Food technology: challenge for health promotion.
The food technology has brought countless benefits to today's food supply. Despite its many positive contributions, it has also brought unintended negative consequences. It is the time to mobilize the food technology to help the food supply more secure, safer and healthier, and here three possible approaches are foreseeable: First, we should continue to improve the conventional technologies. Many wholesome foods have been prepared and preserved using natural materials simply by fermentation. Second, we have to enhance the minimal processing as much as applicable. Third, new ingredients, intelligent packaging and functional foods should be explored to improve food supply and health. Today, consumer interest in the functional foods has been increased tremendously, and the future of food lies in the functional foods. However, the situations in the developing world are different from this. As food resource is limited in this region, food technology has to be emphasized to increase food supply. To help solve such complex problems, not only new technologies, but also conventional technologies have to be mobilized. Simultaneously, even higher technical capabilities have to be built up by applying new findings from the related disciplines to allow the food technology to play its vital role.
Kwon
T W
TW
Food Science Institute and School of Food & Life Science, Inje University, Gimhae, Korea 621-749. twkwon1@hanmail.net
Hong
J H
JH
Moon
G S
GS
Song
Y S
YS
Kim
J I
JI
Kim
J C
JC
Kim
M J
MJ
D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods / Q000592:standards; D005524:Food Technology / Q000592:standards / Q000639:trends*; D006293:Health Promotion; D006801:Humans; D009752:Nutritional Status; D014675:Vegetables