paper presentation topics related to food technology

160 Excellent Food Research Paper Topics for Students

Table of Contents

Are you a food science or food technology student searching for unique topics for your research paper? If yes, then this blog post is for you. Here, for your convenience, we have shared a list of the best 160 food research paper topics and ideas on various themes related to the subject.

Basically, food is essential for all living things because of the nutritional support it provides. Hence, it is impossible to imagine life without food. Moreover, in the fast-moving digital era, along with the development of technology, food has also taken different forms. In specific, processed food, packaged food, fast food and ready-made food with added preservatives are dominating human life. Due to these advancements in the food industry and the changes in the food style, certain health diseases also affect humans.

As food is one of the basic needs, a lot of research activities are being conducted in the field of food processing, food technology, food science, dairy technology, food safety, nutrition, and dietetics. So, for preparing your food research paper, you can also choose any intriguing topic from any of these domains.

List of Food Research Paper Topics

Whenever you get stuck with what topic to choose for your food research paper or essay, the list of ideas presented below will be more helpful to you. Explore the entire list and pick any food research topic that you feel is appropriate for you.

Food Research Paper Topics on Nutrition

What are the most important types of nutrition to help body development?
Bone density and poor nutrition: the correlation
How affordable are nutritional supplements for poor people?
The worldwide status of vitamin D nutrition
Is it safe to use nutritional supplements to help bone density?
Why is food science important in human nutrition?
Why are amino acids important to the growth of muscles?
How do the dietary habits of females affect their overall nutrition?
An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
Nutrition-related health effects of organic foods
Do dry beans serve proper nutrition and health benefits?
Is organic milk a significant source of nutrition?
Increased nutrition regulations on fast food restaurants
Food preferences and nutrition culture
Qualitative analysis of natural nutritional supplements.
Should children be fed more dietary products like milk or less?
Women and diet around the world.
What are Clinical Nutrition and Dietetics?
Discuss the sugar reduction strategies in foods
Microbial safety evaluation of sugar-reduced foods and beverages
Discuss the health effects of fermented foods containing added sugars
Discuss some novel and emerging techniques for the detection of mycotoxins in foods
How to remove mycotoxins from foods?
Psychological issues connected to food

Research Paper Topics on Food Safety

Food and antimicrobial resistance
How to eliminate the risk of botulism?
How to effectively reduce the risk of food allergies?
Meat and resistance to antimicrobials
Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes
Food safety and inspection service in your country
Food safety risk assessment
The role of government in food safety
Food safety and health violations at the workplace.
What consumers must know about Avian Influenza
Food and antimicrobial resistance
How to reduce the risk of botulism?
Health concerns for the use of coffee and caffeine
Are color additives safe?
How a community can contribute to ensuring food safety?
Discuss the phenomena of negative-calorie foods
Why it is important to ensure food safety for all?

Research Topics on Food Science

What happens to stored foods?
Factors that influence the taste of wine
How to effectively prevent food poisoning?
The influence of ethanol and pH balance on taste.
How to influence the psychology of eating?
What’s wrong with food addiction?
Production and uses of protein hydrolysates and removal of bittering principles
A comparative study on the physio-chemical properties of vegetable oils
The innovative ways to help to fight against Food Waste.
Toxicity of the aqueous environment
Why food science is important in human nutrition
How dietary habits of females affect their overall nutrition
Influence of Food Science on the Diet of Persons
Promoting Food Safety

Food Essay Topics

The effects of fast food on society
Should fast foods be sold in hospitals?
An analysis of the socio-economic benefits of the fast-food industry.
Do we need more fast-food restaurants in society?
Certain food groups should not be mixed – true or false?
What are the chronic diseases of lifestyle?
What are immune-boosting foods?
Protective fats are found in seeds and nuts.
Food presentation is a form of art.
The risks of eating junk food
The influence of food on America
Food culture and obesity
The future of food
How has technology changed the way we eat?
How do biofuels impact the food industry?
Nutrition: Food Containing Calories
Negative Influence of Fast Foods
Food Science and Technology of Genetic Modification.
Fast Food and Obesity Link

Argumentative Food Research Topics

What is the most salubrious way to cook eggs?
Are burgers sandwiches?
The pros and cons of grass-fed beef vs. grain-fed beef.
Is it possible to make good pizza at home?
Is a low glycemic index meal for a Neapolitan pizza a suitable choice for diabetes patients?
The health impacts of vegetarian and vegan diets.
Oxidative DNA damage in prostate: Can cancer patients consume tomato sauce?
What is the best way to boil rice?
Is it easy to become addicted to food quickly?
Overeating suppresses the immune system.
Do you think that abortion should be made illegal?
Do you think that animal testing should be banned?
Do you think that manufacturers are responsible for the effects of the chemicals used in creating their products?
Should Hospitals Ban Fast Food Outlets?
Where should food sauce be stored?

Read here: Argumentative Essay Topics That You Must Consider

Interesting Food Research Topics

Are emotions related to consuming chocolates?
What causes raised acid levels in the body?
Should a vegetarian take vitamin and mineral supplements?
The role of tartrazine in foods such as butter and margarine
Do trans fats, found in many kinds of margarine, lead to cancer?
The Role of super-food in our health
Does green tea help burn kilojoules?
Does an apple a day keep the doctor away?
Why the humble lentil is considered a superfood?
The role of sodium in sports drinks
Coconut oil and Alzheimer’s disease
The role of honey in healing wounds.
Food additives: Artificial Sweeteners
Freshly extracted juices are the ultimate source of live enzymes.
How does the consumption of sugared soda drinks cause cell aging?
Is raw juice fasting effective for detoxifying?
Does poor detoxification lead to inflammation?
Does garlic help regulate insulin metabolism?
Is there a link between tartrazine and hyperactivity in children?
Organic food and healthy eating.
Our health and fast food from McDonald’s.
Fast food is a social problem of our time.
National cuisine is like healthy competition for fast food.

Amazing Food Research Ideas

Is Genetically Modified Food Safe for Human Bodies and the Environment?
The role of plant sterols in treating high cholesterol.
Is there one optimal diet to suit everyone’s sporting needs?
Flavonoids – powerful antioxidants that prevent the formation of free radicals.
Explain the impact of caffeine on health.
Compare and contrast home-cooked meals and fast food.
The role of biotechnology and research in fulfilling the nutritional needs of people at a low price.
The winemaking process.
Myths of good and bad cholesterol.
Calcium deficiency and milk
The effects of sweeteners and sugar on health.
Is it healthy to skip breakfast?
Should plastic food packaging be banned?
Are beans a good substitute for meat proteins?
Food sensitivities in children.
Calcium sources for dairy-allergic people.
What are the advantages of the macrobiotic diet?
The impacts of a long-term ketogenic diet on health
What are the healthiest sugar substitutes?
Low Carb Diet Craze

Captivating Food Research Topics

Evaluate the properties of Oil obtained from Carica Papaya Seeds.
Discuss the effects of blending cow milk with soy milk and analyze the quality of yogurt.
Evaluate the vegetable oil refining process and its food value.
Explain the functional properties of plantain flour.
Evaluate the nutrient constituents of fresh forages and formulated diets.
Analyze the impact of nutrition education on the dietary habits of females.
Analyze the use of composite blends for biscuit making.
Discuss the storage time effects on the functional properties of Bambara groundnut.
Write about the additives and preservatives used in food processing and preservation.
Analyze the physical and chemical properties of soya beans.

Out of the top 150+ food research paper topics suggested in this blog post, pick an ideal topic of your choice. In order to make your work successful, when writing your food research paper, first, prepare an outline and then compose the content by providing the relevant facts and evidence supporting the main points of your topic.

paper presentation topics related to food technology

110 Hard Words to Spell for Students and Adults

Learn How to Avoid Passive Voice in 3 Simple Steps

117 Best Greek Mythology Essay Topics For Students

About author.

Jacob Smith

I am an Academic Writer and have affection to share my knowledge through posts’. I do not feel tiredness while research and analyzing the things. Sometime, I write down hundred of research topics as per the students requirements. I want to share solution oriented content to the students.

140 Unique Geology Research Topics to Focus On

200+ outstanding world history topics and ideas 2023, 190 excellent ap research topics and ideas, 150+ trending group discussion topics and ideas, 170 funny speech topics to blow the minds of audience, who invented exams learn the history of examination, how to focus on reading 15 effective tips for better concentration, what is a rhetorical analysis essay and how to write it, primary school teacher in australia- eligibility, job role, career options, and salary, 4 steps to build a flawless business letter format, get help instantly.

Raise Your Grades with Assignment Help Pro

food technology Recently Published Documents

Total documents.

Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords

Food technology neophobia as a psychological barrier to clean meat acceptance

Exploring the design space for human-food-technology interaction: an approach from the lens of eating experiences.

Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

Errors in Making Indirect Questions in the Interlanguage of Students at the Faculty of Food Technology

In this paper, the author attempts to identify the most common errors that occur in the interlanguage of students at the Faculty of Food Technology when formulating indirect questions in English language. According to Processability theory (PT), language is acquired in a predictable way, in six stages, the last stage being acquiring word order in subordinate clauses, i.e. cancelling inversion. Since interlanguage presents a dynamic language system that retains some features of the first language or generalizes the second language rules in speech or writing, the origin of errors can be found in mother tongue or in the misapplication of the rules when adopting a second language. Although PT is not concerned with the errors made by the second language learners, this paper will try to identify the origin of errors that appear in the students' interlanguage and the acquisition of the last stage, i.e. the word order in subordinate clauses. In that way, it will be determined whether the errors (inter- or intralingual) made by the students prevent them from acquiring the last stage of PT.

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

Mutu Gizi Aneka Kudapan Cokibus

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Sentul Fruit (Sandoricum koetjape) Peel as Anti-Inflammation for Gingivitis after Scaling

Various herbs are used as analgesic, anti-inflammatory, anti-bacterial, anti-fungal, expectorant, anti-plaque and odorant. Sentul is an edible fruit and is also used in traditional medicinal herbs which can treat diarrhea, relieve fever, and as an anthelmintic. Sentul bark methanol extract can inhibit the growth of fungus Candida albican by 39.65%. In addition, the ethyl acetate extract of the sentul leaves also has anti-bacterial activity. The aim of this study is to determine the effect of fractionation with different types of solvents on the phytochemical compounds of Sentul fruit peel in Bali province. This research is an experimental study in a laboratory with qualitative and quantitative analysis models of chemical compounds. This research was carried out from March to August 2021. The research location was carried out in the laboratory of the Faculty of Food Technology, Udayana University. Sample criteria was old Sentul peel, about 30 kilograms. Data was collected based on the results of examinations from the Laboratory of the Faculty of Food Technology, Udayana University which subsequently analyzed qualitatively and descriptively. From several phytochemical compounds, flavonoids, saponins and tannins are aromatic hydroxyl groups that act as antibacterial. Therefore, seen from the highest levels of flavonoids, saponins and tannins, aqua fraction of Sentul ethanol extract is the best treatment with flavanoid levels of 11476.16 mg/100g QE, tannins 88.605 mg/g and saponins 6.862 mg/g.

Venture capital accelerates food technology innovation

Research of the influence of the components of chocolate glazes on their rheological characteristics.

Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

Export Citation Format

Share document.

The Role of Science, Technology and Innovation in Transforming Food Systems Globally

Open Access
First Online: 02 January 2023

Cite this chapter

You have full access to this open access chapter

Robin Fears 5 &
Claudia Canales 5

19k Accesses

1 Citations

9 Altmetric

Although much progress has been made in past decades, the prospects for food and nutrition security are now deteriorating and the converging crises of climate change and Covid-19 present major risks for nutrition and health, and challenges to the development of sustainable food systems. In 2018, the InterAcademy Partnership published a report on the scientific opportunities and challenges for food and nutrition security and agriculture based on four regional reports by academy networks in Africa, Asia, the Americas and Europe. The present chapter draws on new evidence from the regions reaffirming the continuing rapid pace of science, technology and innovation and the need to act urgently worldwide to capitalise on the new opportunities to transform food systems. We cover issues around sustainable, healthy food systems in terms of the whole food value chain, including consumption and waste, the interconnections between agriculture and natural resources, and the objectives for developing a more balanced food production strategy (for land and sea) to deliver nutritional, social and environmental benefits. Our focus is on science, and we discuss a range of transdisciplinary research opportunities that can underpin the UN FSS Action Tracks, inform the introduction of game-changers, and provide core resources to stimulate innovation, inform practice and guide policy decisions. Academies of science, with their strengths of scientific excellence, inclusiveness, diversity and the capacity to link the national, regional and global levels, are continuing to support the scientific community’s a key role in catalysing action. Our recommendations concentrate on priorities around building the science base – including the recognition of the importance of fundamental research – to generate diverse yet equitable solutions for providing sustainable, healthy diets that are culturally sensitive and attend to the needs of vulnerable populations. We also urge better use of the transdisciplinary science base to advise policymaking, and suggest that this would be greatly advanced by constituting an international advisory Panel for Food and Nutrition Security, with particular emphasis on sustainable food systems.

You have full access to this open access chapter, Download chapter PDF

Innovation can accelerate the transition towards a sustainable food system

Contested agri-food futures: Introduction to the Special Issue

The Food Industry as a Partner for Public Health?

1 introduction: the transformation of food systems.

The world is not on track to meet the Sustainable Development Goal (SDG) targets linked to hunger and food and nutrition security. According to FAO data (FAO 2020 ), the number of hungry people has increased by 10% in the past 5 years and 3 billion people cannot afford a healthy diet. Some countries in Asia and Africa have made significant progress in increasing food and nutrition security alongside reducing poverty in the past decade, but others have not (EIU 2020 ). The risks continue to be compounded by the impacts of population growth, urbanisation, climate and other environmental changes, market instability and economic inequality. Furthermore, the Covid-19 pandemic has exacerbated problems and imposed disproportionate effects on the economically vulnerable, including marginalised groups in urban areas and smallholder farmers in rural areas (FAO 2020 ; EIU 2020 ). However, while there are unprecedented challenges, there are also unprecedented opportunities to capitalise on science, technology and innovation for the purpose of transforming food systems.

In 2018, the InterAcademy Partnership (IAP), the global network of more than 140 academies of science, engineering and medicine, published a global report on food and nutrition security and agriculture, drawing on information from four regional reports prepared by academy networks in Africa (NASAC), Asia (AASSA), the Americas (IANAS) and Europe (EASAC) and emphasising the value of taking a transdisciplinary approach. In the present chapter, we present an update on some of the issues from that global report linked to the assessments made in the chapters in this volume prepared by the regional academy networks for the UNFSS.

The work of the academies has adopted an integrative food systems approach that considers all points along the value chain, encompassing food processing, transport, retail, consumption, and recycling, as well as agricultural production. Moreover, in the transformation of food systems towards economic, social and environmental sustainability, setting agricultural priorities must take account of climate change and pressures on other critical natural resources, particularly water soil and energy, and the continuing need to avoid further loss in ecosystem biodiversity. Interest worldwide in the sustainability of food systems is accelerating (e.g., Global Panel 2020 ; IFPRI 2020 ; Food Systems Dashboard 2020 ; von Braun et al. 2021 ).

In this chapter, which covers the opportunities and challenges for food systems in tackling malnutrition in all its forms (undernutrition, micronutrient deficiencies, overweight and obesity), we frame the contribution that science can make to the local-global connectivity of food systems: (i) to strengthen and safeguard international public goods, i.e., those goods and services that have to be provided at a scale beyond that of individual countries or that can be better achieved collectively; (ii) to understand and tackle environmental and institutional risks in an increasingly uncertain world; and (iii) to help to address the SDGs by resolving complexities within evidence-based policies and programmes and their potential conflicts.

2 Regional Heterogeneity

Inevitably, in a summary of the global position, it is difficult to capture the diversity within and between regions relating to the challenges for food systems. The regional chapters are indicative of the territorial dimension in analysing obstacles to food and nutrition security, emphasising specific contexts for marginalised peoples and smallholder farmers, e.g., for the Hindu Kush Himalayan region (AASSA 2021 ). In Africa, although remarkable progress has been made over the last two decades in reducing extreme hunger, there are increasing pressures on food systems that require radical action (discussed in detail in NASAC 2021 ). Most African Union member states are not on track to achieve the Comprehensive Africa Agricultural Development Plan goals (African Union 2020 ). In the comprehensive publication on country-level data in the Americas that accompanied the regional report on food and nutrition security and agriculture (IANAS 2017 , regional update IANAS 2021 ), there was detailed discussion of diversities within the region and of variation in the social determinants of food and nutrition security, e.g., related to gender. Other regional assessments find moderate-severe food insecurity (SDG Indicator 2.1.2) across the FAO Europe-Central Asia region, varying from 6.7% in the EU to 19% in the Caucasus. Obesity throughout this region is higher than the world average, Footnote 1 a challenge that has been examined by EASAC ( 2021 ).

