Food of the Future: Healthier, Safer ... Tastier
New innovations abound, but the tastebuds still rule
WEDNESDAY, Jan. 1, 2003 (HealthDayNews) -- Food has to do more than taste good and be good for you.
Food science research in the coming year will focus largely on its safety and techniques for protecting against everything from disease to bioterrorism, according to editors for journals published by the international Institute of Food Technologists (IFT).
The efforts to combat bioterrorism include the use of technology to create ultra-sensitive sensors capable of detecting harmful components that may have been intentionally introduced in food.
The need for the development of new treatments that can kill germs in heat-sensitive and minimally processed foods like fresh produce is especially important, stressed Michael Doyle, a member of the editorial board for IFT's online journal Comprehensive Reviews in Food Science and Food Safety.
Food research is also going on the offensive against disease with the development of genetic techniques for creating food that can prevent inherited disease. Scientists will also look at ultraviolet light and ultrasound techniques as new food processing techniques.
Despite all of the innovations in food research, some work will continue down traditional paths: how good something tastes. So-called sensory evaluations will continue "because we prefer to eat what we like," said Manfred Kroger, an associate editor of the Journal of Food Science.
The predictions appear in the December issue of IFT's Food Technology magazine.
Visit the IFT's The World of Food Science magazine for more information on food science.