1932
0
  1. Home
  2. A-Z Publications
  3. Annual Review of Food Science and Technology
  4. Volume 12, 2021
  5. Article

Annual Review of Food Science and Technology

Volume 12, 2021

Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology

Abstract

The modern food supply faces many challenges. The global population continues to grow and people are becoming wealthier, so the food production system must respond by creating enough high-quality food to feed everyone with minimal damage to our environment. The number of people suffering or dying from diet-related chronic diseases, such as obesity, diabetes, heart disease, stroke, and cancer, continues to rise, which is partly linked to overconsumption of highly processed foods, especially high-calorie or rapidly digestible foods. After falling for many years, the number of people suffering from starvation or malnutrition is rising, and thishas been exacerbated by the global COVID-19 pandemic. The highly integrated food supply chains that spread around the world are susceptible to disruptions due to policy changes, economic stresses, and natural disasters, as highlighted by the recent pandemic. In this perspective article, written by members of the Editorial Committee of the , we highlight some of the major challenges confronting the modern food supply chain as well as how innovations in policy and technology can be used to address them. Pertinent technological innovations include robotics, machine learning, artificial intelligence, advanced diagnostics, nanotechnology, biotechnology, gene editing, vertical farming, and soft matter physics. Many of these technologies are already being employed across the food chain by farmers, distributors, manufacturers, and consumers to improve the quality, nutrition, safety, and sustainability of the food supply. These innovations are required to stimulate the development and implementation of new technologies to ensure a more equitable, resilient, and efficient food production system. Where appropriate, these technologies should be carefully tested before widespread implementation so that proper risk–benefit analyses can be carried out. They can then be employed without causing unforeseen adverse consequences. Finally, it is important to actively engage all stakeholders involved in the food supply chain throughout the development and testing of these new technologies to support their adoption if proven safe and effective.

Keyword(s): artificial intelligence, environmental impacts, food processing, food production, future foods, gene editing, genetic engineering, nanotechnology, robotics
Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-092220-030824
2021-03-25
2024-04-19
Loading full text...

Full text loading...

/deliver/fulltext/food/12/1/annurev-food-092220-030824.html?itemId=/content/journals/10.1146/annurev-food-092220-030824&mimeType=html&fmt=ahah

Literature Cited

  1. Adisa IO, Pullagurala VLR, Peralta-Videa JR, Dimkpa CO, Elmer WH et al. 2019. Recent advances in nano-enabled fertilizers and pesticides: a critical review of mechanisms of action. Environ. Sci.-Nano 6:2002–30
     [Google Scholar]
  2. Akhtar Y, Isman MB. 2018. Insects as an alternative protein source. Proteins in Food Processing RY Yada 263–88 Cambridge, UK: Woodhead Publ. , 2nd ed..
     [Google Scholar]
  3. Akyazi T, Goti A, Oyarbide A, Alberdi E, Bayon F 2020. A guide for the food industry to meet the future skills requirements emerging with industry 4.0. Foods 9:4492
     [Google Scholar]
  4. Alexander P, Brown C, Arneth A, Dias C, Finnigan J et al. 2017. Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use. ? Glob. Food Secur. Agric. Policy Econ. Environ. 15:22–32
     [Google Scholar]
  5. Altpeter F, Springer NM, Bartley LE, Blechl AE, Brutnell TP et al. 2016. Advancing crop transformation in the era of genome editing. Plant Cell 28:1510–20
     [Google Scholar]
  6. Ashwar BA, Gani A, Shah A, Wani IA, Masoodi FA 2016. Preparation, health benefits and applications of resistant starch: a review. Starch-Starke 68:287–301
     [Google Scholar]
  7. Azcarate-Peril MA, Ritter AJ, Savaiano D, Monteagudo-Mera A, Anderson C et al. 2017. Impact of short-chain galactooligosaccharides on the gut microbiome of lactose-intolerant individuals. PNAS 114:3E367–75
     [Google Scholar]
  8. Aziz M, Karboune S. 2018. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr. 58:486–511
     [Google Scholar]
  9. Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L 2020. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci. Technol. 96:61–78
     [Google Scholar]
  10. Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D et al. 2018. Nonthermal technologies for fruit and vegetable juices and beverages: overview and advances. Compr. Rev. Food Sci. Food Saf. 17:2–62
     [Google Scholar]
  11. Bhat ZF, Morton JD, Mason SL, Bekhit AEA, Bhat HF 2019. Technological, regulatory, and ethical aspects of in vitro meat: a future slaughter-free harvest. Compr. Rev. Food Sci. Food Saf. 18:1192–208