3 Agriculture-Environment Nexus

IAP defines the desired outcome for food systems as access for all to a healthy and affordable diet that is environmentally sustainably produced and culturally acceptable. The IAP report from 2018 cautioned that an emphasis on increasing total factor productivity (TFP, the efficiency in the use of labour, land, capital and other inputs) is not warranted if such a focus leads to reductions in environmental protection. Since then, there has been continuing interest in using research to leverage TFP for sustainable and resilient farming (e.g., Coomes et al. 2019 ). In particular, the paradox of productivity has been highlighted (Benton and Bailey 2019 ), whereby agricultural productivity may generate food system inefficiency. That is, productivity, when leading to the increased availability of cheaper calories, may help to promote obesity, although nutritional content matters as much as calories. Current global competition policies incentivise producers who can produce the most food for the least amount of money, typically with accompanying environmental damage, including biodiversity loss (Chatham House 2021 ). The strategic focus of research and development, as well as production systems, should shift from staple crops, with the current emphasis on production of a narrow range of calorie-intensive staples, to a balanced strategy for crops that are of more value in terms of nutritional, social and environmental benefits, including fruit, vegetables, seeds, nuts and legumes (as food and feed, NASAC 2021 ).

Reform of food systems requires decision-makers to recognise the interdependence of supply-side and demand-side (including dietary change and waste reduction) actions. There must be further consideration given to strengthening coherence between global agreements, e.g., on responsible investment, and national action (Chatham House 2021 ). And, the continuing food system sustainability challenge of balancing production objectives for agricultural exports with satisfying domestic food and nutrition requirements is an issue for some countries (e.g., IANAS 2021 ).

Current intensive agricultural production depends heavily on fertilisers, pesticides, energy, land and water, with negative consequences for environmental sustainability. Changing environmental conditions and competition for key resources such as land and water provoke violence and conflict, exacerbating the vicious circle of hunger and poverty (NASAC 2021 ). Discussion in the NASAC ( 2021 ) Policy Brief exemplifies some of the particular issues for managing water demand, including conservation and the recycling of waste water, and notes the opportunities for science, technology and innovation in new irrigation schemes. Research and innovation play a crucial role in the transformation to sustainable food systems that produce more efficiently by environmentally friendly means. The options for the convergence of technological and societal innovation (including outputs from biotechnology, AI, digitalisation, and from social and cognitive sciences), exemplified later in this chapter, help to underpin the objectives for sustainable food systems.

Agro-ecology encompasses various approaches to using nature-based solutions for regenerative agriculture innovation (HLPE 2019 ) and systems research is still needed to help strengthen the evidence base for agro-ecological (nature-based) approaches. For example, agroforestry in sub-Saharan Africa has the potential to help tackle health concerns associated with a lack of food and nutrition security (non-communicable diseases) and with human migration, but requires additional research to characterise any increased risk from infectious disease alongside the beneficial outcomes (Rosenstock et al. 2019 ).

Developing diverse and resilient production systems worldwide is important in preparing for the likelihood of cumulative threats from extreme weather events through spillover across multiple food sectors on land and sea (Cottrell et al. 2019 ). In this context, it is relevant to note the interest in the potential of oceans for sustainable economies in addressing food security, biodiversity and climate change. One of the UK Presidency’s core themes for UN FCCC COP26 is “Nature,” with objectives for sustainable land use, sustainable and resilient agriculture, and increasing ambition and awareness of the ocean’s potential. This potential is also of great importance for the UN FSS Action Track on nature-positive production. By contrast with difficulties in expanding land-based agriculture, the potential for the sustainable production of fish and other seafood is increasingly recognised (Lubchenco et al. 2020 ; Costello et al. 2020 ) and brings new possibilities for local livelihoods. Fish supplies provide 19% of the animal protein in African diets (Chan et al. 2019 ; NASAC 2021 ). However, currently, one-third of the world’s marine fish stocks are overfished (FAO 2020 ). Realising the potential of the oceans requires technological innovation and policy reform for fishery management and governance, to restore wild fish stocks, eliminate illegal and unregulated fishing, and ensure sustainable mariculture so as to minimise environmental impacts. Oceans can contribute to climate change mitigation as well as to improved food systems, but it is important to be aware of inadvertent consequences of policy action, e.g., adoption of industrial-scale aquaculture can be associated with rapid growth in GHGs (in China, Yuan et al. 2019 ). Genetic improvement of fish species may help to reduce the environmental footprint of aquaculture (for example, in Africa, where aquaculture has been expanding at a faster rate than in some other places, NASAC 2021 ). This exemplifies a general point about seeking co-ordinated policy across sectors to avoid unintended effects and negative trade-offs. Another example is provided by poorly-designed land use policies to increase bioenergy production, which drive increases in land rent with negative implications for food and nutrition security (Fujimori et al. 2019 ).

4 Delivering Healthy Diets, Sustainably Produced, Under Climate Change

An accumulating evidence base demonstrates that climate change exacerbates food insecurity in all regions by reducing crop yield and nutritional content and by posing additional food safety risks from toxins and microbial contamination (e.g., IPCC 2019 ; Park et al. 2019 ; Ray et al. 2019 ; Watts et al. 2021 ). The effects are most pronounced in those groups who are already vulnerable, e.g., children, because of reduced nutrient intake (Park et al. 2019 ) or a decline in dietary diversity (Niles et al. 2021 ). A systematic review of the literature identified climate change and violent conflict as the most consistent predictors of child malnutrition (Brown et al. 2020 ). By increasing the volatility of risks in the global food system, climate change may also reduce the incentive to invest (IAP 2018 ), and rising heat- and humidity-induced declines in labour productivity reduce the income of subsistence farmers (Andrews et al. 2018 ).

Although better international integration of food trade can be a key component of climate change adaptation at the global scale, it requires sensitive implementation to benefit all regions (Janssens et al. 2020 ): in hunger-affected export-oriented regions, partial trade integration may exacerbate food and nutrition insecurity by increasing exports at the expense of domestic food availability. When assessing trade implications, it is also important to appreciate that climate change presents a risk to global port operations, with the greatest risk being projected for ports located in the Pacific Islands, the Caribbean Sea, the Indian Ocean, the Arabian Peninsula and the African Mediterranean (Izaguirre et al. 2021 ).

There are twin, overarching challenges for food systems: how can they adapt to climate change and, at the same time, reduce their own contribution to it, including in regard to GHG emissions? These intertwined challenges are discussed in all of the regional assessments. Multiple scientific opportunities have been identified to adapt by developing climate-resilient agriculture, e.g., from the application of biosciences to breed improved crop varieties resistant to biotic and abiotic stresses, as well as for the social sciences to understand and influence the behaviour of farmers, manufacturers and consumers in responding to climate change (see, for example, EASAC 2021 ). Combining evidence-based measures will also be essential to mitigate GHG emissions from the sector (currently contributing approximately 30% of global GHGs, Watts et al. 2021 ), including improving agronomic practices, reducing waste, and shifting to diets with a lower carbon footprint. For example, a background paper prepared in 2020 for the Subsidiary Body for Scientific and Technological Advice (SBSTA) of UN FCCC COP Footnote 2 explored agronomic case studies (in South America, Asia, Africa and Europe) for managing nitrogen pollution (including the powerful GHG nitrous oxide) and improving manure management so as to decrease GHGs and benefit the environment. Capitalising on such research requires better connections between science and the broader community, along with relevant policy processes. There is particular need to dismantle obstacles to the transferability of practices and the scaling up of local research results to guide decision-making at the national and regional levels.

One major mitigation opportunity discussed by IAP ( 2018 ) and in all of the regional assessments relates to the potential to adjust dietary consumption patterns so as to reduce GHGs and, at the same time, gain significant potential health benefits (see Neufeld et al. 2021 for discussion of the definition of a healthy diet). For example, there is evidence that reducing red meat consumption, where it is excessive, can improve population health (Willett et al. 2019 ; systematic review of the literature in Jarmul et al. 2020 ). Red meat supplies only 1% of calories worldwide, while accounting for 25% of all land use emissions (Hong et al. 2021 ), though meat is an important source of protein, minerals and vitamins. The policies for reaching such consumption adjustments require more research to actually identify solutions. The proportion of excess deaths attributable to excess red meat consumption is highest in Europe, the Eastern Mediterranean, the Americas and the Western Pacific (Watts et al. 2021 ). However, some populations consume sustainable diets that are meat-based, e.g., the Inuit Indigenous People in the Canadian Arctic: proposals for dietary change must be carefully designed, evidence-based and culturally sensitive in being adapted to circumstances and protecting nutrient supplies for the most vulnerable groups. It should also be acknowledged that the efficiency of livestock production varies according to farming system, such that conclusions, e.g., about the sustainability of pastoral cattle production, may be different from those for feed-lot cattle production (Adeosogen et al. 2019 ; AASSA 2021 ), and that livestock may be the only agricultural activity possible in dryland regions that do not support the cultivation of crops.

Although Africa accounts for the smallest regional share of total anthropogenic GHG emissions, about half of this is linked to agriculture, and the continent is experiencing the fastest increase of all regions (Tongwane and Moeletsi 2018 ; Latin America and South East Asia are also demonstrating rapid growth, Hong et al. 2021 ). As part of the whole systems approach, formulation of mitigation solutions must decouple increases in livestock productivity (and cereal productivity, Loon et al. 2019 ) from increases in GHGs. Progress is being made (e.g., in China, Cui et al. 2018 ; AASSA 2021 ), and decoupling can be informed by better use of the research evidence available, e.g., for improving herd management and animal health, breeding new varieties (with better feed conversion and energy utilisation efficiencies), improving forage provision (e.g., NASAC 2021 ) and strengthening targeted social protection mechanisms, alongside more generic recommendations for dietary change (EASAC 2021 ).

There are unprecedented scientific opportunities coming within range, but there are also multiple obstacles to mainstreaming climate change solutions into food system development planning. Evaluation of obstacles in India (Singh et al. 2017 ) highlights the limited access to finance, difficulties in accessing research and education, and delays in accessing weather information. Systematic review of the literature on smallholder production systems in South Asia (Aryal et al. 2020 ) notes weaknesses in the institutional infrastructure for implementing and disseminating available solutions: the application of science requires institutional change. At the global scale, there is a need for enhanced access to climate information and services around climate-resilient food security actions (WMO 2019 ), e.g., to aid decisions on the most suitable crops and planting times.

5 Responding to Covid-19

Climate change and Covid-19 are converging crises for health in many respects (Anon 2021 ), including food and nutrition security. Observations early in the pandemic Footnote 3 indicated that the production of staple food crops during critical periods (planting and harvesting) was vulnerable to interruptions in labour supply; food processing, transport and retail were also affected early on, particularly the relatively perishable, nutritionally-important fresh fruit and vegetables (Ali et al. 2020 ). Subsequent comprehensive assessment of consequences for global food security (Swinner and McDermott 2020 ) has evaluated how adverse effects on local practice and routines are transmitted to longer-term impacts on poverty and food systems worldwide in increasingly interconnected trade and markets. In some cases, supply disruption has been aggravated by national decisions to restrict the export of food. Footnote 4 The combined effects of Covid-19 in regard to economic recession and food system disruption are particularly detrimental to the poor (Ali et al. 2020 ; Swinner and McDermott 2020 , which includes case studies in Ethiopia, China, Egypt and Myanmar; NASAC 2021 ). However, in some regions, food systems proved relatively resilient (IANAS 2021 ), and there are also examples of good practice in new safety net programmes, including school feeding programmes that should be more widely shared and implemented. Tackling the consequences for child malnutrition has been identified as a particular priority for action (Fore et al. 2020 ), as has attention to gender bias, whereby women are suffering more adverse effects as a consequence of Covid-19-changed household and community dynamics (Swinner and McDermott 2020 ).

As emphasised by EASAC ( 2021 ), the pandemic has exposed the vulnerability of over-reliance on just-in-time and lean delivery systems, globalised food production and distribution based on complex value chains. Therefore, opportunities for increasing the localisation of production systems should be re-examined. However, there is often a mismatch in the timescale needed to adapt to Covid-19 between the imperative for early action to protect vulnerable groups and the relatively slow policy responses (Savary et al. 2020 ). Capitalising on the scientific opportunities may help to minimise this mismatch, e.g., improving food safety and reducing post-harvest losses (IAP 2018 ), implementing evidence-based social protection measures and using Information and Communication Technologies for e-commerce, food supply resilience, early warning systems, and health delivery. Post-Covid-19 initiatives on novel foods, and urban and peri-urban farming systems, can also strengthen food supply chains and create new livelihoods for expanding urban populations, although it is also important to understand and manage inadvertent consequences for rural employment and the environment (Ali et al. 2020 ).

6 Using Science, Technology and Innovation to Promote and Evaluate Action

Continuing with business as usual will not meet the objectives for transformative change. To reaffirm a core message from IAP ( 2018 ): there is urgent need to use currently available evidence to strengthen policies and programmes, and to invest in initiatives to gain new knowledge. Examples of what is possible are discussed extensively elsewhere (e.g., Fanzo et al. 2020 ; Lillford and Hermansson 2020 ). Footnote 5 It is not the purpose here to provide a detailed assessment of transdisciplinary research priorities, but in Table 1 , we map some onto the UN FSS Action Tracks to emphasise new opportunities that are coming within range and the need for science to achieve its potential. Examples are illustrative, not comprehensive; more detail on these and other research priorities are provided in IAP ( 2018 ), the regional chapters and in Sects. 1 , 2 , 3 , and 4 of this chapter. There are also, of course, many interactions between research streams and objectives that cannot be captured in Table 1 .

Several general recommendations can be made:

There is a need to increase the commitment to invest in fundamental science, and then connect that to applications and align it all with development priorities. There is also an important priority to develop improved methodologies for understanding the levers of change, including the attributes of “game-changers.” That is, how to attribute outcomes and impact to investments chosen and scientific or other actions undertaken.

There are new opportunities to improve collaboration and coordination worldwide, as well as build partnerships among the public and private sectors, NGOs and other stakeholders to co-design and conduct research. Transdisciplinary approaches should be encouraged. There is increasing entrepreneurial activity worldwide, e.g., in the Latin America region, a wide range of start-up company activities includes novel foods, novel production systems, and novel approaches to the optimisation of water and other natural resources (IANAS 2021 ). There are also considerable opportunities in Africa for action on agriculture to stimulate economic growth, reducing poverty while also increasing food and nutrition security (Baumuller et al. 2021 ; NASAC 2021 ).

Training and mentoring the next generation of researchers worldwide is essential: academies of science have a key role in encouraging younger scientists.

Obstacles, especially in low- and middle-income countries, in the use and production of data and in the scaling up of applications must be addressed. For example, although big data/mobile-based communications bring significant benefits (e.g., IANAS 2021 ; NASAC 2021 ) and there have been advances in using mobile technology to deliver climate services for agriculture in Africa (Dayamba et al. 2018 ), more should be done to increase access for small-scale farmers (Mehrabi et al. 2021 ). A digital inclusion agenda is needed for governments and the private sector to increase access to data-driven agriculture.

In addition to generating excellent science, it is vital to reduce the delay in translating research outputs into innovation, public policy and practice (IAP 2018 ). Time lags may arise from negative attitudes associated with perceived risks, from excessive regulatory requirements in some countries or from an absence of regulation in others. This leads to fragmentation in the capture of benefits. For example, there is current heterogeneity in considering whether new plant-breeding techniques – such as those based on genome editing – should be included within older legislation governing genetically modified organisms. Scientific advances are occurring worldwide, e.g., collaborative work in Colombia, Germany, France, the Philippines and the USA to develop rice that is resistant to bacterial blight (Oliva et al. 2019 ; IANAS 2021 ). The controversy created by a situation in which regulatory frameworks are disconnected from robust science is discussed by EASAC ( 2021 ). Figure 1 demonstrates the resulting incoherence that acts to deter science, innovation and competitiveness, creates non-tariff barriers to trade and undermines collective action to enhance food and nutrition security. This may have particular adverse consequences for those already suffering malnutrition; for example, the acceptance of gene-based technologies has been mixed in Africa, even though there may be considerable scientific opportunities for using biotechnology in crop breeding programmes to increase resistance to biotic and abiotic stress and to improve nutrient content and nitrogen use efficiency (NASAC 2021 ).

The world map depicts the diversity in genomes with gene-edited crops regulated as G M Os, gene-edited crops without foreign D N A, regulations under consideration, and regulations under development.

Variation in the regulation of genome editing for plant breeding

7 Strengthening the Contribution of Research to Policymaking

Alongside action to accelerate investment in agriculture and food systems research (von Braun et al. 2020 ), there must be transdisciplinary integration of priorities at the science-policy interface across all relevant sectors (Fears et al. 2019 ), including agriculture, the environment, health and social care, rural and urban development, and fiscal policy. There must also be linkage of policy at the local, regional and global levels (Fears et al. 2020 ), while taking account of local values and circumstances and recognising the challenges for coordination. One recent example from Asia (Islam and Kieu 2020 ) of developing critical mass in regional policy for climate change and food security discusses criteria for successive steps in policy planning, implementation, cooperation and legal obligation, and observes that the latter two steps often present fundamental barriers to moving from the priorities in a national development agenda to regional coherence. In the African region, the recent Joint Ministerial Declaration and Action Agenda (AU 2020 ) calls upon governments to build greater productive capacity in agriculture and strengthen resilience throughout Africa’s agri-food systems.

Scaling efforts for critical mass requires individual countries to recognise that their policy decisions may have an impact on other countries and regions. For example, some countries export their lack of environmental sustainability by increasing food imports from elsewhere (IAP 2018 ).

