+44-7897-074717Rapid Communication - African Journal of Food Science and Technology ( 2023) Volume 14, Issue 5
Received: 27-Apr-2023, Manuscript No. AJFST-23-99661; Editor assigned: 28-Apr-2023, Pre QC No. AJFST-23-99661; Reviewed: 17-May-2023, QC No. AJFST-23-99661; Revised: 19-May-2023, Manuscript No. AJFST-23-99661; Published: 26-May-2023, DOI: http:/dx.doi.org/10.14303//ajfst.2023.025
For many years, people have recognized the importance of a healthy and balanced diet for overall health and wellness. However, recent advancements in science and technology have allowed us to better understand the nutritional value of food and how to unlock its potential to improve health outcomes. One of the most significant advancements in nutritional science has been the development of functional foods. Functional foods are foods that provide health benefits beyond basic nutrition. These foods can be enhanced with additional nutrients or bioactive compounds, such as antioxidants, probiotics, or omega-3 fatty acids. They offer a convenient and easy way to incorporate essential nutrients into the diet and can help to prevent or manage chronic diseases.
The use of technology in food production has also led to improvements in the nutritional value of food. For example, food fortification is a process of adding nutrients to food that may be lacking in the diet, such as iron or folic acid. This process has been used to address deficiencies in populations around the world and has been successful in reducing the prevalence of conditions like anemia and neural tube defects (Adebowale et al., 2012).
Another example of the use of technology in food production is genetic engineering. Genetic engineering allows for the modification of plants to enhance their nutritional value. For example, a genetically modified rice variety called "Golden Rice" has been developed to contain higher levels of vitamin A, which can help to prevent blindness in populations where vitamin A deficiency is common.
The use of technology in food production has also led to improvements in food safety. Foodborne illnesses can have serious health consequences, and the use of technology has allowed for more effective monitoring and control of foodborne pathogens. For example, the use of highpressure processing (HPP) has been shown to effectively reduce the risk of foodborne illness in certain types of foods, such as ready-to-eat meats and juices. In addition to advancements in food production, technology has also played a significant role in improving our understanding of nutrition. The development of nutritional analysis tools has allowed us to better understand the composition of food and how it affects our health. For example, the use of nutrient databases allows us to track our nutrient intake and make informed decisions about our diet (Bressani et al., 1990).
The use of wearable technology has also allowed for greater personalization of nutrition. Wearable devices, such as fitness trackers, can monitor physical activity and provide information on energy expenditure. This information can be used to determine individualized calorie needs and help individuals make informed decisions about their diet. The use of artificial intelligence (AI) is another area where technology is being used to improve nutrition. AI can analyze large amounts of data and provide insights into dietary patterns and nutrient needs. This technology can be used to develop personalized dietary recommendations and help individuals make informed decisions about their diet (Clark et al., 2019).
Despite the many advancements in science and technology, there are still challenges to unlocking the full potential of food for nutrition. One of the most significant challenges is ensuring access to nutritious food for all populations. Food insecurity and malnutrition remain significant challenges in many parts of the world, and there is a need for continued efforts to address these issues. Another challenge is ensuring that the nutritional benefits of food are not lost during processing and preparation. Processing can sometimes lead to the loss of essential nutrients, and it is important to develop strategies to minimize these losses while still maintaining food safety (Cecile et al.,2015).
Advancements in science and technology have allowed us to better understand the nutritional value of food and how to unlock its potential to improve health outcomes. Functional foods, food fortification, genetic engineering, and the use of technology in food production and analysis are just a few examples of how science and technology are being used to improve nutrition. However, there are still challenges to be addressed, including access to nutritious food and minimizing nutrient loss during processing. Continued research and innovation in this field will be essential for unlocking the full potential of food for nutrition and improving health (Guzman et al.,1995).
Adebowale AA, Adegoke MT, Sanni SA, Adegunw (2012). Functional properties and biscuit making potentials of sorghum wheat flour composite. Jur Tech. 7: 270-279.
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Citation: Kumar K (2023). Unlocking the nutritional potential of food through science and technology. AJFST: 025.