     [Google Scholar]
  12. Bleakley S, Hayes M. 2017. Algal proteins: extraction, application, and challenges concerning production. Foods 6:533
     [Google Scholar]
  13. Bordoni L, Gabbianelli R. 2019. Primers on nutrigenetics and nutri(epi)genomics: origins and development of precision nutrition. Biochimie 160:156–71
     [Google Scholar]
  14. Braconi D, Bernardini G, Millucci L, Santucci A 2018. Foodomics for human health: current status and perspectives. Expert Rev. Proteom. 15:153–64
     [Google Scholar]
  15. Bumbudsanpharoke N, Choi J, Ko S 2015. Applications of nanomaterials in food packaging. J. Nanosci. Nanotechnol. 15:6357–72
     [Google Scholar]
  16. Cao Y, Shen J, Ran ZH 2014. Association between Faecalibacterium prausnitzii reduction and inflammatory bowel disease: a meta-analysis and systematic review of the literature. Gastroenterol. Res. Pract. 2014:872725
     [Google Scholar]
  17. Capuano E. 2017. The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect. Crit. Rev. Food Sci. Nutr. 57:3543–64
     [Google Scholar]
  18. Chen SE, Brahma S, Mackay J, Cao CY, Aliakbarian B 2020. The role of smart packaging system in food supply chain. J. Food Sci. 85:517–25
     [Google Scholar]
  19. Chung C, Smith G, Degner B, McClements DJ 2016. Reduced fat food emulsions: physicochemical, sensory, and biological aspects. Crit. Rev. Food Sci. Nutr. 56:650–85
     [Google Scholar]
  20. Claver H. 2019. Robotics to drive precision harvesting market. Future Farming https://www.futurefarming.com/Machinery/Articles/2019/10/Robotics-to-drive-precision-harvesting-market-479878E/
    [Google Scholar]
  21. Darvishi F, Ariana M, Marella ER, Borodina I 2018. Advances in synthetic biology of oleaginous yeast Yarrowia lipolytica for producing non-native chemicals. Appl. Microbiol. Biotechnol. 102:5925–38
     [Google Scholar]
  22. Davidson PM, Taylor TM, David JRD 2020. Antimicrobials in Food Boca Raton, FL: CRC Press
  23. de Toro-Martin J, Arsenault BJ, Despres JP, Vohl MC 2017. Precision nutrition: a review of personalized nutritional approaches for the prevention and management of metabolic syndrome. Nutrients 9:28
     [Google Scholar]
  24. Delaney B, Goodman RE, Ladics GS 2018. Food and feed safety of genetically engineered food crops. Toxicol. Sci. 162:361–71
     [Google Scholar]
  25. Depommier C, Everard A, Druart C, Plovier H, Van Hul M et al. 2019. Supplementation with Akkermansia muciniphila in overweight and obese human volunteers: a proof-of-concept exploratory study. Nat. Med. 25:1096–103
     [Google Scholar]
  26. Deutsche Welle 2020. Coronavirus: German slaughterhouse outbreak crosses 1,000. Deutsche Welle https://www.dw.com/en/coronavirus-german-slaughterhouse-outbreak-crosses-1000/a-53883372
    [Google Scholar]
  27. Dong HL, Ling Z, Zhang X, Zhang XM, Ramaswamy S, Xu F 2020. Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness. Sens. Actuators B 309:127752
     [Google Scholar]
  28. Donsi F, Ferrari G. 2016. Essential oil nanoemulsions as antimicrobial agents in food. J. Biotechnol. 233:106–20
     [Google Scholar]
  29. Doudna JA, Sternberg SH. 2017. A Crack in Creation: Gene Editing and the Unthinkable Power to Control Evolution Boston, MA: Houghton Mifflin Harcourt
     [Google Scholar]
  30. Economist 2020a. America's Covid-19 experience is tragic but not that exceptional. The Economist May 28. https://www.economist.com/briefing/2020/05/28/americas-covid-19-experience-is-tragic-but-not-that-exceptional
    [Google Scholar]
  31. Economist 2020b. The world's food system has so far weathered the challenge of Covid-19. The Economist May 9. https://www.economist.com/briefing/2020/05/09/the-worlds-food-system-has-so-far-weathered-the-challenge-of-covid-19
    [Google Scholar]
  32. Economist 2020c. How to feed the planet: the global food supply chain is passing a severe test. May 9. https://www.economist.com/leaders/2020/05/09/the-global-food-supply-chain-is-passing-a-severe-test
  33. Eetemadi A, Rai N, Pereira BMP, Kim M, Schmitz H, Tagkopoulos I 2020. The computational diet: a review of computational methods across diet, microbiome, and health. Front. Microbiol. 11:393
     [Google Scholar]
  34. Es I, Gavahian M, Marti-Quijal FJ, Lorenzo JM, Khaneghah AM et al. 2019. The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: current status, future perspectives, and associated challenges. Biotechnol. Adv. 37:410–21
     [Google Scholar]
  35. Fasolin LH, Pereira RN, Pinheiro AC, Martins JT, Andrade CCP et al. 2019. Emergent food proteins: towards sustainability, health and innovation. Food Res. Int. 125:108586
     [Google Scholar]
  36. Field D, Cotter PD, Ross RP, Hill C 2015. Bioengineering of the model lantibiotic nisin. Bioengineered 6:4187–92
     [Google Scholar]
  37. Finnigan TJA. 2011. Mycoprotein: origins, production and properties. Handbook of Food Proteins GO Phillips, PA Williams 335–52 Cambridge, UK: Woodhead Publ.