Academies and others within the scientific community (STCMG 2020 ) have a key role in overcoming obstacles to effective policy by working together across disciplines to show the value of an inclusive approach, e.g., to the SDGs. Moreover, systematic review of the literature indicates that public support for a policy can be increased by communicating evidence of its effectiveness (Reynolds et al. 2020 ; Fears et al. 2020 ). Therefore, the work of academies in using the evidence base to inform policy development and implementation can help to provide the bridge between policymakers and the public.

What are the implications for the UN FSS? UN FSS discussions have highlighted the place of “game-changers” in driving transformative action, and the scientific community has much to contribute in exploring the potential of game-changers to underpin transformation at the science-policy interface (see AASSA 2021 ). For example, a recent commentary on Action Track 1 Footnote 6 identified some key precepts that can be illustrated by academies’ work at the regional and global levels (Table 2 ).

We suggest that there is an additional game-changer, applicable to all Action Tracks: the development of a new international science advisory Panel on Food and Nutrition Security (IAP 2018 ), with a broad remit for food systems, focused on shaping policy choices and strengthening governance mechanisms. A new Panel, recognising the new opportunities and challenges for food system governance, could help to streamline research efficiency in its linkage to policy action and increase the legitimacy of that science advice by using robust assessment procedures (Global Panel 2020 ). The impetus created by the UN FSS requires the coordination and management of food systems by more sectors of government and stakeholders than had been the case for food security, creating an unprecedented opportunity to develop a framework for greater transparency, accountability and the sharing of knowledge. By consolidating the present myriad, fragmented, array of panels and advisory committees, the proposed international advisory Panel could draw on the large scientific community already working on these topics – including academies – and should be asked to address the most pressing issues for transformative change in the face of the mounting global challenges. Food and nutrition security, particularly for high-risk groups, must be a top priority on every country’s national agenda, yet many countries do not have a national security strategy in place (EIU 2020 ). Furthermore, as already noted, advisory capacities, governance policies, and institutions are sometimes weak at the regional level (AASSA 2021 ; NASAC 2021 ). Thus, in addition to building the critical mass for evaluating complex issues at the global scale, an international advisory Panel could help to drive momentum for a national food system strategy in all countries and engender regional-level initiatives in policy development and implementation.

IAP recommends that the UN FSS now consider options for constituting a new international advisory Panel, so as to make best use of the rapid advances in science, technology and innovation, and to motivate evidence-based policymaking at all levels. IAP and its regional academy networks are eager to be involved.

8 Conclusions

Achieving food and nutrition security worldwide by transforming food systems remains a major challenge, compounded by recent pressures from climate change and the Covid-19 pandemic. Actions to promote food systems are relevant to multiple SDGs. It is essential to identify opportunities for synergies and trade-offs while avoiding inadvertent negative consequences, and to engage everybody, in order to enable change. This requires advances in complex food system modelling.

Food systems are diverse and heterogeneous. Continuing research is needed to inform diverse yet equitable solutions for sustainable, healthy diets that are culturally sensitive, focusing on vulnerable groups. That calls for stronger connections between local and international research entities. The opportunities for complex and innovative remote sensing and web-based data should also be explored for this purpose.

Greater transdisciplinarity is needed in research to progress from the current scientific agenda, which is still too often focused on individual components of food systems or on agriculture separate from its environmental context. Social science research must be better integrated with other disciplines, e.g., to understand and inform consumer, farmer and manufacturer behaviours and to guide policies to deliver objectives for social justice. The development of improved methodologies for understanding the attribution of impact is also a critical research priority.

Science is a public good, yet the conduct and use of basic and other research is often fragmented. There is still much to be done to build critical mass worldwide, to share skills and a research infrastructure, and to collaborate in agreeing upon and addressing research priorities and avoiding unnecessary duplication. There is a continued convening role for academies of science to facilitate the exploration of opportunities and tackle the obstacles to research collaboration between disciplines and between the public and private research communities.

There are also opportunities to improve science-policy interfaces and integrate policy development at the local, regional and global levels. One game-changer would be to constitute an international advisory Panel on Food and Nutrition Security with new emphasis on food systems to make better use of the best science to inform, motivate and implement evidence-based policymaking at all levels.

FAO ( 2020 ) “Sustainable food systems and healthy diets in Europe and Central Asia.” ERC/20/2, on www.fao.org/3/nc226en/nc2262n.pdf . This report discusses multiple issues around diversified and sustainable food systems, improving supply chains and reducing food loss and waste.

SBSTA 52nd Session 2020. “Improved nutrient use and manure management towards sustainable and resilient agricultural systems”. FCCC/SB/2020/1.

CGIAR’s response to COVID-19. www.cgiar.org/news-events/all-news/our-response-to-covid-19

International Monetary Fund “Policy responses to COVID-19”. https://www.imf.org/en/Topics/imf-and-covid-19/Policy-Responses-to-COVID-19

See also repositories of recent literature, e.g., Sustainable solutions to end hunger ( https://www.nature.com/collections/dhiggjeagd ); Sustainable nutrition ( https://www.nature.com/collections/fibbgbiebc ); and Socio-technical innovation bundles for agri-food transformation ( https://www.nature.com/documents/Bundles_agrifood_transformation.pdf ).

Haddad, L. 2021 “Food systems “game changers”: reflections so far”, on https://un-food-systems.medium.com/food-systems-game-changers-reflections-so-far-d4c8200c5663

AASSA (2021) Regional brief for UN FSSS

Google Scholar

Adesogan AT, Havelaar AH, McKune SL, Eilitta M, Dahl GE (2019) Animal source foods: sustainability problem or malnutrition and sustainability solution? Perspective matters. Glob Food Secur 25:100325. https://doi.org/10.1016/j.gfs.2019.100325

Article Google Scholar

Ali Z, Green R, Zougmore RB et al (2020) Long-term impact of West African food system responses to COVID-19. Nat Food 1:768–770

Article CAS Google Scholar

Andrews O, Le Quere C, Kjellstrom T, Lemke B, Haines A (2018) Implications for workability and survivability in populations exposed to extreme heat under climate change: a modelling study. Lancet Planet Health 2:e540–e547

Anon. (2021) Climate and COVID-19 converging crises. Lancet 397:71

Aryal JP, Sapkota TB, Khurana R, Khatri-Chhetri A, Rahut DB, Jat ML (2020) Climate change and agriculture in South Asia: adaptation options in smallholder production systems. Environ Dev Sustain 22:504505075

AU (African Union) (2020) Joint virtual meeting of the African Ministers responsible for agriculture, trade and finance on the impact of COVID-19 on food and nutrition security in Africa, 27 July 2020. Joint Ministerial Declaration and Action Agenda. AU, Addis Ababa

Basso B, Antle J (2020) Digital agriculture to design sustainable agricultural systems. Nat Sustain 3:254–256

Baumüller K, Admassie A, Hendriks S, Tadesse G, von Braun J (eds) (2021) From potentials to reality: transforming Africa’s food production – investment and policy priorities for sufficient, nutritious and sustainable food supplies. Peter Lang Publ. (Forthcoming, an earlier draft is available at https://www.zef.de/fileadmin/downloads/ZEF_Akademiya2063.pdf )

Benton TG, Bailey R (2019) The paradox of productivity: agricultural productivity promotes food system inefficiency. Glob Sustain 2:e6

Brown ME, Backer D, Billing T et al (2020) Empirical studies of factors associated with child malnutrition: highlighting the evidence about climate and conflict shocks. Food Secur. https://doi.org/10.1007/s12571-020-01041-y

Chan C, Tran N, Pethiyagoda S, Crissman C, Sulser T, Phillips M (2019) Prospects and challenges of fish for food security in Africa. Glob Food Sec 20:17–25

Chatham House (2021) Food system impacts on biodiversity. ISBN: 978 1 78413 433 4

Coomes OT, Barham BL, MacDonald GK, Ramankutty N, Chavas J-P (2019) Leveraging total factor productivity growth for sustainable and resilient farming. Nat Sustain 2:22–28

Costello C, Cao L, Gelcich S et al (2020) The future of food from the sea. Nature 588:95–100

Cottrell RS, Nash KL, Halpern BS et al (2019) Food production shocks across land and sea. Nat Sustain 2:130–137

Cuevas RP, de Guia A, Demont M (2017) Developing a framework of gastronomic systems research to unravel drivers of food choice. Int J Gastron Food Sci 9:86–99

Cui Z, Zhang H, Chen X et al (2018) Pursuing sustainable productivity with millions of smallholder farmers. Nature 555:363–366

Dayamba DS, Ky-Dembele C, Bayala J et al (2018) Assessment of the use of Participatory Integrated Climate Services for Agriculture (PICSA) approach by farmers to manage climate risk in Mali and Senegal. Clim Serv 12:27–35

EASAC (2021) Regional brief for UN FSSS

Economist Intelligence Unit (2020) 2020 Global food security index. https://foodsecurityindex.eiu.com/index

Eker S, Reese G, Obersteiner M (2019) Modelling the drivers of a widespread shift to sustainable diets. Nat Sustain 2:725–735

Fanzo J, Covic N, Dobermann A et al (2020) A research vision for food systems in the 2020s: defying the status quo. Glob Food Sec 26:100397

FAO (2019) Tracking progress on food and agriculture-related SDG indicators. FAO

FAO (2020) State of food security and nutrition in the world. FAO

Fears R, ter Meulen V, von Braun J (2019) Global food and nutrition security needs more and new science. Sci Adv 5:eaba2946

Fears R, Canales Holzeis C, ter Meulen V (2020) Designing inter-regional engagement to inform cohesive policy making. Palgrave Commun 6:107

Food systems Dashboard (2020) A food systems framework. https://foodsystemsdashboard.org/about-food-system

Fore HH, Dongyu O, Beasley DM, Ghebreyesus TA (2020) Child malnutrition and COVID-19: the time to act is now. Lancet 396:517–518

Fujimori S, Hasegawa T, Krey V et al (2019) A multi-model assessment of food security implications of climate change mitigation. Nat Sustain 2:386–396

Global Panel on Agriculture and Food systems for Nutrition (2020) Future food systems: for people, our planet, and prosperity. Foresight 2.0

High Level Panel of Experts on Food Security and Nutrition (2019) Agroecological and other innovative approaches for sustainable agriculture and food systems that enhance food security and nutrition. Committee on World Food Security

Hodson De Jaramillo E, Henry G, Trigo E (2019) La Bioeconomía. Nuevo marco para el crecimiento sostenible en América Latina/Bioeconomy. New Framework for Sustainable Growth in Latin America. Editorial Pontificia Universidad Javeriana, Bogotá. ISBN 978-958-781-378-4. Available at https://repository.javeriana.edu.co/handle/10554/43705

Hong C, Burney JA, Pongratz J et al (2021) Global and regional drivers of land-use emissions in 1961-2017. Nature 589:554–561

IANAS (2017) Challenges and opportunities for food and nutrition security in the Americas. The view of the academies of sciences

IANAS (2021). Regional brief for UN FSS

IAP (2018) Opportunities for future research and innovation on food and nutrition security and agriculture. The InterAcademy Partnership’s global perspective

IFPRI (2020) Building inclusive food systems. Global Food Policy Report

IPCC (2019) Climate change and land. In: An IPCC special report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems

Islam MS, Kieu E (2020) Tackling regional climate change impacts and food security issues: a critical analysis across ASEAN, PIF, and SAARC. Sustainability 12:883

Izaguirre C, Losada IJ, Camus P, Vigh JL, Stenek V (2021) Climate change risk to global port operations. Nat Clim Chang 11:14–20

Jain M, Singh B, Rao P et al (2019) The impact of agricultural interventions can be doubled by using satellite data. Nat Sustain 2:931–934

Janssens C, Havlik P, Krisztin T et al (2020) Global hunger and climate change adaptation through international trade. Nat Clim Chang 10:829–835

Jarmul S, Dangour AD, Green R et al (2020) Climate change mitigation through dietary change: a systematic review of empirical and modelling studies on the environmental footprints and health effects of “sustainable diets”. Environ Res Lett 15:123014

Kongerslev TT, Bertram HC, Bonjour J-P et al (2017) Whole dairy matrix or single nutrients in an assessment of health effects: current evidence and knowledge gaps. Am J Clin Nutr 105:1033–1045

Laar A, Barnes A, Aryeetey R et al (2020) Implementation of healthy food environment policies to prevent nutrition-related non-communicable diseases in Ghana: national experts’ assessment of government action. Food Policy 93:101907

Lillford P, Hermansson A-M (2020) Global missions and the critical needs of food science and technology. Trends Food Sci Technol. https://doi.org/10.1016/j.tifs.2020.04.009

Lubchenco J, Haugan P, Pangestu ME (2020) Five priorities for a sustainable ocean economy. Nature 588:30–32

Mabhaudhi T, Vimbayi V, Chimonyo G et al (2019) Prospects of orphan crops in climate change. Planta 250:695–708

Mehrabi Z, McDowell MJ, Ricciardi V et al (2021) The global divide in data-driven farming. Nat Sustain 4:154–160

NASAC (2021) Regional brief for UN FSS

Neufeld LM, Hendriks S, Hugas M (2021) Healthy diet: a definition for the United Nations Food Systems Summit 2021. Scientific Group Report. https://sc-fss2021.org

Niles MT, Emery BF, Wiltshire S et al (2021) Climate impacts associated with reduced diet diversity in children across nineteen countries. Environ Res Lett 16:015010

Nuffield Council on Bioethics (2019) Meat alternatives. Bioethics Briefing Note

Oliva R, Ji C, Atienza-Grande G et al (2019) Broad-spectrum resistance to bacterial blight in rice using genome editing. Nat Biotechnol 37:1344–1350

Park CS, Vogel E, Larson LM et al (2019) The global effect of extreme weather events on nutrient supply: a superposed epoch analysis. Lancet Planet Health 3:e429–e438

Pironen S, Etherington TR, Borrell JS et al (2019) Potential adaptive strategies for 29 sub-Saharan crops under future climate change. Nat Clim Chang 9:758–763

Ray DK, West PC, Clark M et al (2019) Climate change has likely already affected global food production. PLoS One. https://doi.org/10.1371/journal.pone.0217148

Reynolds JP, Stautz K, Pilling M et al (2020) Communicating the effectiveness and ineffectiveness of government policies and their impact on public support: a systematic review with meta-analysis. R Soc Open Sci 7. https://doi.org/10.1098/rsos.190522

Rosenstock TS, Dawson IK, Aynekulu E et al (2019) A planetary health perspective on agroforestry in sub-Saharan Africa. One Earth 1:330–344

Savary S, Akter S, Almekinders C et al (2020) Mapping disruption and resilience mechanisms in food systems. Food Secur 12:695–717

Scientific and Technological Community Major Group (2020) Position paper on the theme of the 2020 High-Level Political Forum. https://council.science/wp-content/uploads/2020/06/Position-Paper-STC-29_June.pdf

Singh NP, Arathy A, Pavithra S et al (2017) Mainstreaming climate change adaptation into development planning, Policy Paper 32. ICAR – National Institute of Agricultural Economics and Policy Research, New Delhi

Singh BK, Trivedi P, Egidi E et al (2020) Crop microbiome and sustainable agriculture. Nat Rev Microbiol 18:601–602

Smith J, Andersson G, Gourlay R et al (2016) Balancing competing policy demands: the case of sustainable public sector food procurement. J Clean Prod 112:249–256

Swinnen J, McDermott J (eds) (2020) COVID-19 and global food security. IFPRI

Thorrez L, Vandenburg H (2019) Challenges in the quest for “clean meat”. Nat Biotechnol 37:215–216

Tongwane MI, Moeletsi ME (2018) A review of greenhouse gas emissions from the agriculture sector in Africa. Agric Syst 166:124–134

van Loon MP, Hijbeek R, ten Berge HFM et al (2019) Impacts of intensifying or expanding cereal cropping in sub-Saharan Africa on greenhouse gas emissions and food security. Glob Chang Biol. https://doi.org/10.1111/gcb.14783

von Braun J, Chichaibelu BB, Torero CM, Laborde D, Smaller C (2020) Ending hunger by 2030 – policy actions and costs. ZEF Policy Brief

von Braun J, Afsano K, Fresco L, Hassan M, Torero M (2021) Food systems – definition, concept and application for the UN Food Systems Summit. Scientific Group Report. https://sc-fss2021.org

Watts N, Amann M, Arnell N et al (2021) The 2020 report of The Lancet Countdown on health and climate change: responding to converging crises. Lancet 397:129–170

Willett W, Rockstrom J, Loken B et al (2019) Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet 393:447–492

WMO (2019) 2019 State of climate services. Report WMO-No. 1242

Yuan J, Xiang J, Liu D et al (2019) Rapid growth in greenhouse gas emissions from the adoption of industrial-scale aquaculture. Nat Clim Chang 9:318–322

Download references

Acknowledgements

This IAP Brief was drafted by Robin Fears and Claudia Canales in discussion with Volker ter Meulen. We thank Sheryl Hendriks (NASAC), Elizabeth Hodson (IANAS) and Paul Moughan (AASSA) for their helpful advice.

Author information

Authors and affiliations.

European Academies’ Science Advisory Council’s (EASAC) Biosciences Programme, Halle (Saale), Germany

Robin Fears & Claudia Canales

You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Claudia Canales .

