanotechnology in agriculture and the concept of precision agriculture has gained a lot of interest in the recent years. The main goal of agriculture is to reduce the volume of chemicals, minimize nutrient losses and increase the overall performance of crops. Although chemical fertilizers are added for increasing the crop yields, it pollutes and harms the soil, water, food and environment (Riah et al. 2014 ). Precision agriculture is one of the green ways to tackle this issue. It is a system based on artificial intelligence that understands crop quality, soil quality and detects weed controls generally through drones. The area has recently gained interest in nutritional management and various optical properties to address food wastage and to feed the growing population (Duhan et al. 2017 ). Majority of plant species (cereal grains like wheat, rice, barley, tobacco, soybean, rye) follow the biophysical process of photosynthetically active radiation and electron transport. These targets have been identified to improve photosynthesis activity.

There has been many discussions and investigation on the concept of plant nanobionics and photosynthesis. Plant nanobionics deals with appropriate insertion of nanoparticles into the chloroplast of the plant cell for improving the plant productivity. It has been proven that titanium dioxide nanoparticles (nTiO 2 ) have become the “go-to” nanoparticles for efficient photosynthesis process (Hong et al. 2005 ; Gao et al. 2006 , 2008 ). The application of nTiO 2 with spinach and tomato leaves under mild heat stress improved the overall photosynthesis process showing significant improvement in the transpiration and conductance rates (Gao et al. 2008 ; Qi et al. 2013 ).

Nanomaterials like silver ions, polymeric compounds and gold nanoparticles are also being investigated for use in pesticides. Usage of gold and silver nanoparticles has also had a positive effect to restrict the pest and improve plant growth (Ndlovu et al. 2020 ). Studies have also investigated on sulfur-based nanoparticle (35 nm) for organic farming which prevent fungal growth from apple tomatoes and grapes (Joshi et al. 2019 ).

Nanotechnology in food packaging

Many fresh fruits and vegetables are sensitive to oxygen, water permeability and ethylene leading to deterioration of food quality (Gaikwad et al. 2018 , 2020 ). Thus, food packaging plays a critical role in addressing this issue. Nanoparticles and polymer-based composites have proven to be the best solutions (Auffan et al. 2009 ; Joshi et al. 2019 ). The application of a natural polymer or a biopolymer and coating it on the food surface has recently shown promise in preserving foods (Luo et al. 2020 ). Table 9 shows the different applications of nanomaterials used in food packaging. Although the application of nanomaterials in smart packaging is in its early stage, rapid advancements have been carried out through the years as it offers safe and sustainable approach (Rai et al. 2019 ).

The usage of chitosan and chitosan-based additives and films has been recently explored with multiple functionalities with positive outcomes. Chitosan-based films, in general, possess antioxidant, antimicrobial and antifungal properties making it a good replacement for synthetic chemicals (Yuan et al. 2016 ; Yousuf et al. 2018 ). The use of chitosan-based derivatives offer a promising solution towards maintaining the shelf life of foods without disturbing its sensorial properties (Kulawik et al. 2020 ). A recent study proved that chitosan-based matrices can also be used for clarification, preservation and encapsulation of different beverages (alcoholic, non-alcoholic as well as dairy based), fruit juices, tea and coffee (Morin-Crini et al. 2019 ). Apart from this, nanocomposites (combination of different nanomaterials) have shown efficient thermal and barrier properties at a low cost. Researchers evaluated the concept of the nanocomposites membranes and concluded that it decreased the water permeability in foods by a value of 46 (Jose et al. 2014 ). An increase in corrosion resistance was evaluated with use of clay and epoxy composites (Gabr et al. 2015 ).

Edible coatings with nanomaterials have also shown increasing potential towards food storage of fruits and vegetables. These coatings hold useful while transportation from factory to retailers and also maintain the nutritional qualities without causing any physical damage. Edible coatings are generally prepared from fats, proteins and polysaccharides which have been shown to block gases. Nanoclays and nanolaminates have also shown promising results to improve their barrier properties to gases for efficient food packaging (Echegoyen et al. 2016 ). Nanolaminates involve layer-by-layer deposition of a special coating where the charged surface is applied on food. The application of carbon nanotubes as nanofillers in gelatin films has also been successfully demonstrated (Rai et al. 2019 ). The biofilms are found to have improved tensile strength, mechanical, thermal and antimicrobial properties (Jamróz et al. 2020 ; Zubair and Ullah 2020 ). Thus, nanomaterials have emerged as an integral part while addressing nanotechnology in food packaging.

With tons of foods being wasted every single day, food preservation has been the need of the hour for extending the shelf life to help feed millions of people globally. Although plenty of advanced technologies have been introduced, major strides need to be taken to have a sustainable food system. Availability, access and proper utilization of food should be well balanced in order to understand the value of food security. It is important to maintain a correct and precise balance of technology with respect to design and cost effectiveness. Constant investigation is also being carried out in the area of finding more natural preservatives with excellent antioxidant and antimicrobial properties as they are safe to consume and eliminate processed food. The concept of hurdle technology, which combines multiple techniques to measure different variables like temperature, water activity, pH, moisture content and enzyme activities has also been explored to meet the consumer demands for an efficient food system. Another growing solution is in the area of nanotechnology in foods which has been discussed in this article. However, research on different nanomaterials, its toxicity, its safety to consumers and genetic factors is still under debates and discussions. The concept of bioencapsulation and nanoencapsulation in food supplements and drug developments is also growing at a fast pace keeping in mind the health and environmental effects. Further work needs to be done in data visualization and artificial intelligence, internet of things and machine learning. This would help changing the food and agricultural industry in the area of functional foods and crops through digitalization.

Abbreviations

Rethink Food Waste Through Economics and Data

Gallic acid equivalent

Total phenolic content

Food and Drug Administration

Generally recognized as safe

European Food Safety Authority

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Acknowledgement

The authors are thankful to Sivaraman Prabhakar for insightful discussions.

This research did not receive any specific grant from funding agencies in the public, commercial or not-for-profit sectors.

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Adithya Sridhar, Muthamilselvi Ponnuchamy & Ashish Kapoor

Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110, India

Ponnusamy Senthil Kumar

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Sridhar, A., Ponnuchamy, M., Kumar, P.S. et al. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environ Chem Lett 19 , 1715–1735 (2021). https://doi.org/10.1007/s10311-020-01126-2

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Received : 15 September 2020

Accepted : 17 October 2020

Published : 09 November 2020

Issue Date : April 2021

DOI : https://doi.org/10.1007/s10311-020-01126-2

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• A Research Guide
• Research Paper Topics

120 Food Research Paper Topics

How to choose a topic for food research paper:, fast food research paper topics:.

• The impact of fast food consumption on obesity rates in children
• The influence of fast food advertising on consumer behavior
• The correlation between fast food consumption and cardiovascular diseases
• The role of fast food in the development of type 2 diabetes
• The effects of fast food on mental health and well-being
• The environmental impact of fast food packaging and waste
• Fast food and its contribution to food deserts in urban areas
• The economic implications of the fast food industry on local communities
• Fast food and its association with food addiction and cravings
• The nutritional value and quality of ingredients used in fast food
• The influence of fast food on dietary patterns and nutritional deficiencies
• The role of fast food in the globalization of food culture
• The ethical concerns surrounding fast food production and animal welfare
• The impact of fast food consumption on academic performance in students
• Fast food and its relationship to food insecurity and poverty

Food Insecurity Research Paper Topics:

• The impact of food insecurity on child development
• Food insecurity and its relationship to mental health
• Exploring the causes of food insecurity in urban areas
• The role of food banks in addressing food insecurity
• Food insecurity among college students: prevalence and consequences
• The effects of food insecurity on maternal and infant health
• Food insecurity and its implications for rural communities
• The relationship between food insecurity and obesity
• Food insecurity and its impact on academic performance in children
• The role of government policies in addressing food insecurity
• Food insecurity and its connection to chronic diseases
• The effects of food insecurity on older adults’ health and well-being
• Food insecurity and its influence on food choices and dietary quality
• The role of community gardens in reducing food insecurity
• Food insecurity and its impact on social inequalities and disparities

Organic Food Research Paper Topics:

• The impact of organic farming on soil health and fertility
• The nutritional differences between organic and conventionally grown fruits and vegetables
• The effects of organic farming practices on water quality and conservation
• The potential health benefits of consuming organic dairy products
• The role of organic agriculture in reducing pesticide exposure and its associated health risks
• The economic viability and market trends of organic food production
• The impact of organic farming on biodiversity and ecosystem services
• Consumer perceptions and attitudes towards organic food: A global perspective
• The effectiveness of organic farming in mitigating climate change
• The role of organic farming in promoting sustainable food systems
• Organic versus conventional meat production: A comparison of animal welfare standards
• The impact of organic food consumption on human health and disease prevention
• The challenges and opportunities of organic food certification and labeling
• The role of organic farming in reducing food waste and promoting food security
• The potential environmental and health risks associated with genetically modified organisms (GMOs) in organic food production

Food Technology Research Paper Topics:

• The impact of food processing techniques on nutritional value
• The role of food technology in reducing food waste
• The development of sustainable packaging materials for food products
• The use of nanotechnology in food processing and preservation
• The application of artificial intelligence in food quality control
• The potential of 3D printing in personalized nutrition
• The impact of food technology on the sensory properties of food products
• The role of food technology in improving food safety and reducing foodborne illnesses
• The development of novel food ingredients using biotechnology
• The use of blockchain technology in ensuring traceability and transparency in the food supply chain
• The impact of food technology on the shelf life and stability of food products
• The role of food technology in addressing food allergies and intolerances
• The application of robotics in food processing and manufacturing
• The development of functional foods for specific health conditions
• The use of genetic engineering in enhancing crop productivity and nutritional content

Food Safety Research Paper Topics:

• The impact of foodborne illnesses on public health
• The role of government regulations in ensuring food safety
• Food safety practices in the restaurant industry
• The effectiveness of food safety training programs for food handlers
• Food safety risks associated with genetically modified organisms (GMOs)
• The role of food packaging in maintaining food safety
• Food safety concerns in the global food supply chain
• The impact of climate change on food safety and security
• Food safety risks associated with food delivery services
• The role of consumer behavior in ensuring food safety
• Food safety practices in home kitchens
• The impact of food additives and preservatives on food safety
• Food safety risks associated with food allergies and intolerances
• The role of technology in enhancing food safety measures
• Food safety challenges in developing countries

Food History Research Paper Topics:

• The Evolution of Food Preservation Techniques
• The Impact of the Columbian Exchange on Global Cuisine
• The Role of Food in Ancient Egyptian Society
• The Origins and Development of Chocolate as a Culinary Delight
• The Influence of French Cuisine on Modern Gastronomy
• The Cultural Significance of Spices in Medieval Europe
• The History of Food and Nutrition in World War II
• The Impact of Industrialization on Food Production and Consumption
• The Role of Food in Ancient Greek and Roman Rituals and Festivals
• The History of Street Food and its Socioeconomic Impact
• The Origins and Evolution of Sushi in Japanese Cuisine
• The Influence of Immigration on American Food Culture
• The History of Food and Medicine: From Ancient Remedies to Modern Nutraceuticals
• The Role of Food in Colonialism and Cultural Assimilation
• The Evolution of Fast Food and its Impact on Global Health

Food Marketing Research Paper Topics:

• The impact of social media on consumer behavior in the food industry
• The effectiveness of celebrity endorsements in food marketing campaigns
• The influence of packaging design on consumer perception and purchasing decisions
• The role of sensory marketing in food product development and promotion
• The effects of nutritional labeling on consumer choices and health outcomes
• The use of virtual reality and augmented reality in food marketing strategies
• The impact of food advertising on children’s food preferences and consumption patterns
• The role of cultural factors in shaping food marketing strategies and consumer behavior
• The effectiveness of personalized marketing approaches in the food industry
• The influence of food branding and brand loyalty on consumer purchasing behavior
• The role of sustainability and ethical considerations in food marketing practices
• The effects of food pricing strategies on consumer choices and market competition
• The impact of online food delivery platforms on consumer behavior and market dynamics
• The role of food labeling claims and certifications in consumer trust and decision-making
• The effects of food marketing on public health and policy implications

Food Chemistry Research Paper Topics:

• Analysis of food additives and their effects on human health
• Investigating the role of antioxidants in preventing food spoilage
• The chemistry behind flavor development in fermented foods
• Analyzing the chemical composition of genetically modified organisms (GMOs) in food
• Understanding the chemical reactions involved in food browning and Maillard reaction
• Investigating the chemistry of food preservation methods, such as canning and freezing
• Analyzing the chemical changes in food during cooking and their impact on nutritional value
• The role of enzymes in food processing and their effects on food quality
• Investigating the chemistry of food allergies and intolerances
• Analyzing the chemical composition and health benefits of functional foods
• Understanding the chemistry of food packaging materials and their impact on food safety
• Investigating the chemical changes in food during storage and their effects on shelf life
• Analyzing the chemical composition and nutritional value of organic versus conventionally grown foods
• Investigating the chemistry of food contaminants, such as heavy metals and pesticides

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Agriculture and Food Technology Research Paper Topics

See our collection of agriculture and food technology research paper topics . This page lists 19 topics and provides an overview of agriculture and food technology development.

1. Activated Carbon

Activated carbon is made from any substance with a high carbon content, and activation refers to the development of the property of adsorption. Activated carbon is important in purification processes, in which molecules of various contaminants are concentrated on and adhere to the solid surface of the carbon. Through physical adsorption, activated carbon removes taste and odor-causing organic compounds, volatile organic compounds, and many organic compounds that do not undergo biological degradation from the atmosphere and from water, including potable supplies, process streams, and waste streams. The action can be compared to precipitation. Activated carbon is generally nonpolar, and because of this it adsorbs other nonpolar, mainly organic, substances. Extensive porosity (pore volume) and large available internal surface area of the pores are responsible for adsorption. Activated carbon also found wide application in the pharmaceutical, alcoholic beverage, and electroplating industries; in the removal of pesticides and waste of pesticide manufacture; for treatment of wastewater from petroleum refineries and textile factories; and for remediation of polluted groundwater. Although activated carbons are manufactured for specific uses, it is difficult to characterize them quantitatively. As a result, laboratory trials and pilot plant experiments on a specific waste type normally precede installation of activated carbon facilities.

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Get 10% off with 24start discount code, 2. biological pest control.

Insect outbreaks have plagued crop production throughout human history, but the growth of commercial agriculture since the middle of the nineteenth century has increased their acuteness and brought forth the need to devise efficient methods of insect control. Methods such as the spraying of insecticides, the application of cultural methods, the breeding of insect-resistant plants, and the use of biological control have increasingly been used in the twentieth century. Traditionally limited to checking the populations of insect pests through the release of predatory or parasitic insects, biological control now refers to the regulation of agricultural or forest pests (especially insects, weeds and mammals) using living organisms. It also includes other methods such as the spraying of microbial insecticides, the release of pathogenic microorganisms (fungi, bacteria or viruses), the release of male insects sterilized by radiation, the combination of control methods in integrated pest management programs, and the insertion of toxic genes into plants through genetic engineering techniques. Biological control is also directed against invasive foreign species that threaten ecological biodiversity and landscape esthetics in nonagricultural environments.

3. Crop Protection and Spraying

Humans have controlled agricultural pests, both plants and insects, that infest crops with a variety of biological and technological methods. Modern humans developed spraying pest management techniques that were based on practical solutions to combat fungi, weeds, and insects. Ancient peoples introduced ants to orchards and fields so they could consume caterpillars preying on plants. Chinese, Sumerian, and other early farmers used chemicals such as sulfur, arsenic, and mercury as rudimentary herbicides and insecticides. These chemicals were usually applied to or dusted over roots, stems, or leaves. Seeds were often treated before being sowed. As early as 200 BC, Cato the Censor promoted application of antipest oil sprays to protect plants in the Roman Republic. The nineteenth century potato famine and other catastrophic destruction of economically significant crops including vineyard grapes emphasized the need to improve crop protection measures. People gradually combined technological advances with biological control methods to initiate modern agricultural spraying in the late nineteenth century. Such crop protection technology was crucial in the twentieth century when large-scale commercial agriculture dominated farming to meet global demands for food. Individual farms consisted of hundreds to thousands of acres cultivated in only one or two crop types. As a result, spraying was considered essential to prevent devastating economic losses from pest damage associated with specific crops or locales.

4. Dairy Farming

Throughout the world, especially in the Northern Hemisphere, milk, cheese, butter, ice cream, and other dairy products, have been central elements of food production. Over the centuries improvements in cattle breeding and nutrition, as well as new dairy techniques, led to the increased production of dairy goods. Hand-operated churns and separators were used to make butter and cream, and those close to a barnyard had access to fresh milk. By the late nineteenth century, new science and technology had begun to transform dairy production, particularly in the U.S. and Europe. Rail transportation and iced and refrigerated boxcars made it easier to transport milk to more distant markets. Successful machinery for separating milk from cream came from the DeLaval Corporation in 1879, and the Babcock butterfat tester appeared in 1890. The first practical automated milking machines and commercial pasteurization machines were in use in the decades before 1900. Louis Pasteur’s contribution to the dairy industry— discovering the sterilization process for milk— was substantial. By heating milk, pasteurization destroys bacteria that may be harmful to humans. The pasteurization process also increases the shelf life of the product by eliminating enzymes and bacteria that cause milk to spoil. Milk is pasteurized via the ‘‘batch’’ method, in which a jacketed vat is surrounded by heated coils. The vat is agitated while heated, which adds qualities to the product that also make it useful for making ice cream. With the ‘‘continuous’’ method of pasteurization, time and energy are conserved by continuously processing milk as a high temperature using a steel-plated heat exchanger, heated by steam or hot water. Ultra-high temperature pasteurization was first used in 1948.

5. Farming and Agricultural Methods

Agriculture experienced a transformation in the twentieth century that was vital in increasing food and fiber production for a rising global population. This expansion of production was due to mechanization, the application of science and technology, and the expansion of irrigation. Yet these changes also resulted in the decimation of traditional agricultural systems and an increased reliance on capital, chemicals, water, exploitative labor conditions, and the tides of global marketing. A sign of the transformation of agriculture in the twentieth century was the shift from China and India as countries often devastated by famine to societies that became exporters of food toward the end of the century. As the world’s technological leader, the U.S. was at the vanguard of agricultural change, and Americans in the twentieth century experienced the cheapest food in the history of modern civilization, as witnessed by the epidemic of obesity that emerged in the 1990s. Unfortunately, this abundance sometimes led to overproduction, surplus, and economic crisis on the American farm, which one historian has labeled ‘‘the dread of plenty.’’

6. Farming and Growth Promotion

Early in the twentieth century, most farmers fed livestock simple mixtures of grains, perhaps supplemented with various plant or animal byproducts and salt. A smaller group of scientific agriculturalists fed relatively balanced rations that included proteins, carbohydrates, minerals, and fats. Questions remained, however, concerning the ideal ratio of these components, the digestibility of various feeds, the relationship between protein and energy, and more. The discoveries of various vitamins in the early twentieth century offered clear evidence that proteins, carbohydrates, and fats did not supply all the needs of a growing animal. Additional research demonstrated that trace minerals like iron, copper, calcium, zinc, and manganese are essential tools that build hemoglobin, limit disease, and speed animal growth. Industrially produced nonprotein nitrogenous compounds, especially urea, have also become important feed additives. The rapid expansion of soybean production, especially after 1930, brought additional sources of proteins and amino acids within the reach of many farmers. Meanwhile, wartime and postwar food demands, as well as a substantial interest in the finding industrial uses for farm byproducts, led to the use of wide variety of supplements—oyster shells, molasses, fish parts, alfalfa, cod liver oil, ground phosphates, and more.

7. Farming Mechanization

Mechanization of agriculture in the twentieth century helped to dramatically increase global production of food and fiber to feed and clothe a burgeoning world population. Among the significant developments in agricultural mechanization in the twentieth century were the introduction of the tractor, various mechanical harvesters and pickers, and labor-saving technologies associated with internal combustion engines, electric motors, and hydraulics. While mechanization increased output and relieved some of the drudgery and hard work of rural life, it also created unintended consequences for rural societies and the natural environment. By decreasing the need for labor, mechanization helped accelerate the population migration from rural to urban areas. For example, in 1790, 90 percent of Americans worked in agriculture, yet by 2000 only about 3 percent of the American workforce was rural. Blessed with great expanses of land and limited labor, technologically inclined Americans dominated the mechanization of agriculture during the twentieth century. Due to mechanization, irrigation, and science, the average American farmer in 1940 fed an estimated ten people, and by 2000 the number was over 100 people. Yet even as mechanization increased the speed of planting and harvesting, reduced labor costs, and increased profits, mechanization also created widespread technological unemployment in the countryside and resulted in huge losses in the rural population.

8. Fertilizers

As the twentieth century opened, fertilizers were a prominent concern for farmers, industrialists, scientists, and political leaders. In 1898, British scientist William Crookes delivered a powerful and widely reported speech that warned of a looming ‘‘famine’’ of nitrogenous fertilizers. According to Crookes, rising populations, increased demand for soil-depleting grain products, and the looming exhaustion of sodium nitrate beds in Chile threatened Britain and ‘‘all civilized nations’’ with imminent mass starvation and collapse. Yet Crookes also predicted that chemists would manage to discover new artificial fertilizers to replace natural and organic supplies, a prophecy that turned out to encapsulate the actual history of fertilizers in the twentieth century. In addition to obvious links to increased agricultural production, the modern fertilizer industry has been linked with a number of concerns beyond the farm. For example, the short-lived phosphate boom on the Pacific island of Nauru offers a telling case study of the social consequences and environmental devastation than can accompany extractive industries. Further, much of the nitrogen applied to soils does not reach farm plants; nitrates can infiltrate water supplies in ways that directly threaten human health, or indirectly do so by fostering the growth of bacteria that can choke off natural nutrient cycles. To combat such threats, the European Union Common Agricultural Policy includes restrictions on nitrogen applications, and several nations now offer tax incentives to farmers who employ alternative agricultural schemes. Nevertheless, the rapidly growing global population and its demand for inexpensive food means that artificial fertilizer inputs are likely to continue to increase.

9. Fish Farming

Controlled production, management, and harvesting of herbivorous and carnivorous fish has benefited from technology designed specifically for aquaculture. For centuries, humans have cultivated fish for dietary and economic benefits. Captive fish farming initially sustained local populations by supplementing wild fish harvests. Since the 1970s, aquaculture became a significant form of commercialized farming because wild fish populations declined due to overfishing and habitat deterioration. Growing human populations increased demand for reliable, consistent sources of fish suitable for consumption available throughout the year. Fish farming technology can be problematic. If genetically engineered fish escape and mate with wild fish, the offspring might be unable to survive. Cultivated fish live in crowded tanks that sometimes cause suffocation, diseases, and immense amounts of waste and pollutants. Antibiotic use can sometimes result in resistant microorganisms. Coastal fish farms, especially those for shrimp, can be environmentally damaging if adjacent forests are razed.

10. Foods Additives and Substitutes

Advances in food and agricultural technology have improved food safety and availability. Food technology includes techniques to preserve food and develop new products. Substances to preserve and enhance the appeal of foods are called food additives, and colorings fit into this category of additives that are intentionally included in a processed food. All coloring agents must be proven to be safe and their use in terms of permitted quantity, type of food that can have enhanced coloring, and final level is carefully controlled. Fat substitutes on the other hand are technically known as replacers in that they replace the saturated and/or unsaturated fats that would normally be found in processed food as an ingredient or that would be added in formulation of a processed food. Usually the purpose is to improve the perceived health benefit of the particular food substance. Technically speaking, substitutes are not additives but their efficacy and safety must be demonstrated.

11. Food Preparation and Cooking

Twentieth century technological developments for preparing and cooking food consisted of both objects and techniques. Food engineers’ primary objectives were to make kitchens more convenient and to reduce time and labor needed to produce meals. A variety of electric appliances were invented or their designs improved to supplement hand tools such as peelers, egg beaters, and grinders. By the close of the twentieth century, technological advancements transformed kitchens, the nucleus of many homes, into sophisticated centers of microchip-controlled devices. Cooking underwent a transition from being performed mainly for subsistence to often being an enjoyable hobby for many people. Kitchen technology altered people’s lives. The nineteenth-century Industrial Revolution had initiated the mechanization of homes. Cooks began to use precise measurements and temperatures to cook. Many people eagerly added gadgets to their kitchens, ranging from warming plates and toasters to tabletop cookers. Some architects designed kitchens with built-in cabinets, shelves, and convenient outlets to encourage appliance use. Because they usually cooked, women were the most directly affected by mechanical kitchen innovations. Their domestic roles were redefined as cooking required less time and was often accommodated by such amenities as built-in sinks and dishwashers. Ironically, machines often resulted in women receiving more demands to cook for events and activities because people no longer considered cooking to be an overwhelming chore.

12. Food Preservation by Cooling and Freezing

People have long recognized the benefits of cooling and freezing perishable foods to preserve them and prevent spoilage and deterioration. These cold storage techniques, which impede bacterial activity, are popular means to protect food and enhance food safety and hygiene. The food industry has benefited from chilled food technology advancements during the twentieth century based on earlier observations. For several centuries, humans realized that evaporating salt water removed heat from substances. As a result, food was cooled by placing it in brine. Cold storage in ice- or snow-packed spaces such as cellars and ice houses foreshadowed the invention of refrigerators and freezers. Before mechanical refrigeration became consistent, freezing was the preferred food preservation technique because ice inhibited microorganisms. Freezing technology advanced to preserve food more efficiently with several processes. Blast freezing uses high-velocity air to freeze food for several hours in a tunnel. Refrigerated plates press and freeze food for thirty to ninety minutes in plate freezing. Belt freezing quickly freezes food in five minutes with air forced through a mesh belt. Cryogenic freezing involves liquid nitrogen or Freon absorbing food heat during several seconds of immersion.

13. Food Preservation by Freeze Drying, Irradiation, and Vacuum Packing

Humans have used processes associated with freeze-drying for centuries by placing foods at cooler high altitudes with low atmospheric pressure where water content is naturally vaporized. Also called lyophilization, freeze-drying involves moisture being removed from objects through sublimation. Modern freeze-drying techniques dehydrate frozen foods in vacuum chambers, which apply low pressure and cause vaporization. Irradiation is less successful than freeze-drying. Prior to irradiation, millions of people worldwide became ill annually due to contaminated foods with several thousand being hospitalized or dying due to food-borne pathogens. By exposing food to an electron beam, irradiation enhances food safety. Irradiated human and animal feed, especially grain, can be transported over distances and stored for a long duration without spoiling or posing contamination hazards. The radura is the international food packaging symbol for irradiation. Vacuum-packing food technologies involve a process that removes empty spaces around foods being packaged. Vacuum technology uses environments artificially modified to have atmospheric pressures that are lower than natural conditions. Vacuum packing extends the shelf life of food. The U.K. Advisory Committee on the Microbiological Safety of Foods warned that anaerobic pathogens such as C. botulinum can grow in vacuum-packed foods. Because vacuum packing often results in rubbery sliced cheese, some manufacturers use the modified atmosphere packaging (MAP) system, which utilizes gases to fill spaces so that cheese can mature to become tastier inside packaging.

14. Irrigation Systems

Since the onset of human civilization, the manipulation of water through irrigation systems has allowed for the creation of agricultural bounty and the presence of ornamental landscaping, often in the most arid regions of the planet. These systems have undergone a widespread transformation during the twentieth century with the introduction of massive dams, canals, aqueducts, and new water delivery technology. In 1900 there were approximately 480,000 square kilometers of land under irrigation; by 2000 that total had surged to 2,710,000 square kilometers, with India and China as the world leaders in irrigated acreage. Globally, the agriculture industry uses about 69 percent of the available fresh water supplies, producing 40 percent of the world’s food on just about 18 percent of the world’s cropland. (It takes 1000 tons of water to produce 1 ton of grain.) New technologies to monitor evaporation, plant transpiration, and soil moisture levels have helped increase the efficiency of irrigation systems. The US is the world leader in irrigation technology, exporting upward of $800 million of irrigation equipment to the rest of the world each year, with the sales of drip irrigation equipment increasing 15 to 20 percent per annum in the 1990s. Golf course and landscape irrigation are also an increasing part of the irrigation technology market. Intense competition for water from cities and for environmental restoration projects might mean a reduction in irrigated agriculture in future years. At the same time, salinization of fields, infiltration of aquifers by sea water, and depleted water availability could lead to a reduction in land under irrigation worldwide.

15. Nitrogen Fixation

In 1898, the British scientist William Crookes in his presidential address to the British Association for the Advancement of Science warned of an impending fertilizer crisis. The answer lay in the fixation of atmospheric nitrogen. Around 1900, industrial fixation with calcium carbide to produce cyanamide, the process of the German chemists Nikodemus Caro and Adolf Frank, was introduced. This process relied on inexpensive hydroelectricity, which is why the American Cyanamid Company was set up at Ontario, Canada, in 1907 to exploit the power of Niagara Falls. Electrochemical fixing of nitrogen as its monoxide was first realized in Norway, with the electric arc process of Kristian Birkeland and Samuel Eyde in 1903. The nitrogen monoxide formed nitrogen dioxide, which reacted with water to give nitric acid, which was then converted into the fertilizer calcium nitrate. The yield was low, and as with the Caro–Frank process, the method could be worked commercially only because of the availability of hydroelectricity.

