research paper topics 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

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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I am an Academic Writer and have affection to share my knowledge through posts’. I do not feel tiredness while research and analyzing the things. Sometime, I write down hundred of research topics as per the students requirements. I want to share solution oriented content to the students.

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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 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.

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We want the research published here to be easily accessible and beneficial to people globally. That’s why Sustainable Food Technology is gold open access with all article processing charges (APCs) paid by us until mid-2025 – so initially you can publish for free. We’re committed to increasing the visibility of your articles and making a difference around the world. As part of the submission process, authors will be asked to agree to the Sustainable Food Technology open access terms & conditions.

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All review content should consist of original text and interpretation, avoiding any direct reproduction. If a significant amount of other people's material is to be used, either textual or image-based, permission must be sought by the author in accordance with copyright law and must be made clear in the manuscript. We recommend that systematic reviews and meta-analyses should follow the PRISMA guidelines for the transparent reporting of these studies.

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Sustainability Spotlight Statement

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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.

The peer review for all articles submitted to the journal consists of the following stages:

Phase 1 : Your manuscript is initially assessed by an associate editor to determine its suitability for peer review
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Phase 3 : The associate editor handling your manuscript makes a decision based on the reviewer reports received. In the event that no clear decision can be made, another reviewer will be consulted.

Sustainable Food Technology is committed to a rigorous peer review process and expert editorial oversight for all published content. Please refer to our processes and policies for full details including our appeals procedure.

All submissions to our Open Calls will undergo an initial assessment by the journal Editors and subsequent peer review as per the usual standards of RSC journals .

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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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Sustainable Food Technology authors, editors, reviewers and published works are required to uphold the Royal Society of Chemistry’s ethical standards . The Royal Society of Chemistry is a member of Committee on Publication Ethics (COPE) and our ethical standards follow COPE’s core practices and best practice guidelines . In cases where these guidelines are breached or appear to be so, the Royal Society of Chemistry will consult with COPE.

When a study involves the use of live animals or human subjects, authors must include in the 'methods/experimental' section of the manuscript a statement that all experiments were performed in compliance with the author’s institute’s policy on animal use and ethics; where possible, details of compliance with national or international laws or guidelines should be included. The statement must name the institutional/local ethics committee which has approved the study; where possible, the approval or case number should be provided. A statement that informed consent was obtained for any experimentation with human subjects is required. Reviewers may be asked to comment specifically on any cases in which concerns arise.

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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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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.

Browse other Technology Research Paper Topics .

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150+ Food Research Paper Topics Ideas for Students

Green and White Illustrative Food Research Topics

When writing a research paper on food, there are many angles to explore to choose great research topics about food. You can write argumentative essay topics on food processing methods or search for social media research topics . Moreover, the food industry is advancing, and food styles are changing – another inspiration for an outstanding research topic about food. In other words, if you are looking for your ideal topic for food research , there are many places to look.

How to Choose the “Ideal” Food Research Topics

150+ ideas of experimental research titles about food, research title about food processing.

Interesting Research Topics on Fast Food

Research Title about Food Industry

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Nevertheless, it can be hard to decipher what characterizes a good example of a thesis title for food. Hence, this article will briefly explain what factors to look for in a research title about food so-to-speak. Then, we will provide up to 150 food topics you can explore.

Personal interest is a vital factor to consider when sourcing the best thesis title about food . If you’re choosing a research title about cookery, you want to ensure it is something you’re interested in. If you’re unsure where your interest lies, you can check out social issues research topics .

Also, the availability of information on the topic of food is important in any research, whether it’s a thesis statement about social media or nutrition topics . Furthermore, choose several food topics to have options if one thesis about food doesn’t work out. Last but not least, ensure your chosen topic about food is neither too broad nor too narrow.

If you are unsure what title about food to work on for your research paper, here we are. Below are some of the best examples of thesis titles or professional thesis writers about food for students and researchers.

Plant sterols in treating high cholesterol
Is skipping breakfast healthy?
Macrobiotic diet: advantages
Food trendmakers
Chocolates and emotions: the connection
Are trans fats carcinogenic?
Does green tea burn calories?
Humble lentil: a superfood?

