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Role of Food Engineering in Sustainability

Journal of Food Engineering, 2022
The XII edition of the Iberoamerican Congress of Food Engineering (CIBIA), the biannual conference with large impact at the Ibero-American level, took place in Faro, Portugal in July 2019, at the University of Algarve, addressing the issue “Challenging Food Engineering as a Driver Towards Sustainable Food Processing“. This theme was chosen based on the
Vieira, Margarida, Silva, Cristina L.M., Lopez-Gutierrez, Gustavo, Erdogdu, Ferruh   +3 more
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Are Engineered Foods Evil?

Scientific American, 2013
The article discusses the debate over the safety of genetically modified (GM) crops. Topics include comments from agricultural and environmental economist at the University of California, Berkeley, David Zilberman, on the benefits of GM foods compared to their health risks, a ban on GM crops by the European Union (EU), and the difference between ...
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Food Engineering

2014
Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a historic overview of the discipline in time, discusses the
Boom, R.M., Janssen, A.E.M.
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Genetically engineered foods: implications for food allergy

Current Opinion in Allergy and Clinical Immunology, 2002
The products of agricultural biotechnology, including such common foods as corn and soybeans, are already reaching the consumer marketplace. Consumer exposure to such foods is already fairly significant, particularly in the USA. Thus far, no reports exist regarding allergic reactions to the crops that have been approved for introduction into the food ...
Steve L, Taylor, Susan L, Hefle
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Food process engineering

Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success
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Engineering the Dark Food Chain

Environmental Science & Technology, 2019
Meeting global food needs in the face of climate change and resource limitation requires innovative approaches to food production. Here, we explore incorporation of new dark food chains into human food systems, drawing inspiration from natural ecosystems, the history of single cell protein, and opportunities for new food production through wastewater ...
Sahar H. El Abbadi, Craig S. Criddle
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The Romance and Engineering of Food Preservation

Science, 1944
The engineering profession of the world can be expected to give more attention to the animal-plant food cycles in the years ahead and to determine new methods of preserving for complete utilization the critical and exhaustible supplies of plant foods for the generations yet to live.
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Principles of tissue engineering for food

2014
The technology required for tissue engineering of food is the same as for medical applications and is in fact derived from it. The implementation of the technologies, however, is very different. Tissue engineering for food needs to reach enormous scale and needs to be very cheap, scale and cost being orders of magnitude different from regenerative ...
Post, M., van der Weele, Cor
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