16. Pesticides

A pesticide is any chemical designed to kill pests and includes the categories of herbicide, insecticide, fungicide, avicide, and rodenticide. Individuals, governments, and private organizations used pesticides in the twentieth century, but chemical control has been especially widespread in agriculture as farmers around the world attempted to reduce crop and livestock losses due to pest infestations, thereby maximizing returns on their investment in seed, fuel, labor, machinery expenses, animals, and land. Until the twentieth century, cultural pest control practices were more popular than chemicals. Cultural methods meant that farmers killed pests by destroying infested plant material in the fields, trapping, practicing crop rotation, cultivating, drying harvested crops, planting different crop varieties, and numerous other techniques. In the twentieth century, new chemical formulations and application equipment were the products of the growth in large-scale agriculture that simultaneously enabled that growth. Large scale and specialized farming provided ideal feeding grounds for harmful insects. Notable early efforts in insect control began in the orchards and vineyards of California. Without annual crop rotations, growers needed additional insect control techniques to prevent build-ups of pest populations. As the scale of fruit and nut production increased in the early decades of the century, so too did the insect problem.

17. Processed and Fast Food

Convenience, uniformity, predictability, affordability, and accessibility characterized twentieth-century processed and fast foods. Technology made mass-produced fast food possible by automating agricultural production and food processing. Globally, fast food provided a service for busy people who lacked time to buy groceries and cook their meals or could not afford the costs and time associated with eating traditional restaurant fare. As early as the nineteenth century, some cafeterias and restaurants, foreshadowing fast-food franchises, offered patrons self-service opportunities to select cooked and raw foods, such as meats and salads, from displays. Many modern cafeterias are affiliated with schools, businesses, and clubs to provide quick, cheap meals, often using processed foods and condiments, for students, employees, and members. Food-processing technology is designed primarily to standardize the food industry and produce food that is more flavorful and palatable for consumers and manageable and inexpensive for restaurant personnel. Food technologists develop better devices to improve the processing of food from slaughter or harvesting to presentation to diners. They are concerned with making food edible while extending the time period it can be consumed. Flavor, texture, and temperature retention of these foods when they are prepared for consumers are also sought in these processes. Microwave and radio frequency ovens process food quickly, consistently, and affordably. Microwaves are used to precook meats before they are frozen for later frying in fast-food restaurants. Nitrogen-based freezing systems have proven useful to process seafood, particularly shrimp. Mechanical and cryogenic systems also are used. The dehydrating and sterilizing of foods remove contaminants and make them easier to package. Heating and thawing eliminate bacteria to meet health codes. These processes are limited by associated expenses and occasional damage to foods. Processing techniques have been adapted to produce a greater variety of products from basic foods and have been automated to make production and packaging, such as mixing and bottling, efficient enough to meet consumer demand.

18. Synthetic Foods, Mycoprotein and Hydrogenated Fats

Food technologists developed synthetic foods to meet specific nutritional and cultural demands. Also referred to as artificial foods, synthetic foods are meat-free and are designed to provide essential fiber and nutrients such as proteins found in meats while having low saturated fat and lacking animal fat and cholesterol. These foodstuffs are manufactured completely from organic material. They have been manipulated to be tasty, nutritionally sound with major vitamins and minerals, have appealing textures, and safe for consumption. Synthetic foods offer people healthy dietary choices, variety, and convenience. Mycoprotein is created from Fusarium venenatum (also known as Fusarium graminearum), a small edible fungi related to mushrooms and truffles that was initially found in the soil of a pasture outside Marlow in Buckinghamshire, England. Concerned about possible food shortages such as those experienced in World War II Europe; as global populations swelled postwar, scientists began investigating possible applications for this organism as a widely available, affordable protein source. Scientists at one of Britain’s leading food manufacturers, Rank Hovis McDougall, focused on mycoprotein from 1964. At first, they were unable to cultivate fungus to produce mycoprotein in sufficient quantities for the envisioned scale of food production. Food technologists devoted several years to establishing procedures for growing desired amounts of mycoprotein. They chose a fermentation process involving microorganisms, somewhat like those historically used to create yogurt, wine, and beer. Food technologists create hydrogenated fats by processing vegetable oils, consisting of glycerides and fatty acids, with chemicals to achieve certain degrees of hardening. Partial hydrogenation stiffens oils, while full hydrogenation converts liquid oils into solid fat. The hydrogenation process involves moving hydrogen gas through heated oils in vats containing metals, usually copper, nickel, or zinc. When the metal reacts to the gas, it acts as a catalyst to relocate hydrogen molecules in the oil to create different, stiffer molecular shapes. This chemical reaction creates trans fats. Saturation of fats in these synthetic molecules increases according to the degree of hydrogenation achieved.

19. Transportation of Foodstuffs

Twentieth century foodstuffs were transported by land on vehicles and trains, by air on cargo planes, and by water on ships or barges. Based on innovations used in previous centuries, engineers developed agricultural technology such as refrigerated containers to ship perishable goods to distant markets. Technological advancements enabled food transportation to occur between countries and continents. International agreements outlined acceptable transportation modes and methods for shipping perishables. Such long-distance food transportation allowed people in different regions of the world to gain access to foodstuffs previously unavailable and incorporate new products they liked into their diets. Refrigerated trailers dominate road food transportation methods. This transportation mode minimizes food vulnerability to shipment damage from being harvested to placement on grocery shelves. Refrigerated transport enables fresh produce from milder climates to be shipped out-of-season to colder locations. Refrigeration is achieved by mechanical or cryogenic refrigeration or by packing or covering foods in ice. Ventilation keeps produce cool by absorbing heat created by food respiration and transferred through the walls and floor from the external air beneath and around the shipping trailer. Food technologists design packaging materials for food transportation. Most produce is shipped in corrugated and fiberboard cardboard boxes that are sometimes coated with wax. Wooden and wire-bound crates are also used in addition to bushel hampers and bins. Mesh plastic, burlap, and paper bags hold produce. Meat is often vacuum packed on plastic trays that are placed in wooden lugs. Foods are occasionally wrapped in plastic liners or packed in ice to withstand damage in transit and limit evaporation.

Agriculture and Food Technology

In late-twentieth century Western societies, food was available in abundance. Shops and supermarkets offered a wide choice in products and brands. The fast-food industry had outlets in every neighborhood and village. For those in search of something more exclusive, there were smart restaurants and classy catering services. People chose what they ate and drank with little awareness of the sources or processes involved as long as the food was tasty, nutritious, safe, and sufficient for everyone. These conditions have not always been met over the last century when food shortages caused by economic crises, drought, or armed conflicts and war, occurred in various places. During the second half of the twentieth century, food deficiency was a feature of countries outside the Western world, especially in Africa. The twentieth century also witnessed a different sort of food crisis in the form of a widespread concern over the quality and safety of food that mainly resulted from major changes in production processes, products, composition, or preferences.

Technology plays a key role in both types of crises, as both cause and cure, and it is the character of technological development in food and agriculture that will be discussed. The first section examines the roots of technological developments of modern times. The second is an overview of three patterns of agricultural technology. The final two sections cover developments according to geographical differences.

Before we can assess technological developments in agriculture and food, we must define the terms and concepts. A very broad description of agriculture is the manipulation of plants and animals in a way that is functional to a wide range of societal needs. Manipulation hints at technology in a broad sense; covering knowledge, skills, and tools applied for production and consumption of (parts or extractions of) plants and animals. Societal needs include the basic human need for food. Many agricultural products are food products or end up as such. However, crops such as rubber or flax and animals raised for their skin are only a few examples of agricultural products that do not end up in the food chain. Conversely, not all food stems from agricultural production. Some food is collected directly from natural sources, like fish, and there are borderline cases such as beekeeping. Some food products and many food ingredients are artificially made through complicated biochemical processes. This relates to a narrow segment of technology, namely science-based food technology.

Both broad and narrow descriptions of agriculture are relevant to consider. In sugar production for example, from the cultivation of cane or beets to the extraction of sugar crystals, both traditional and science-based technologies are applied. Moreover, chemical research and development resulted in sugar replacements such as saccharin and aspartame. Consequently, a randomly chosen soft drink might consist of only water, artificial sweeteners, artificial colorings and flavorings, and although no agriculture is needed to produce such products, there is still a relationship to it. One can imagine that a structural replacement of sugar by artificial sweeteners will affect world sugar prices and therewith the income of cane and beet sugar producers. Such global food chains exemplify the complex nature of technological development in food and agriculture.

The Roots of Technological Development

Science-based technologies were exceptional in agriculture until the mid-nineteenth century. Innovations in agriculture were developed and applied by the people cultivating the land, and the innovations related to the interaction between crops, soils, and cattle. Such innovation is exemplified by farmers in Northern Europe who confronted particular difficulties caused by the climate. Low temperatures meant slow decomposition of organic material, and the short growing season meant a limited production of organic material to be decomposed. Both factors resulted in slow recuperation of the soil’s natural fertility after exploitation. The short growing season also meant that farmers had to produce enough for the entire year in less than a year. Farmers therefore developed systems in which cattle and other livestock played a pivotal role as manure producers for fertilizer. Changes in the feed crop could allow an increase in livestock, which produced more manure to be used for fertilizing the arable land, resulting in higher yields. Through the ages, farmers in Northern Europe intensified this cycle. From about the 1820s the purchase of external supplies increased the productivity of farming in the temperate zones. Technological improvements made increases in productivity not only possible but also attractive, as nearby markets grew and distant markets came within reach as a result of the nineteenth century transportation revolution.

An important development at mid-nineteenth century was the growing interest in applying science to agricultural development. The two disciplines with the largest impact were chemistry and biology. The name attached to agricultural chemistry is Justus von Liebig, a German chemist who in the 1840s formulated a theory on the processes underlying soil fertility and plant growth. He propagated his organic chemistry as the key to the application of the right type and amount of fertilizer. Liebig launched his ideas at a time when farmers were organizing themselves based on a common interest in cheap supplies. The synergy of these developments resulted in the creation of many laboratories for experimentation with these products, primarily fertilizers. During the second half of the nineteenth century, agricultural experiment stations were opened all over Europe and North America.

Sometime later, experimental biology became entangled with agriculture. Inspired by the ideas of the British naturalist Charles Darwin, biologists became interested in the reproduction and growth of agricultural crops and animals. Botany and, to a lesser extent, zoology became important disciplines at the experimental stations or provided reasons to create new research laboratories. Research into the reproductive systems of different species, investigating patterns of inheritance and growth of plant and animal species, and experimentation in cross-breeding and selection by farmers and scientists together lay the foundations of genetic modification techniques in the twentieth century.

By the turn of the century, about 600 agricultural experiment stations were spread around the Western world, often operating in conjunction with universities or agricultural schools. Moreover, technologies that were not specifically developed for agriculture and food had a clear impact on the sector. Large ocean-going steamships, telegraphy, railways, and refrigeration, reduced time and increased loads between farms and markets. Key trade routes brought supplies of grain and other products to Europe from North America and the British dominions, resulting in a severe economic crisis in the 1880s for European agriculture. Heat and power from steam engines industrialized food production by taking over farm activities like cheese making or by expanding and intensifying existing industrial production such as sugar extraction. The development of synthetic dyes made crop-based colorants redundant, strongly reducing or even eliminating cultivation of the herb madder or indigo plants. These developments formed the basis of major technological changes in agriculture and food through the twentieth century.

Patterns of Technology Development

The twentieth century brought an enormous amount of technology developed for and applied to agriculture. These developments may be examined by highlighting the patterns of technology in three areas—infrastructure, public sector, and commercial factory—as if they were seen in cross section. The patterns are based on combined material and institutional forces that shaped technology.

A major development related to infrastructure concerns mechanization and transport. The combustion engine had a significant effect on agriculture and food. Not only did tractors replace animal and manual labor, but trucks and buses also connected farmers, traders, and markets. The development of cooling technology increased storage life and the distribution range for fresh products. Developments in packaging in general were very important. It was said that World War I would have been impossible without canned food. Storage and packaging is closely related to hygiene. Knowledge about sources and causes of decay and contamination initiated new methods of safe handling of food, affecting products and trade as well as initiating other innovations. In the dairy sector, for example, expanding markets led to the growth and mergers of dairy factories. That changed the logistics of milk collection, resulting in the development of on-farm storage tanks. These were mostly introduced together with compression and tube systems for machine milking, which increased milking capacity and improved hygiene conditions. A different area of infrastructure development is related to water management. Over the twentieth century, technologies for irrigation and drainage had implications for improved ‘‘carrying capacity’’ of the land, allowing the use of heavy machinery. Improved drainage also meant greater water discharge, which in turn required wider ditches and canals. Water control also had implications for shipping and for supplies of drinking water that required contractual arrangements between farmers, governing bodies, and other agencies.

During the twentieth century, most governments supported their agricultural and food sectors. The overall interest in food security and food safety moved governments to invest in technologies that increased productivity and maintained or improved quality. Public education and extension services informed farmers about the latest methods and techniques. Governments also became directly involved in technological development, most notably crop improvement. Seed is a difficult product to exploit commercially. Farmers can easily put aside part of the harvest as seed for the next season. Public institutes for plant breeding were set up to improve food crops—primarily wheat, rice, and maize—and governments looked for ways to attract private investment in this area. Regulatory and control mechanisms were introduced to protect commercial seed production, multiplication, and trade. Private companies in turn looked for methods to make seed reproduction less attractive to farmers, and they were successful in the case of so-called hybrid maize. The genetic make-up of hybrid maize is such that seeds give very high yields in the first year but much less in the following years. To maintain productivity levels, farmers have to purchase new seed every season. Developments in genetic engineering increased the options for companies to commercially exploit seed production.

Most private companies that became involved in genetic engineering and plant breeding over the last three decades of the twentieth century started as chemical companies. Genetic engineering allowed for commercially attractive combinations of crops and chemicals. A classic example is the herbicide Roundup, developed by the chemical company Monsanto. Several crops, most prominently soy, are made resistant to the powerful chemical. Buying the resistant seed in combination with the chemical makes weed control an easy job for farmers. This type of commercial development of chemical technologies and products dominated the agricultural and food sector over the twentieth century. Artificially made nitrogen fertilizers are one such development that had a worldwide impact. In 1908, Fritz Haber, chemist at the Technische Hochschule in Karlsruhe, fixed nitrogen to hydrogen under high pressure in a laboratory setting. To exploit the process, Haber needed equipment and knowledge to deal with high pressures in a factory setting, and he approached the chemical company BASF. Haber and BASF engineer Carl Bosch built a crude version of a reactor, further developed by a range of specialists BASF assigned to the project. The result was a range of nitrogen fertilizer products made in a capital and knowledge-intensive factory environment. This type of development was also applied to creating chemicals such as DDT for control of various pests (dichloro-diphenyltrichloroethane), developed in 1939 by Geigy researcher Paul Mu¨ ller and his team. DDT may exemplify the reverse side of the generally positive large-scale application of chemicals in agricultural production—the unpredictable and detrimental effects on the environment and human health.