Interesting Research Topics Fast Food

Fast foods: impact on living organisms
Food court restaurants
Misconceptions about fast foods
Is McDonald’s healthy?
Fast food: a social problem?
National cuisine
Fast food: effect on the liver
Fast food education
Students’ nutrition
Fast food in children’s diet
Food and 3D virtual reality
The contemporary hotel industry
Food and fashion
Food in different cultures
Can food be used for cultural identification?
Trends in food box consumption
Information innovation in the food industry
The food industry in developing countries
Proper nutrition
History and origin of food traditions
Can dietary supplements increase bone density?
Why nutrition science matters
Organic food: impact on nutrition
Antimicrobial resistance
Services ensuring food safety in the US
Food safety violations in the workplace
pH balance impacts flavor
Animal testing should be abolished
Does overeating suppress the immune system?
Lifestyle-related chronic diseases
Food justice
Government’s involvement in food justice
Dietary deficiencies
Spice rack organization
Nutrients for body development
Milk for kids: more or less?
Organic food and health
Animal-sourced foods: beneficial or dangerous?
Continental dishes
Continental dishes vs. Indian spices
Food factor in national security
Junk food vs. healthy food
Environmental food safety
Safety and control of food colors in the food industry today
Criteria and scope of food security
Ensuring food security
Cooking technology
Food quality of agricultural raw materials
Problems and solutions to food safety
Food security: the theory and methodology
Recent labeling food innovations
Health benefits of genetically modified foods
The vegetarian diet
Caloric foods
Fast food affects on health
Food allergies
Fast foods: nutritional value
Food in the 21st century
The Slow Food movement
Doughnut’s history
Food safety: role in gene pool preservation
Controlling synthetic colors used in food
Food assessment and control
Food: its influence on pharmacotherapy’s effectiveness
Human rights to balanced nutrition
Quality of food products in urban areas
Food in rural areas vs. urban areas
Food security in Uganda
Food safety: developed vs. developing countries
Food factor in biopolitics
Corn starch in baking: the importance
Bacteria concerns in baking: Clostridium botulinum
Normal butter vs. brown butter
Matcha in Japanese pastry
Sweet in baked desserts
Effect of flour type on cake quality
Sugar vs. stevia
Why so much sugar in packed cakes?
Carob is use in baking
Coca-Cola baking: is it safe?
Cooking schools
Protein food preservation
Food preservation techniques
Vegan vs. non-vegan
Caffeine in drinks
Plastic and food quality
History of carrot cake
Turmeric: health properties
Japanese tea ceremonies
Healthy sugar substitutes
The popularity of plant-based diet
Food steaming: history
CBD-infused foods
Achieving the umami flavor in cooking
Climate and diet
Quick-service restaurants: impact on life expectancy
Drinking and Judaism
Chinese tea: a historical analysis
Meat canning
Resistance of meat to antimicrobials
Eliminating botulism
Reducing food allergies
Avian influenza
Vitamin D nutrition: the worldwide status
Nutritional supplements are available for the poor
Food science: importance in human nutrition
Amino acids and muscle growth
Poor nutrition and bone density
Women and diet
Tea vs. coffee
Is tea addictive?
Cholesterol: myths
Sugar vs. sweeteners
Keto diet: effect on health
Food sensitivities in children
African superfoods
Spirulina: the properties
Wine in French cuisine
Garlic and onions
Stored foods
Preventing food poisoning
Food addiction
How to fight against food waste
Aqueous environment: the toxicity
Fast food in hospitals
The risks associated with junk
Food culture and obesity
The link between fast food and obesity
Burgers: are they sandwiches?
Food additives
History of curry
Freezing dough: impact on quality
Best pizza Margherita recipe
Making low-calorie food tasty
Jamaica and British cuisine
Picked food in India
How to eat eggs
Egg poaching
Italian pasta: types

From food innovation research titles to food sustainability research topics , there are many areas of the food industry to explore. With the list of topics and tips for choosing a topic provided here, finding your ideal topic should be easier.

