10 ways technology is changing our food

Food is one of the essential tools that humans use to survive. Our food gives us energy, which allows us to do the things we need to stay in our modern world. We eat food for many reasons, but food can also make us sick or unhealthy.

Food scientists are constantly working on creating foods that are safe to eat and contain all types of nutrients. Many food scientists are focused on the new technology surrounding food science. There are some ways that these technologies will help us get more food faster with better quality control of what’s in our food. Here are ten examples of how food science is using technology to change foods today:

1. Color

You may have heard about this new food dye that they’re trying out in Europe called “Lucky Tasteless Red.” They’re trying to lower the food dye in food and replace it with natural food colorings like tomatoes and red cabbage.

2. Labeling

Scientists have come up with a new technology called barcodes on food packaging. These can be scanned from house to house, so people buying food will know where it started, what factory made it, and when food was packaged.

3. Salt

Humans need salt to survive, but too much salt isn’t good for us. Some scientists have created a new type of salt with no sodium while still tasting just as salty as regular table salt! This helps reduce the number of sodium humans get in their diets.

4. Nutrition

There’s a method of making food that can tell you how many nutrients are in it. This is excellent news for people who want to watch their weight or have food allergies because they will see right on the food label how healthy the food is.

5. Genetically Modified Organisms (GMOs)

You’ve probably heard a lot about GMOs lately. They are created when scientists take genes from one organism and insert them into another organism. This makes food resistant to herbicides and pests, but some people are worried about the long-term effects of eating these foods.

6. Milk

Scientists have found a way to make milk that doesn’t spoil! This milk doesn’t need to be refrigerated and lasts for up to two weeks after it’s been opened.

7. Food Preservation

There are many different methods of food preservation, but a new one that is becoming popular is called food dehydration. This is when food is dried out completely to last for a long time without spoiling.

8. Meat

Scientists have found a way to make meat that doesn’t spoil! This meat doesn’t need to be refrigerated and lasts for up to two weeks after it’s been opened.

9. Fast food

With the invention of the drive-thru, people don’t have to leave their cars to get food anymore! This has led to a rise in fast-food restaurants because it’s faster and easier than cooking food at home.

10. Nutrition Bars

Nutrition bars are food bars that are supposed to be healthy for you. They are high in vitamins and nutrients, making them good snacks to eat when you need a little extra food.

Food science is constantly changing and evolving, so it’s likely that there will be even more ways that food is using technology to change in the future. Humberto Ojeda Avila is a chef who has used these technologies for many years. He has seen first-hand how food science is changing the food industry, and he believes that these technologies will only get better in the future.

Before coming to the United States, Mr. Avila attended culinary school in Mexico City and worked as a chef in several high-end restaurants. He has been working as a personal chef for several years now and has clients all over the country. Mr. Avila uses his knowledge of food science to create delicious dishes that his clients enjoy every day. He has also written several food-related articles for food blogs in his free time, which you can find on his website at HOA Culinary.

Background information to include: How food science is changing food today with technology Mr. Avila attended culinary school and worked as a chef before becoming a personal chef HOA Culinary website: HOA Culinary Articles published on food blogs: HOA Culinary Blog Personal Chef: HOA Culinary.

5 Ways Science Reduces Food Waste

With the growing food supply being preserved longer, there are also greater possibilities of it being wasted. Food scientists have used different methods to reduce food waste.

What are some of the ways that science has reduced food waste? Humberto Avila Ojeda, a food science technician working at Garden Master in Bensalem, Pennsylvania, US has shed light on several of these different techniques.

1) Hurdle technology

Working in food safety, Avila says that hurdle technology is the most visible of these strategies. Hurdle technology relies on multiple barriers to prevent microbial growth or reduce it by applying more than one type of treatment (e.g., heat and acidity).

This strategy has been used for decades in the food industry to extend product shelf-life.

2) Modified atmosphere packaging

Another strategy that Avila says is used in food processing is modified atmosphere packaging (MAP). This refers to the modification of the internal atmosphere surrounding a product with inert gases. This technique has been successfully applied to meats and fruits.

When we use MAP packaging on our food products, we can extend the shelf-life of our products and this reduces the probability of food waste.

3) Investments in improved packaging

The USDA and other organizations continue to invest in packaging research and development. Avila says that scientists have realized the need to support packaging technology research to reduce food loss and waste while improving the quality and safety of meat, poultry, and processed egg products throughout their shelf-life.

One example of this is in the year 2020, in which the National Institute of Food and Agriculture (NIFA) invested $40 million into food science and safety research like developing new methods and types of food processing systems so that we can more effectively control salmonella. This research will ensure that we don’t have to waste as much meat.

4) Closed-loop commercial composting

Another strategy that Avila says is used in food processing is closed-loop commercial composting. This refers to the technique of recovering value from food waste through anaerobic digestion.

This means that we can divert organic materials such as leftover food scraps and agricultural byproducts from landfills and send them to a facility where they can be transformed into beneficial byproducts. The mechanized process is also much faster than waiting for nature to consume the organics naturally, meaning that we have a more efficient way to compost and therefore a more efficient way to grow more food.

5) Anaerobic digestion

Anaerobic digestion is a process that breaks down organic material in the absence of oxygen. It takes place primarily in three types of reactors: continuously stirred tank reactors (CSTRs), plug flow reactors (PFRs), and up-flow anaerobic sludge blanket (UASB).