     [Google Scholar]
  38. Foley MH, O'Flaherty S, Barrangou R, Theriot CM 2019. Bile salt hydrolases: gatekeepers of bile acid metabolism and host-microbiome crosstalk in the gastrointestinal tract. PLOS Pathog 15:e1007581
     [Google Scholar]
  39. Galanakis CM. 2020. The food systems in the era of the coronavirus (COVID-19) pandemic crisis. Foods 9:10
     [Google Scholar]
  40. Gao BY, Holroyd SE, Moore JC, Laurvick K, Gendel SM, Xie ZH 2019. Opportunities and challenges using non-targeted methods for food fraud detection. J. Agric. Food Chem. 67:8425–30
     [Google Scholar]
  41. Gao BY, Qin F, Ding TT, Chen YN, Lu WY, Yu LL 2014. Differentiating organically and conventionally grown oregano using ultraperformance liquid chromatography mass spectrometry (UPLC-MS), headspace gas chromatography with flame ionization detection (Headspace-GC-FID), and flow injection mass spectrum (FIMS) fingerprints combined with multivariate data analysis. J. Agric. Food Chem. 62:8075–84
     [Google Scholar]
  42. Garcia P, Rodriguez L, Rodriguez A, Martinez B 2010. Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends Food Sci. Technol. 21:373–82
     [Google Scholar]
  43. Gibney MJ, Forde CG, Mullally D, Gibney ER 2017. Ultra-processed foods in human health: a critical appraisal. Am. J. Clin. Nutr. 106:717–24
     [Google Scholar]
  44. Gibson E. 2019. The crucial ingredient our diet lacks. BBC https://www.bbc.com/future/bespoke/follow-the-food/the-crucial-ingredient-our-diet-lacks/
    [Google Scholar]
  45. Gidley MJ. 2013. Hydrocolloids in the digestive tract and related health implications. Curr. Opin. Colloid Interface Sci. 18:371–78
     [Google Scholar]
  46. Gidley MJ, Yakubov GE. 2019. Functional categorisation of dietary fibre in foods: beyond “soluble” versus “insoluble. .” Trends Food Sci. Technol. 86:563–68
     [Google Scholar]
  47. Gonzalez-Pena D, Brennan L. 2019. Recent advances in the application of metabolomics for nutrition and health. Annu. Rev. Food Sci. Technol. 10:479–519
     [Google Scholar]
  48. Grundy MML, Edwards CH, Mackie AR, Gidley MJ, Butterworth PJ, Ellis PR 2016. Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism. Br. J. Nutr. 116:816–33
     [Google Scholar]
  49. Gupta CG. 2016. Nutraceuticals: Efficacy, Safety and Toxicity London: Academic
     [Google Scholar]
  50. Hall KD, Ayuketah A, Brychta R, Cai HY, Cassimatis T et al. 2019. Ultra-processed diets cause excess calorie intake and weight gain: an inpatient randomized controlled trial of ad libitum food intake. Cell Metab 30:67–77.e3
     [Google Scholar]
  51. Halonen N, Palvolgyi PS, Bassani A, Fiorentini C, Nair R et al. 2020. Bio-based smart materials for food packaging and sensors: a review. Front. Mater. 7:82
     [Google Scholar]
  52. Hensel K, Kuhn ME. 2020. Addressing a viral threat. Food Technology Magazine https://www.ift.org/news-and-publications/food-technology-magazine/issues/2020/may/features/addressing-a-viral-threat
    [Google Scholar]
  53. Holland C, Ryden P, Edwards CH, Grundy MML 2020. Plant cell walls: impact on nutrient bioaccessibility and digestibility. Foods 9:2201
     [Google Scholar]
  54. Hruby A, Hu FB. 2015. The epidemiology of obesity: a big picture. Pharmacoeconomics 33:673–89
     [Google Scholar]
  55. Ismail I, Hwang YH, Joo ST 2020. Meat analog as future food: a review. J. Anim. Sci. Technol. 62:111–20
     [Google Scholar]
  56. Jaenke R, Barzi F, McMahon E, Webster J, Brimblecombe J 2017. Consumer acceptance of reformulated food products: a systematic review and meta-analysis of salt-reduced foods. Crit. Rev. Food Sci. Nutr. 57:3357–72
