International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

2021 Conference Announcement - African Journal of Food Science and Technology ( 2024) Volume 9, Issue 7

Sensory and consumer sciences, food engineering, quality assurance, innovation, nutrition and regulation

Ricky Tyler*
College of Life Science, Nanjing University, China
*Corresponding Author:
Ricky Tyler, College of Life Science, Nanjing University, China, Email:

Received: 26-Sep-2022, Manuscript No. jbbs-23-87910; Editor assigned: 28-Sep-2022, Pre QC No. P-87910; Reviewed: 12-Oct-2022, QC No. Q-87910; Revised: 18-Oct-2022, Manuscript No. R-87910; Published: 26-Oct-2022




The fortification of food merchandise with useful ingredients to reinforce its organoleptic properties, chemical science properties, preservation, and morphological properties are mentioned. The valorization of food process by-products provides useful macro- and micronutrients during a efficient approach. Treatment of foods with irradiation is a good suggests that to forestall food-borne diseases that cause huge disruptions to the health and economic systems of societies (Daniel C, 2021). Though the security of irradiation technology to method foods has been extensively tried and it's extremely regulated, some customers square measure still reluctant to just accept irradiated foods. Food and beverages business is facing major challenges within the years to come back, because the world population is predicted to grow, in the middle of a growing would like for energy, feed and fuel (Burcu G et al., 2021). Abundant of the process within the food business is performed in smallscale suburbanized plants, with comparatively few prospects of energy recovery. Innovation in areas like method and products modeling, method intensification and method management change the event of latest producing pathways, additional economical, versatile, selective and property. Reduction of waste material provides necessary environmental and economic advantages (Elena C et al., 2021). Valorization of food by-products into edible materials is one in all the foremost fascinating methods during this field. However, food by-products and wastes will contain chemical contaminants or potential pathogens which will endanger consumers’ health. Therefore, reassuring quality and safety of those by-products is of utmost importance to require advantage of this valorization strategy. “Universal Recovery Strategy” for the business recapture of valuable compounds from food wastes is concisely represented, before the assessment of commercially out there merchandise and also the implementation of this strategy. High added-value compounds like polyphenols, carotenoids, dietary fibers, and alternative bioactive compounds square measure today recovered and reutilized as additives and supplements in food merchandise thanks to their technological and nutritionary advantages (Barbara S et al., 2021). Soured foods represent a vital section of current food markets, particularly ancient or ethnic food markets. The demand for economical utilization of agrowastes, beside advancements in fermentation technologies (microbial- and enzyme-based processing), square measure stimulating zoom and innovation within the soured food sector. Additionally, the health-promoting advantages of soured foods square measure attracting more and more attention. The microorganisms contained in several common soured foods will function “microfactories” to come up with nutrients and bioactives with specific nutritionary and health functionalities. The appliance of natural essential oils as antimicrobial agents effectively controls the expansion of spoilage and morbific microbes. Thus, chitosan edible coatings and films incorporated with essential oils have distended the final applications of antimicrobial packaging in food merchandise.


  1. Daniel C(2021). Chapter Three - From consumers' science to food functionality—Challenges and opportunities for vibrational spectroscopy. J Advances in Food and Nutrition Research. 97: 119-146.
  2. Burcu G, Zehra G, Sena B, Gizem C, Esra C, Michael N(2021). Chapter 3 - Innovations in functional foods development. J Food Technol Disruptions. p. 73-130.
  3. Elena C, Perez R, Moreira G(2021). 2.10 - Irradiation and Consumers Acceptance. J Innovative Food Processing Technol. Pp. 122- 135.
  4. Barbara S, Rodriguez G, Rivera A, Valdes E, Alejandro C(2021). Food by-products and food wastes: are they safe enough for their valorization. J Trends Food Science Technol. 114: 133-147

Citation: Imbalzano, Marco. �??Making Use of Machine Learning Algorithms for Multimodal Equipment to Assist in COVID-19's Assessment.�?� J Bioengineer & Biomedical Sci 12 (2022): 325.

Copyright: © 2022 Imbalzano M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.