The commercial factory setting for technology development was omnipresent in the food sector. The combination of knowledge of chemical processes and mechanical engineering determined the introduction of entirely new products: artificial flavorings, products, and brands of products based on particular food combinations, or new processes such as drying and freezing, and storing and packaging methods.

Patterns of Technology Development in the Western World

Technological developments in agriculture and food differ with regard to geography and diverging social and economic factors. In regions with large stretches of relatively flat lands, where soil conditions are rather similar and population is low, a rise in productivity is best realized by technologies that work on the economies of scale. The introduction of mechanical technologies was most intensive in regions with these characteristics. Beginning early in the twentieth century, widespread mechanization was a common feature of Western agriculture, but it took different forms. In the Netherlands, for example, average farm size was relatively small and labor was not particularly scarce. Consequently, the use of tractors was limited for the first half of the twentieth century as emphasis was placed on improved cultivation methods. Tractors became widely used only after the 1950s when equipment became lighter and more cost-effective and labor costs rose sharply. The result was an overall increase of farm size in these regions as well. The Dutch government changed the countryside with a land policy of connecting and merging individual parcels as much as possible. This huge operation created favorable conditions for expansion; but where the land was already under cultivation, the only way to expand was to buy up neighboring farms. The effect was a considerable reduction in the number of farm units. An exception to this process was the Dutch greenhouse sector, in which improvements in construction, climate regulation, and introduction of hydroponic cultivation, increased production without considerable growth of land per farm unit.

The Dutch greenhouse sector is also an exemplary case of technological support in decision making and farm management. In Western countries a vast service sector emerged around agriculture and food. This process in fact started early in the twentieth century with the rise of extension services, set up as government agencies or private companies. Experimental methods based on multivariate statistics, developed by the British mathematician Karl Fisher, are the major tool in turning results of field experiments into general advisories. In keeping with the development of modern computers, digital models of crop growth and farming systems became more effective. Computer programs help farmers perform certain actions and monitor other equipment and machinery; yet even in the most technologically advanced greenhouses, the skilled eye of the farmer is a factor that makes a considerable difference in the quality and quantity of the final product.

The means by which agriculture in the West raised productivity have been questioned. Doubts about the safety of food products and worries over the restoration of nature’s capacity became recurrent issues in public debate. Moreover, technological advances in tandem with subsidies resulted in overproduction, confronting national and international governing bodies with problems in trade and distribution, and a public resistance against intensive agriculture, sometimes called agribusiness. Technology is neither good nor bad; much of the knowledge underlying technologies with a detrimental effect also helps detect polluting factors and health hazards. Although a substantial part of research and technological efforts are aimed at replacing and avoiding harmful factors, many such ‘‘clean’’ technologies are commercially less interesting to farmers and companies. Subsidies and other financial arrangements are again being used to steer technology development, this time in the direction of environmentally friendly and safe forms of production.

Patterns of Technology Development in Less Developed Countries

From the beginning of the twentieth century, scientific and technological developments in the agricultural and food sector were introduced to less developed countries either by Western colonizing powers or by other forms of global interaction. The search for improved farming methods and new technology were mostly institutionalized at existing botanical gardens and established in previous centuries. Plant transfer and economic botany were a major modality of twentieth century technological improvement in less developed countries.

The early decades of the century featured an emphasis on technological improvement for plantation agriculture. Plantation owners invested in scientific research for agriculture, often supported by colonial administrations. The gradual abolition of slavery during the nineteenth century, increasing labor costs, was a reason to invest in technology. Other factors were more specific to particular sectors; for example, the rise of European beet sugar production encouraging cane sugar manufacturers to invest in technological improvement. Another example was the emergence of the automobile industry, which initiated a boom in rubber production.

Most colonial administrations launched programs, based on the combination of botanical and chemical research, to improve food crop production in the first decades of the twentieth century. It was recognized that dispersion of new technologies to a small number of plantation owners was different from initiating change among a vast group of local food crop producers. The major differences concerned the ecology of farming (crop patterns and soil conditions) and the socioeconomic conditions (organization of labor or available capital). Agronomists had to be familiar with local farming systems, occasionally resulting in pleas for a technology transfer that would better meet the complexity of local production. The overall approach, however, was an emphasis on improvement of fertilization and crop varieties. Transfer of the Western model gained momentum in the decades after World War II. Food shortages in the immediate postwar years encouraged European colonial powers to open up large tropical areas for mechanized farming. Unfortunately, the result was largely either a short-lived disaster, as in the case of the British-run groundnut scheme in Tanzania, or a more enduring problem, as in case of the Dutch-run mechanized rice-farming schemes in Surinam. The 1940s also saw the beginnings of a movement that came to be known as the ‘‘green revolution.’’ Driven by the idea that hunger is a breeding ground for communism, American agencies initiated a research program for crop improvement, primarily by breeding fertilizer-responsive varieties of wheat and rice. Agencies were put together in a Consultative Group on International Agricultural Research (CGIAR). Technological progress was realized by bringing together experts and plant material from various parts of the world. Modified breeding techniques and a wide availability of parent material resulted in high-yielding varieties of wheat and rice. Encouraged by lucrative credit facilities, farmers, especially in Asia, quickly adopted the new varieties and the required chemicals for fertilization and pest control. Research on the adoption process of these varieties made clear that many farmers modified the seed technology based on specific conditions of the farming systems. In areas where such modifications could not be achieved—primarily rice growing regions in Africa—green revolution varieties were not very successful. Based on these findings, CGIAR researchers began to readdress issues of variation in ecology and farming systems. This type of research is very similar to that done by colonial experts several decades earlier. However, because of decolonization and antiimperialist sentiments among Western nations, much of this earlier expertise has been neglected. This is just one of the opportunities for further research in the domain of agriculture and food technology.

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170 Unique Food Research Paper Topics and Ideas

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If you are pursuing a degree program in food science or food technology, then to obtain graduation, you must submit a research paper on a topic that is related to food. Usually, your professors will suggest some ideas for you to write your food research paper. But at times, they will give you the liberty to choose a topic. In case, you have no idea what topic to choose for your food research paper, check this blog. Here we have suggested the best food research paper topics to consider. Also, we have shared some topic selection tips.

Steps for Selecting a Good Food Research Topic

For food research paper preparation, if you are asked to select a relevant topic of your choice, make sure to execute these steps.

• Firstly, choose a research area that you are interested in exploring.
• Secondly, gather plenty of food Research paper topics from your preferred area of study.
• Thirdly, analyze all the gathered ideas and eliminate the topic with less scope of discussion and no sources for reference.
• Fourthly, from the shortlisted ideas, pick one topic that matches your interest and university guidelines.
• Finally, before confirmation, consult with your professors and get approval.

Note that, the topic you choose should be unique and it should contain a wide scope of discussion, plenty of credible sources for reference, and valid examples to prove the thesis statement. In case, your topic is too broad, divide that into sub-topics and work on a certain sub-part for your food research paper.

List of Food Research Topics and Ideas

For your convenience, below we have presented a list of outstanding food research paper topics and ideas on themes such as nutrition, food safety, food science, health, and so on. Explore the entire list of ideas and choose any topic that you are interested to research and write about.

Research Paper Topics on Food and Nutrition

Are you in need of some excellent food research paper topics that can impress your evaluators and force them to give you outstanding marks? If yes, then take a look below.

• Fatty foods: Why do kids need more fat than grown-ups?
• The density of bones and poor nutrition: the correlation between.
• Is it possible to use dietary supplements to support bone density?
• Are organic products in the body healthier than inorganic foods?
• Why are antioxidants essential to our bodies in terms of dietary substances?
• For disadvantaged people, how affordable are dietary supplements?
• How addictive can chocolates be?
• Eating disorders or habits.
• Discuss the most nutritional food to keep in a regular diet
• Importance of nutrition in early childhood
• Are healthy foods a myth? Why are healthy food options so costly?
• Is avocado healthy?
• Does almond milk have all the nutrients that cow milk could give to an individual?
• How are TikTok trends affecting the food habits of the new generation?
• Is cow milk whole food?

Interesting Food Research Paper Topics

The following are some interesting topics that you can consider for writing your food research paper.

• What is good nutrition?
• Why it is important to have a good amount of nutrition?
• Balance diet
• Significance of HMOs (Human Milk Oligosaccharides) in Shaping microbiome
• Compare and contrast- Cow Milk and Soy Milk
• Why is growth and development significant for the child’s growth?
• Why is obesity a problem for the persons and their remedy?
• What is lower birth weight?
• Diet Myths and Nutritional Fake News.
• Vegan and Plant-Based Nutrition
• Discuss the health benefits of A2 milk in comparison to regular milk
• Why it is important to avoid foods containing emulsifiers and food additives?
• Describe the importance of consuming foods containing high amounts of potassium
• Discuss the health benefits of foods containing folic acid and iron
• What are the benefits of consuming non-GMO foods?

Controversial Food Research Paper Topics

Some subjects of food controversy are so divisive that you would be surprised to check our list. Ready for some divisive food research paper topics to explore? Here are some issues concerning food conflicts for you!

• What is the best way for eggs to be cooked?
• Is beef fed with corn better than grass-fed beef?
• What is the most effective way to eat pizza?
• Why should we not eat pizza?
• Where should sauce be kept for food?
• Vegetarianism vs. veganism.
• Corn-fed beef or grass-fed beef: Which is better?
• Why do Anchovies, Oysters, and Mushrooms are controversial in the food category?
• ‘Special Occasion’ food
• Why Black Licorice is considered a controversial food?
• ‘Asparagus Water’ controversy
• Critical analysis between egalitarian, and non-vegetarian
• Horse Meat in Burgers: A Burger King Controversy
• Drug-Drug and Food-Drug Interactions
• Ethical Eating in Daily Food Practices

Intriguing Fast Food Research Paper Ideas

We’ll consider some fast food topics in this segment. These quick food research paper topics can be tweaked to produce the best subject. Understand the topics discussed below on fast food and choose the one that suits your requirements the best!

• Labeling Food With Genetically Modified Organisms.
• Explain the controversies associated with worms in Cadbury Dairy Milk and Subway sandwiches
• Artificial rice flavors in KFC Rizo Rice: Discuss
• Discuss some of the most controversial foods in the world
• Describe the scientific truth behind the concept that ‘A Baked Potato Supplies Nutrients With No Fat, Unlike French Fries’
• Breakfast is the most important meal of the day: Explain
• Do we need more restaurants in society for fast food?
• In culture, the impact of fast food
• Women and Diet worldwide
• If they eat at quick-service restaurants, can people sustain a healthy diet?
• In hospitals, should fast food be sold?
• Can chocolates be addictive?
• A study of the fast-food industry’s socio-economic benefits.
• Impact of junk food on health
• The role played by immunity booster foods during the COVID-19 pandemic

Debate Topics on Food

In a subject area as large as food, claims and debates can not be avoided. People see food from various angles and through various lenses. For this purpose, we’ve developed some topics for food arguments and topics for food debates!

• Use of preservatives in packaged foods
• How do chocolates help in mental health and well-being?
• Discuss the effects of fast food on mental and physical health
• National cuisine is like healthy competition for fast food.
• The McDonaldization of society.
• Is chili meant to have beans?
• Should you use a hot dog with ketchup?
• What’s the right way for the rice to be boiled?
• Are they sandwiches with burgers?
• Why do children need more fats compared to adults?
• Is it appropriate to sell fast food in hospitals?
• Significance of antioxidant diet materials to our bodies.
• Vegetarian versus Non-vegetarian
• Is it good to use wine in food?
• Healthy Diet versus Balanced Diet

Food Safety Research Topics

A significant aspect of food research is food safety. The planning, handling, and storage of food is the scientific element and discipline that defines it. For preventing food-borne illnesses, these food-handling processes are critical. Will you have a meeting where you need to give a food safety presentation? Well, you just struck the jackpot! For meetings, here are some food safety issues!

• Are additives safe for color?
• How to reliably reduce the risk of allergies to Food.
• What do customers need to know about Avian Influenza?
• Meat and Resistance to Antimicrobials.
• How does the chance of botulism decrease?
• Health issues about the use of caffeine and coffee.
• Are food preservatives bad for health?
• Is there a cure for world hunger, or is it just a myth?
• Do companies always tell what they put in their food?
• Is it natural for human beings to be vegan, or are humans made to be non-vegetarian?
• Is alkaline water any good, or, is it just another social media trend that will die out with time?
• Are mason jar salads healthy?
• Is too much rice in your diet good for your health?
• How harmful are added colors in foods?
• Does the consumption of gold have any benefits, if not, then what effect gold gold-decorated foods have on health?

Food Science Research Paper Topics

The science of food is a blend of both fundamental and applied food science. Food science is a dynamic interplay between agricultural science, nutrition, and the technical aspects of food safety and processing. The results of food science studies dictate the creation of different food technologies. If you need some research topics for food science, then you’ve come to the right location. Simply have a glance here!

• Why is food science essential for human nutrition?
• What’s going on with stored foods?
• How to avoid food poisoning effectively?
• How do females’ eating habits impact their overall nutrition?
• Factors that affect wine taste.
• How will the psychology of eating be affected?
• Do charcoal burgers have any health benefits?
• The Role of Policy and Legislation in Achieving Food Justice
• Food Waste and its Relationship to Food Justice
• The Influence of Socioeconomic Factors on Food Justice

Read More – Science Research Paper Topics for You to Explore

Research Ideas on Food Justice

Food justice exercises the right of communities to grow, consume, and sell healthy food. Food justice guarantees access to safe, fresh, and locally cultivated food. It also aims to provide farmers with living wage employment and helps improve control of the economy. Here are some subjects on food justice for you.

• Via food justice, finding common ground.
• How to increase the interest of governments in food justice?
• How to get more land and livestock to foster justice for food?
• Why is justice for food substantial? Should they hear their voices?
• Analysis of Obesity in Society
• The best way to sensitize society to grow organic food
• Protein foods preservation: statistical analysis
• Quantitative analysis of food preservation techniques
• Food Insecurity and its Impact on Vulnerable Populations
• Access to Healthy Food: Addressing Disparities in Low-Income Communities

Nutrition and Food Research Paper Topics

To write a comprehensive food research paper, you can very well select any topic from the list of nutrition ideas presented here.

• An in-depth description of nutritional deficiency and the essential illnesses that malnutrition can cause.
• Why are amino acids necessary for muscle development?
• Why do people prefer organic milk?
• Qualitative analysis of natural nutritional supplements
• Will more food items such as milk or less be fed to kids?
• To aid body growth, what are the most basic forms of nutrition?
• Women and the Worldwide Diet
• Nutrition and bone density
• A Correlation between organic food and Health
• A Correlation between the Climate and Diet.

Top-quality Food Research Topics

Listed below are a few top-quality topics on which you can prepare a brilliant food research paper.

