Consumer awareness of the impact of food on health as well as nutritional trends continues to drive innovation in the agri-food industry. There has been an increased demand for the production of innovative, high-quality foods with specific nutritional and health-promoting properties. Market trends indicate prevailing demands for personalised and functional foods amongst consumers, while measures to prevent food wastage and reduction of negative environmental impacts during production processes have become increasingly important factors that consumers are considering in their food choices. To meet these market demands, advancements in food biotechnology, such as in the production and use of innovative raw materials and novel packaging, have continued to develop.
Developments in food biotechnology has seen the manipulation of raw materials to produce nutritionally enhanced foods with improved macro- and micro-nutrient contents. This has required, and will continue to require, technological advancements in production processes and the chemical, physical, biochemical and biological transformations that occur across the entire chain of food production from raw materials to finished products. This has allowed an emergence of various 'functional food' products across the market with manufacturers now increasingly aware of nutrigenomics, while new processes and technologies allow for greater efficiency and profitability across the market. Of particular importance for a food's functional properties are its trace element and mineral compositions - these have a great impact on food quality and safety. It is reasonable to expect a continued need for development across the food biotechnology industry and the emergence of new valuable food products, ingredients and production processes.
The aim of this Research Topic collection is to highlight the latest advancements, gaps in research and future trends across the food biotechnology industry, with a particular emphasis on the nutritional composition of foods. Original Research Articles, Review Articles, Mini Reviews and Perspective Articles on recent developments in biotechnology covering areas such as (but not limited to) are welcome:
• Biotechnological design and production of new 'functional' food products
• Bioengineering and biotechnological manipulation of micro- and macro-element contents in food
• Molecular aspects and applications in industrial-scale food production processes
• Management of 'waste' products in the food industry
• Enhancement of fermentation processes in food technology
Consumer awareness of the impact of food on health as well as nutritional trends continues to drive innovation in the agri-food industry. There has been an increased demand for the production of innovative, high-quality foods with specific nutritional and health-promoting properties. Market trends indicate prevailing demands for personalised and functional foods amongst consumers, while measures to prevent food wastage and reduction of negative environmental impacts during production processes have become increasingly important factors that consumers are considering in their food choices. To meet these market demands, advancements in food biotechnology, such as in the production and use of innovative raw materials and novel packaging, have continued to develop.
Developments in food biotechnology has seen the manipulation of raw materials to produce nutritionally enhanced foods with improved macro- and micro-nutrient contents. This has required, and will continue to require, technological advancements in production processes and the chemical, physical, biochemical and biological transformations that occur across the entire chain of food production from raw materials to finished products. This has allowed an emergence of various 'functional food' products across the market with manufacturers now increasingly aware of nutrigenomics, while new processes and technologies allow for greater efficiency and profitability across the market. Of particular importance for a food's functional properties are its trace element and mineral compositions - these have a great impact on food quality and safety. It is reasonable to expect a continued need for development across the food biotechnology industry and the emergence of new valuable food products, ingredients and production processes.
The aim of this Research Topic collection is to highlight the latest advancements, gaps in research and future trends across the food biotechnology industry, with a particular emphasis on the nutritional composition of foods. Original Research Articles, Review Articles, Mini Reviews and Perspective Articles on recent developments in biotechnology covering areas such as (but not limited to) are welcome:
• Biotechnological design and production of new 'functional' food products
• Bioengineering and biotechnological manipulation of micro- and macro-element contents in food
• Molecular aspects and applications in industrial-scale food production processes
• Management of 'waste' products in the food industry
• Enhancement of fermentation processes in food technology