About Book

Current Trends Regarding Food Science, Nutrition, and Food Technology is an edited volume that compiles the latest research and developments in the fields of food science, nutrition, and food technology. This comprehensive book explores cutting-edge topics such as functional foods, food safety, novel processing techniques, and the role of nutrition in disease prevention. It delves into innovations in food technology, including advancements in food packaging, preservation, and biotechnology, and examines their implications for health and sustainability. Through detailed case studies and research-driven analysis, the book highlights emerging trends and the potential of new technologies to address global challenges like food security, obesity, and chronic diseases. With a balance of theory and practical applications, it serves as an essential resource for students, researchers, and professionals in the food industry, offering a holistic view of the evolving landscape of food science and nutrition.

Scope

The ability of Earth to replenish its resources is deteriorating as global population growth continues. Because the bioresources needed for food production are depleting, new strategies will be needed to feed the world's present and future populations. Scientists have created innovative methods in recent years to decrease food loss and waste, enhance food production, find new ingredients, create new food structures, and digitalize the food system. In this book, you give a general overview of the circular economy, alternative methods of food production like cellular agriculture, and fresh sources of ingredients like microalgae, insects, and fibres derived from wood. In this book, we provide an overview of the entire process of food design using innovative problem-solving techniques that promote food innovation and digitalization in the food industry, such as artificial intelligence, augmented and virtual reality, and blockchain technology.

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Deadline

25 Feb 2026

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