• Relation between foods and health  
• Impacts of unhygienic fast foods on the human body  
• Indian spicy foods vs continental dishes  
• Plant-sourced foods vs animal-sourced foods  
• Are animal-sourced foods injurious to health  
• Why do people go for fast food while they are aware of the side effects of the fast-food
• The impacts of spicy and oily foods on human
• Adverse impacts of cold drinks on human beings  
• Benefits of plant-sourced food  
• Adverse impact of animal-sourced foods  

Trending Food Research Paper Topics

The following are some latest food research paper topics that will help you fetch top grades.

• Using food justice to build bridges between people
• How might government involvement in food justice be increased?
• How can we increase the amount of land and animals for food justice?
• a thorough explanation of dietary deficiencies and the serious illnesses they can cause.
• Why are amino acids necessary for muscular growth?
• Should kids be given more or fewer nutritional items like milk?
• The greatest spices and their associated health advantages
• Organizing a spice rack: recommended procedures
• What sorts of nourishment are most crucial for supporting body development?
• Why is food justice crucial? Should anyone listen to them?

Unique Food Research Paper Topics

Find here, a list of unique ideas that you can consider for writing your food essay or research paper.

• Discuss the effects of climate change on dairy management.
• How to produce essential oil from cashew nuts.
• Explain the wonders of honey.
• Discuss the science behind oils.
• Explain how food processing affects food components.
• Write about freeze-drying.
• Discuss the magic of butter in baking.
• Explain how Ayurveda plays a vital in food and nutrition.
• Discuss the role of temperature in food processing.
• Explain the threats to food systems.

Amazing Food Research Questions

The following are some great topics that you can consider for writing your food research paper.

• Write about the most dangerous food supplements.
• Analyze the future of organic food.
• Describe the psychology of food choice.
• Explain the use of soy foods in a vegetarian diet.
• Discuss the benefits of raw food vegetarianism.
• Analyze the food habits of Chinese Americans.
• Write about drinks and foods in Europe.
• Explain the use of synthetic food colors.
• Discuss the impact of wine on health.
• Explain the future of processed food.

Captivating Food Research Paper Topics

If you are a college student, then the list of ideas shared below will be helpful to you in writing an excellent food research paper.

• A thorough explanation of dietary deficiencies and the serious illnesses they can cause.
• Can those who eat at quick-service restaurants keep a balanced diet?
• How can the land and animal populations be increased to ensure food justice?
• A comprehensive discussion of nutritional deficiencies and the dangerous problems they can cause.
• Does supporting bone density with dietary supplements make sense?
• Are organic meals healthier for the body than inorganic ones?
• Why are antioxidants necessary nutritional components for our bodies?
• Why are the child’s growth and development important?
• Why is obesity an issue for people and what is the solution?

The Bottom Line

Hopefully, by now, you will have selected an ideal topic for your food research paper from the list of topics recommended here. In case, you are still unsure of what topic to choose for your academic paper or need expert help for food research paper writing, contact us immediately. We have numerous subject professionals on our platform to offer you food assignment writing help online. Based on the requirements you share with us, our food research paper helpers will conduct in-depth research on your topic and come up with a top-quality academic paper on time. Especially, with the support of our specialists, you can submit plagiarism-free paper and boost your overall scores.

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Food Science and Technology

Food science and technology research papers/topics, physicochemical characterization antioxidant and antimicrobial activities of pumpkin (cucurbita pepo sp.) seed and fruit pulp oils.

Abstract: The consumption of pumpkin seeds in oil form or roasted pumpkin seeds has been is proved to exhibit several positive health effects. The aim of the present study was to examine the physicochemical properties, antioxidant and antimicrobial activities of pumpkin (Cucurbit sp.) Seed and pulp oils. The oil extraction was done in Soxhlet apparatus using hexane as a solvent. Then, physicochemical properties of the oil extracts were determined based on determination of oil content, specif...

SHELF-LIFE AND RHEOLOGICAL PROPERTIES OF COTTAGE CHEESE MADE FROM CAMEL MILK

Abstract: This study was aimed to investigate the shelf-life and rheological properties of cottage cheese made from camel milk as physicochemical properties, microbial counts and texture. The experiment was laid out in completely randomized design (CRD) with eight treatments. The general chemical composition of milk including fat, solids-not-fat (SNF), protein, total solid, casein and lactose were determined using MilkoScan. Cheeses were made in the dairy technology laboratory of Haramaya Un...

BIOSYNTHESIS OF CITRIC ACID FROM AVOCADO (Persea americana) FRUIT PEELS USING Aspergillus niger

Abstract: Due to its extensive use in the food and pharmaceutical industries, citric acid is an essential organic acid that is in high demand around the world. To meet this increasing demand, an effort has been made to use inexpensive agro-industrial waste products as carbohydrate sources for the production of citric acid using Aspergillus niger. Therefore, the present study was performed to produce citric acid from avocado (Persea americana) peels as a novel substrate through solid state fe...

ASSESSING PARTICIPATION IN AND IMPACTS OF ADAPTATION PRACTICE TO CLIMATE CHANGE: IMPLICATION FOR FOOD SECURITY IN MISHA DISTRICT OF HADIYA ZONE, SOUTHERN ETHIOPIA

Abstract: Climate change has serious consequences for food production of smallholder farmers in poor countries including Ethiopia. Farmers exercise various adaptation strategies to counter the negative impacts of climate change, but the level of participation and impact of adoption of adaptation practices against climate change on food security has not been the focus of scientific studies. Therefore, the obj ective of this study was to assess farmers’ participation in climate change adapta...

COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M)

Abstract: The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin and cooking on soft unripened cheese characteristics. Two experiments were conducted. The first experiment was on milk coagulation with completely randomized design (CRD) and different chymosin concentrations (40, 70 and 100 IMCU/L) were tested for gelation tim...

EFFECT OF HEAT TREATMENT ON PROPERTIES OF PROTEIN AND RENNETABILITY OF CAMEL MILK

Abstract: The current study was conducted at Haramaya University Dairy laboratory with the main objective of investigating how heat treatment affects whey proteins and rennetability property of camel milk for cheese making. Completely randomized design (CRD)was used by evaluating effect temperature (heated at 400C,650C/30min,720C/30 sec, 750C/5 min, 850C/5 min and 900C/5 min).Unheated milk used for alternative reference during chemical and whey protein denaturation evaluation. Similar experi...

HYGIENIC PRODUCTION PRACTICES, MICROBIAL QUALITY AND MARKETING OF COW’S MILK IN CHEHA DISTRICT OF GURAGE ZONE, SOUTHERN ETHIOPIA

Abstract: The objective of the study was to assess hygienic production practices, microbial quality and marketing of raw cows’ milk and milk products. The study was conducted on survey work and laboratory analysis. The survey works involved interview of 180 smallholder milk producers from two agro ecologies in the district while 40 milk samples were collected in the morning from milk producers, small shops, cafes and consumers for laboratory analysis. Majority of the respondents (96.7%) di...

EFFECT OF DIFFERENT PROCESSING METHODS ON ANTI-NUTRITIONAL CONTENT OF FINGER MILLET (Eleusine coracana) GRAIN AND ITS REPLACEMENT VALUE FOR MAIZE IN BROILER AND LAYER DIETS

Abstract: This dissertation was composed of four experiments. In the first experiment, effects of different processing methods(roasting, boiling and germination) on proximate composition, some mineral and antinutrient contents of finger millet was evaluated. In the second and third experiments, the replacement effect of roasted finger millet grain for maize in starter and finisher broiler diets on feed intake, body weight, blood hematology, carcass parameters and meat chemical composition we...

DESCRIPTIVE SENSORY QUALITIES AND PHYSICOCHEMICAL PROPERTIES OF YOGHURT MADE USING DIFFERENT COMMERCIAL STARTER CULTURE FROM BOVINE MILK

Abstract: Sensory quality and physicochemical properties are very important to determine yoghurt quality. Sensory attributes of yoghurt can be affected by starter cultures and pasteurization temperature in yoghurt manufacturing process. This study was aimed to investigate effect of three commercial starter cultures namely YoFlex Mild 1.0 and YF-L904 (thermophilic yoghurt cultures containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles) and RST-743(Lac...

EFFECTS OF REPLACING DIFFERENT LEVELS OF SOYBEAN MEAL WITH SCREENED RED HARICOT BEAN (Phaseolus vulgaris. L) ON EGG PRODUCTION, QUALITY, FERTILITY AND HATCHABILITY OF WHITE LEGHORN HENS

Abstract: The study was conducted to evaluate effects of replacing different levels of sceerened red haricot bean (SRHB) for soybean meal on dry matter intake, body weight gain, egg production, egg quality, feed conversion ratio, fertility, hatchability, chick quality of white leghorn chicken, and economic profitability. A total of 225 (195 hens + 30 cocks) at age of 30 weeks with initial body weight of 1104.7± 16.35 gram were randomly distributed in to 15 pens each with 13 hens and 2 cocks...

EFFECT OF SEED SOURCES AND RATES ON PRODUCTIVITY OF BREAD WHEAT (Triticum aestivum L.) VARIETIES AT KERSA, EASTERN ETHIOPIA

Abstract: productivity is low due to use of poor quality seeds, inappropriate seed rate and unavailability of adaptable improved varieties to wide range of agro-ecologies. Therefore, this experiment was conducted at Kersa, eastern Ethiopia with the objectives of evaluating the effect of seeds sources, seed rates and varieties on yield and yield related traits and to determine seed quality of different sources of bread wheat varieties. The laboratory experiment was laid out as Completely Rand...

Botswana herbal tea quality assessmentt: antioxidant activity, proximate and metal content analysis of terminalia prunioides pods tea.

Abstract: Studies have linked herbal teas to the prevention of many diseases, leading to an increase in their use and demand which has endorsed an increase in their commercial activity and production. Consequently, performing a quality assessment of herbal teas in Botswana to determine their safety, medicinal and economical value has become of greater importance. The quality assessment tools used in this study entail: Antioxidant activity profiling using 2,2- diphenyl-1-picrylhydrazyl (D...

Cabbage or ‘pesticide’on the platter? Chemical analysis reveals multiple and excessive residues in African vegetable markets

Abstract: Overuse of pesticides in vegetables and related fresh products raises serious public health concerns. However, the recognition and assessment of the magnitude of public health risk remains a low priority in low income African communities. Brassicas are a cosmopolitan crop in African horticulture, and equally so, is the major economic pest, the diamondback moth, Plutella xylostella (L.). In consequence, insecticide use on P. xylostella in brassica production systems presents persist...

Implication of Livestock Rearing on Advancing Household Food Security and Nutrition: A Study of Push-Pull Technology and Livestock Production

Abstract: Livestock rearing link to food security and nutrition is an important aspect to farmers and research institutions. Push-pull technology,an innovation at nternational Centre for Insect Physiology and Ecology (ICIPE), has been distinguished as an advocate to livestock growth and production. This Push-pull novelty follows a chain to income boost and household food purchase power. This study sought to establish the perfect link of Push-pull livestock production to an enhanced household...

Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal

Abstract: This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p ...

Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology. Food Science and Technology deals with studying food compositions as well as looking for ways to refine them. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Find Food Science and Technology thesis, project topics, seminars, research papers, essays, study notes, exam questions and academic materials.

Popular Papers/Topics

Microbial examination of spoilt avocado fruit, additives and preservatives used in food processing and preservation and their health implication, food posioning, it’s causes, effect and control, the effect of food packaging material on the environment, margarine production using oil blends from palm kernel, coconut and melon, use of composite flour blends for biscuit making (peanut/cassava flour), chemical and sensory evaluation of peanut butter, the status of processing and preservation of cereals in nigeria, production and quality evaluation of cookies from cocoyam and plantain, production of vitamin a from carrot, production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, students’ industrial work experience scheme (siwes) fde 400 undertaken at nigerian bottling company (nbc), economic assessment of some methods adopted in yoghurt production, a thesis on chemical composition, functional properties, sensory evaluation and glycemic index of biscuits produced from flour blends of unripe plantain, soybeans and carrot, the role of packaging in food processing.

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450+ Technology Research Topics & Ideas for Your Paper

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Technology is like a massive puzzle where each piece connects to form the big picture of our modern lives. Be it a classroom, office, or a hospital, technology has drastically changed the way we communicate and do business. But to truly understand its role, we need to explore different technology research topics.

And that's where this blog will be handy! Powered by solid experience, our professional term paper writers gathered multiple technology research paper topics in literally any direction. Whether you're a student looking for an intriguing subject for your project or just a tech enthusiast trying to broaden your understanding, we've got your back. Dive into this collection of tech topics and see how technological progress is shaping our world.

What Are Technology Topics?

Technology is the application of scientific knowledge for practical purposes. It's the smartphone in your hand, the electric car on your street, and the spacecraft exploring Mars. It might also be the code that protects your online privacy and the microscope that uncovers mysteries of the human cell.

Technology permeates our lives, revolutionizing the way we communicate, learn, work, and play. But, beyond the gadgets and gizmos, there's a world of diverse technology research topics, ideas, concepts, and challenges.

Technology topics zoom in on these ideas, peeling back the layers of the tech universe. As a researcher, you might study how AI is changing healthcare, explore the ethical implications of robotics, or investigate the latest innovations in renewable energy. Your project should probe into the 'how,' the 'why,' and the 'what next' of the technology that is reshaping our world. So, whether you're dissecting the impact of EdTech on traditional learning or predicting the future of space exploration, research topics in technology are limitless.

Branches of Technology Research Paper Topics

Undoubtedly, the reach of technology is extensive. It's woven its way into almost every corner of our lives. Before we move to technological research topics, let’s first see just where technology has left its mark. So, here are some areas where technology is really shaking things up:

• Government services: E-governance, digital IDs, and digital voting are just a few examples of technology's application in government services.
• Finance: Fintech innovations include cryptocurrencies, mobile banking, robo-advising, and contactless payments.
• Education: Technology is used in a wide variety of educational contexts, from e-learning platforms and digital textbooks to educational games and virtual classrooms.
• Communication: Social media, video conferencing, instant messaging, and email are all examples of tech's role in communication.
• Healthcare: From electronic medical records and telemedicine to advanced imaging technology and robotic surgery, technology is surely transforming healthcare.
• Agriculture: Technological advancements are revolutionizing agriculture through precision farming, automated machinery, drones, and genetic engineering.
• Retail: It also influences retail through e-commerce, mobile payments, virtual fitting rooms, and personalized shopping experiences.
• Environment: Tech is used in climate modeling, conservation efforts, renewable energy, and pollution control.

These are far from all sectors where technology can be applied. But this list shows how diverse topics in technology can be.

How to Choose a Technology Research Topic?

Before you select any idea, it’s important to understand what a good technology research topic is. In a nutshell, a decent topic should be interesting, relevant, and feasible to research within your available resources and time. Make sure it’s specific enough, but not to narrow so you can find enough credible resources. 

Your technology topic sets the course of your research. It influences the type and amount of information you'll search for, the methods you'll use to find it, and the way you'll interpret it. Ultimately, the right topic can make your research process not only more manageable but also more meaningful. But how to get started, you may ask. Don’t worry! Below we are going to share valuable tips from our thesis writers on how to choose a worthy topic about technology.

