HYBRID EVENT: You can participate in person at Rome, Italy from your home or work.
Innovations in food processing technology have revolutionized the way we produce, preserve, and consume food, leading to improved food quality, safety, and sustainability. One of the most significant advancements is High-Pressure Processing (HPP), a method that uses cold pasteurization technique to eliminate pathogens without compromising the nutritional value or flavour of foods. This technology extends shelf life and maintains the freshness of products like juices and ready-to-eat meals. Another breakthrough is 3D food printing, which offers the potential for customization in terms of nutritional content, shape, and texture of food products, catering especially to specific dietary needs and preferences. This technology is particularly promising for creating personalized nutrition plans and addressing food scarcity by using alternative ingredients such as proteins from insects or plants.
Precision fermentation is yet another innovation reshaping the food industry. It enables the production of alternative proteins and ingredients, such as dairy and meat analogs, without the need for traditional farming, significantly reducing environmental impact. This technology uses microorganisms to produce complex organic molecules, offering a sustainable and efficient alternative to conventional animal-based products. Furthermore, the advent of Artificial Intelligence (AI) and machine learning in food processing has enhanced quality control, supply chain management, and predictive maintenance, leading to increased efficiency and reduced waste. AI algorithms can analyze data from various sources to optimize production processes, forecast demand, and ensure consistent product quality.