Recent Trends in Food Biotechnology

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Innovations in Food Technology

Current Perspectives and Future Goals

Pragya Mishra 0 ,
Raghvendra Raman Mishra 1 ,
Charles Oluwaseun Adetunji 2

Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, India

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Medical Lab Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, India

Applied microbiology, biotechnology and nanotechnology laboratory, department of microbiology, edo university iyamho, auchi, edo state, nigeria.

Discusses new and enhanced food materials and their health implications

Covers nutraceuticals, their therapeutic and pharmacological properties, and related safety aspects

Includes sections on the role and bio-absorption of metal ions in food, water quality issues, etc

41k Accesses

80 Citations

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Table of contents (36 chapters)

Front matter, food processing and technology innovations, food innovation and sustainable development: a bioeconomics perception.

A. A. Kifordu, Charles Oluwaseuni Adetunji, W. O. Odiwo, R. S. Mishra

Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management

Pragya Mishra, Latha Sabikhi

Processing Methodologies for Few Plantation Crops in India (Arecanut, Betelvine, Cashew, Cocoa and Oil Palm)

C. S. Karthik, A. Pariari, Karma Chewang Bhutia, Sonam Ongmu Bhutia

Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology

Poonam Yadav, Anil Kumar Chauhan, Mohammed A. Al-Sebaeai

Taizzy Smoked Cheese: Updated Information

Abdullah M. ALolofi, Rajendra K. Pandey, Mohammed A. ALsebaeai, Ritesh P. Shah, Poonam Yadav

Plant-Based Milk Substitutes: A Novel Non-dairy Source

Sonika Pandey, Amrita Poonia

Makhana: Dry Food and a Potential Aquatic Cash Crop

Anil Kumar, Pankaj Kumar Yadav, Paras Nath

Cereal β Glucan as a Functional Ingredient

Neha Mishra

Food and Industrial Microbiology

Rediscovering medicinal activity and food significance of shogaol (4, 6, 8, 10, and 12): comprehensive review.

Osahon Itohan Roli, Charles Oluwaseun Adetunji, Raghvendra Raman Mishra, Juliana Bunmi Adetunji, Pragya Mishra, Toluwase Hezekiah Fatoki

Exopolysaccharides Derived from Beneficial Microorganisms: Antimicrobial, Food, and Health Benefits

Charles Oluwaseun Adetunji, Osahon Itohan Roli, Juliana Bunmi Adetunji

Biofilm Threat for Food Industry: An Approach for Its Elimination Using Herbal Food Components

Ankita A. Singh, Raghvendra Raman Mishra, O. P. Verma, Anshuman Mishra

Cyanobacterial Exopolysaccharide as Natural Sources for Food Packaging Applications

Pragya Mishra

Microbial Laccase Production and Its Industrial Applications

Gaurav Verma, Pragya Anand, Diksha Verma, Manish Singh Rajput, Vinay Dwivedi

Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative

Ila Shukla, Lubna Azmi, Shashi Kant Shukla, Ch. V. Rao

Microbial Production and Applications of L-lysine

Ashutosh Kumar Pandey, Kritika Pandey, Lalit Kumar Singh

Pomegranate Peel: Nutritional Values and Its Emerging Potential for Use in Food Systems

Reshma Saroj, Radha Kushwaha, Vinita Puranik, Devinder Kaur

Food Technology and Environmental Biotechnology

Food processing
Food packaging
Food microbiology
food security

Raghvendra Raman Mishra

Charles Oluwaseun Adetunji

Book Title : Innovations in Food Technology

Book Subtitle : Current Perspectives and Future Goals

Editors : Pragya Mishra, Raghvendra Raman Mishra, Charles Oluwaseun Adetunji

DOI : https://doi.org/10.1007/978-981-15-6121-4

Publisher : Springer Singapore

eBook Packages : Biomedical and Life Sciences , Biomedical and Life Sciences (R0)

Hardcover ISBN : 978-981-15-6120-7 Published: 13 October 2020

Softcover ISBN : 978-981-15-6123-8 Published: 14 October 2021

eBook ISBN : 978-981-15-6121-4 Published: 12 October 2020

Edition Number : 1

Number of Pages : XXIV, 522

Number of Illustrations : 50 b/w illustrations, 45 illustrations in colour

Topics : Biomedical Engineering/Biotechnology , Food Science

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170 Unique Food Research Paper Topics and Ideas

Table of Contents

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

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

Research papers/topics in food science and technology, 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...