• Make research Study the latest trends and explore relevant technology news. Your task is to come up with something unique that’s not been done before. Try to look for inspiration in existing literature, scientific articles, or in past projects.
• Recognize your interests Start with what you are genuinely curious about in the field of technology. Passion can be a great motivator during the research process.
• Consider the scope You want a topic that is neither too broad nor too narrow. It should provide enough material to explore without being overwhelming.
• Check availability of resources Ensure there are sufficient trustworthy resources available for your chosen topic.
• Evaluate the relevance Your technology research idea should be pertinent to your field of study and resonate with current trends. This can make your research more valuable and engaging for your audience.

Top List of Technology Research Topics

Are you looking for the best research topics about technology? Stop by! Here, we’ve carefully collected the topic ideas to ignite your curiosity and support your research. Each topic offers various data sources, allowing you to construct well-supported arguments. So, let's discover these fascinating subjects together!

• AI's influence on healthcare.
• Challenges of cybersecurity in a connected world.
• Role of drones in modern agriculture.
• Could renewable energy replace fossil fuels?
• Impact of virtual reality on education.
• Blockchain's potential beyond cryptocurrencies.
• Ethical considerations in biotechnology.
• Can smart cities enhance quality of life?
• Autonomous vehicles – opportunities and threats.
• Robotics in manufacturing.
• Is big data changing decision-making processes?
• E-waste : Challenges and solutions.
• Role of IoT in smart homes.
• Implications of 5G technology.
• EdTech: A revolution in learning?

Good Technology Research Topics

Ready for another batch of inspiration? Get ready to discover great technology topics for a research paper across various disciplines. These ideas are designed to stimulate your creativity and provide substantial information for your research. So, let's explore these exciting themes together!

• Impact of nanotechnology on medicine.
• Harnessing quantum computing potential.
• Augmented reality in tourism.
• Can bioinformatics revolutionize disease prediction?
• Sustainability in tech product design.
• Darknet : A hidden side of the internet.
• How does technology influence human behavior?
• Assistive technology in special education.
• Are smart textiles transforming the fashion industry?
• Role of GIS in urban planning.
• Space tourism: A reality or fantasy?
• Potential of digital twins in engineering.
• How is telemedicine shaping healthcare delivery?
• Green IT : Addressing environmental issues.
• Impact of machine learning on finance.

Interesting Technology Research Paper Topics

For those craving intriguing angles and fresh ideas, we present these interesting topics in technology. This collection is filled with thought-provoking subjects that cover the lesser-known areas of technology. Each topic is concise, clear, and ready to spark a fascinating research journey!

• Cyber-physical systems in industry 4.0.
• Social implications of deepfake technology.
• Can gamification enhance learning outcomes?
• Neuromorphic computing: Emulating the human brain.
• Li-Fi : Light-based communication technology.
• Health risks of prolonged screen time.
• Quantum cryptography and secure communication.
• Role of technology in sustainable agriculture.
• Can we predict earthquakes with AI?
• Virtual influencers: A new trend in marketing.
• Tech solutions for wildlife conservation.
• Role of 3D printing in organ transplantation.
• Impact of automation on the job market.
• Cloud gaming: A new era in the gaming industry.
• Genomic editing: Possibilities and ethical concerns.

New Technology Research Topics

Understanding the fast-paced world of technology requires us to keep up with the latest developments. Hence, we bring you burning  technology research paper topics. These ideas reflect the most recent trends and advances in technology, offering fresh perspectives for your research. Let's take a look at these compelling subjects!

• Potential of hyper automation in business processes.
• How is AI changing digital marketing?
• Brain-computer interfaces: The future of communication?
• Quantum supremacy : Fact or fiction?
• 5D data storage: Revolutionizing data preservation.
• Rise of voice technology in consumer applications.
• Using AI for mental health treatment.
• Implications of edge computing for IoT devices.
• Personalized learning with AI in education.
• Role of technology in reducing food waste.
• Digital twin technology in urban development.
• Impact of AI on patent law.
• Cybersecurity in the era of quantum computing.
• Role of VR in disaster management training.
• AI in talent recruitment: Pros and cons.

Unique Technology Research Topics

For those wanting to stand out with truly original research, we offer 100% authentic topics about technology. We understand that professors highly value unique perspectives. Below we've meticulously selected these technology paper topics to offer you something different. These are not your everyday technology subjects but rather unexpected gems ready to be explored.

• Digital ethics in AI application.
• Role of technology in countering climate change.
• Is there a digital divide in developing countries?
• Role of drones in disaster management.
• Quantum internet: Possibilities and challenges.
• Digital forensic techniques in cybersecurity.
• Impact of technology on traditional art forms.
• Biohacking: Can we really upgrade ourselves?
• Technology and privacy: An inevitable trade-off?
• Developing empathy through virtual reality.
• AI and creativity: Can machines be artists?
• Technology's impact on urban gardening.
• Role of technology in accessible tourism.
• Quantum biology: A frontier of science.
• Unmanned underwater vehicles: Opportunities and threats.

Informative Research Topics in Technology

If you are seeking comprehensive information on technologies, this selection will definitely provide you with insights. As you may know, every study should be backed up by credible sources. Technology topics for research papers below are very easy to investigate, so you will surely find a bunch of academic resources.

• Exploring  adaptive learning systems in online education.
• Role of technology in modern archaeology.
• Impact of immersive technology on journalism.
• The rise of telehealth services.
• Green data centers: A sustainable solution?
• Cybersecurity in mobile banking.
• 3D bioprinting : A revolution in healthcare?
• How technology affects sleep quality.
• AI in music production: A new era?
• Technology's role in preserving endangered languages.
• Smart grids for sustainable energy use.
• The future of privacy in a digital world.
• Can technology enhance sports performance?
• Role of AR in interior design.
• How technology is transforming public libraries.

Controversial Research Topics on Technology

Technological field touches upon areas where technology, ethics, and society intersect and often disagree. This has sparked debates and, sometimes, conspiracy theories, primarily because of the profound implications technologies have for our future. Take a look at these ideas, if you are up to a more controversial research topic about technology:

• Facial recognition technology: Invasion of privacy?
• Tech addiction: Myth or reality?
• The ethics of AI in warfare.
• Should social media platforms censor content?
• Are cryptocurrencies a boon or a bane?
• Is technology causing more harm than good to our health?
• The bias in machine learning algorithms.
• Genetic engineering: Playing God or advancing science?
• Will AI replace human jobs?
• Net neutrality: Freedom of internet or control?
• The risk of AI superintelligence.
• Tech companies' monopoly: Beneficial or detrimental?
• Are we heading towards a surveillance society?
• AI in law enforcement: Safeguard or threat?
• Do we rely too much on technology?

Easy Technology Research Paper Topics

Who ever thought the tech field was only for the tech-savvy? Well, it's time to dispel that myth. Here in our collection of simple technology research topics, we've curated subjects that break down complex tech concepts into manageable chunks. We believe that every student should get a chance to run a tech related project without any hurdles.

• Impact of social media on interpersonal communication.
• Smartphones: A boon or a bane?
• How technology improves accessibility for people with disabilities.
• E-learning versus traditional learning.
• Impact of technology on travel and tourism.
• Pros and cons of online shopping.
• How has technology changed entertainment?
• Technology's role in boosting productivity at work.
• Online safety: How to protect ourselves?
• Importance of digital literacy in today's world.
• How has technology influenced the music industry?
• E-books vs printed books: A tech revolution?
• Does technology promote loneliness?
• Role of technology in shaping modern communication.
• The impact of gaming on cognitive abilities.

Technology Research Topics Ideas for Students

As an experienced paper writing service online that helps students all the time, we understand that every learner has unique academic needs. With this in mind, the next section of our blog is designed to cater specifically to different academic levels. Whether you're a high school student just starting to explore technology or a doctoral candidate delving deep into a specialized topic, we've got different technology topics arranged by complexity.

Technology Research Topics for High School Students

High school students are expected to navigate complex topics, fostering critical thinking and promoting in-depth exploration. The proposed research paper topics on technology will help students understand how tech advancements shape various sectors of society and influence human life.

• How have smartphones changed our communication?
• Does virtual reality in museums enhance visitor experience?
• Understanding privacy issues in social media.
• How has technology changed the way we listen to music?
• Role of technology in promoting fitness and healthy lifestyle.
• Advantages and disadvantages of online learning.
• Does excessive screen time affect sleep quality?
• Do video games affect academic performance?
• How do GPS systems work?
• How has technology improved animation in films?
• Pros and cons of using smart home devices.
• Are self-driving cars safe?
• Technology's role in modernizing local libraries.
• Can technology help us lead more sustainable lifestyles?
• Can technology help improve road safety for teenagers?

Technology Research Topics for College Students

Think technology research topics for college are all about rocket science? Think again! Our compilation of college-level tech research topics brings you a bunch of intriguing, conversation-stirring, and head-scratching questions. They're designed to let you sink into the world of technology while also pushing your academic boundaries. Time to dive in, explore, question, and take your own unique stance on hot-button issues.

• Biometrics in identity verification: A privacy risk?
• Impact of 5G on mobile gaming.
• Are wearable fitness devices a true reflection of health?
• Can machine learning help predict climate change effects?
• Are digital currencies disrupting traditional finance?
• Use of drones in search and rescue operations.
• Impact of e-learning on academic performance.
• Does artificial intelligence have a place in home security?
• What are the ethical issues surrounding robotic surgery?
• Are e-wallets a safer option for online transactions?
• How has technology transformed news dissemination?
• AI in language translation: How accurate can it be?
• Personalized advertising: Boon or bane for online users?
• Are smart classes making learning more interactive?
• Influence of technology on homemade crafts and DIY culture.

Technology Research Topics for University Students

Are you browsing for university technology research ideas? We've got you covered. Whether you're about to dig deep into high-tech debates, or just taking your first steps, our list of technology research questions is your treasure chest.

• Blockchain applications in ensuring academic integrity.
• Impact of quantum computing on data security.
• Are brain-computer interfaces a future communication tool?
• Does digital currency pose a threat to the global economy?
• Use of AI in predicting and managing natural disasters.
• Can biometrics replace traditional identification systems?
• Role of nanotechnology in waste management.
• Machine learning's influence on climate change modeling.
• Edge computing: Revolutionizing data processing?
• Is virtual reality in psychological therapy a viable option?
• Potential of synthetic biology in medical research.
• Quantum cryptography: An uncrackable code?
• Is space tourism achievable with current technology?
• Ethical implications of gene editing technologies.
• Artificial intelligence in governance.

Technology Research Paper Topics in Different Areas

In the next section, we've arranged a collection of technology research questions related to different areas like computer science, biotechnology, and medicine. Find an area you are interested in and look through subject-focused ideas and topics for a research paper on technology.

Technology Research Topics on Computer Science

Computer science is a field that has rapidly developed over the past decades. It deals with questions of technology's influence on society, as well as applications of cutting-edge technologies in various industries and sectors. Here are some computer science research topics on technology to get started:

• Prospects of machine learning in malware detection.
• Influence of cloud computing on business operations.
• Quantum computing: potential impacts on cryptography.
• Role of big data in personalized marketing.
• Can AI models effectively simulate human decision-making?
• Future of mobile applications: Towards augmented reality?
• Pros and cons of open source software development.
• Role of computer science in advancing virtual reality.
• Natural language processing: Transforming human-computer interaction?
• Developing secure e-commerce platforms: Challenges and solutions.
• Green computing : solutions for reducing energy consumption.
• Data mining in healthcare: An untapped opportunity?
• Understanding cyber threats in the internet of things.
• Algorithmic bias: Implications for automated decision-making.
• Role of neural networks in image recognition.

Information Technology Research Topics

Information technology is a dynamic field that involves the use of computers and software to manage and process information. It's crucial in today's digital era, influencing a range of industries from healthcare to entertainment. Here are some captivating information technology related topics:

• Impact of cloud technology on data management.
• Role of information technology in disaster management.
• Can artificial intelligence help improve data accuracy?
• Cybersecurity measures for protecting personal information.
• Evolving role of IT in healthcare administration.
• Adaptive learning systems: A revolution in education?
• E-governance : Impact on public administration.
• Role of IT in modern supply chain management.
• Bioinformatics and its role in personalized medicine.
• Is data mining an invasion of privacy?
• Can virtual reality enhance training and development programs?
• Role of IT in facilitating remote work.
• Smart devices and data security: A potential risk?
• Harnessing IT for sustainable business practices.
• How can big data support decision-making processes?

Technology Research Topics on Artificial Intelligence

Artificial Intelligence, or AI as we fondly call it, is all about creating machines that mimic human intelligence. It's shaping everything from how we drive our cars to how we manage our calendars. Want to understand the mind of a machine? Choose a topic about technology for a research paper from the list below:

• AI's role in detecting fake news.
• Chatbots in customer service: Are humans still needed?
• Algorithmic trading: AI's impact on financial markets.
• AI in agriculture: a step towards sustainable farming?
• Facial recognition systems: an AI revolution or privacy threat?
• Can AI outperform humans in creative tasks?
• Sentiment analysis in social media: how effective is AI?
• Siri, Alexa, and the future of AI.
• AI in autonomous vehicles: safety concern or necessity?
• How AI algorithms are transforming video games.
• AI's potential in predicting and mitigating natural disasters.
• Role of AI in combating cyber threats.
• Influence of AI on job recruitment and HR processes.
• Can AI help in advancing climate change research?
• Can machines make accurate diagnoses?

Technology Research Topics in Cybersecurity Command

Cybersecurity Command focuses on strengthening digital protection. Its goal is to identify vulnerabilities, and outsmart cyber threats. Ready to crack the code of the cybersecurity command? Check out these technology topics for research designed to take you through the tunnels of cyberspace:

• Cybersecurity strategies for a post-quantum world.
• Role of AI in identifying cyber threats.
• Is cybersecurity command in healthcare a matter of life and death?
• Is there any connection between cryptocurrency and cybercrime?
• Cyber warfare : The invisible battleground.
• Mitigating insider threats in cybersecurity command.
• Future of biometric authentication in cybersecurity.
• IoT security: command challenges and solutions.
• Cybersecurity and cloud technology: A secure match?
• Influence of blockchain on cybersecurity command.
• Machine learning's role in malware detection.
• Cybersecurity protocols for mobile devices.
• Ethics in cybersecurity: Hacking back and other dilemmas.
• What are some steps to recovery after a breach?
• Social engineering: Human factor in cybersecurity.