     [Google Scholar]
  57. Jain A, Ranjan S, Dasgupta N, Ramalingam C 2018. Nanomaterials in food and agriculture: an overview on their safety concerns and regulatory issues. Crit. Rev. Food Sci. Nutr. 58:297–317
     [Google Scholar]
  58. Jambrak AR, Vukusic T, Donsi F, Paniwnyk L, Djekic I 2018. Three pillars of novel nonthermal food technologies: food safety, quality, and environment. J. Food Qual. 2018:8619707
     [Google Scholar]
  59. Joyce P, Whitby CP, Prestidge CA 2016. Nanostructuring biomaterials with specific activities towards digestive enzymes for controlled gastrointestinal absorption of lipophilic bioactive molecules. Adv. Colloid Interface Sci. 237:52–75
     [Google Scholar]
  60. Kabir E, Kaur R, Lee J, Kim KH, Kwon EE 2020. Prospects of biopolymer technology as an alternative option for non-degradable plastics and sustainable management of plastic wastes. J. Clean. Prod. 258:120536
     [Google Scholar]
  61. Kamle M, Mahato DK, Devi S, Soni R, Tripathi V et al. 2020. Nanotechnological interventions for plant health improvement and sustainable agriculture. 3 Biotech 10:168
     [Google Scholar]
  62. Kamthan A, Chaudhuri A, Kamthan M, Datta A 2016. Genetically modified (GM) crops: milestones and new advances in crop improvement. Theor. Appl. Genet. 129:1639–55
     [Google Scholar]
  63. Kaphle A, Navya PN, Umapathi A, Daima HK 2018. Nanomaterials for agriculture, food and environment: applications, toxicity and regulation. Environ. Chem. Lett. 16:43–58
     [Google Scholar]
  64. Katouzian I, Jafari SM. 2016. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends Food Sci. Technol. 53:34–48
     [Google Scholar]
  65. Kawamura AG. 2020. Perspectives on COVID-19 and the Food and Agricultural System Presented at COVID-19 and the Food and Agricultural System, June 19. https://www.nationalacademies.org/event/06-19-2020/covid-19-and-the-food-and-agricultural-system
  66. Khot LR, Sankaran S, Maja JM, Ehsani R, Schuster EW 2012. Applications of nanomaterials in agricultural production and crop protection: a review. Crop Prot 35:64–70
     [Google Scholar]
  67. Kroger M, Meister K, Kava R 2006. Low-calorie sweeteners and other sugar substitutes: a review of the safety issues. Compr. Rev. Food Sci. Food Saf. 5:35–47
     [Google Scholar]
  68. Lange L, Meyer AS. 2019. Potentials and possible safety issues of using biorefinery products in food value chains. Trends Food Sci. Technol. 84:7–11
     [Google Scholar]
  69. Liang D, Leung RK-K, Guan W, Au WW 2018. Involvement of gut microbiome in human health and disease: brief overview, knowledge gaps and research opportunities. Gut Pathog 10:3
     [Google Scholar]
  70. Lu WY, Jiang QQ, Shi HM, Niu YG, Gao BY, Yu LL 2014. Partial least-squares-discriminant analysis differentiating Chinese wolfberries by UPLC-MS and flow injection mass spectrometric (FIMS) fingerprints. J. Agric. Food Chem. 62:9073–80
     [Google Scholar]
  71. Lu WY, Lv XX, Gao BY, Shi HM, Yu LL 2015. Differentiating milk and non-milk proteins by UPLC amino acid fingerprints combined with chemometric data analysis techniques. J. Agric. Food Chem. 63:3996–4002
     [Google Scholar]
  72. Maes WH, Steppe K. 2019. Perspectives for remote sensing with unmanned aerial vehicles in precision agriculture. Trends Plant Sci 24:152–64
     [Google Scholar]
  73. Maringer M, Wisse-Voorwinden N, van 't Veer P, Geelen A 2019. Food identification by barcode scanning in the Netherlands: a quality assessment of labelled food product databases underlying popular nutrition applications. Public Health Nutr 22:1215–22
     [Google Scholar]