Editor information

Editors and affiliations.

Center for Development Research, University of Bonn, Bonn, Nordrhein-Westfalen, Germany

Joachim von Braun

James P Grant School of Public Health, BRAC University, Dhaka, Bangladesh

Kaosar Afsana

Wageningen University and Research, Wageningen, Gelderland, The Netherlands

Louise O. Fresco

The World Academy of Sciences for the Advancement of Science in Developing Countries (TWAS), Trieste, Italy

Mohamed Hag Ali Hassan

Rights and permissions

Open Access This chapter is licensed under the terms of the Creative Commons Attribution 4.0 International License ( http://creativecommons.org/licenses/by/4.0/ ), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

The images or other third party material in this chapter are included in the chapter's Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the chapter's Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

Reprints and permissions

Copyright information

About this chapter

Fears, R., Canales, C. (2023). The Role of Science, Technology and Innovation in Transforming Food Systems Globally. In: von Braun, J., Afsana, K., Fresco, L.O., Hassan, M.H.A. (eds) Science and Innovations for Food Systems Transformation. Springer, Cham. https://doi.org/10.1007/978-3-031-15703-5_44

Download citation

DOI : https://doi.org/10.1007/978-3-031-15703-5_44

Published : 02 January 2023

Publisher Name : Springer, Cham

Print ISBN : 978-3-031-15702-8

Online ISBN : 978-3-031-15703-5

eBook Packages : Biomedical and Life Sciences Biomedical and Life Sciences (R0)

Share this chapter

Anyone you share the following link with will be able to read this content:

Sorry, a shareable link is not currently available for this article.

Provided by the Springer Nature SharedIt content-sharing initiative

Publish with us

Policies and ethics

Find a journal
Track your research

Alternative Protein

Cleaning | sanitation, fabulous food plants, food safety, maintenance strategies, sustainability, case studies & field reports, dry processing, engineering r&d, latest headlines, manufacturing news, new plant products, new retail products, people & industry news, plant construction survey, plant of the year.

FOOD ENGINEERING honors the most innovative new food or beverage plant built in North America each year. The automation strategy, processing and packaging line design, and supply chain management plan of each plant project submitted are reviewed.

Plant Openings

Regulatory watch, state of food manufacturing, supplier news, sustainable plant of the year, top 100 food & beverage companies, white papers, get our new emagazine delivered to your inbox every month., stay in the know on the latest food and beverage manufacturing markets..

Design, CMS, Hosting & Web Development :: ePublishing

Recent Trends in Food Biotechnology

Original Research 13 July 2023 Isolation and identification of protease-producing Bacillus amyloliquefaciens LX-6 and its application in the solid fermentation of soybean meal Xinyi Huang , 4 more and Xiaoping Yu 1,507 views 0 citations

Review 28 June 2023 Pullulanase: unleashing the power of enzyme with a promising future in the food industry Bindu Naik , 8 more and Sarvesh Rustagi 3,344 views 4 citations

Original Research 04 April 2023 Protein engineering of NADH pyrophosphatase for efficient biocatalytic production of reduced nicotinamide mononucleotide Ye Liu , 7 more and Zheng-Hong Xu 1,946 views 1 citations

Loading... Review 24 October 2022 Bacteriocin: A natural approach for food safety and food security Dibyajit Lahiri , 9 more and Rina Rani Ray 5,165 views 18 citations

| Nigerian Educational Consult - samphina.com.ng

Food Science and Technology Topics

Project / Seminar Research Topics and Materials on Food Science and Technology

Project and Seminar Topics with Materials for Food Science and Technology (FST)

Project and Seminar Topics with Materials on Food Science and Technology (FST)

Welcome to Samphina Academy, this is the Official Project / Seminar Material Library for all students of the department of Food Science and Technology. The topics listed here can be used as guide to carryout academic research work for either Undergraduate / Postgraduate Project, Seminar or Thesis. We pride ourselves in rendering quality services.

The aim of providing these materials is to reduce the stress of moving from one school library to another all in the name of searching for research materials on Food Science and Technology.

HOW IT WORKS

Save our contact on your phone – 08143831497 (Samphina Academy)
Select about 3 topics from this page and submit to your supervisor for approval
Send the approved topic to us on WhatsApp to get the complete material

That’s all, and you are good to go. T & C Apply

Do You Have An Approved Topic Already? Search Here

Search for:

N/B: Click on any of the listed topics below to preview its content

List of Food Science and Technology Project / Seminar Research Topics for Nigerian Students

Click Here to Check Research Topics for Other Departments

Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds
Nutritional Disorder Commonly Found In Nigeria
Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife
Effect Of Maternal Literacy On Nutritional Status 0-5 Years
Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend
Hygienic Practices Among Food Vendors In Selected Secondary School
The Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk
Food Poisoning, It’s Causes, Effect And Control
A Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)
Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Bananas Procured From A Local Market In Gadau, Bauchi
Prevalence Of Schistosoma Haematobium Among School Children
Bacteriological Assessment Of Two Food Service Centers In Ladoke Akintola University Of Technology, Oyo State
The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students
Physical And Chemical Analysis Of Seven Sample Of Palm Oil
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria
Causes And Prevention Of Hazards In The Food Preparation Area
Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State
Food Security And National Development Implication For Home Economics Education
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication
Mycological Assessment Of Dry Tomatoes Sold In Keffi Market
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing In Benue State
The Impact Of Inventory Control And Planning In Stores Administration
Promote Composition Of Pleurotus Tuberrcoginin
Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit
The Effect Of Hygienic Environment In Food And Beverages Industry
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread
Synthesis Of Bioplastic Of Cassava Starch
The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life: A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Production Of Palm Oil And Effect Of Heat On It
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
Production, Quality Evaluation And Sensory Properties Of Date Syrup
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds
Evaluation And Optimization Of The Cassava Production Processes
Enriching Nigeria Menu With The Use Of Soya Beans
Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State
Process For Refining Vegetable Oil And It’s Food Value
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium
The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage
Toxicity Of Aqueous Environment
Use Of Composite Flour Blends For Biscuit Making (Peanut / Cassava Flour)
Production And Characterization Of Coconut Oil
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age
Parasitological Examination Of Some Ready To Eat Fruits Sold At Oye Emene Enugu State Nigeria
The Effect Of Food Packaging Material On The Environment
Assessment Of Heavy Metal In Gari
Pyrolysis Studies Of Groundnut Shell
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour
Chemical Composition Of Raw And Cooked Walnut
The Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp
Causes Of Food Poison Among Catering Establishment Their Effects And Control
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
Production Of Banana Flavoured Soy Yogurt
Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil
An Examination Of Food Hygiene Practices In Lagos State
Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus)
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original
Analysis Of Physical And Chemical Properties Of Soya Bean
Production Of Soybean Fortified Powdered Paip From Maize
The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality
Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Banana And Orange Procured From A Local Market In Gadau, Bauchi State
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips
Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria
“Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold In Ibadan, Oyo State
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body
Antibacterial Properties Of Moringa Roots And Stem
The Role Of Packaging In Food Processing
The Role Of Food Science In Human Nutrition
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)
Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)
The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior
Improvements On Indigenous Fermented Foods, Prospects And Constraints
Producing Mixed Fruit Drink With Locally Source Citrus Fruit
The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
The Status Of Processing And Preservation Of Cereals In Nigeria
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)
The Effect Of Human Activities On Surface Water Quality Of Ekulu River
The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies
Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja)
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria
Production Of Jam Using Banana And Its Nutritive Value
Preparation Of Poulet DG
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger
Boom In Fast Food Industry And Its Effect On Health Especially Obesity
Irradiation As A Means Of Preservation In The Food Industry
Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment
Effects Of Nutrition Education On The Performance Of Athletes
Nutritional Status And Dietary Pattern Of Athletes
Determination Of Heavy Metals In Fermented Cassava
The Effect Of Avocado Seed Extract O Samolina Species
A Comparative Study On The Physio-Chemical Properties Of Vegetable Oils
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances
Production And Determination Of Functional Properties Of Plantain Flour
Uses Of Coconut Palm Production
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour
The Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
The Extraction And Production Of Essential Oil From Cashew Nuts
Production Of Tiger Nut Milk Using Tiger Nuts
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu)
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil
The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish
Promote Composition Of Pleurotus Tuberrcogin
Quality Assessment Of Various Milk Samples Available In Nigeria
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour
Isolation And Identification Of Microorganism In Spoilt Meat (Cow)
Minerals And Fatty Acid Composite Of Finger Millets
The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish
Profiling The Microbial Population In Stored Kunu Aya
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.

Next story Organizational Benefits Of Staff Motivation (A Case Study Of Ajaokuta Steel Company Kogi State)
Previous story Design And Implementation Of A Smart Device That Counts The Number Of People Inside A Conference Hall; And Prevents People From Entering Once The Room Has Reached Its Capacity.

Nursing (Science) Seminar Topics PDF

Computer Science Seminar Topics PDF

Public Health Seminar Topics PDF

Education Seminar Topics PDF

Biology Seminar Topics PDF

Geology Seminar Topics PDF

Medical Laboratory Science Seminar Topics PDF

Business Education Seminar Topics PDF

Midwifery Seminar Topics PDF

Business Seminar Topics PDF

Botany Seminar Topics PDF

Mass Communication Seminar Topics PDF

Biochemistry Seminar Topics PDF

Anatomy Seminar Topics PDF

Accounting Seminar Topics PDF

Science Laboratory Technology Seminar Topics PDF

Chemistry Seminar Topics PDF

Zoology Seminar Topics PDF

Community Health Seminar Topics PDF

Food Science and Technology Seminar Topics PDF

Agriculture and Food Technology Research Paper Topics

See our collection of agriculture and food technology research paper topics . This page lists 19 topics and provides an overview of agriculture and food technology development.

1. Activated Carbon

Activated carbon is made from any substance with a high carbon content, and activation refers to the development of the property of adsorption. Activated carbon is important in purification processes, in which molecules of various contaminants are concentrated on and adhere to the solid surface of the carbon. Through physical adsorption, activated carbon removes taste and odor-causing organic compounds, volatile organic compounds, and many organic compounds that do not undergo biological degradation from the atmosphere and from water, including potable supplies, process streams, and waste streams. The action can be compared to precipitation. Activated carbon is generally nonpolar, and because of this it adsorbs other nonpolar, mainly organic, substances. Extensive porosity (pore volume) and large available internal surface area of the pores are responsible for adsorption. Activated carbon also found wide application in the pharmaceutical, alcoholic beverage, and electroplating industries; in the removal of pesticides and waste of pesticide manufacture; for treatment of wastewater from petroleum refineries and textile factories; and for remediation of polluted groundwater. Although activated carbons are manufactured for specific uses, it is difficult to characterize them quantitatively. As a result, laboratory trials and pilot plant experiments on a specific waste type normally precede installation of activated carbon facilities.

Academic Writing, Editing, Proofreading, And Problem Solving Services

Get 10% off with 24start discount code, 2. biological pest control.

Insect outbreaks have plagued crop production throughout human history, but the growth of commercial agriculture since the middle of the nineteenth century has increased their acuteness and brought forth the need to devise efficient methods of insect control. Methods such as the spraying of insecticides, the application of cultural methods, the breeding of insect-resistant plants, and the use of biological control have increasingly been used in the twentieth century. Traditionally limited to checking the populations of insect pests through the release of predatory or parasitic insects, biological control now refers to the regulation of agricultural or forest pests (especially insects, weeds and mammals) using living organisms. It also includes other methods such as the spraying of microbial insecticides, the release of pathogenic microorganisms (fungi, bacteria or viruses), the release of male insects sterilized by radiation, the combination of control methods in integrated pest management programs, and the insertion of toxic genes into plants through genetic engineering techniques. Biological control is also directed against invasive foreign species that threaten ecological biodiversity and landscape esthetics in nonagricultural environments.

3. Crop Protection and Spraying

Humans have controlled agricultural pests, both plants and insects, that infest crops with a variety of biological and technological methods. Modern humans developed spraying pest management techniques that were based on practical solutions to combat fungi, weeds, and insects. Ancient peoples introduced ants to orchards and fields so they could consume caterpillars preying on plants. Chinese, Sumerian, and other early farmers used chemicals such as sulfur, arsenic, and mercury as rudimentary herbicides and insecticides. These chemicals were usually applied to or dusted over roots, stems, or leaves. Seeds were often treated before being sowed. As early as 200 BC, Cato the Censor promoted application of antipest oil sprays to protect plants in the Roman Republic. The nineteenth century potato famine and other catastrophic destruction of economically significant crops including vineyard grapes emphasized the need to improve crop protection measures. People gradually combined technological advances with biological control methods to initiate modern agricultural spraying in the late nineteenth century. Such crop protection technology was crucial in the twentieth century when large-scale commercial agriculture dominated farming to meet global demands for food. Individual farms consisted of hundreds to thousands of acres cultivated in only one or two crop types. As a result, spraying was considered essential to prevent devastating economic losses from pest damage associated with specific crops or locales.

4. Dairy Farming

Throughout the world, especially in the Northern Hemisphere, milk, cheese, butter, ice cream, and other dairy products, have been central elements of food production. Over the centuries improvements in cattle breeding and nutrition, as well as new dairy techniques, led to the increased production of dairy goods. Hand-operated churns and separators were used to make butter and cream, and those close to a barnyard had access to fresh milk. By the late nineteenth century, new science and technology had begun to transform dairy production, particularly in the U.S. and Europe. Rail transportation and iced and refrigerated boxcars made it easier to transport milk to more distant markets. Successful machinery for separating milk from cream came from the DeLaval Corporation in 1879, and the Babcock butterfat tester appeared in 1890. The first practical automated milking machines and commercial pasteurization machines were in use in the decades before 1900. Louis Pasteur’s contribution to the dairy industry— discovering the sterilization process for milk— was substantial. By heating milk, pasteurization destroys bacteria that may be harmful to humans. The pasteurization process also increases the shelf life of the product by eliminating enzymes and bacteria that cause milk to spoil. Milk is pasteurized via the ‘‘batch’’ method, in which a jacketed vat is surrounded by heated coils. The vat is agitated while heated, which adds qualities to the product that also make it useful for making ice cream. With the ‘‘continuous’’ method of pasteurization, time and energy are conserved by continuously processing milk as a high temperature using a steel-plated heat exchanger, heated by steam or hot water. Ultra-high temperature pasteurization was first used in 1948.

5. Farming and Agricultural Methods

Agriculture experienced a transformation in the twentieth century that was vital in increasing food and fiber production for a rising global population. This expansion of production was due to mechanization, the application of science and technology, and the expansion of irrigation. Yet these changes also resulted in the decimation of traditional agricultural systems and an increased reliance on capital, chemicals, water, exploitative labor conditions, and the tides of global marketing. A sign of the transformation of agriculture in the twentieth century was the shift from China and India as countries often devastated by famine to societies that became exporters of food toward the end of the century. As the world’s technological leader, the U.S. was at the vanguard of agricultural change, and Americans in the twentieth century experienced the cheapest food in the history of modern civilization, as witnessed by the epidemic of obesity that emerged in the 1990s. Unfortunately, this abundance sometimes led to overproduction, surplus, and economic crisis on the American farm, which one historian has labeled ‘‘the dread of plenty.’’

6. Farming and Growth Promotion

Early in the twentieth century, most farmers fed livestock simple mixtures of grains, perhaps supplemented with various plant or animal byproducts and salt. A smaller group of scientific agriculturalists fed relatively balanced rations that included proteins, carbohydrates, minerals, and fats. Questions remained, however, concerning the ideal ratio of these components, the digestibility of various feeds, the relationship between protein and energy, and more. The discoveries of various vitamins in the early twentieth century offered clear evidence that proteins, carbohydrates, and fats did not supply all the needs of a growing animal. Additional research demonstrated that trace minerals like iron, copper, calcium, zinc, and manganese are essential tools that build hemoglobin, limit disease, and speed animal growth. Industrially produced nonprotein nitrogenous compounds, especially urea, have also become important feed additives. The rapid expansion of soybean production, especially after 1930, brought additional sources of proteins and amino acids within the reach of many farmers. Meanwhile, wartime and postwar food demands, as well as a substantial interest in the finding industrial uses for farm byproducts, led to the use of wide variety of supplements—oyster shells, molasses, fish parts, alfalfa, cod liver oil, ground phosphates, and more.

7. Farming Mechanization

Mechanization of agriculture in the twentieth century helped to dramatically increase global production of food and fiber to feed and clothe a burgeoning world population. Among the significant developments in agricultural mechanization in the twentieth century were the introduction of the tractor, various mechanical harvesters and pickers, and labor-saving technologies associated with internal combustion engines, electric motors, and hydraulics. While mechanization increased output and relieved some of the drudgery and hard work of rural life, it also created unintended consequences for rural societies and the natural environment. By decreasing the need for labor, mechanization helped accelerate the population migration from rural to urban areas. For example, in 1790, 90 percent of Americans worked in agriculture, yet by 2000 only about 3 percent of the American workforce was rural. Blessed with great expanses of land and limited labor, technologically inclined Americans dominated the mechanization of agriculture during the twentieth century. Due to mechanization, irrigation, and science, the average American farmer in 1940 fed an estimated ten people, and by 2000 the number was over 100 people. Yet even as mechanization increased the speed of planting and harvesting, reduced labor costs, and increased profits, mechanization also created widespread technological unemployment in the countryside and resulted in huge losses in the rural population.