Technology Research Topics on Biotechnology

Biotechnology is an interdisciplinary field that has been gaining a lot of traction in the past few decades. It involves the application of biological principles to understand and solve various problems. The following research topic ideas for technology explore biotechnology's impact on medicine, environment, agriculture, and other sectors:

• Can GMOs solve global hunger issues?
• Understanding biotech's role in developing personalized medicine.
• Using biotech to fight antibiotic resistance.
• Pros and cons of genetically modified animals.
• Biofuels – are they really a sustainable energy solution?
• Ethical challenges in gene editing.
• Role of biotech in combating climate change.
• Can biotechnology help conserve biodiversity?
• Biotech in beauty: Revolutionizing cosmetics.
• Bioluminescence – a natural wonder or a biotech tool?
• Applications of microbial biotechnology in waste management.
• Human organ farming: Possibility or pipe dream?
• Biotech and its role in sustainable agriculture.
• Biotech advancements in creating allergy-free foods.
• Exploring the future of biotech in disease detection.

>> Read more: Biology Topics to Research

Technology Research Paper Topics on Genetic Engineering

Genetic engineering is an area of science that involves the manipulation of genes to change or enhance biological characteristics. This field has raised tremendous ethical debates while offering promising solutions in medicine and agriculture. Here are some captivating topics for a technology research paper on genetic engineering:

• Future of gene editing: Breakthrough or ethical dilemma?
• Role of CRISPR technology in combating genetic diseases.
• Pros and cons of genetically modified crops.
• Impact of genetic engineering on biodiversity.
• Can gene therapy provide a cure for cancer?
• Genetic engineering and the quest for designer babies.
• Legal aspects of genetic engineering.
• Use of genetic engineering in organ transplantation.
• Genetic modifications: Impact on human lifespan.
• Genetically engineered pets: A step too far?
• The role of genetic engineering in biofuels production.
• Ethics of genetic data privacy.
• Genetic engineering and its impact on world hunger.
• Genetically modified insects: Solution for disease control?
• Genetic engineering: A tool for biological warfare?

Reproduction Technology Research Paper Topics

Reproduction technology is all about the science that aids human procreation. It's a field teeming with innovation, from IVF advancements to genetic screening. Yet, it also stirs up ethical debates and thought-provoking technology topics to write about:

• Advances in in Vitro Fertilization (IVF) technology .
• The rise of surrogacy: Technological advancements and implications.
• Ethical considerations in sperm and egg donation.
• Genetic screening of embryos: A step forward or an ethical minefield?
• Role of technology in understanding and improving fertility.
• Artificial Wombs: Progress and prospects.
• Ethical and legal aspects of posthumous reproduction.
• Impact of reproductive technology on the LGBTQ+ community.
• The promise and challenge of stem cells in reproduction.
• Technology's role in preventing genetic diseases in unborn babies.
• Social implications of childbearing technology.
• The concept of 'designer babies': Ethical issues and future possibilities.
• Reproductive cloning: Prospects and controversies.
• Technology and the future of contraception.
• Role of AI in predicting successful IVF treatment.

Medical Technology Topics for a Research Paper

The healthcare field is undergoing massive transformations thanks to cutting-edge medical technology. From revolutionary diagnostic tools to life-saving treatments, technology is reshaping medicine as we know it. To aid your exploration of this dynamic field, we've compiled medical technology research paper topics:

• Role of AI in early disease detection.
• Impact of telemedicine on rural healthcare.
• Nanotechnology in cancer treatment: Prospects and challenges.
• Can wearable technology improve patient outcomes?
• Ethical considerations in genome sequencing.
• Augmented reality in surgical procedures.
• The rise of personalized medicine: Role of technology.
• Mental health apps: Revolution or hype?
• Technology and the future of prosthetics.
• Role of Big Data in healthcare decision making.
• Virtual reality as a tool for pain management.
• Impact of machine learning on drug discovery.
• The promise of medical drones for emergency response.
• Technology's role in combating antimicrobial resistance.
• Electronic Health Records (EHRs): Blessing or curse?

>> More ideas: Med Research Topics

Health Technology Research Topics

Health technology is driving modern healthcare to new heights. From apps that monitor vital stats to robots assisting in surgeries, technology's touch is truly transformative. Take a look at these topics related to technology applied in healthcare:

• Role of mobile apps in managing diabetes.
• Impact of health technology on patient privacy.
• Wearable tech: Fad or future of personal health monitoring?
• How can AI help in battling mental health issues?
• Role of digital tools in promoting preventive healthcare.
• Smart homes for the elderly: Boon or bane?
• Technology and its impact on health insurance.
• The effectiveness of virtual therapy sessions.
• Can health chatbots replace human doctors?
• Technology's role in fighting the obesity epidemic.
• The use of blockchain in health data management.
• Impact of technology on sleep health.
• Social media and its effect on mental health.
• Prospects of 3D printing in creating medical equipment.
• Tele-rehabilitation: An effective solution for physical therapy?

>> View more: Public Health Topics to Research

Communication Technology Research Topics

With technology at the helm, our ways of communicating are changing at an unprecedented pace. From simple text messages to immersive virtual conferences, technology has rewritten the rules of engagement. So, without further ado, let's explore these communication research ideas for technology that capture the essence of this revolution.

• AI chatbots: Re-defining customer service.
• The impact of 5G on global communication.
• Augmented Reality: The future of digital marketing?
• Is 'digital divide' hindering global communication?
• Social media's role in shaping public opinion.
• Can holographic communication become a reality?
• Influence of emojis in digital communication.
• The cybersecurity challenges in modern communication.
• Future of journalism in the digital age.
• How technology is reshaping political communication.
• The influence of streaming platforms on viewing habits.
• Privacy concerns in the age of instant messaging.
• Can technology solve the issue of language barriers?
• The rise of podcasting: A digital renaissance.
• Role of virtual reality in remote communication.

Research Topics on Technology in Transportation

Technology is the driving force behind the dramatic changes in transportation, making journeys safer, more efficient, and eco-friendly. Whether it's autonomous vehicles or the concept of Hyperloop, there are many transportation technology topics for a research paper to choose from:

• Electric vehicles: A step towards sustainable travel.
• The role of AI in traffic management.
• Pros and cons of autonomous vehicles.
• Hyperloop: An ambitious vision of the future?
• Drones in goods delivery: Efficiency vs. privacy.
• Technology's role in reducing aviation accidents.
• Challenges in implementing smart highways.
• The implications of blockchain in logistics.
• Could vertical takeoff and landing (VTOL) vehicles solve traffic problems?
• Impact of GPS technology on transportation.
• How has technology influenced public transit systems?
• Role of 5G in future transportation.
• Ethical concerns over self-driving cars.
• Technology in maritime safety: Progress and hurdles.
• The evolution of bicycle technology: From spokes to e-bikes.

Technology Research Paper Topics on Education

The intersection of technology and education is an exciting frontier with limitless possibilities. From online learning to interactive classrooms, you can explore various technology paper topics about education:

• How does e-learning affect student engagement?
• VR classrooms: A glimpse into the future?
• Can AI tutors revolutionize personalized learning?
• Digital textbooks versus traditional textbooks: A comparison.
• Gamification in education: Innovation or distraction?
• The impact of technology on special education.
• How are Massive Open Online Courses (MOOCs) reshaping higher education?
• The role of technology in inclusive education.
• Cybersecurity in schools: Measures and challenges.
• The potential of Augmented Reality (AR) in classroom learning.
• How is technology influencing homeschooling trends?
• Balancing technology and traditional methods in early childhood education.
• Risks and benefits of student data tracking.
• Can coding be the new literacy in the 21st century?
• The influence of social media on academic performance.

>> Learn more: Education Research Paper Topics

Relationships and Technology Research Topics

In the digital age, technology also impacts our relationships. It has become an integral part of how we communicate, meet people, and sustain our connections. Discover some thought-provoking angles with these research paper topics about technology:

• How do dating apps affect modern relationships?
• The influence of social media on interpersonal communication.
• Is technology enhancing or hindering long-distance relationships?
• The psychology behind online dating: A study.
• How do virtual reality environments impact social interaction?
• Social media friendships: Genuine or superficial?
• How does technology-mediated communication affect family dynamics?
• The impact of technology on work-life balance.
• The role of technology in sustaining long-term relationships.
• How does the 'always connected' culture influence personal boundaries?
• Cyberbullying and its effect on teenage relationships.
• Can technology predict compatibility in relationships?
• The effects of 'ghosting' in digital communication.
• How technology assists in maintaining relationships among elderly populations.
• Social media: A boon or bane for marital relationships?

Agriculture Technology Research Paper Topics

Modern agriculture is far from just tilling the soil and harvesting crops. Technology has made remarkable strides into the fields, innovating and improving agricultural processes. Take a glance at these technology research paper topic ideas:

• Can drone technology transform crop monitoring?
• Precision agriculture: Benefits and challenges.
• Aquaponics and the future of sustainable farming.
• How is artificial intelligence aiding in crop prediction?
• Impact of blockchain technology in food traceability.
• The role of IoT in smart farming.
• Vertical farming : Is it a sustainable solution for urban food supply?
• Innovations in irrigation technology for water conservation.
• Automated farming: A boon or a threat to employment in agriculture?
• How satellite imagery is improving crop disease detection.
• Biotechnology in crop improvement: Pros and cons.
• Nanotechnology in agriculture: Scope and limitations.
• Role of robotics in livestock management.
• Agricultural waste management through technology.
• Is hydroponics the future of farming?

Technological Research Topics on Environment

Our planet is facing numerous environmental challenges, and technology may hold the key to solving many of these. With innovations ranging from renewable energy sources to waste management systems, the realm of technology offers a plethora of research angles. So, if you're curious about the intersection of technology and environment, this list of research topics is for you:

• Innovations in waste management: A technology review.
• The role of AI in predicting climate change impacts.
• Renewable energy: Advancements in solar technology.
• The impact of electric vehicles on carbon emissions.
• Can smart agriculture help solve world hunger?
• Role of technology in water purification and conservation.
• The impact of IoT devices on energy consumption.
• Technology solutions for oil spills.
• Satellite technology in environmental monitoring.
• Technological advances in forest conservation.
• Green buildings: Sustainable construction technology.
• Bioengineering: A solution to soil erosion?
• Impact of nanotechnology on environmental conservation.
• Ocean clean-up initiatives: Evaluating existing technology.
• How can technology help in reducing air pollution?

>> View more: Environmental Science Research Topics

Energy & Power Technology Topics for Research Paper

Energy and power are two pivotal areas where technology is bringing unprecedented changes. You can investigate renewable energy sources or efficient power transmission. If you're excited about exploring the intricacies of energy and power advancements, here are some engaging technology topics for research papers:

• Assessing the efficiency of wind energy technologies.
• Power storage: Current and future technology.
• Solar panel technology: Recent advancements and future predictions.
• Can nuclear fusion be the answer to our energy crisis?
• Smart grid technology: A revolution in power distribution.
• Evaluating the impact of hydropower on ecosystems.
• The role of AI in optimizing power consumption.
• Biofuels vs. fossil fuels: A comparative study.
• Electric vehicle charging infrastructure: Technological challenges and solutions.
• Technology advancements in geothermal power.
• How is IoT technology helping in energy conservation?
• Harnessing wave and tidal energy: Technological possibilities.
• Role of nanotechnology in improving solar cell efficiency.
• Power transmission losses: Can technology provide a solution?
• Assessing the future of coal technology in the era of renewable energy.

Research Topics about Technology in Finance

The finance sector has seen drastic changes with the rise of technology, which has revolutionized the way financial transactions are conducted and services are offered. Consider these research topics in technology applied in the finance sector:

• Rise of cryptocurrency: An evaluation of Bitcoin's impact.
• Algorithmic trading: How does it reshape financial markets?
• Role of AI and machine learning in financial forecasting.
• Technological challenges in implementing digital banking.
• How is blockchain technology transforming financial services?
• Cybersecurity risks in online banking: Identifying solutions.
• FinTech startups: Disrupting traditional finance systems.
• Role of technology in financial inclusion.
• Assessing the impact of mobile wallets on the banking sector.
• Automation in finance: Opportunities and threats.
• Role of big data analytics in financial decision making.
• AI-based robo-advisors vs. human financial advisors.
• The future of insurance technology (InsurTech).
• Can technology solve the issue of financial fraud?
• Impact of regulatory technology (RegTech) in maintaining compliance.

>> More ideas: Finance Research Topics

War Technology Research Paper Topics

The nature of warfare has transformed significantly with the evolution of technology, shifting the battlegrounds from land, sea, and air to the realms of cyber and space. This transition opens up a range of topics to explore. Here are some research topics in the realm of war technology:

• Drones in warfare: Ethical implications.
• Cyber warfare: Assessing threats and defense strategies.
• Autonomous weapons: A boon or a curse?
• Implications of artificial intelligence in modern warfare.
• Role of technology in intelligence gathering.
• Satellite technology and its role in modern warfare.
• The future of naval warfare: Autonomous ships and submarines.
• Hypersonic weapons: Changing the dynamics of war.
• Impact of nuclear technology in warfare.
• Technology and warfare: Exploring the relationship.
• Information warfare: The role of social media.
• Space warfare: Future possibilities and implications.
• Bio-warfare: Understanding technology's role in development and prevention.
• Impact of virtual reality on military training.
• War technology and international law: A critical examination.

Food Technology Topics for Research Papers

Food technology is a field that deals with the study of food production, preservation, and safety. It involves understanding how various techniques can be applied to increase shelf life and improve nutrition value of foods. Check out our collection of food technology research paper topic ideas:

• Lab-grown meats: Sustainable solution or a mere hype?
• How AI is enhancing food safety and quality?
• Precision agriculture: Revolutionizing farming practices.
• GMOs: Assessing benefits and potential risks.
• Role of robotics in food manufacturing and packaging.
• Smart kitchens: Streamlining cooking through technology.
• Nanofood: Tiny technology, big impact.
• Sustainable food systems: Role of technology.
• Food traceability: Ensuring transparency and accountability.
• Food delivery apps: Changing the face of dining out.
• The rise of plant-based alternatives and their production technologies.
• Virtual and augmented reality in culinary experiences.
• Technology in mitigating food waste.
• Innovations in food packaging: Impact on freshness and sustainability.
• IoT in smart farming: Improving yield and reducing waste.

Entertainment Technology Topics

Entertainment technology is reinventing the ways we experience amusement. This industry is always presenting new angles for research and discussion, be it the rise of virtual reality in movies or the influence of streaming platforms on the music industry. Here's a list of unique research topics related to entertainment technology:

• Impact of virtual reality on the movie industry.
• Streaming platforms vs traditional media: A comparative study.
• Technology in music: Evolution and future prospects.
• eSports: Rise of a new form of entertainment.
• Augmented reality in theme parks.
• The transformation of theater with digital technology.
• AI and film editing: Redefining the art.
• The role of technology in the rise of independent cinema.
• Podcasts: Revolutionizing radio with technology.
• Immersive technologies in art exhibitions.
• The influence of technology on fashion shows and design.
• Livestreaming concerts: A new norm in the music industry?
• Drones in entertainment: Applications and ethics.
• Social media as an entertainment platform.
• The transformation of journalism in the era of digital entertainment.

Technology Research Questions

As we navigate the ever-changing landscape of technology, numerous intriguing questions arise. Below, we present new research questions about technology that can fuel your intellectual pursuit.