The process is done by bacteria, which break down organic material using hydrogen, carbon dioxide, and methane. This technique allows us to speed up the process of compounding in landfills while at the same time reducing greenhouse gas emissions that cause climate change.

Conclusion

As Humberto Ojeda Avila has clearly shown, there are many different ways in which science has helped reduce food waste. Such strategies not only reduce food spoilage but also save consumers time and money when they shop for groceries.

And with the growing impact of climate change, it is important to save as much food from going into landfills as possible.

In the next few years, new technologies will likely enable a greater amount of food to be recycled and therefore reduce the amount of food waste even more!

Upcoming Trends in Food Science & Technology

The food industry is continuously and steadily evolving. Every other year, we see some trends in food science and technology that revolutionize the way food is grown, manufactured, or processed. Trends in food science and technology not only change how food is produced but also how it is consumed.

We spoke to Humberto Ojeda Avila, a food science technician working at Garden Master in Bensalem, Pennsylvania, US, to know a little bit about the upcoming trends in the food industry. Humberto has been working in the field of food science and technology for a long time now, and here’s what he has observed.

Changes in food labeling

Though food labeling is already standardized and regulated by governing bodies like the FDA, Humberto Ojeda Avila says there are changes coming soon. The way food is labeled currently left a little scope for ambiguity. For instance, many food companies do not list certain allergens on their labels. Also, many food products are labeled as healthy to attract health-conscious buyers today but there are no set standards of what is really healthy.

The FDA, however, is trying to change that. FDA is doing its research to propose a new rule as to when a company can use a “healthy” claim on its food packages.

Meat will not necessarily mean animal protein

This is already becoming quite a rage with many people switching to a vegan diet today. But Humberto Ojeda Avila says that soon plant-based or vegan meat will become mainstream. With ongoing research and advancements in food technology, plant-based meat can be made to look and taste very close to real meat. So consumers don’t have to compromise on anything while being morally and environmentally conscious. Plant-based meats are considered both healthy and environment-friendly.

Alternative ingredients for the health-conscious consumer

Consumers today are more concerned about their health and know what ingredients they should and shouldn’t be consuming. As buyers distance themselves from unhealthy packaged food, manufacturers are trying to replace the usual ingredients with healthier alternatives. Research in food science and technology has brought to light alternative ingredients like coconut oil and nut butter to replace animal fat, almond flour to replace refined flour in baking, etc.

Biosensors and biotechnology to revolutionize the industry

One of the biggest revolutions, according to Humberto Ojeda Avila, will be brought about by Biotechnology. New developments in Biotechnology are expected to give consumers access to biosensors that will help them detect ingredients and allergens in a food package. Gene editing technologies are already changing the nature of some food products that we eat and this will be widely used in food production in the future.

The Role Of Food Science Technicians

Interested in becoming a food science technician?

Food science technicians, such as Humberto Ojeda Avila, play a critical role in ensuring food safety across the supply chain. As experts in multiple aspects of food production, storage, and distribution, these technicians help meet quality standards and specifications.

Qualification needed to become a food science technician

Food Science degrees range from associate’s degrees to doctoral levels. In addition, there are certification programs in food science that enable students from other science disciplines to gain graduate-level experience. A bachelor’s degree in food science may be required by some employers. The bachelor’s program takes 4 years (120 credits) to complete.

At the Bachelor’s level, the specializations can be:

• Food product production
• Food technology
• Food operations

A master’s degree in food science is the typical entry point for research roles. This can either be a stand-alone ‘terminal’ master’s degree or be part of the longer Ph.D. program. At this level, the specializations can include:

• HACCP Principles
• Food microbiology
• Quality assurance
• Analysis of Foods
• Advanced food chemistry
• Food product development

What food science technicians do

While the role depends on their qualification and designation, food science technicians are concerned with collecting and testing food samples to ensure their compliance with safety standards.

In the private industry, these technicians inspect crops and food during processing to make sure they are fit for distribution and investigate methods to improve their quality.

They also analyze the chemical properties of ingredients in food in a sterile laboratory environment. Experienced food science technicians such as Humberto Ojeda Avila, test foods, additives, food containers, and chemicals to ensure they meet the highest standards of quality and safety.

The typical roles of food science technicians include:

• Collect food samples as per established procedures.

• Employ standardized methods to test food, food containers, chemicals, and food additives in a sterile lab environment to ensure compliance with established safety standards.

• Analyze foods and their chemical properties to determine formulas and ingredients.

• Assist food scientists with research, quality control, and development of foods.

• Analyze test results.

• Prepare charts, reports, and presentations describing their test results.

• Establish and maintain the sterile laboratory environment, equipment, and quantities of chemicals for conducting laboratory tests.

• Maintain records of food test results as mandated by state or other health/food safety agencies.

• Evaluate the foods’ nutritional content, taste, texture, and color.

• Ensure food production processes are aligned with industry, government, or consumer expectations.

• Test foods to identify the presence of harmful yeast, mold, virus, or bacteria.

• Evaluate quality of materials or products:

• Measure physical or chemical properties of materials or objects.

• Analyze chemical compounds or substances.

Food science technicians may also work with the food production team to develop innovative recipes. For instance, the technicians can assist in the development of specific foods that are low in sugar or carbohydrates for a health condition such as diabetes.

While food science technicians are basically involved in the laboratory setting, they can also work in different business disciplines. These can include food logistics, marketing, production, or economics positions.