8. Fertilizers

As the twentieth century opened, fertilizers were a prominent concern for farmers, industrialists, scientists, and political leaders. In 1898, British scientist William Crookes delivered a powerful and widely reported speech that warned of a looming ‘‘famine’’ of nitrogenous fertilizers. According to Crookes, rising populations, increased demand for soil-depleting grain products, and the looming exhaustion of sodium nitrate beds in Chile threatened Britain and ‘‘all civilized nations’’ with imminent mass starvation and collapse. Yet Crookes also predicted that chemists would manage to discover new artificial fertilizers to replace natural and organic supplies, a prophecy that turned out to encapsulate the actual history of fertilizers in the twentieth century. In addition to obvious links to increased agricultural production, the modern fertilizer industry has been linked with a number of concerns beyond the farm. For example, the short-lived phosphate boom on the Pacific island of Nauru offers a telling case study of the social consequences and environmental devastation than can accompany extractive industries. Further, much of the nitrogen applied to soils does not reach farm plants; nitrates can infiltrate water supplies in ways that directly threaten human health, or indirectly do so by fostering the growth of bacteria that can choke off natural nutrient cycles. To combat such threats, the European Union Common Agricultural Policy includes restrictions on nitrogen applications, and several nations now offer tax incentives to farmers who employ alternative agricultural schemes. Nevertheless, the rapidly growing global population and its demand for inexpensive food means that artificial fertilizer inputs are likely to continue to increase.

9. Fish Farming

Controlled production, management, and harvesting of herbivorous and carnivorous fish has benefited from technology designed specifically for aquaculture. For centuries, humans have cultivated fish for dietary and economic benefits. Captive fish farming initially sustained local populations by supplementing wild fish harvests. Since the 1970s, aquaculture became a significant form of commercialized farming because wild fish populations declined due to overfishing and habitat deterioration. Growing human populations increased demand for reliable, consistent sources of fish suitable for consumption available throughout the year. Fish farming technology can be problematic. If genetically engineered fish escape and mate with wild fish, the offspring might be unable to survive. Cultivated fish live in crowded tanks that sometimes cause suffocation, diseases, and immense amounts of waste and pollutants. Antibiotic use can sometimes result in resistant microorganisms. Coastal fish farms, especially those for shrimp, can be environmentally damaging if adjacent forests are razed.

10. Foods Additives and Substitutes

Advances in food and agricultural technology have improved food safety and availability. Food technology includes techniques to preserve food and develop new products. Substances to preserve and enhance the appeal of foods are called food additives, and colorings fit into this category of additives that are intentionally included in a processed food. All coloring agents must be proven to be safe and their use in terms of permitted quantity, type of food that can have enhanced coloring, and final level is carefully controlled. Fat substitutes on the other hand are technically known as replacers in that they replace the saturated and/or unsaturated fats that would normally be found in processed food as an ingredient or that would be added in formulation of a processed food. Usually the purpose is to improve the perceived health benefit of the particular food substance. Technically speaking, substitutes are not additives but their efficacy and safety must be demonstrated.

11. Food Preparation and Cooking

Twentieth century technological developments for preparing and cooking food consisted of both objects and techniques. Food engineers’ primary objectives were to make kitchens more convenient and to reduce time and labor needed to produce meals. A variety of electric appliances were invented or their designs improved to supplement hand tools such as peelers, egg beaters, and grinders. By the close of the twentieth century, technological advancements transformed kitchens, the nucleus of many homes, into sophisticated centers of microchip-controlled devices. Cooking underwent a transition from being performed mainly for subsistence to often being an enjoyable hobby for many people. Kitchen technology altered people’s lives. The nineteenth-century Industrial Revolution had initiated the mechanization of homes. Cooks began to use precise measurements and temperatures to cook. Many people eagerly added gadgets to their kitchens, ranging from warming plates and toasters to tabletop cookers. Some architects designed kitchens with built-in cabinets, shelves, and convenient outlets to encourage appliance use. Because they usually cooked, women were the most directly affected by mechanical kitchen innovations. Their domestic roles were redefined as cooking required less time and was often accommodated by such amenities as built-in sinks and dishwashers. Ironically, machines often resulted in women receiving more demands to cook for events and activities because people no longer considered cooking to be an overwhelming chore.

12. Food Preservation by Cooling and Freezing

People have long recognized the benefits of cooling and freezing perishable foods to preserve them and prevent spoilage and deterioration. These cold storage techniques, which impede bacterial activity, are popular means to protect food and enhance food safety and hygiene. The food industry has benefited from chilled food technology advancements during the twentieth century based on earlier observations. For several centuries, humans realized that evaporating salt water removed heat from substances. As a result, food was cooled by placing it in brine. Cold storage in ice- or snow-packed spaces such as cellars and ice houses foreshadowed the invention of refrigerators and freezers. Before mechanical refrigeration became consistent, freezing was the preferred food preservation technique because ice inhibited microorganisms. Freezing technology advanced to preserve food more efficiently with several processes. Blast freezing uses high-velocity air to freeze food for several hours in a tunnel. Refrigerated plates press and freeze food for thirty to ninety minutes in plate freezing. Belt freezing quickly freezes food in five minutes with air forced through a mesh belt. Cryogenic freezing involves liquid nitrogen or Freon absorbing food heat during several seconds of immersion.

13. Food Preservation by Freeze Drying, Irradiation, and Vacuum Packing

Humans have used processes associated with freeze-drying for centuries by placing foods at cooler high altitudes with low atmospheric pressure where water content is naturally vaporized. Also called lyophilization, freeze-drying involves moisture being removed from objects through sublimation. Modern freeze-drying techniques dehydrate frozen foods in vacuum chambers, which apply low pressure and cause vaporization. Irradiation is less successful than freeze-drying. Prior to irradiation, millions of people worldwide became ill annually due to contaminated foods with several thousand being hospitalized or dying due to food-borne pathogens. By exposing food to an electron beam, irradiation enhances food safety. Irradiated human and animal feed, especially grain, can be transported over distances and stored for a long duration without spoiling or posing contamination hazards. The radura is the international food packaging symbol for irradiation. Vacuum-packing food technologies involve a process that removes empty spaces around foods being packaged. Vacuum technology uses environments artificially modified to have atmospheric pressures that are lower than natural conditions. Vacuum packing extends the shelf life of food. The U.K. Advisory Committee on the Microbiological Safety of Foods warned that anaerobic pathogens such as C. botulinum can grow in vacuum-packed foods. Because vacuum packing often results in rubbery sliced cheese, some manufacturers use the modified atmosphere packaging (MAP) system, which utilizes gases to fill spaces so that cheese can mature to become tastier inside packaging.

14. Irrigation Systems

Since the onset of human civilization, the manipulation of water through irrigation systems has allowed for the creation of agricultural bounty and the presence of ornamental landscaping, often in the most arid regions of the planet. These systems have undergone a widespread transformation during the twentieth century with the introduction of massive dams, canals, aqueducts, and new water delivery technology. In 1900 there were approximately 480,000 square kilometers of land under irrigation; by 2000 that total had surged to 2,710,000 square kilometers, with India and China as the world leaders in irrigated acreage. Globally, the agriculture industry uses about 69 percent of the available fresh water supplies, producing 40 percent of the world’s food on just about 18 percent of the world’s cropland. (It takes 1000 tons of water to produce 1 ton of grain.) New technologies to monitor evaporation, plant transpiration, and soil moisture levels have helped increase the efficiency of irrigation systems. The US is the world leader in irrigation technology, exporting upward of $800 million of irrigation equipment to the rest of the world each year, with the sales of drip irrigation equipment increasing 15 to 20 percent per annum in the 1990s. Golf course and landscape irrigation are also an increasing part of the irrigation technology market. Intense competition for water from cities and for environmental restoration projects might mean a reduction in irrigated agriculture in future years. At the same time, salinization of fields, infiltration of aquifers by sea water, and depleted water availability could lead to a reduction in land under irrigation worldwide.

15. Nitrogen Fixation

In 1898, the British scientist William Crookes in his presidential address to the British Association for the Advancement of Science warned of an impending fertilizer crisis. The answer lay in the fixation of atmospheric nitrogen. Around 1900, industrial fixation with calcium carbide to produce cyanamide, the process of the German chemists Nikodemus Caro and Adolf Frank, was introduced. This process relied on inexpensive hydroelectricity, which is why the American Cyanamid Company was set up at Ontario, Canada, in 1907 to exploit the power of Niagara Falls. Electrochemical fixing of nitrogen as its monoxide was first realized in Norway, with the electric arc process of Kristian Birkeland and Samuel Eyde in 1903. The nitrogen monoxide formed nitrogen dioxide, which reacted with water to give nitric acid, which was then converted into the fertilizer calcium nitrate. The yield was low, and as with the Caro–Frank process, the method could be worked commercially only because of the availability of hydroelectricity.

16. Pesticides

A pesticide is any chemical designed to kill pests and includes the categories of herbicide, insecticide, fungicide, avicide, and rodenticide. Individuals, governments, and private organizations used pesticides in the twentieth century, but chemical control has been especially widespread in agriculture as farmers around the world attempted to reduce crop and livestock losses due to pest infestations, thereby maximizing returns on their investment in seed, fuel, labor, machinery expenses, animals, and land. Until the twentieth century, cultural pest control practices were more popular than chemicals. Cultural methods meant that farmers killed pests by destroying infested plant material in the fields, trapping, practicing crop rotation, cultivating, drying harvested crops, planting different crop varieties, and numerous other techniques. In the twentieth century, new chemical formulations and application equipment were the products of the growth in large-scale agriculture that simultaneously enabled that growth. Large scale and specialized farming provided ideal feeding grounds for harmful insects. Notable early efforts in insect control began in the orchards and vineyards of California. Without annual crop rotations, growers needed additional insect control techniques to prevent build-ups of pest populations. As the scale of fruit and nut production increased in the early decades of the century, so too did the insect problem.

17. Processed and Fast Food

Convenience, uniformity, predictability, affordability, and accessibility characterized twentieth-century processed and fast foods. Technology made mass-produced fast food possible by automating agricultural production and food processing. Globally, fast food provided a service for busy people who lacked time to buy groceries and cook their meals or could not afford the costs and time associated with eating traditional restaurant fare. As early as the nineteenth century, some cafeterias and restaurants, foreshadowing fast-food franchises, offered patrons self-service opportunities to select cooked and raw foods, such as meats and salads, from displays. Many modern cafeterias are affiliated with schools, businesses, and clubs to provide quick, cheap meals, often using processed foods and condiments, for students, employees, and members. Food-processing technology is designed primarily to standardize the food industry and produce food that is more flavorful and palatable for consumers and manageable and inexpensive for restaurant personnel. Food technologists develop better devices to improve the processing of food from slaughter or harvesting to presentation to diners. They are concerned with making food edible while extending the time period it can be consumed. Flavor, texture, and temperature retention of these foods when they are prepared for consumers are also sought in these processes. Microwave and radio frequency ovens process food quickly, consistently, and affordably. Microwaves are used to precook meats before they are frozen for later frying in fast-food restaurants. Nitrogen-based freezing systems have proven useful to process seafood, particularly shrimp. Mechanical and cryogenic systems also are used. The dehydrating and sterilizing of foods remove contaminants and make them easier to package. Heating and thawing eliminate bacteria to meet health codes. These processes are limited by associated expenses and occasional damage to foods. Processing techniques have been adapted to produce a greater variety of products from basic foods and have been automated to make production and packaging, such as mixing and bottling, efficient enough to meet consumer demand.

18. Synthetic Foods, Mycoprotein and Hydrogenated Fats

Food technologists developed synthetic foods to meet specific nutritional and cultural demands. Also referred to as artificial foods, synthetic foods are meat-free and are designed to provide essential fiber and nutrients such as proteins found in meats while having low saturated fat and lacking animal fat and cholesterol. These foodstuffs are manufactured completely from organic material. They have been manipulated to be tasty, nutritionally sound with major vitamins and minerals, have appealing textures, and safe for consumption. Synthetic foods offer people healthy dietary choices, variety, and convenience. Mycoprotein is created from Fusarium venenatum (also known as Fusarium graminearum), a small edible fungi related to mushrooms and truffles that was initially found in the soil of a pasture outside Marlow in Buckinghamshire, England. Concerned about possible food shortages such as those experienced in World War II Europe; as global populations swelled postwar, scientists began investigating possible applications for this organism as a widely available, affordable protein source. Scientists at one of Britain’s leading food manufacturers, Rank Hovis McDougall, focused on mycoprotein from 1964. At first, they were unable to cultivate fungus to produce mycoprotein in sufficient quantities for the envisioned scale of food production. Food technologists devoted several years to establishing procedures for growing desired amounts of mycoprotein. They chose a fermentation process involving microorganisms, somewhat like those historically used to create yogurt, wine, and beer. Food technologists create hydrogenated fats by processing vegetable oils, consisting of glycerides and fatty acids, with chemicals to achieve certain degrees of hardening. Partial hydrogenation stiffens oils, while full hydrogenation converts liquid oils into solid fat. The hydrogenation process involves moving hydrogen gas through heated oils in vats containing metals, usually copper, nickel, or zinc. When the metal reacts to the gas, it acts as a catalyst to relocate hydrogen molecules in the oil to create different, stiffer molecular shapes. This chemical reaction creates trans fats. Saturation of fats in these synthetic molecules increases according to the degree of hydrogenation achieved.

19. Transportation of Foodstuffs

Twentieth century foodstuffs were transported by land on vehicles and trains, by air on cargo planes, and by water on ships or barges. Based on innovations used in previous centuries, engineers developed agricultural technology such as refrigerated containers to ship perishable goods to distant markets. Technological advancements enabled food transportation to occur between countries and continents. International agreements outlined acceptable transportation modes and methods for shipping perishables. Such long-distance food transportation allowed people in different regions of the world to gain access to foodstuffs previously unavailable and incorporate new products they liked into their diets. Refrigerated trailers dominate road food transportation methods. This transportation mode minimizes food vulnerability to shipment damage from being harvested to placement on grocery shelves. Refrigerated transport enables fresh produce from milder climates to be shipped out-of-season to colder locations. Refrigeration is achieved by mechanical or cryogenic refrigeration or by packing or covering foods in ice. Ventilation keeps produce cool by absorbing heat created by food respiration and transferred through the walls and floor from the external air beneath and around the shipping trailer. Food technologists design packaging materials for food transportation. Most produce is shipped in corrugated and fiberboard cardboard boxes that are sometimes coated with wax. Wooden and wire-bound crates are also used in addition to bushel hampers and bins. Mesh plastic, burlap, and paper bags hold produce. Meat is often vacuum packed on plastic trays that are placed in wooden lugs. Foods are occasionally wrapped in plastic liners or packed in ice to withstand damage in transit and limit evaporation.

Agriculture and Food Technology

In late-twentieth century Western societies, food was available in abundance. Shops and supermarkets offered a wide choice in products and brands. The fast-food industry had outlets in every neighborhood and village. For those in search of something more exclusive, there were smart restaurants and classy catering services. People chose what they ate and drank with little awareness of the sources or processes involved as long as the food was tasty, nutritious, safe, and sufficient for everyone. These conditions have not always been met over the last century when food shortages caused by economic crises, drought, or armed conflicts and war, occurred in various places. During the second half of the twentieth century, food deficiency was a feature of countries outside the Western world, especially in Africa. The twentieth century also witnessed a different sort of food crisis in the form of a widespread concern over the quality and safety of food that mainly resulted from major changes in production processes, products, composition, or preferences.

Technology plays a key role in both types of crises, as both cause and cure, and it is the character of technological development in food and agriculture that will be discussed. The first section examines the roots of technological developments of modern times. The second is an overview of three patterns of agricultural technology. The final two sections cover developments according to geographical differences.

Before we can assess technological developments in agriculture and food, we must define the terms and concepts. A very broad description of agriculture is the manipulation of plants and animals in a way that is functional to a wide range of societal needs. Manipulation hints at technology in a broad sense; covering knowledge, skills, and tools applied for production and consumption of (parts or extractions of) plants and animals. Societal needs include the basic human need for food. Many agricultural products are food products or end up as such. However, crops such as rubber or flax and animals raised for their skin are only a few examples of agricultural products that do not end up in the food chain. Conversely, not all food stems from agricultural production. Some food is collected directly from natural sources, like fish, and there are borderline cases such as beekeeping. Some food products and many food ingredients are artificially made through complicated biochemical processes. This relates to a narrow segment of technology, namely science-based food technology.

Both broad and narrow descriptions of agriculture are relevant to consider. In sugar production for example, from the cultivation of cane or beets to the extraction of sugar crystals, both traditional and science-based technologies are applied. Moreover, chemical research and development resulted in sugar replacements such as saccharin and aspartame. Consequently, a randomly chosen soft drink might consist of only water, artificial sweeteners, artificial colorings and flavorings, and although no agriculture is needed to produce such products, there is still a relationship to it. One can imagine that a structural replacement of sugar by artificial sweeteners will affect world sugar prices and therewith the income of cane and beet sugar producers. Such global food chains exemplify the complex nature of technological development in food and agriculture.