• What potential does quantum computing hold for resolving complex problems?
• How will advancements in AI impact job security across different sectors?
• In what ways can blockchain technology reform the existing financial systems?
• How is nanotechnology revolutionizing the field of medicine?
• What are the ethical implications surrounding the use of facial recognition technology?
• How will the introduction of 6G change our communication patterns?
• In what ways is green technology contributing to sustainable development?
• Can virtual reality transform the way we approach education?
• How are biometrics enhancing the security measures in today's digital world?
• How is space technology influencing our understanding of the universe?
• What role can technology play in solving the global water crisis?
• How can technology be leveraged to combat climate change effectively?
• How is technology transforming the landscape of modern agriculture?
• Can technological advancements lead to a fully renewable energy-dependent world?
• How does technology influence the dynamics of modern warfare?

Bottom Line on Research Topics in Technology

Technology is a rapidly evolving field, and there's always something new to explore. Whether you're writing for the computer sciences, information technology or food technology realm, there are endless ideas that you can research on. Pick one of these technology research paper topics and jumpstart your project.

Trust professionals to ‘ write a research paper for me !’ Our team of expert writers is ready to assist you in crafting an exceptional research paper on any topic. Just reach out, and we'll provide you with high-quality work tailored to your needs.

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May 5, 2024

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First steps toward a whole-body map of molecular responses to exercise

by Coydon Ireland, Pacific Northwest National Laboratory

Research definitively confirms that muscle-moving, calorie-burning activity slows the advance of disease, improves cognitive function, boosts the immune system, and reduces rates of mortality from all causes.

Scientists are now going even deeper into the effects of exercise on humans and other mammals by investigating the impacts of exercise at the molecular level. They aim to uncover, at the smallest scales, the impacts of exercise and to better understand how the body works in states of health and disease.

Molecules are clusters of atoms. They represent the smallest unit of a chemical compound that can take part in a chemical reaction. Such chemical reactions in proteins, carbohydrates, lipids (fats), and nucleic acids—the "omics" (cellular components) that control the inner workings of every organ system.

Exercise appears to change these molecular workhorses in ways that are poorly understood. Identifying such changes, however, holds out the promise of clinical benefits for all humans, regardless of age, sex, body composition, or fitness level.

The genesis of MoTrPAC

In late 2016, to find out more about exercise-induced changes at the molecular level , the National Institutes of Health Common Fund began supporting expanded research into mapping the smallest details of how exercise helps maintain healthy tissues and organ systems. That led to establishing a national group of collaborative experts called the Molecular Transducers of Physical Activity Consortium (MoTrPAC).

From the start, Pacific Northwest National Laboratory (PNNL)—under the direction of biochemists Josh Adkins and Wei-Jun Qian—has been among MoTrPAC's nationwide centers of expertise in animal and human exercise, biomolecular analyses, and bioinformatics.

The consortium's biomolecular analysis centers use an omics approach to analyze genes, proteins, or other biomolecules at a whole-body level. Ultimately, the goal of MoTrPAC is to create a molecular map of exercise responses in both human and animal models. From muscle to molecule, such a map would help reveal how exercise affects health.

"The ability to see broad molecular responses across organs in the body is particularly intriguing," said Qian of molecular mapping. "Such knowledge could be a strong motivating factor for exercising."

An emphasis on proteomics

PNNL's main role in MoTrPAC is to investigate exercise-induced changes in proteins and post-translational modifications (PTMs). Proteins are made of amino acid chains that fold into three-dimensional structures and that then regulate tissue and organ structure and function. PTMs are processing events that alter protein functions by chemically modifying specific amino acids within a given protein. Studying changes in all detectable proteins and their PTMs in a sample is called proteomics.

"We've been central to the study design of the consortium from the very beginning, with an emphasis on proteomics," said Adkins. He acknowledged a critical partner: Steven Carr and his proteomics group at the Broad Institute, a research center directed by Harvard University and the Massachusetts Institute of Technology.

A mapping challenge

In a 2020 perspective overview in the journal Cell , Adkins and PNNL biomedical scientist James Sanford joined with other co-authors to describe molecular "cross talk," a kind of chemical telegraph prompted by exercise among a variety of tissues. The study also outlined the importance of mapping such molecular exchanges.

The Cell paper also introduced the idea of a public MoTrPAC dataset to help find the hidden mechanisms behind the benefits of exercise. It is now thriving and growing. One of the lead analysts for the dataset is PNNL chemist Paul Piehowski.

For Adkins, Qian and others on PNNL's MoTrPAC team, proteomics research depends on instruments at the Environmental Molecular Sciences Laboratory (EMSL), a Department of Energy Office of Science user facility located on the PNNL campus. EMSL's capabilities include an array of high-end orbitrap mass spectrometers. They produce analyses that help identify and quantify proteins and other molecules from a variety of tissue types and samples.

MoTrPAC "is huge in scope," said Adkins. "PNNL's scale of operation allows us to do something of this size with very high quality and high operational reproducibility." He called the PNNL-EMSL role in MoTrPAC "a tour de force for a proteomic study. Few on this scale have been done before."

A first major paper

MoTrPAC researchers nationwide contributed to a May 2, 2024, study in the journal Nature . This first major paper to come out of the consortium provides the first whole-organism map of molecular responses to endurance exercise training.

The experiment's model organism was the rat. Male and female rats of the same species ran on motorized treadmills for 1-, 2-, 4-, and 8-week periods. For controls, researchers used sedentary, untrained rats, matched for sex with their exercising counterparts.

Within 48 hours of each training interval, researchers collected samples of whole blood, plasma, and 18 solid tissues and dispersed them to omics centers like PNNL for intensive analysis.

Of the numerous samples, said Adkins, "We want to understand the integration of organ systems." Molecular responses in the body to endurance training are system-wide, say authors of the Nature paper—a conclusion confirmed by integrating tissue samples in a range of omics analyses.

Other results were finer tuned. Exercise enhances liver health and metabolism, for instance. It also remodels and strengthens the structure of the heart, improves pathways related to gut integrity (gut health is linked to inflammation throughout the body), enriches immune pathways, and reduces inflammation in the lungs and small intestine. Importantly, the authors relate, the sex differences observed in training responses highlight how important it is to include both sexes in exercise research.

The rat–human problem

Translating rat data into conclusions relevant to humans is challenging. However, rats are the preferred animal model because rat–human skeletal muscle and organ system signaling patterns are similar. So are exercise-induced glucose metabolism and cardiac responses. In addition, the large tissue masses of rats provide better samples than mice for multiomics analysis.

"These data will help us bring knowledge from the rat into the human sphere," said Adkins.

To help close the rat–human data gap, the MoTrPAC consortium has an exercise-response experiment underway that records molecular responses to endurance training and resistance training across a cohort of 2,000 adult human volunteers.

Insights, with more on the way

The recent Nature paper provides what Adkins called "a landscape view" of multi-center national MoTrPAC research. At the same time, other studies in progress are taking narrower and more detailed views of consortium data. PNNL's Sanford is part of a research team showing how multiomics help identify key gene regulatory programs that come into play during exercise.

The Sanford team is looking at thousands of observed molecular alterations. They included how exercise regulates gene expression related to mitochondrial changes, heat shock responses, immune regulation, and other molecular processes.

Sanford has also joined PNNL biostructure and function biochemist Gina Many and PNNL data scientist Tyler Sagendorf in an analysis of the running-rats data to investigate sexual dimorphism in white adipose tissue responses .

White adipose is a storage and secretory organ system linked to the development of obesity, cardiovascular disease, type 2 diabetes, cancer, and other conditions. This fat type also has important effects on the immune system and other biological processes that maintain systemic health.

So far, the analysis seems to demonstrate that in rats there are "profound" differences in white adipose tissue response between the sexes. While physical training benefits rats of both sexes, only male rats respond to exercise by losing white adipose tissue. In female rats , exercise prevents them from gaining fat mass.

Such narrowly focused investigations use the MoTrPAC dataset to look for insights on how exercise affects individual tissues or specific biological processes.

One MoTrPAC investigation underway, for instance, looks at how exercise affects gene transcription. That's the process of copying information from a strand of DNA onto a molecule called messenger RNA (mRNA), which relays genetic information to the areas of cells where proteins are made. Another example of research in progress deals with the impact of exercise on mitochondrial response. Mitochondria, present in mammalian cells, regulate energy production and stress response.

Every smaller study based on separate facets of MoTrPAC data, said Adkins, "is one piece of a greater vision." That vision is the consortium's: to map the body's molecular changes after exercise .

Journal information: Nature , Cell

Provided by Pacific Northwest National Laboratory

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MIT scientists tune the entanglement structure in an array of qubits

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Entanglement is a form of correlation between quantum objects, such as particles at the atomic scale. This uniquely quantum phenomenon cannot be explained by the laws of classical physics, yet it is one of the properties that explains the macroscopic behavior of quantum systems.

Because entanglement is central to the way quantum systems work, understanding it better could give scientists a deeper sense of how information is stored and processed efficiently in such systems.

Qubits, or quantum bits, are the building blocks of a quantum computer. However, it is extremely difficult to make specific entangled states in many-qubit systems, let alone investigate them. There are also a variety of entangled states, and telling them apart can be challenging.

Now, MIT researchers have demonstrated a technique to efficiently generate entanglement among an array of superconducting qubits that exhibit a specific type of behavior.

Over the past years, the researchers at the Engineering Quantum Systems ( EQuS ) group have developed techniques using microwave technology to precisely control a quantum processor composed of superconducting circuits. In addition to these control techniques, the methods introduced in this work enable the processor to efficiently generate highly entangled states and shift those states from one type of entanglement to another — including between types that are more likely to support quantum speed-up and those that are not.

“Here, we are demonstrating that we can utilize the emerging quantum processors as a tool to further our understanding of physics. While everything we did in this experiment was on a scale which can still be simulated on a classical computer, we have a good roadmap for scaling this technology and methodology beyond the reach of classical computing,” says Amir H. Karamlou ’18, MEng ’18, PhD ’23, the lead author of the paper.

The senior author is William D. Oliver, the Henry Ellis Warren professor of electrical engineering and computer science and of physics, director of the Center for Quantum Engineering, leader of the EQuS group, and associate director of the Research Laboratory of Electronics. Karamlou and Oliver are joined by Research Scientist Jeff Grover, postdoc Ilan Rosen, and others in the departments of Electrical Engineering and Computer Science and of Physics at MIT, at MIT Lincoln Laboratory, and at Wellesley College and the University of Maryland. The research appears today in Nature .

Assessing entanglement

In a large quantum system comprising many interconnected qubits, one can think about entanglement as the amount of quantum information shared between a given subsystem of qubits and the rest of the larger system.

The entanglement within a quantum system can be categorized as area-law or volume-law, based on how this shared information scales with the geometry of subsystems. In volume-law entanglement, the amount of entanglement between a subsystem of qubits and the rest of the system grows proportionally with the total size of the subsystem.

On the other hand, area-law entanglement depends on how many shared connections exist between a subsystem of qubits and the larger system. As the subsystem expands, the amount of entanglement only grows along the boundary between the subsystem and the larger system.

In theory, the formation of volume-law entanglement is related to what makes quantum computing so powerful.

“While have not yet fully abstracted the role that entanglement plays in quantum algorithms, we do know that generating volume-law entanglement is a key ingredient to realizing a quantum advantage,” says Oliver.

However, volume-law entanglement is also more complex than area-law entanglement and practically prohibitive at scale to simulate using a classical computer.

“As you increase the complexity of your quantum system, it becomes increasingly difficult to simulate it with conventional computers. If I am trying to fully keep track of a system with 80 qubits, for instance, then I would need to store more information than what we have stored throughout the history of humanity,” Karamlou says.

The researchers created a quantum processor and control protocol that enable them to efficiently generate and probe both types of entanglement.

Their processor comprises superconducting circuits, which are used to engineer artificial atoms. The artificial atoms are utilized as qubits, which can be controlled and read out with high accuracy using microwave signals.

The device used for this experiment contained 16 qubits, arranged in a two-dimensional grid. The researchers carefully tuned the processor so all 16 qubits have the same transition frequency. Then, they applied an additional microwave drive to all of the qubits simultaneously.

If this microwave drive has the same frequency as the qubits, it generates quantum states that exhibit volume-law entanglement. However, as the microwave frequency increases or decreases, the qubits exhibit less volume-law entanglement, eventually crossing over to entangled states that increasingly follow an area-law scaling.

Careful control

“Our experiment is a tour de force of the capabilities of superconducting quantum processors. In one experiment, we operated the processor both as an analog simulation device, enabling us to efficiently prepare states with different entanglement structures, and as a digital computing device, needed to measure the ensuing entanglement scaling,” says Rosen.

To enable that control, the team put years of work into carefully building up the infrastructure around the quantum processor.

By demonstrating the crossover from volume-law to area-law entanglement, the researchers experimentally confirmed what theoretical studies had predicted. More importantly, this method can be used to determine whether the entanglement in a generic quantum processor is area-law or volume-law.

“The MIT experiment underscores the distinction between area-law and volume-law entanglement in two-dimensional quantum simulations using superconducting qubits. This beautifully complements our work on entanglement Hamiltonian tomography with trapped ions in a parallel publication published in Nature in 2023,” says Peter Zoller, a professor of theoretical physics at the University of Innsbruck, who was not involved with this work.

“Quantifying entanglement in large quantum systems is a challenging task for classical computers but a good example of where quantum simulation could help,” says Pedram Roushan of Google, who also was not involved in the study. “Using a 2D array of superconducting qubits, Karamlou and colleagues were able to measure entanglement entropy of various subsystems of various sizes. They measure the volume-law and area-law contributions to entropy, revealing crossover behavior as the system’s quantum state energy is tuned. It powerfully demonstrates the unique insights quantum simulators can offer.”

In the future, scientists could utilize this technique to study the thermodynamic behavior of complex quantum systems, which is too complex to be studied using current analytical methods and practically prohibitive to simulate on even the world’s most powerful supercomputers.

“The experiments we did in this work can be used to characterize or benchmark larger-scale quantum systems, and we may also learn something more about the nature of entanglement in these many-body systems,” says Karamlou.

Additional co-authors of the study are   Sarah E. Muschinske, Cora N. Barrett, Agustin Di Paolo, Leon Ding, Patrick M. Harrington, Max Hays, Rabindra Das, David K. Kim, Bethany M. Niedzielski, Meghan Schuldt, Kyle Serniak, Mollie E. Schwartz, Jonilyn L. Yoder, Simon Gustavsson, and Yariv Yanay.

This research is funded, in part, by the U.S. Department of Energy, the U.S. Defense Advanced Research Projects Agency, the U.S. Army Research Office, the National Science Foundation, the STC Center for Integrated Quantum Materials, the Wellesley College Samuel and Hilda Levitt Fellowship, NASA, and the Oak Ridge Institute for Science and Education.

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