The circumstances for a revival of our collective vision of food science and technology have now been created by current societal challenges and recent knowledge accumulation. Current reductionist techniques in food science must clearly give way to a knowledge-intensive framework for function-driven research and innovation in order to handle increasingly complex challenges. This necessitates a more thorough, multistate characterisation of bio resources, as well as the development of new transformation methods. These must supply the foundational information needed to create precise transformations that consume the least amount of energy and water and produce the desired end-user products. Food manufacturing should thus be viewed as a complex systems challenge with heterogeneous product matrices, variable processing conditions, non-linear behaviour, unique functional features, and so on.
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