THE FUTURE OF AGRICULTURE will be directly impacted by two of humanity’s biggest menaces on the horizon: population growth and climate change. With more mouths to feed and less planet to feed them on, and increasingly alarming predictions of environmental shifts, innovators working in crop agriculture have to figure out how to grow more food, faster, with fewer resources, by developing new technologies to scale up the planet’s food production mechanisms sustainably.
Agri Food Technology
AgriFood Tech refers to the collective of start-ups with the mission to disrupt the global food and agriculture industry, with technology obviously playing a key role. In many ways, it is similar to AgTech, but also not really. The importance of this industry becomes magnified with each passing year, due to concerns over factors such as limited natural resources, and changing consumer dietary demands.
Food engineering is a branch of technical, academic and professional field that understands and applies principles of food engineering, science, and mathematics to food engineering and operations, with the processing, production, handling, storage, preservation, control, packaging and circulation of food products.
Food safety is handling and storage of food meant to stop foodborne illness and injury. Safe food management practices and actions are thus applied at every stage of the food production life cycle in order to control these risks and stop harm to customers.
Food microbiology is the study of microorganisms and used both in food and used for the production of food. This contains microorganisms that pollute food, as well as those used in its production and example to produce yoghurt, cheese, beer and wine.
Food toxicology is the learning of the nature, properties, effects and detection of toxic substances in food and their disease appearance in humans. Food and nutritional toxicologists compact with toxicants in food, the health effects of high nutrient consumptions, and the connections between toxicants and nutrients.
Food packaging is defined as enfolding food to keep it from altering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for conserving food products.
If the forecasts for climate and population experts for the next 10–25 years are correct, industrial agriculture technological innovators will have a hard job. These future trends for urban farms, biotechnology, nutrient and faster-growing food, and precise agriculture incorporating big information into agriculture science, will enhance one of the greatest challenges facing humanity yet, while eliminating hunger while preserving the planet’s natural resources for future generations.
New Research Concept at Food Biotech Congress 2021
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