Assessment of Rodents’ Postharvest Losses in On-Farm Maize Storage in Kenya

Abstract: Rodents are one of the major postharvest pests that affect food security by impacting on both food availability and safety. However, knowledge of the impact of rodents in on-farm maize storage systems in Kenya is limited. A survey was conducted in 2014 with a total of 630 farmers spread across the six maize growing agro-ecological zones (AEZs) to assess postharvest losses magnitudes in on-farm maize storage systems in Kenya, and the contribution of rodents to the losses. Experiment...

Effects of Hermetic Bag Storage on Insect Pest Damage, Mould Infection and a Flatoxin Contamination on Maize Grain in Makueni County, Kenya

Abstract: For centuries, maize producers in sub-Saharan Africa have been plagued by post-harvest losses from insect infestation and mould infections, with small-scale producers representing the most vulnerable populations. Participatory on-farm trials were conducted to assess the effectiveness of triple layer hermetic (PICS™) bags for storage of maize in small-scale farmers’ stores in rural villages in Makueni County,Kenya. PICS bags are three-layer hermetic bag-system that forms a barri...

Assesment of the Nutritional Value, Microbial Quality and Sensory Acceptance of Cookies Enriched With Edible Longhorn Grasshoper (ruspolia differens serville) Flours from Different Processing

Abstract: Long-horned grasshopper (Ruspolia differens), an edible insect native to sub-Saharan Africa, is considered a delicacy by some communities in the region and contributes 5-10% of the protein intake. However, its full utilization as food across the different cultural constructs has been hampered by neophobia and disgust occasioned by uncommon food cultural practices, thereby limiting its potential to combat malnutrition in the region. Therefore, there is need to process and hide the i...

Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW 9 2.1 COCOYAM 2.1.1 History and Origin of Cocoyam 2.1.2 Scientific Classification of Cocoyam 2.1.3 Composition of Cocoyam 2.1.3.1 Nutritional Compo...

Effect of Drying and Storage on the Physico-Chemical Characteristics and Protein Quality of Smoked Horse Mackerel (Trachurus Trachurus) Fillets

ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and 8 hours, spread on perforated trays and stored at room temperature of 24.5 – 34oC and relative humidity range of 59 – 87% for a period of 30 da...

Effect of Processing Methods on the Quality of Ugba (Pentaclethra Macrophylla Benth)

ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and mi...

PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

ABSTRACT This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best washing agent was selected and used to prepare snail meat samples for subsequent processing. The snail from the best washing agents was divided into ...

Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice and pulp. The fiber content increased with the watermelon pu...

Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)

ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the...

Effect of Co-Extruded Film on the Shelf Stability of Sliced Salted Pork Meat Product

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-ext...

Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate.

AbstractIn this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti-cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory, physico-chemical and microbial analyses.The physico-chemical properties of both samples for the pH ranges from 4.1for sample 615 (i.e.ZC sweetened ...

Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’

ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed t...

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioa...

Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana)

ABSTRACT The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit was subjected to different rates of drying temperature (50°c, 60°c and 70°c). Proximate, mineral, phytochemicals and sensory evaluation of the raw ...

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.

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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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Discover a wide range of Free Food Technology Project topics for your final year research paper. Choose from our extensive list of Food Technology project topics and download the materials instantly.

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Explore fresh Food Technology Project ideas or conduct a search for related projects using our convenient search box. Our project materials collection caters to students pursuing ND, HND, BSc, MSc, PGD, and Phd degrees. Access our list of Food Technology Project topics in PDF and Word formats for easy reference.