The Roots of Technological Development

Science-based technologies were exceptional in agriculture until the mid-nineteenth century. Innovations in agriculture were developed and applied by the people cultivating the land, and the innovations related to the interaction between crops, soils, and cattle. Such innovation is exemplified by farmers in Northern Europe who confronted particular difficulties caused by the climate. Low temperatures meant slow decomposition of organic material, and the short growing season meant a limited production of organic material to be decomposed. Both factors resulted in slow recuperation of the soil’s natural fertility after exploitation. The short growing season also meant that farmers had to produce enough for the entire year in less than a year. Farmers therefore developed systems in which cattle and other livestock played a pivotal role as manure producers for fertilizer. Changes in the feed crop could allow an increase in livestock, which produced more manure to be used for fertilizing the arable land, resulting in higher yields. Through the ages, farmers in Northern Europe intensified this cycle. From about the 1820s the purchase of external supplies increased the productivity of farming in the temperate zones. Technological improvements made increases in productivity not only possible but also attractive, as nearby markets grew and distant markets came within reach as a result of the nineteenth century transportation revolution.

An important development at mid-nineteenth century was the growing interest in applying science to agricultural development. The two disciplines with the largest impact were chemistry and biology. The name attached to agricultural chemistry is Justus von Liebig, a German chemist who in the 1840s formulated a theory on the processes underlying soil fertility and plant growth. He propagated his organic chemistry as the key to the application of the right type and amount of fertilizer. Liebig launched his ideas at a time when farmers were organizing themselves based on a common interest in cheap supplies. The synergy of these developments resulted in the creation of many laboratories for experimentation with these products, primarily fertilizers. During the second half of the nineteenth century, agricultural experiment stations were opened all over Europe and North America.

Sometime later, experimental biology became entangled with agriculture. Inspired by the ideas of the British naturalist Charles Darwin, biologists became interested in the reproduction and growth of agricultural crops and animals. Botany and, to a lesser extent, zoology became important disciplines at the experimental stations or provided reasons to create new research laboratories. Research into the reproductive systems of different species, investigating patterns of inheritance and growth of plant and animal species, and experimentation in cross-breeding and selection by farmers and scientists together lay the foundations of genetic modification techniques in the twentieth century.

By the turn of the century, about 600 agricultural experiment stations were spread around the Western world, often operating in conjunction with universities or agricultural schools. Moreover, technologies that were not specifically developed for agriculture and food had a clear impact on the sector. Large ocean-going steamships, telegraphy, railways, and refrigeration, reduced time and increased loads between farms and markets. Key trade routes brought supplies of grain and other products to Europe from North America and the British dominions, resulting in a severe economic crisis in the 1880s for European agriculture. Heat and power from steam engines industrialized food production by taking over farm activities like cheese making or by expanding and intensifying existing industrial production such as sugar extraction. The development of synthetic dyes made crop-based colorants redundant, strongly reducing or even eliminating cultivation of the herb madder or indigo plants. These developments formed the basis of major technological changes in agriculture and food through the twentieth century.

Patterns of Technology Development

The twentieth century brought an enormous amount of technology developed for and applied to agriculture. These developments may be examined by highlighting the patterns of technology in three areas—infrastructure, public sector, and commercial factory—as if they were seen in cross section. The patterns are based on combined material and institutional forces that shaped technology.

A major development related to infrastructure concerns mechanization and transport. The combustion engine had a significant effect on agriculture and food. Not only did tractors replace animal and manual labor, but trucks and buses also connected farmers, traders, and markets. The development of cooling technology increased storage life and the distribution range for fresh products. Developments in packaging in general were very important. It was said that World War I would have been impossible without canned food. Storage and packaging is closely related to hygiene. Knowledge about sources and causes of decay and contamination initiated new methods of safe handling of food, affecting products and trade as well as initiating other innovations. In the dairy sector, for example, expanding markets led to the growth and mergers of dairy factories. That changed the logistics of milk collection, resulting in the development of on-farm storage tanks. These were mostly introduced together with compression and tube systems for machine milking, which increased milking capacity and improved hygiene conditions. A different area of infrastructure development is related to water management. Over the twentieth century, technologies for irrigation and drainage had implications for improved ‘‘carrying capacity’’ of the land, allowing the use of heavy machinery. Improved drainage also meant greater water discharge, which in turn required wider ditches and canals. Water control also had implications for shipping and for supplies of drinking water that required contractual arrangements between farmers, governing bodies, and other agencies.

During the twentieth century, most governments supported their agricultural and food sectors. The overall interest in food security and food safety moved governments to invest in technologies that increased productivity and maintained or improved quality. Public education and extension services informed farmers about the latest methods and techniques. Governments also became directly involved in technological development, most notably crop improvement. Seed is a difficult product to exploit commercially. Farmers can easily put aside part of the harvest as seed for the next season. Public institutes for plant breeding were set up to improve food crops—primarily wheat, rice, and maize—and governments looked for ways to attract private investment in this area. Regulatory and control mechanisms were introduced to protect commercial seed production, multiplication, and trade. Private companies in turn looked for methods to make seed reproduction less attractive to farmers, and they were successful in the case of so-called hybrid maize. The genetic make-up of hybrid maize is such that seeds give very high yields in the first year but much less in the following years. To maintain productivity levels, farmers have to purchase new seed every season. Developments in genetic engineering increased the options for companies to commercially exploit seed production.

Most private companies that became involved in genetic engineering and plant breeding over the last three decades of the twentieth century started as chemical companies. Genetic engineering allowed for commercially attractive combinations of crops and chemicals. A classic example is the herbicide Roundup, developed by the chemical company Monsanto. Several crops, most prominently soy, are made resistant to the powerful chemical. Buying the resistant seed in combination with the chemical makes weed control an easy job for farmers. This type of commercial development of chemical technologies and products dominated the agricultural and food sector over the twentieth century. Artificially made nitrogen fertilizers are one such development that had a worldwide impact. In 1908, Fritz Haber, chemist at the Technische Hochschule in Karlsruhe, fixed nitrogen to hydrogen under high pressure in a laboratory setting. To exploit the process, Haber needed equipment and knowledge to deal with high pressures in a factory setting, and he approached the chemical company BASF. Haber and BASF engineer Carl Bosch built a crude version of a reactor, further developed by a range of specialists BASF assigned to the project. The result was a range of nitrogen fertilizer products made in a capital and knowledge-intensive factory environment. This type of development was also applied to creating chemicals such as DDT for control of various pests (dichloro-diphenyltrichloroethane), developed in 1939 by Geigy researcher Paul Mu¨ ller and his team. DDT may exemplify the reverse side of the generally positive large-scale application of chemicals in agricultural production—the unpredictable and detrimental effects on the environment and human health.

The commercial factory setting for technology development was omnipresent in the food sector. The combination of knowledge of chemical processes and mechanical engineering determined the introduction of entirely new products: artificial flavorings, products, and brands of products based on particular food combinations, or new processes such as drying and freezing, and storing and packaging methods.

Patterns of Technology Development in the Western World

Technological developments in agriculture and food differ with regard to geography and diverging social and economic factors. In regions with large stretches of relatively flat lands, where soil conditions are rather similar and population is low, a rise in productivity is best realized by technologies that work on the economies of scale. The introduction of mechanical technologies was most intensive in regions with these characteristics. Beginning early in the twentieth century, widespread mechanization was a common feature of Western agriculture, but it took different forms. In the Netherlands, for example, average farm size was relatively small and labor was not particularly scarce. Consequently, the use of tractors was limited for the first half of the twentieth century as emphasis was placed on improved cultivation methods. Tractors became widely used only after the 1950s when equipment became lighter and more cost-effective and labor costs rose sharply. The result was an overall increase of farm size in these regions as well. The Dutch government changed the countryside with a land policy of connecting and merging individual parcels as much as possible. This huge operation created favorable conditions for expansion; but where the land was already under cultivation, the only way to expand was to buy up neighboring farms. The effect was a considerable reduction in the number of farm units. An exception to this process was the Dutch greenhouse sector, in which improvements in construction, climate regulation, and introduction of hydroponic cultivation, increased production without considerable growth of land per farm unit.

The Dutch greenhouse sector is also an exemplary case of technological support in decision making and farm management. In Western countries a vast service sector emerged around agriculture and food. This process in fact started early in the twentieth century with the rise of extension services, set up as government agencies or private companies. Experimental methods based on multivariate statistics, developed by the British mathematician Karl Fisher, are the major tool in turning results of field experiments into general advisories. In keeping with the development of modern computers, digital models of crop growth and farming systems became more effective. Computer programs help farmers perform certain actions and monitor other equipment and machinery; yet even in the most technologically advanced greenhouses, the skilled eye of the farmer is a factor that makes a considerable difference in the quality and quantity of the final product.

The means by which agriculture in the West raised productivity have been questioned. Doubts about the safety of food products and worries over the restoration of nature’s capacity became recurrent issues in public debate. Moreover, technological advances in tandem with subsidies resulted in overproduction, confronting national and international governing bodies with problems in trade and distribution, and a public resistance against intensive agriculture, sometimes called agribusiness. Technology is neither good nor bad; much of the knowledge underlying technologies with a detrimental effect also helps detect polluting factors and health hazards. Although a substantial part of research and technological efforts are aimed at replacing and avoiding harmful factors, many such ‘‘clean’’ technologies are commercially less interesting to farmers and companies. Subsidies and other financial arrangements are again being used to steer technology development, this time in the direction of environmentally friendly and safe forms of production.

Patterns of Technology Development in Less Developed Countries

From the beginning of the twentieth century, scientific and technological developments in the agricultural and food sector were introduced to less developed countries either by Western colonizing powers or by other forms of global interaction. The search for improved farming methods and new technology were mostly institutionalized at existing botanical gardens and established in previous centuries. Plant transfer and economic botany were a major modality of twentieth century technological improvement in less developed countries.

The early decades of the century featured an emphasis on technological improvement for plantation agriculture. Plantation owners invested in scientific research for agriculture, often supported by colonial administrations. The gradual abolition of slavery during the nineteenth century, increasing labor costs, was a reason to invest in technology. Other factors were more specific to particular sectors; for example, the rise of European beet sugar production encouraging cane sugar manufacturers to invest in technological improvement. Another example was the emergence of the automobile industry, which initiated a boom in rubber production.

Most colonial administrations launched programs, based on the combination of botanical and chemical research, to improve food crop production in the first decades of the twentieth century. It was recognized that dispersion of new technologies to a small number of plantation owners was different from initiating change among a vast group of local food crop producers. The major differences concerned the ecology of farming (crop patterns and soil conditions) and the socioeconomic conditions (organization of labor or available capital). Agronomists had to be familiar with local farming systems, occasionally resulting in pleas for a technology transfer that would better meet the complexity of local production. The overall approach, however, was an emphasis on improvement of fertilization and crop varieties. Transfer of the Western model gained momentum in the decades after World War II. Food shortages in the immediate postwar years encouraged European colonial powers to open up large tropical areas for mechanized farming. Unfortunately, the result was largely either a short-lived disaster, as in the case of the British-run groundnut scheme in Tanzania, or a more enduring problem, as in case of the Dutch-run mechanized rice-farming schemes in Surinam. The 1940s also saw the beginnings of a movement that came to be known as the ‘‘green revolution.’’ Driven by the idea that hunger is a breeding ground for communism, American agencies initiated a research program for crop improvement, primarily by breeding fertilizer-responsive varieties of wheat and rice. Agencies were put together in a Consultative Group on International Agricultural Research (CGIAR). Technological progress was realized by bringing together experts and plant material from various parts of the world. Modified breeding techniques and a wide availability of parent material resulted in high-yielding varieties of wheat and rice. Encouraged by lucrative credit facilities, farmers, especially in Asia, quickly adopted the new varieties and the required chemicals for fertilization and pest control. Research on the adoption process of these varieties made clear that many farmers modified the seed technology based on specific conditions of the farming systems. In areas where such modifications could not be achieved—primarily rice growing regions in Africa—green revolution varieties were not very successful. Based on these findings, CGIAR researchers began to readdress issues of variation in ecology and farming systems. This type of research is very similar to that done by colonial experts several decades earlier. However, because of decolonization and antiimperialist sentiments among Western nations, much of this earlier expertise has been neglected. This is just one of the opportunities for further research in the domain of agriculture and food technology.

Browse other Technology Research Paper Topics .

ORDER HIGH QUALITY CUSTOM PAPER

200 Topics About Food

As a culinary enthusiast, having a diverse array of food topics is key to stirring up captivating conversations. Utilize these 200 mouth-watering food topics to make your next discussion a delightful and flavorful experience!