  74. MarketsandMarkets™ 2019. Precision harvesting market by product (combine, harvesting robots, forage harvesters), application (crop, horticulture, greenhouse), offering (hardware - sensors, gps, yield monitors, software, services), and geography: global forecast to 2023. MarketsandMarkets https://www.marketsandmarkets.com/Market-Reports/precision-harvesting-market-194202698.html
    [Google Scholar]
  75. Mattick CS. 2018. Cellular agriculture: the coming revolution in food production. Bull. At. Sci. 74:32–35
     [Google Scholar]
  76. Mattick CS, Landis AE, Allenby BR, Genovese NJ 2015. Anticipatory life cycle analysis of in vitro biomass cultivation for cultured meat production in the United States. Environ. Sci. Technol. 49:11941–49
     [Google Scholar]
  77. McClements DJ. 2015. Nanoscale nutrient delivery systems for food applications: improving bioactive dispersibility, stability, and bioavailability. J. Food Sci. 80:N1602–11
     [Google Scholar]
  78. McClements DJ. 2019. Future Foods: How Modern Science is Transforming the Way We Eat New York: Springer Sci.
     [Google Scholar]
  79. McClements DJ, Decker EA, Park Y, Weiss J 2009. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit. Rev. Food Sci. Nutr. 49:577–606
     [Google Scholar]
  80. McClements DJ, Newman E, McClements IF 2019. Plant-based milks: a review of the science underpinning their design, fabrication, and performance. Compr. Rev. Food Sci. Food Saf. 18:2047–67
     [Google Scholar]
  81. McDougall GJ, Stewart D. 2005. The inhibitory effects of berry polyphenols on digestive enzymes. Biofactors 23:189–95
     [Google Scholar]
  82. McHugh AJ, Feehily C, Fenelon MA, Gleeson D, Hill C, Cotter PD 2020. Tracking the dairy microbiota from farm bulk tank to skimmed milk powder. mSystems 5:e00226–20
     [Google Scholar]
  83. Morales-de la Pena M, Welti-Chanes J, Martin-Belloso O 2019. Novel technologies to improve food safety and quality. Curr. Opin. Food Sci. 30:1–7
     [Google Scholar]
  84. Mozaffarian D. 2016. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation 133:187–225
     [Google Scholar]
  85. Murray JD, Maga EA. 2016. Genetically engineered livestock for agriculture: a generation after the first transgenic animal research conference. Transgenic Res 25:321–27
     [Google Scholar]
  86. Nieman DC. 2020. Coronavirus disease-2019: a tocsin to our aging, unfit, corpulent, and immunodeficient society. J. Sport Health Sci. 9:4293–301
     [Google Scholar]
  87. O'Sullivan CA, Bonnett GD, McIntyre CL, Hochman Z, Wasson AP 2019. Strategies to improve the productivity, product diversity and profitability of urban agriculture. Agric. Syst. 174:133–44
     [Google Scholar]
  88. Ozdemir V, Kolker E. 2016. Precision nutrition 4.0: a Big Data and ethics foresight analysis—convergence of agrigenomics, nutrigenomics, nutriproteomics, and nutrimetabolomics. Omics J. Integr. Biol. 20:69–75
     [Google Scholar]
  89. Pal A, Kant K. 2020. Smart sensing, communication, and control in perishable food supply chain. ACM Trans. Sens. Netw. 16:12
     [Google Scholar]
  90. Park W. 2020. The farms growing beneath our cities. BBC https://www.bbc.com/future/bespoke/follow-the-food/the-massive-farms-emerging-beneath-our-cities.html
    [Google Scholar]
  91. Poore J, Nemecek T. 2018. Reducing food's environmental impacts through producers and consumers. Science 360:987–92
     [Google Scholar]
  92. Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Rio MP 2019. Food safety through natural antimicrobials. Antibiotics 8:208
     [Google Scholar]
  93. Randhawa G, Singh M, Sood P 2016. DNA-based methods for detection of genetically modified events in food and supply chain. Curr. Sci. 110:1000–9