1 . Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

2 . effect of oil types on the physio-chemical and organoleptic qualities of akara, 3 . determination of some physical properties of fresh and dried tiger nut (cyperus esculentus), 4 . producing and sensory examine the biscuit using wheat flour cassava flour abacha floor and african yam bean flour, 5 . nutrient composition functional and organoleptic properties of complementary foods from sorghum, 6 . importance of utazi gongronema latifolium and nchuanwu ocimum gratissium, 7 . effects of different processing methods of afzelia africana (akpalata) seed flour as a soup thickener, 8 . production of jam using banana its nutritive value, 9 . the physico-chemical and antioxidant properties of culinary herbs and local spies, 10 . the effects of different processign techniquies on the organoleptic quality of soymilk processing and storage, 11 . production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)., 12 . isolation and performance evaluation of saccharomyces cerevisiae from on palm wine, 13 . effect of storage time on the functional properties of wheatbambka groundnut blend, 14 . use of composite flour blends for biscuit making (peanut/cassava flour), 15 . the status of processing and preservation of cereals in nigeria, 16 . production of jam using banana/its nutritive value, 17 . production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, 18 . production of bread using wheat and cassava blend flavoured with ginger, 19 . the extraction and production of essential oil from cashew nuts, 20 . production and assessment of acceptability of cake from a blend of carrot and wheat flour original.

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A protein found in human sweat may protect against Lyme disease

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Lyme disease, a bacterial infection transmitted by ticks, affects nearly half a million people in the United States every year. In most cases, antibiotics effectively clear the infection, but for some patients, symptoms linger for months or years.

Researchers at MIT and the University of Helsinki have now discovered that human sweat contains a protein that can protect against Lyme disease. They also found that about one-third of the population carries a genetic variant of this protein that is associated with Lyme disease in genome-wide association studies.

It’s unknown exactly how the protein inhibits the growth of the bacteria that cause Lyme disease, but the researchers hope to harness the protein’s protective abilities to create skin creams that could help prevent the disease, or to treat infections that don’t respond to antibiotics.

“This protein may provide some protection from Lyme disease, and we think there are real implications here for a preventative and possibly a therapeutic based on this protein,” says Michal Caspi Tal, a principal research scientist in MIT’s Department of Biological Engineering and one of the senior authors of the new study.

Hanna Ollila, a senior researcher at the Institute for Molecular Medicine at the University of Helsinki and a researcher at the Broad Institute of MIT and Harvard, is also a senior author of the paper , which appears today in Nature Communications . The paper’s lead author is Satu Strausz, a postdoc at the Institute for Molecular Medicine at the University of Helsinki.

A surprising link

Lyme disease is most often caused by a bacterium called Borrelia burgdorferi . In the United States, this bacterium is spread by ticks that are carried by mice, deer, and other animals. Symptoms include fever, headache, fatigue, and a distinctive bulls-eye rash.

Most patients receive doxycycline, an antibiotic that usually clears up the infection. In some patients, however, symptoms such as fatigue, memory problems, sleep disruption, and body aches can persist for months or years.

Tal and Ollila, who were postdocs together at Stanford University, began this study a few years ago in hopes of finding genetic markers of susceptibility to Lyme disease. To that end, they decided to run a genome-wide association study (GWAS) on a Finnish dataset that contains genome sequences for 410,000 people, along with detailed information on their medical histories.

This dataset includes about 7,000 people who had been diagnosed with Lyme disease, allowing the researchers to look for genetic variants that were more frequently found in people who had had Lyme disease, compared with those who hadn’t.

This analysis revealed three hits, including two found in immune molecules that had been previously linked with Lyme disease. However, their third hit was a complete surprise — a secretoglobin called SCGB1D2.

Secretoglobins are a family of proteins found in tissues that line the lungs and other organs, where they play a role in immune responses to infection. The researchers discovered that this particular secretoglobin is produced primarily by cells in the sweat glands.

To find out how this protein might influence Lyme disease, the researchers created normal and mutated versions of SCGB1D2 and exposed them to Borrelia burgdorferi grown in the lab. They found that the normal version of the protein significantly inhibited the growth of Borrelia burgdorferi . However, when they exposed bacteria to the mutated version, twice as much protein was required to suppress bacterial growth.

The researchers then exposed bacteria to either the normal or mutated variant of SCGB1D2 and injected them into mice. Mice injected with the bacteria exposed to the mutant protein became infected with Lyme disease, but mice injected with bacteria exposed to the normal version of SCGB1D2 did not.

“In the paper we show they stayed healthy until day 10, but we followed the mice for over a month, and they never got infected. This wasn’t a delay, this was a full stop. That was really exciting,” Tal says.