The Evolution of Traditional Cuisine in the Digital Age.
Local Food Movements and the Impact on Global Food Markets.
The Art of Food Presentation in Fine Dining.
Food Safety Standards and Their Implementation Worldwide.
The Role of Probiotics in Human Health.
The Ethics of Genetically Modified Organisms (GMOs) in Food Production.
Comparing Different Dietary Philosophies: Vegan vs. Paleo.
The Cultural Significance of Street Food.
The Future of Lab-Grown Meat and Sustainability.
The Psychology of Comfort Foods and Their Emotional Impact.
Food Waste Management: Challenges and Solutions.
The Rise of Organic Farming: A Healthier Trend or a Branding Strategy?
The Intersection of Technology and Food: Smart Appliances and Apps.
The Significance of Michelin Stars in Gastronomy.
The Influence of Celebrity Chefs on Culinary Trends.
Exploring the Variety of Cooking Oils and Their Health Benefits.
The Growing Popularity of Plant-Based Diets.
Food Allergies and Intolerances: Navigating Dining with Caution.
The Impact of Climate Change on Crop Yields and Food Prices.
The Importance of Bees in Pollination and Food Production.
Understanding Fermentation: From Kimchi to Kombucha.
Fast Food Culture and Its Effects on Health.
The Tradition of Wine Making and Its Cultural Importance.
Aquaculture vs. Wild-Caught Fish: A Comparative Study.
The Phenomenon of Food Tourism and Culinary Travel.
The Science of Baking: From Bread to Pastries.
How the Slow Food Movement Challenges Fast Food.
Childhood Obesity: Societal Causes and Preventative Measures.
Food as an Expression of Identity and Heritage.
The Role of Food Critics and Reviews in the Restaurant Industry.
Nutritional Myths and Facts in the Dieting World.
Exploring the Diversity of International Breakfasts.
The Connection Between Agriculture and Global Trade Policies.
The Relationship Between Food and Mental Health.
Coffee Culture Across the World.
The Development of Artificial Sweeteners and Their Health Implications.
The Role of Seafood in a Balanced Diet.
The Global Rise of the Supermarket and Its Impact on Local Markets.
The Significance of Spices in Cooking and History.
Nutritional Challenges in Developing Countries.
Understanding Food Labels and Their Impact on Consumer Choices.
The Cultural and Historical Significance of Chocolate.
The Intersection of Food and Religion: Dietary Laws and Practices.
Urban Farming and Its Role in City Living.
The Impact of Social Media on Food Trends.
Addressing the Global Freshwater Crisis and Its Effects on Food Production.
The Role of Salt in Cooking and Preserving Food.
The Importance of Meal Planning for Health and Budgeting.
Sustainable Fishing Practices and Seafood Sustainability.
The Impact of Cooking Shows on Home Cooking Habits.
A Comparative Analysis of Dairy Alternatives.
The Controversy Surrounding High-Fructose Corn Syrup.
The Relationship Between Farm Subsidies and Food Prices.
Exploring Traditional Food Preservation Techniques.
The Challenges of Ensuring Global Food Security.
Eating Habits and Their Impact on Lifespan.
The History of the Vegetarian Movement.
The Effect of Economic Status on Nutritional Choices.
The History and Culture of Tea Drinking.
The Role of Antioxidants in Preventing Disease.
The Rise of Food Trucks and Mobile Dining.
Navigating the Complexities of Food and Drug Administration Regulations.
Exploring Exotic Fruits and Their Nutritional Values.
The Significance of Mealtimes and Family Dining Traditions.
The Contribution of Enzymes in Food Processing and Nutrition.
The Debate on High Protein Diets: Benefits and Risks.
The Role of Food in National Celebrations and Holidays.
The Global Challenge of Vitamin Deficiencies.
The Economic Impact of Foodborne Illness Outbreaks.
Ethical Considerations in the Meat Industry.
Exploring the Staple Diets of Various Cultures.
The Effects of Caffeine on Health and Productivity.
Understanding the Ketogenic Diet and Its Popularity.
The Role of Cooperative Grocery Stores in Communities.
Traditional Medicine and the Use of Herbs and Spices.
The Impact of Portion Sizes on Diet and Health.
The Cultural Impact of Fusion Cuisine.
Food Packaging Innovations and Environmental Impact.
The Effects of Pesticides on Health and Environment.
The Science Behind Food Pairings and Flavor Combinations.
The Changing Landscape of Diets: From Low-Fat to Whole Foods.
The Role of Nutrition in Sports Performance.
The Impact of Trade Agreements on Food Accessibility.
The Historical Significance of the Spice Trade.
Exploring the World Through Regional Desserts.
The Influence of Fast Casual Dining on the Restaurant Industry.
The Relationship Between Food and Film: Iconic Movie Meals.
Farm to Table: The Localvore Movement and Its Benefits.
The Rise and Fall of Dietary Fads.
The Importance of Hydration and the Role of Water in Nutrition.
Cultural Appropriation in Food: When Does Inspiration Become Insensitive?
The Return of Heirloom Varieties and Biodiversity in Agriculture.
Culinary Education: Do Cooking Classes Make a Difference?
The Dynamics of Food and Social Engagement.
Understanding the Nutrition of Root Vegetables and Their Health Benefits.
The Link Between Dietary Choices and Climate Change.
The Debate Over Organic vs. Conventional Foods: A Closer Look.
Culinary Tourism: Exploring a Region’s Culture Through Its Cuisine.
The Science and Tradition of Winemaking.
Preserving Indigenous Food Practices and Knowledge.
Nutritional Labeling and Its Influence on Consumer Behavior.
The Health Benefits of Mediterranean Diet.
Fast Food Addiction: A Serious Health Concern.
The Revival of Ancient Grains in Modern Diets.
The Role of Agriculture in Economic Development.
Cooking at Home vs. Eating Out: Benefits and Drawbacks.
Addressing Nutritional Inequality and Food Deserts.
The Role of Nutritionists and Dieticians in Health Care.
The Cultural Significance of Harvest Festivals.
The Role of Culinary Competitions in Shaping Chefs’ Careers.
The Health Impact of Sugar Consumption.
The Tradition of Pickling and Fermented Foods.
The Rise of Almond Milk and Other Non-Dairy Milks.
Popular Streetfood Across the Globe
The Importance of Zinc and Magnesium in the Human Diet.
The Controversy of Raw Milk: Health Risk or Superfood?
The Art of Cheesemaking and Its Cultural Variations.
The Relationship Between Cooking and Stress Relief.
Specialty Diets for Athletes: Tailoring Nutrition for Performance.
The Power of Superfoods: Myth or Reality?
The Cultural Significance of Cooking Methods: Grilling, Steaming, Frying.
The Social Impact of Community Gardens and CSAs.
The Role of Seasonality in Culinary Practices.
The Health Risks of Artificial Flavorings and Colorings.
The Battle Against High Blood Pressure: Sodium in Our Diets.
The Global Impact of Coffee Production on Local Economies.
Comparing Nutritional Philosophies Across Cultures.
The Tradition of Tapas and Small Plate Dining.
The Growing Concern Over Antibiotic Use in Livestock.
The Connection Between Nutrition and Skin Health.
The Impact of Zero-Waste Cooking on the Environment.
Food and Literature: How Meals Shape Narrative.
Public Health Policies and Their Effect on Eating Behaviors.
Multicultural Influences on Modern Cuisine.
The History and Role of Fish Sauce in Asian Cooking.
Energy Drinks and Their Effects on the Human Body.
The Role of Edible Insects in Sustainable Food Systems.
The Ethics of Eating: Morality and Food Choices.
The Connection Between Drought and Food Scarcity.
The Role of Digestive Health in Overall Well-being.
Sustainable Food Packaging and Reduction of Plastic Waste.
The Cultural Roots of Soul Food.
Understanding the Raw Food Movement: Benefits and Challenges.
The Role of Taste Buds in the Eating Experience.
School Lunch Programs and Childhood Nutrition.
The Health Benefits of Omega-3 Fatty Acids.
Exploring Exotic Meats: Ethics, Taste, and Nutrition.
The Impact of Sugar Taxes on Consumption Patterns.
The Complexity of Food as Art.
A Global Perspective on Breakfast Traditions.
The Influence of Migrant Populations on Local Foodscapes.
Vertical Farming and Its Role in Urban Food Production.
The Tradition of Afternoon Tea and Its Variations.
The Debate on Dietary Supplements: Necessary or Superfluous?
Food Sovereignty and Its Importance to Indigenous Communities.
Societal Impact of Celebrity-Endorsed Diets.
The Relationship Between Food and National Identity.
The Historical Evolution of the Sandwich.
The Psychology Behind Food Cravings and How to Control Them.
The Significance of Cookbooks Throughout History.
Understanding Intermittent Fasting and Its Effects on Health.
The Role of Catalysts in Food Chemistry.
The Science of Texture in Food: Crunchy vs. Creamy.
Collagen Drinks: How Effective are They?
Public Health and the Campaign Against Trans Fats.
The History of Vegetarianism and Its Modern Implications.
The Phenomenon of Gastropubs and Their Elevating Pub Fare.
The Social Etiquette and Customs of Dining Around the World.
Gluten-Free Diets: Health Necessity or Trend?
The Role of Cooking in Bonding and Team Building.
The Business of Food Delivery Services and Their Impact on Dining.
The Components of a Heart-Healthy Diet.
The Significance of Knife Skills in Culinary Arts.
The Influence of Preservation Technologies on Food Quality and Shelf Life.
Powdered Greens as Replacements for Vegetables
The Intersection of Gardening and Mental Health.
The Role of Bitter Flavors in Cuisine and Health.
Youth Obesity: Sociocultural Factors and Prevention.
The Cultural Appreciation vs. Appropriation of Food.
The Emotional and Social Implications of Cooking for Others.
Addressing the Epidemic of Malnutrition in Affluent Societies.
The Importance of Balanced Meals for Children’s Development.
Food and Romance: The Link Between Dining and Dating.
The Impact of Food on Cognitive Function.
The Connection Between Food Sensitivities and Autoimmune Diseases.
Exploring the Health Benefits of Green Tea.
Food Security and the Importance of Feed the Future Initiatives.
The Effects of Cooking Methods on Vitamin Retention in Vegetables.
The Rise of Craft Beer and Artisanal Brewing.
Combatting the Environmental Consequences of Fishing Practices.
The Phenomenon of Competitive Eating and Food Challenges.
The Importance of Trace Minerals in the Diet.
The History and Influence of French Cuisine on Western Cooking.
The Role of Dietary Fiber in Digestive Health.
Food Traditions and Their Role in Preserving Ethnic Heritage.
The Social Dynamics of Potlucks and Shared Meals.
Nutrigenomics: Tailoring Diet Based on Genetics.
The Role of Aromas in Flavor Perception and Memory.
The Economics of Ethical and Fair Trade Food Products.
The Controversy Surrounding Food Dyes and Hyperactivity in Children.

Engineers World

" Where engineers speak "

Food Science & Technology,Food Engineering,B.tech Food Technology

Role of food processing in nutrition security

Heat and Mass Transfer in Food Engineering

Advanced Food and Nutrition

More Food Seminar Continue next page>>

Seminar Topics

1.Aeronautical Click for New Ideas >>
2.Aerospace Click for New Ideas >>
3.Agriculture Click for New Ideas >>
4.Aquaculture Click for New Ideas >>
5.Automobile Click for New Ideas >>
6.Applied Electronics & Instrumentation
7.Automation Click for New Ideas >>
8.Bio Chemical Click for New Ideas >>
9.Bio Medical Click for New Ideas >>
10.BioTechnology Click here >>
11.Ceramic Click for New Ideas >>
12.Chemical Click for New Ideas >>
13.Civil Click for New Ideas >>
14.Communication System
15.Computer Science
16.Computer Aided Design
17.Electrical Click for New Ideas >>
18.Electronics Click for New Ideas >>
19.Engineering Design
20.Environmental
21.Food Technology Click here >>
22.Genetics Click for New Ideas >>
23. Hacking Will be uploaded soon
24.Industrial Click here >>
25.Information Technology
26.Instrumentation & Control
27.Leather Technology
28.Marine Click here >>
29.Material Science Click here >>
30.Metallurgical Click here >>
31.Mechanical Click for New Ideas >>
32.Mechatronics Click for New Ideas >>
33.Mining Click for New Ideas >>
34.Naval Architecure Click here >>
35.Nanotechnology Click here >>
36.Ocean Click here >>
37.Oil & Paint Click here >>
38.Petroleum Click for New Ideas>>
39.Polymer Click for New Ideas >>
40.Polymer Electronics Click here >>
41.Printing Technology Click here >>
42.Production Click here >>
43.Pulp & Paper Technology
44.Railway Click here >>
45.Robotics Click here >>
46.Steel Click here >>
47.Sugar Technology Click here >>
48.Tele Communication Click here>>
49.Textile Click here >>
50.Transportation Click here >>

Got any suggestions?

We want to hear from you! Send us a message and help improve Slidesgo

holy spirit

35 templates

11 templates

business pitch

598 templates

ai technology

169 templates

21 templates

environmental science

36 templates

Natural Resources Conservation Major for College: Food Sciences & Technology

It seems that you like this template, natural resources conservation major for college: food sciences & technology presentation, free google slides theme, powerpoint template, and canva presentation template.

We are what we eat! For this reason it is important to have a balanced diet and above all to know the components of food, although we don't have to worry about anything! Because there are specialists in Food Science who study at university everything related to food, from a chemical point of view. Now, you can present this college major with this very special template, with gradients and many illustrations of food. How wonderful!

Features of this template

100% editable and easy to modify
35 different slides to impress your audience
Contains easy-to-edit graphics such as graphs, maps, tables, timelines and mockups
Includes 500+ icons and Flaticon’s extension for customizing your slides
Designed to be used in Google Slides, Canva, and Microsoft PowerPoint
16:9 widescreen format suitable for all types of screens
Includes information about fonts, colors, and credits of the resources used

How can I use the template?

Am I free to use the templates?

How to attribute?

Attribution required If you are a free user, you must attribute Slidesgo by keeping the slide where the credits appear. How to attribute?

How to Add, Duplicate, Move, Delete or Hide Slides in Google Slides

How to Change Layouts in PowerPoint

How to Change the Slide Size in Google Slides

Premium template

Unlock this template and gain unlimited access

Natural Resources Conservation Major for College: Animal Science presentation template

+20 Technology Topics For Presentation | Best Step-By-Step Guide For Beginners in 2024

Jane Ng • 07 April, 2024 • 10 min read

Are you struggling to prepare your technology topic for presentation ? Don’t worry! We’ve got you covered! In this blog post, we provide you with a step-by-step definition guide to craft a well-rounded and informative presentation. Whether you’re exploring Artificial Intelligence, Blockchain, or Cybersecurity, this post will equip you with 20 technology topics for presentation to captivate your audience and showcase your expertise.

Easy topics for presentation
Marketing presentation

Let’s get started with top technology presentation topics!

#1 – who is your target audience.

#2 – What Is Your Technology Topic?

#3 – Why Do You Choose This Topic For Presentation?

#4 – when & where will you make your presentation, #5 – how to make your presentation effective , 20 technology topics for presentation , key takeaways.

Start in seconds.

Get free templates for your next interactive presentation. Sign up for free and take what you want from the template library!

Identifying your presentation’s target audience is the first step in choosing a technology topic that will resonate with them and meet their needs.

You can define your audience by the following aspects:

Demographics

Consider the demographics of your audience, such as age, gender, education, and professional background. Different demographics may have different levels of familiarity and interest in technology.

For example, an audience of tech-savvy professionals may require an advanced or specialized topic, while a general audience with diverse backgrounds may benefit from a broader subject matter.

Take into account your audience’s interests and areas of focus.

Are they primarily interested in the business applications of the technology?
Are they more concerned with the social or ethical implications?

Understanding their interests will help you tailor your topic to capture their attention and engage them throughout your presentation.

Technical knowledge

Evaluate the level of technical knowledge your audience possesses by answering these questions:

Are they beginners with a limited understanding of the technology, or are they experts in the field?

Then you can adjust the complexity and depth of your subject accordingly. Make sure that the presentation strikes the right balance between being easy to understand to people with limited technical backgrounds while providing value for those with more advanced knowledge.

Specific needs

Consider the specific needs and challenges of your audience.

Can the problems they are facing be solved by technology?
Can you offer solutions, strategies, or real-world examples that work for their situation?

Tailoring your theme to meet their needs will improve the relevance and applicability of your presentation.

By carefully considering your audience’s demographics, interests, and technical savvy, you can choose a technology topic that aligns with their interests and captures their curiosity.

#2 – What Is Your Tech Presentation Ideas?

Defining technology topics for presentation involves clarifying its scope, purpose, and key aspects. You can effectively define your tech topics for presentation in the following steps:

Start by conducting preliminary research on broad technology topics that interest you.
Explore technology trends and industry news to identify potential topics that align with your presentation goals.
Once you have a broad idea, narrow the focus of your topic to specific sub-topics, applications, or challenges in the technology sector that you find interesting or relevant.
Consider the resources available, such as research materials, case studies, or expert interviews.
Consider the time constraints of your presentation and determine the appropriate scope and depth for your topic. Ensure that the content can be adequately covered within the allocated time.

By following these steps, you can effectively define a technology theme for your presentation.

Understanding why you chose particular technology-related topics is essential as it helps define the purpose and goals of your presentation. Here are some common:

Educational purpose

If your objective is to educate your audience, explain why you chose this topic.

Is it because the technology is new, and you want to provide an overview?
Are you aiming to share technology-related insights, knowledge, or best practices?

Communicate the educational value your chosen topic brings to your audience.

Purpose of persuasion

If your goal is to convince your audience, explain why you believe the topic is important and deserves their attention.

Highlight the potential impact or benefit that technology can have.
Present compelling evidence, case studies, or examples that support your argument.

Emphasize why your audience should be interested in this topic and how it can positively affect their lives, work, or industry.

Inspirational purpose

If you aim to inspire your audience, explain what makes this tech theme so inspiring or innovative.

Share stories of successful implementations or groundbreaking progress.
Discuss the transformative power of technology and how it has the potential to change lives, industries, or society as a whole.

Inspire your audience by showcasing the possibilities and encouraging them to embrace the potential of technology.

Awareness purpose

If your goal is to create awareness, explain why this topic deserves attention and recognition.

Discuss any social, environmental, or ethical impacts associated with the technology.
Highlight challenges or risks that need to be addressed.

Raise awareness of the importance of understanding and interacting with the subject for the betterment of individuals, organizations, or the world at large.

When you clearly define the purpose and objectives of your presentation, you provide a guiding framework for structuring your content, selecting supporting examples or data, and tailoring your delivery to achieve the desired impact on your audience.

By considering the “When” and “Where” aspects of your presentation, you can effectively plan and prepare for the logistics and environment for your presentation. This ensures that you are equipped with the necessary resources to deliver a successful and engaging presentation experience.

Here are some pointers you need to check about time and location when preparing a presentation:

Timing: Determine the date and time of your presentation. Take into account any deadlines, event schedules, or specific timeframes that may impact the availability or attention of your target audience.
Location: Identify the venue or platform where you deliver your presentation. Will it be an in-person event at a physical location or an online presentation through a video conferencing platform or webinar?
Setting and Environment: If it is an in-person presentation, evaluate the seating arrangement, stage setup, audio-visual equipment, etc. If it is an online presentation, ensure that you have a quiet and well-lit space with a stable internet connection.
Technical Considerations: Pay attention to any technical considerations associated with your presentation. Make sure you have access to the necessary technology, equipment, and technical support.

Choosing technology topics for presentation effectively requires the right approach, and AhaSlides can be a valuable tool to enhance the process. By following these steps, you can effectively select technology topics for your presentation:

Understand your audience: Take into account the interests, needs, and background of your audience. Analyze their level of technical knowledge to identify topics that will resonate with them. Utilize AhaSlides’ live polls to gather audience feedback and tailor your topic accordingly.
Research current trends and emerging technologies: Stay up-to-date with the latest technology trends and advancements. Interactive quizzes and trivia sessions can be used to engage your audience and share knowledge about these trends.
Evaluate impact and relevance: Consider practical applications, benefits, and challenges associated with each topic. You can use spinner wheel , word cloud , idea board and Q&A to gather audience opinions and perspectives on different technology topics.
Balance complexity and simplicity: Choose technology topics that balance between being informative and understandable for your audience. AhaSlides allows you to create visually appealing slides and rating scale , prdinal scale to simplify complex concepts and enhance audience comprehension.

🎉 Check out: 21+ Icebreaker Games for Better Team Meeting Engagement | Updated in 2024

Here are some popular and interesting IT presentation topics for a presentation that you can consider:

Artificial Intelligence in Healthcare: Applications, benefits, and Challenges.
Internet of Things (IoT) and Smart Homes: Enhancing convenience and efficiency.
Cybersecurity: Protecting digital assets and safeguarding personal information.
Blockchain Technology: Revolutionizing industries
Augmented Reality (AR) in Education: Transforming learning experiences.
The Impact of 5G Technology: Faster Connections and new possibilities.
Cloud Computing: Advantages, deployment models, and use cases.
Biometric Authentication: Ensuring secure and convenient access control.
Robotics and Automation in Manufacturing: Improving productivity and efficiency.
Sustainable Energy Technologies: Advancements in renewable energy sources.
Data Science and Predictive Analytics: Extracting insights for informed decision-making.
Virtual Reality (VR) in Training and Simulation: Enhancing Learning and skills development.
The Internet of Medical Things (IoMT): Innovations in healthcare technology.
Quantum Computing: Unlocking new levels of computational power.
E-commerce and Digital Payments: Trends, challenges, and prospects.
Autonomous Vehicles: Advancements and implications for transportation.
Natural Language Processing (NLP): Applications in chatbots and voice assistants.
3D Printing: Revolutionizing manufacturing and prototyping processes.
Big Data and Business Intelligence: Leveraging data for strategic decision-making.
Edge Computing: Powering real-time applications and reducing latency.

