Recent Advances in Food Engineering: Innovations and Applications in Food Processing and Preservation

Abstract

developments in food engineering and their applications in food processing and preservation. The use of food engineering is of critical importance in assuring the safety, quality, and sustainability of food items along the whole supply chain, from the farm to the consumer's table. We showcase the potential of novel technologies and approaches in areas such as food processing, packaging, and preservation, highlighting their potential to increase the efficiency of food items, prolong their shelf life, and enhance their nutritional content. Emerging processing techniques, such as high-pressure processing and pulsed electric fields, innovative packaging materials and technologies, such as active and intelligent packaging, and sustainable preservation methods, such as cold plasma and natural antimicrobials, are among the most important subjects that will be discussed. In addition, the study analyses the difficulties and
possibilities that are connected with adopting these innovations in real-world food manufacturing settings. These obstacles and opportunities include regulatory concerns, consumer acceptability, and economic feasibility. The purpose of this article is to contribute to the improvement of food science and technology by offering insights into the most recent breakthroughs in food engineering. Additionally, the document seeks to encourage the creation of creative solutions for the food business.