Naslov
NEW APPROACHES AND ACHIEVEMENTS IN FOOD SCIENCE AND ENGINEERING AND THEIR IMPLEMENTATION IN EMERGING NEW TECHNOLOGIES

Autori
Lovrić, Tomislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Technology-Food-Nutrition-Health / Raspor, Peter ; Hočevar, Ivica - Ljubljana : Biotechnical Faculty, Slovenian Nutrition Society, 2002

Skup
CENTRAL European Congress on Food and Nutrition (1)

Mjesto i datum
Ljubljana, Slovenija, 2002

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food science and technology; food engineering; safe; stable; nutritious; tasty

Sažetak
New criteria and tasks resulting from the increased demand for safe, stable, nutritious, tasty and economical foods have been established. Recent trends in food science and technology are towards engineering applications based on improvements of understanding of molecular processes and interactions between food components (occuring during processing and storage). In any broad, applied area, such as food science, food technology and food engineering, a multidisciplinary and integrating approach must be used, and the appropriate methodologies must be employed to develop, quantitate and predict new and advanced processes and technologies. The application of powerful concepts and modern techniques to food systems allows us to obtain meaningful results and make practical, useful predictions. Progress in computing technology has led to the development of new methods for modeling complex relations which can be used to elucidate casual relationships between input and output rules. Application of such models should accelerate product and process development, especially if it is used in combination with other information techniques. A wide array of processing and storage methods, particularly to maintain freshness of some foods, has been recently developed. So called minimal processing and the concept of hurdle technology include methods such as modified-atmosphere packaging, moderate-vacuum packaging, irradiation, use of edible films and coatings, active packaging, use of novel or new preservatives (e.g. bacteriocins, polycationic polymers, antimicrobial enzymes), high-intensity pulsed electric fields, oscillating magnetic fields, intense light pulses, ultrasonics and high hydrostatic pressure. Some of these systems already have regulatory approval and established use in the industry. In specialized areas, including Food Chemistry and Toxicology, Food Engineering and Physical Properties, Food Microbiology and Safety, Sensory and Nutritive Qualities of Food, several texts have been printed or prepared.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA