This section is purely dedicated to research activities, particularly in the arena of food science, food technology, food processing, food engineering, and in allied disciplines. Food technology research is a broad field that involves the study of various aspects of food, such as its production, processing, preservation, safety, and nutrition. The objective of food technology research is to improve the quality and safety of food products, increase their shelf-life, and enhance their nutritional value.
Food technology research can be divided into several subfields, including:
- Food Chemistry: This field involves the study of the chemical composition, structure, and properties of food components, such as carbohydrates, proteins, lipids, vitamins, and minerals. Food chemists use various analytical techniques, such as chromatography and spectrometry, to identify and quantify food components and their reactions during processing and storage.
- Food Microbiology: This field involves the study of microorganisms that affect the safety and quality of food, such as bacteria, fungi, viruses, and parasites. Food microbiologists study the growth, survival, and metabolism of these microorganisms and their interactions with food components and processing conditions.
- Food Processing: This field involves the study of various methods of processing food, such as thermal processing, non-thermal processing, and preservation methods, such as canning, freezing, and drying. Food process engineers study the effects of processing conditions, such as temperature, pressure, and time, on the quality, safety, and shelf-life of food products.
- Food Packaging: This field involves the study of various types of food packaging materials and their properties, such as barrier properties, mechanical properties, and biodegradability. Food packaging researchers study the effects of packaging materials and methods on the quality, safety, and shelf-life of food products.
- Food Nutrition: This field involves the study of the relationship between food and health, such as the role of nutrients, such as vitamins, minerals, and phytochemicals, in preventing chronic diseases. Food nutritionists study the effects of processing, storage, and cooking methods on the nutritional value of food products.
Food technology research is an interdisciplinary field that involves collaboration between various disciplines, such as chemistry, microbiology, engineering, and nutrition. The research findings are used to develop new food products and processes that are safe, nutritious, and sustainable, and to address the challenges of food security, food safety, and public health.