Preventing infection

After the MIT and University of Helsinki researchers posted their initial findings on a preprint server, researchers in Estonia replicated the results of the genome-wide association study, using data from the Estonian Biobank. These data, from about 210,000 people, including 18,000 with Lyme disease, were later added to the final Nature Communications study.

The researchers aren’t sure yet how SCGB1D2 inhibits bacterial growth, or why the variant is less effective. However, they did find that the variant causes a shift from the amino acid proline to leucine, which may interfere with the formation of a helix found in the normal version.

They now plan to investigate whether applying the protein to the skin of mice, which do not naturally produce SCGB1D2, could prevent them from being infected by Borrelia burgdorferi . They also plan to explore the protein’s potential as a treatment for infections that don’t respond to antibiotics.

“We have fantastic antibiotics that work for 90 percent of people, but in the 40 years we’ve known about Lyme disease, we have not budged that,” Tal says. “Ten percent of people don’t recover after having antibiotics, and there’s no treatment for them.”

“This finding opens the door to a completely new approach to preventing Lyme disease in the first place, and it will be interesting to see if it could be useful for preventing other types of skin infections too,” says Kara Spiller, a professor of biomedical innovation in the School of Biomedical Engineering at Drexel University, who was not involved in the study.

The researchers note that people who have the protective version of SCGB1D2 can still develop Lyme disease, and they should not assume that they won’t. One factor that may play a role is whether the person happens to be sweating when they’re bitten by a tick carrying Borrelia burgdorferi .

SCGB1D2 is just one of 11 secretoglobin proteins produced by the human body, and Tal also plans to study what some of those other secretoglobins may be doing in the body, especially in the lungs, where many of them are found.

“The thing I’m most excited about is this idea that secretoglobins might be a class of antimicrobial proteins that we haven’t thought about. As immunologists, we talk nonstop about immunoglobulins, but I had never heard of a secretoglobin before this popped up in our GWAS study. This is why it’s so fun for me now. I want to know what they all do,” she says.

The research was funded, in part, by Emily and Malcolm Fairbairn, the Instrumentarium Science Foundation, the Academy of Finland, the Finnish Medical Foundation, the Younger Family, and the Bay Area Lyme Foundation.

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Researchers from MIT and elsewhere have isolated a “protein in human sweat that protects against Lyme disease,” reports Matthew Rozsa for Salon . The researchers believe that if “properly harnessed the protein could form the basis of skin creams that either prevent the disease or treat especially persistent infections,” writes Rosza.

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Exploring trends in AI-fueled metaphotonics research

by Pohang University of Science and Technology

Metamaterials and AI converge, igniting innovative breakthroughs

A research team has published a paper in Current Opinion in Solid State and Materials Science highlighting the next generation of research trends that combine metaphotonics research with artificial intelligence.

Metalenses have sparked a revolution in optics, drastically slimming down conventional lens thickness to one/10,000th while maintaining control over light properties. Notably, the academic community has begun harnessing AI as a mapping tool to discern relationships between input and output data. In their paper, the research team outlines three key trends emerging from AI-fueled metaphotonics research.

Previous research involving simulations to develop metamaterial-based devices were time-consuming endeavors. However, with the application of AI technology, researchers have achieved rapid predictions of optical properties based on input data, significantly saving time and energy. By inputting data regarding optical properties into AI systems, researchers can now design optical devices with desired properties.

In the realm of optical neural networks, a burgeoning field of optical computer technology is emerging, aiming to enable AI at the speed of light by using metamaterials to convert information into light.

The research team, comprising Professor Junsuk Rho from the Department of Mechanical Engineering, the Department of Chemical Engineering, and the Department of Electrical Engineering, and Ph.D. candidates Seokho Lee and Cherry Park from the Department of Mechanical Engineering at Pohang University of Science and Technology (POSTECH), offers a fresh perspective on the synergy between AI and future metaphotonics research by classifying optical neural networks into encoders, responsible for compressing and abstracting information, and decoders, tasked with interpreting information.

The team also highlighted metasensors based on metamaterials as a next-generation research trend. Metasensors, devices that encode measured data into light and concurrently amplify it, enable remarkably precise and swift data analysis when integrated with AI. These metasensors hold promise across various domains including diagnosis and treatment of patients, environmental monitoring , security, and beyond, facilitating the highly detailed detection and analysis of data.

