Even as a paid in the food industry, there are probably times when you have sat down to eat and wondered where the food came from or how many hands touched it. What was the process to take it from the farm to its fork? Is it safe to eat?
My involvement with these questions led me to study the science of food. Through the classes on food microbiology, chemistry, and engineering, the world of food science began to make sense. I understood the way the product went from the farm to the table, as well as understanding if the food is safe to consume. Years later, food security is still my passion.
It is estimated that the population will widen by about 2,300 million in 2050, so the food supply will also have to improve. The new technology will allow for an increase in performance and quality, and technology in food safety is just beginning to appear.
Positive changes have also been implemented in the food industry. Instead of allowing facilities to be responsible for their food safety, it is now regulated to ensure that all facilities follow food safety procedures and avoid risks to consumers. I believe that this will continue to expand in the years to come. The more companies, industries, and countries work together as a team; the more secure the food will be. Sharing best practices and research will improve the processes of all plants and maintain food safety. The globalization of food security will continue to expand, allowing safer food around the world.
Although processed foods have a negative connotation, in reality, a processed product does not have to be harmful. Food processing is defined as “changing food in any way before it is consumed.” However, “processed foods” can be as simple as raisins or frozen cherries, or as complicated as a frozen meal or cheese making. Therefore, processing does not mean that food security is compromised, or that food is not natural. Food can be processed and still be physical (for example fruits, vegetables, French fries, and rice).
The focus on food safety has recently intensified, and this greater focus will allow safer food products when I read articles about upcoming food advancement, new technologies to improve food, and further research to eliminate the dan. Years ago, filtration, processing, and pasteurization were not even assumed. But currently:
The investigation is being carried out to allow the early detection of diseases in crops and animals with the outlook that early detection can wipe out the problem, to obtain a higher yield.
New technological advancement is being developed to allow consumers to scan a barcode and show the traceability of the products. The research is being completed to identify all the individual strains and the DNA of the bacteria transmitted by food, to determine the root of any disease.
Lifetime studies are being conducted to test whether light-based technology can increase the shelf life of several items. The packaging is being developed to improve the shelf life or determine the freshness of the food. Scientists are looking for native applications to preserve food.
You try new things every day, and there are endless possibilities. I can not wait to see what the future of food security will be through technology. The tests and the investigation require time and work, but in the end, they are worth it. Food security can not be compromised even with the increase in future demand.
