CABRERA-BARJAS, G.; BANERJEE, A.; VALDES, O.; MONCADA, M.; SURENDHIRAN, D.; RANI, N. S.; RAZACK, A.; RAMAKRISHNAN, G.; HAMIDI, M.; KOZANI, P.; KOZANI, P. S.; PEREZ, P.; FUENMAYOR, C.; PIERRE, G.; MICHAUD, P.; LUKOVA, P.; DELATTRE, C.:
Future Foods – Global Trends, Opportunities, and Sustainability Challenges 2022, Pages 697-719.
As a general rule, in a sustainable food model for the future of the growing world population, food biotechnology could be considered as a reliable for improving and increasing food production and processing. Food biotechnology consist of genetic engineering approach (on plants, animals, or microorganisms) to improve food quality, commercial packaging technology for food preservation, the process of microbial fermentation for the production of innovative food ingredients, enzymes, and additives and 3D-printing for innovative food manufacturing. Consequently, this chapter describes a recent overview of the state of the art in the main topics of food technology innovations and advances which will include agri-food technology, food packaging, 3D-food printing technology and biotechnology approaches.