Check out: 2024 Updated | Online Quiz Makers | Top 5 Free Options to Energise your Crowd

By following the step-by-step guide we’ve provided for choosing technology topics for presentation, you’re on your way to delivering a successful presentation that resonates with your audience.

And don’t forget to utilize AhaSlides’ templates and interactive features to make your presentations captivating, intuitive, and engaging for your audience.

A writer who wants to create practical and valuable content for the audience

Tips to Engage with Polls & Trivia

Latest Technical Paper Presentation Topics

by Ravi Bandakkanavar
April 14, 2024

This post contains a wide variety of technical papers chosen from various Engineering streams. The latest Technical Paper Presentation Topics include trending topics from emerging Technology like Artificial Intelligence, Machine Learning, 5G Technology, Cybersecurity, and Cloud Computing. It also includes topics from different Engineering streams like Computer Science and Engineering, Electronics Communications and Engineering, Electrical and Electronic Engineering, Mechanical Engineering, and Automobile Engineering.

Blockchain Technology
Chat GPT and its capabilities
How 5G Technology can Revolutionize the Industry?
5G Wireless Technology
Impact of the Internet on Our Daily Life
The technology behind Face Unlocking in Smartphones
3D Printing Technology
Anti-HIV using nanorobots
Humanoid Robots
Virtual Reality: working and examples
Metaverse and how Apps are developed in Metaverse
Smart Eye Technology
Augmented Reality
Automatic Video Surveillance Systems
Automatic number plate recognition
Cloud Computing vs. Distributed Computing
Importance of Cloud Computing to Solve Analytical Workloads
Attendance Monitoring Intelligent Classroom
Automatic Mobile Recharger Station
Automatic sound-based user grouping for real-time online forums
Bio-computers/Biomolecular Computers
What is Big Data?
Biomedical instrumentation and signal analysis

Latest Technical Paper Presentation Topics

Artificial intelligence and the impact of AI on our lives
Is Artificial Intelligence a Threat or a Benefit?
Top 10 Ways Artificial Intelligence Future will Change the World
Artificial Intelligence: Technology that Hosts Race between Enterprises
The Role of Artificial Intelligence in the Healthcare Industry
How AI Technology Can Help You Optimize Your Marketing
Narrow AI vs General AI: Understanding The Key Differences
Future Of Industrial Robotics With AI
Causes of CyberCrime and Preventive Measures
What is Phishing? How to tackle Phishing Attacks?
What is the Dark Web? How to Protect yourself from the Dark Web?
Cyberbullying: The emerging crime of 21 st Century
Anatomy and working of search engines
Bionic Eye – a possible path toward the Artificial retina
Bluetooth-based Smart Sensor Networks
Broadband access via satellite
Brain-computer interface
Blue eyes technology
Brain-controlled car for the disabled using artificial intelligence
Brain Port device
Brain Finger Print Technology
BrainGate Technology
Digital jewelry
Development of an Intelligent Fire Sprinkler System
Capturing packets in secured networks
Digital Speech Effects Synthesizer
Aqua communication using a modem
Serverless Edge Computing
Intrusion detection system
How to prepare for a Ransomware attack?
What is the Dark Web? How to Protect Your Kids from the Dark Web?

Artificial Intelligence Topics for Presentation

Carbon nanotubes
Cloud computing
Mobile Ad hoc Networks (MANETs)
Narrow AI vs General AI
Security aspects in mobile ad hoc networks (MANETs)
Mobile Ad Hoc Network Routing Protocols and applications
Graphical Password Authentication
GSM-based Advanced Wireless Earthquake Alarm System for early warning
Computerized Paper Evaluation using Neural Network
Deploying a wireless sensor network on an active volcano
Data Mining and Predictive Analytics
Understanding Data Science and Data-Driven Businesses
Dynamic Car Parking Negotiation and Guidance Using an Agent-based platform
Real-Time Street Light Control Systems
Data Security in Local Networks using Distributed Firewalls
Design of a wireless sensor board for measuring air pollution
Design of diamond-based Photonics devices
Design of Low-Density Parity-Check Codes
What is LiDAR Technology?
Tizen Operating System – One OS for everything
Authentication using Biometric Technology
Speech Recognition
The working of Self-Driving Vehicles
Speech Processing
Digit recognition using a neural network
Digital Audio Effects Control by Accelerometry
Digital Camera Calibration and Inversion for Stereo iCinema
Dynamic resource allocation in Grid Computing
Dynamic Virtual Private Network
Earth Simulator – Fastest Supercomputer
Electromagnetic Applications for Mobile and Satellite Communications
Electronic nose & its application
Elliptical Curve Cryptography (ECC)
Cryptocurrency Wallet – is it the Future of Blockchain Technology
Reactive Power Consumption in Transmission Line
SPINS – Security Protocol For Sensor Network
Smart Bandage Technology
Embedded web server for remote access
Encrypted Text chat Using Bluetooth
Electronic toll collection
Electronic waste (e-waste)
Apache Hadoop Introduction
Embedded web server for industrial automation
Eyegaze system
Fuel saver system
Guarding distribution automation system against cyber attacks
Face detection technology
Falls detection using accelerometry and barometric pressure
Fast Convergence algorithms for Active Noise Controlling Vehicles
Fault-tolerant Routing in Mobile ad-hoc network
Ferroelectric RAM
Fingerprint recognition system by neural networks

Technical Paper Topics on CyberSecurity

Flexible CRT Displays
Fluorescent Multilayer Disc (FMD)
Fluorescent Multilayer Optical Data Storage
Forecasting Wind Power
Fractal image compression
Fractal robots
Geometric Invariants in Biological Molecules
Global positioning response system
Broadband over power line
Card-based security system
Face Recognition Technology
GSM Digital Security Systems for Printer
Groupware Technology
Indian Regional Navigation Satellite System
GSM Security And Encryption
Hardware implementation of background image modeling
HAVI: Home Audio Video Interoperability
Hawk Eye – A technology in sports
High Altitude Aeronautical Platforms
High-Performance Clusters
High-Performance DSP Architectures
High-speed circuits for optical interconnect
High-speed LANs or the Internet
Holographic Data Storage
Holographic Memory
Holographic Versatile Disc
Holt-Winters technique for Financial Forecasting
HomeRF and Bluetooth: A wireless data communications revolution
How does the Internet work?
Hyper Transport Technology
How does a search engine work ?
How does google search engine work ?
Human-computer interaction & its future
Design of a color Sensing System for Textile Industries
GSM-based Path Planning for Blind Persons Using Ultrasonic
Imbricate cryptography
Implementation of hamming code
Implementation of QUEUE
Image transmission over WiMAX Systems
Implantable on-chip Power Supplies
Integrating Wind Power into the Electricity grid
Integration of wind and solar energy in smart mini-grid
Intelligent navigation system
Intelligent Patient Monitoring System
Intelligent RAM: IRAM
Intelligent Software Agents
Interactive Voice Response System
Internet architecture and routing
Internet Protocol duplicate address detection and adaptation
Investigation of the real-time implementation of learning controllers
IP spoofing
IP redirector features
iSCSI: The future of Network Storage
ISO Loop magnetic couplers
Jamming and anti-Jamming Techniques
Light-emitting polymers
Load balancing and Fault-tolerant servers
Light Interception Image Analysis
Lightning Protection Using LFAM
Liquid Crystal on Silicon Display (LCOS)
Location estimation and trajectory prediction for PCS networks
Low-Power Microelectronics for Biomedical Implants
Low-Power Oscillator for Implants
Magnetic Random Access Memory
Managing Data In Multimedia Conferencing
Microchip production using extreme UV lithography
Modeling of wind turbine system for an Interior Permanent magnet generator
Moletronics – an invisible technology
Power generation through Thermoelectric generators
Multi-Protocol Label Switching
Multiuser Scheduling for MIMO broadcasting
Multisensor Fusion and Integration
Parasitic computing
Password paradigms
Polymer memory – a new way of using plastic as secondary storage
Programmable logic devices (PLD)
Non-Volatile Static RAM
Optical coherence tomography
Open source technology
Ovonic unified memory
Personal satellite assistant systems
PH control technique using fuzzy logic
Pluggable Authentication Modules (PAM)
Power Efficiency and Security in Smart Homes
Proactive Anomaly Detection
Prototype System Design for Telemedicine
QoS in Cellular Networks Based on MPT
Quad-Core Processors
Real-Time Operating Systems on Embedded ICs
Real-Time Speech Translation
Real-Time Systems with Linux/RTAI
Reliable and Fault-Tolerant Routing on Mobile Ad Hoc Network
Robotic Surgery
Vehicle monitoring and security system
Space-time adaptive processing
Radiofrequency identification (RFID) technology
Rapid prototyping

Paper Presentation Topics for Computer Science Engineering

Secured web portal for online shopping
Securing underwater wireless communication networks
Security analysis of the micropayment system
Security requirements in wireless sensor networks
Semantic web
Sensitive skin
Snake robot the future of agile motion
Software-Defined Radio (SDR)
Importance of Software-Defined Wide-Area Networks
SPWM(sinusoidal pulse width modulation) technique for multilevel inverter
Switchgrass
Solar Powered Speakers
Security on Wireless LAN Adaptive cruise control
Session Initiation Protocol (SIP)
Shallow water Acoustic Networks
Significance of real-time transport Protocol in VOIP
Simulating Quantum Cryptography
Single photon emission computed tomography
Smart cameras for traffic surveillance
Smart Fabrics
Space Mouse
Space Robotics
Speech Enhancement for Cochlear Implants
Speed Detection of moving vehicles using speed cameras
Swarm intelligence & traffic safety
Synthetic Aperture Radar System
Systems Control for Tactical Missile Guidance
The Architecture of a Moletronics Computer
The Evolution of Digital Marketing
Thermal infrared imaging technology
Thought Translation Device (TTD)
Three-dimensional password for more secure authentication
Ultrasonic motor
Wearable biosensors
Traffic Light Control System
Wireless integrated network sensors
Ultrasonic detector for monitoring partial discharge
Ultra-Wideband Communication
What is IPaaS? Trending IPaaS Services Available In the Market
Wireless Computer Communications Using Sound Waves
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on LinkedIn (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to share on Pocket (Opens in new window)

213 thoughts on “Latest Technical Paper Presentation Topics”

Hello sir! Hope you are doing well. I have a technical paper presentation this semester, so I would like some suggestions in the domain of HCI, AI- ML, and Data science. Thank you sir.

Hello sir! , Can you help me on what kind of application that are very useful in the present?

Are you looking for mobile applications or web applications? Automating the manual processes will add more value.

work automation (can be delivery, operations, movement, robotics, AI/ML etc) Traffic control systems Communication/Data transfer VR/AR

Hi sir! Can you help me what can feature can i add in Log In System for Covid 19 . Thankyousmuch sir❤️

If you are looking for a Covid application for the information purpose, it may include the following things: 1. Covid statistics (country/state/city/daily/weekly/monthly wise) 2. Individuals health history 3. Vaccination status 4. Hospitals and health centers information

You can add many more things like health hygiene shops, tourism etc.

need some technical topic related to ECE

Did it help? Would you like to express? Cancel reply

IMAGES

150+ Food Research Paper Topics for You to Explore
160 Excellent Food Research Paper Topics for Students
160 Excellent Food Research Paper Topics for Students
50 Best Food Research Paper Topics 2021
Top 150 Fascinating Food Research Paper Topics for Students
PPT

VIDEO

🔴How to Write Economics Paper
Top Food Tech Trends Transforming the Industry in 2023
Future of Food 2023: International debate
Top Technologies That Changed The Food Industry
Project Ideas in Food Technology (Food Product development Base) Part-1
Paper Presentation at an International Seminar

COMMENTS

(PDF) TOPICS IN FOOD TECHNOLOGY
Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry ...
160 Excellent Food Research Paper Topics for Students
Captivating Food Research Topics. Evaluate the properties of Oil obtained from Carica Papaya Seeds. Discuss the effects of blending cow milk with soy milk and analyze the quality of yogurt. Evaluate the vegetable oil refining process and its food value. Explain the functional properties of plantain flour.
Presenting Food Science Effectively
Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for the topic and generate audience interest. This paper provides food science presentation "best practices" based upon the results of the author's 10 y of experience teaching communication skills to 1st-year graduate ...
food technology Latest Research Papers
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional ...
Frontiers in Food Science and Technology
Superfoods Production, Acceptance, and Quality: From Farm to Fork. Dr Wan Abd Al Qadr Imad Wan-Mohtar. Assoc. Prof. Dr. Zul Ilham. Dr Sarina Abdul Halim-Lim. Ts. Dr. Nurul Aqilah Mohd Zaini. Wahyudi David. Subrota Hati.
PDF Food System Research and Project Ideas for Students
date foods at discount, or food recovery/gleaning projects. Or: design an evaluation template that can be used across projects to yield consistent/comparable results. 38. Perform research into food product grading processes and standards, and related opportunities to reduce food losses. 39.
67623 PDFs
Jie SUN. Abstract Based on the Essential Science Indicators database, this study analyzed 2,886 top papers in the subject category of Food Science and Technology from January 2011 to June 2021 ...
Frontiers
While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food ...
72772 PDFs
The application of knowledge to the food industry. | Explore the latest full-text research PDFs, articles, conference papers, preprints and more on FOOD TECHNOLOGY. Find methods information ...
The Role of Science, Technology and Innovation in Transforming Food
The world is not on track to meet the Sustainable Development Goal (SDG) targets linked to hunger and food and nutrition security. According to FAO data (FAO 2020), the number of hungry people has increased by 10% in the past 5 years and 3 billion people cannot afford a healthy diet.Some countries in Asia and Africa have made significant progress in increasing food and nutrition security ...
Topics List
FOOD ENGINEERING's White Papers offer in-depth knowledge on the latest food and beverage processing information. FOOD ENGINEERING reports on topics pertaining to the food and beverage manufacturing industry, touching on topics such as food safety, sustainability, packaging, and dry processing.
Recent Trends in Food Biotechnology
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 ...
Free Food Technology Project Topics For Final Year Students
Access our list of Food Technology Project topics in PDF and Word formats for easy reference. 1 . Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour. ABSTRACT The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of ...
(PDF) List of Seminar Topics on Food Science and Technology
Welcome to Samphina Academy, this is the Official Project / Seminar Material Library for all students of the department of Food Science and Technology. The topics listed here can be used as guide to carryout academic research work for either Undergraduate / Postgraduate Project, Seminar or Thesis. We pride ourselves in rendering quality services.
Agriculture and Food Technology Research Paper Topics
This page lists 19 topics and provides an overview of agriculture and food technology development. 1. Activated Carbon. Activated carbon is made from any substance with a high carbon content, and activation refers to the development of the property of adsorption. Activated carbon is important in purification processes, in which molecules of ...
Food Science : Hot Topics
Agriculture, Geology, & Environmental Sciences Team | Science & Engineering Libraries. Email: [email protected]
Challenges of the Food Science and Technology Community
After almost one year since launching ACS Food Science & Technology (AFST), we are glad to have published monthly issues since February 2021. This fact shows that there was a need in this field that has been fulfilled by AFST. We thank the authors who have submitted their manuscripts to the journal and the reviewers and Editorial Advisory Board that make the peer-review process work efficiently.
200 Topics About Food
200 Topics About Food. February 7, 2024 by Jessica Scott. As a culinary enthusiast, having a diverse array of food topics is key to stirring up captivating conversations. Utilize these 200 mouth-watering food topics to make your next discussion a delightful and flavorful experience! The Evolution of Traditional Cuisine in the Digital Age.
194 Best Food Technology-Themed Templates
The food technology-related image or video you'll see in the background of each title slide is designed to help you set the stage for your food technology-related topics and it is included with that template. In addition to the title slides, each of our templates comes with 17 additional slide layouts that you can use to create an unlimited ...
seminar topics for food technology,food processing technology, food
Food Technology Seminar Topics. Food Science & Technology,Food Engineering,B.tech Food Technology . Enzyme Application in Dairy Industry Increasing capacity and efficency through remote Qda profiling Sensory stimuli to develop Strategic innovation platforms Effect of fibers on consumer preference of Ice creams
College: Food Sciences & Technology
Free Google Slides theme, PowerPoint template, and Canva presentation template. We are what we eat! For this reason it is important to have a balanced diet and above all to know the components of food, although we don't have to worry about anything! Because there are specialists in Food Science who study at university everything related to food ...
+20 Technology Topics For Presentation
20 Technology Topics For Presentation. Here are some popular and interesting IT presentation topics for a presentation that you can consider: Artificial Intelligence in Healthcare: Applications, benefits, and Challenges. Internet of Things (IoT) and Smart Homes: Enhancing convenience and efficiency.
Latest Technical Paper Presentation Topics
The latest Technical Paper Presentation Topics include trending topics from emerging Technology like Artificial Intelligence, Machine Learning, 5G Technology, Cybersecurity, and Cloud Computing. It also includes topics from different Engineering streams like Computer Science and Engineering, Electronics Communications and Engineering ...