Professor Junsuk Rho said, "This paper presents the trajectory of metaphotonics research, encompassing past, present, and future endeavors, spanning from recent research to challenges and forthcoming trends. We anticipate further creative and innovative research that capitalizes on the intrinsic attributes of AI and metamaterials."

Provided by Pohang University of Science and Technology

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Department of Defense Announces Fiscal Year 2024 University Research Funding Awards

The Department of Defense today announced $221 million in awards for basic defense-related research projects as part of the Multidisciplinary University Research Initiative (MURI) program. At an average award amount of $7.5 million over five years, these competitive grants will support 30 teams located at 73 U.S. academic institutions, subject to satisfactory research progress and the availability of funds.

"The science and engineering challenges we face today are highly complex and cross disciplinary," said Dr. Bindu Nair, director of the Basic Research Office in the Office of the Under Secretary of Defense for Research and Engineering. "The MURI program acknowledges these complexities by supporting teams whose members have diverse sets of expertise as well as creative scientific approaches to tackling problems.

"This cross-fertilization of ideas can accelerate research progress to enable more rapid scientific breakthroughs and hasten the transition of basic research funding to practical applications. The program is a cornerstone of DoD's basic research portfolio and a strong contributor to its legacy of scientific impact."

Since its inception in 1985, the Department's MURI program has allowed teams of investigators from multiple disciplines to generate collective insights, facilitating the growth of cutting-edge technologies to address the Department's unique challenges.

The highly competitive program, which complements the Department's single-investigator basic research grants, has made immense contributions to current and future military capabilities and produced numerous commercial sector applications.

Notable MURI achievements include breakthroughs in cold-atom quantum methods with potential applications in quantum sensing and communication, as well as advances in pulsed magnetic field propagation and Doppler radar detection leading to new detection physics for landmines.

The Fiscal Year 2024 competition identified six topics that received an additional $1.5 million each over the five-year award term specifically to support the participation of historically Black colleges and universities and minority-serving institutions (HBCU/MIs). Seven proposals selected across the six topics will receive support for HBCU/MI participation on the MURI projects.

The Army Research Office, Air Force Office of Scientific Research, and Office of Naval Research solicited Fiscal Year 2024 proposals in 25 topic areas of strategic importance to the Department. After a merit-based review of 276 white papers, a panel of experts narrowed the pool to a subset of 102 full proposals, from which the 30 final awards were selected. The list of winning teams can be downloaded here .

About USD(R&E)

The Under Secretary of Defense for Research and Engineering (USD(R&E)) is the Chief Technology Officer of the Department of Defense. The USD(R&E) champions research, science, technology, engineering, and innovation to maintain the U.S. military's technological advantage. Learn more at www.cto.mil, follow us on Twitter @DoDCTO, or visit us on LinkedIn at https://www.linkedin.com/company/ousdre .

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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.
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Free Food Technology Project Topics. Discover a wide range of Free Food Technology Project topics for your final year research paper. Choose from our extensive list of Food Technology project topics and download the materials instantly.. We offer prompt delivery of reliable and comprehensive Food Technology research materials listed on our website. Find complete and ready-made Food Technology ...
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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:
A protein found in human sweat may protect against Lyme disease
The paper's lead author is Satu Strausz, a postdoc at the Institute for Molecular Medicine at the University of Helsinki. A surprising link. Lyme disease is most often caused by a bacterium called Borrelia burgdorferi. In the United States, this bacterium is spread by ticks that are carried by mice, deer, and other animals.
Exploring trends in AI-fueled metaphotonics research
A research team has published a paper in Current Opinion in Solid State and Materials Science highlighting the next generation of research trends that combine metaphotonics research with ...
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The Army Research Office, Air Force Office of Scientific Research, and Office of Naval Research solicited Fiscal Year 2024 proposals in 25 topic areas of strategic importance to the Department.

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120 Food Research Paper Topics

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Agriculture and Food Technology Research Paper Topics

1. Activated Carbon

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3. Crop Protection and Spraying

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