     [Google Scholar]
  94. Rao JJ, Chen BC, McClements DJ 2019. Improving the efficacy of essential oils as antimicrobials in foods: mechanisms of action. Annu. Rev. Food Sci. Technol. 10:365–87
     [Google Scholar]
  95. Reuben A. 2020. Coronavirus: Why have there been so many outbreaks in meat processing plants. ? BBC https://www.bbc.com/news/53137613
    [Google Scholar]
  96. Ritala A, Hakkinen ST, Toivari M, Wiebe MG 2017. Single cell protein-state-of-the-art, industrial landscape and patents 2001–2016. Front. Microbiol. 8:2009
     [Google Scholar]
  97. Saladino D. 2020. Covid-19: the food waste dimension. The Food Programme https://www.bbc.co.uk/sounds/play/m000hmnd
    [Google Scholar]
  98. Saleem H, Trabzon L, Kilic A, Zaidi SJ 2020. Recent advances in nanofibrous membranes: production and applications in water treatment and desalination. Desalination 478:114178
     [Google Scholar]
  99. Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Grau MA, McClements DJ, Martin-Belloso O 2017. Edible nanoemulsions as carriers of active ingredients: a review. Annu. Rev. Food Sci. Technol. 8:439–66
     [Google Scholar]
  100. Scazzina F, Siebenhandl-Ehn S, Pellegrini N 2013. The effect of dietary fibre on reducing the glycaemic index of bread. Br. J. Nutr. 109:1163–74
     [Google Scholar]
  101. Selle K, Fletcher JR, Tuson H, Schmitt DS, McMillan L et al. 2020. In vivo targeting of Clostridioides difficile using phage-delivered CRISPR-Cas3 antimicrobials. mBio 11:e00019–20
     [Google Scholar]
  102. Shafi U, Mumtaz R, Garcia-Nieto J, Hassan SA, Zaidi SAR, Iqbal N 2019. Precision agriculture techniques and practices: from considerations to applications. Sensors 19:173796
     [Google Scholar]
  103. Shamshiri RR, Kalantari F, Ting KC, Thorp KR, Hameed IA et al. 2018. Advances in greenhouse automation and controlled environment agriculture: a transition to plant factories and urban agriculture. Int. J. Agric. Biol. Eng. 11:1–22
     [Google Scholar]
  104. Shao Y, Forster SC, Tsaliki E, Vervier K, Strang A et al. 2019. Stunted microbiota and opportunistic pathogen colonization in caesarean-section birth. Nature 574:117–21
     [Google Scholar]
  105. Sharma R, Jafari SM, Sharma S 2020. Antimicrobial bio-nanocomposites and their potential applications in food packaging. Food Control 112:107086
     [Google Scholar]
  106. Shveda K. 2020. How coronavirus is changing grocery shopping. BBC https://www.bbc.com/future/bespoke/follow-the-food/how-covid-19-is-changing-food-shopping.html
    [Google Scholar]
  107. Singh VP. 2018. Recent approaches in food bio-preservation: a review. Open Vet. J. 8:104–11
     [Google Scholar]
  108. Sirohi R, Pandey JP, Gaur VK, Gnansounou E, Sindhu R 2020. Critical overview of biomass feedstocks as sustainable substrates for the production of polyhydroxybutyrate (PHB). Bioresour. Technol. 311:123536
     [Google Scholar]
  109. Sloan AE. 2020. The top 10 functional food trends. Food Technology Magazine https://www.ift.org/news-and-publications/food-technology-magazine/issues/2020/april/features/the-top-10-functional-food-trends
    [Google Scholar]
  110. Sozer N, Kokini JL. 2009. Nanotechnology and its applications in the food sector. Trends Biotechnol 27:82–89
     [Google Scholar]
  111. Specht L. 2018. Is the future of meat animal-free?. Food Technol 72:17–21
     [Google Scholar]
  112. Standage T. 2009. An Edible History of Humanity New York: Walker Publ.
  113. Stewart CJ, Ajami NJ, O'Brien JL, Hutchinson DS, Smith DP et al. 2018. Temporal development of the gut microbiome in early childhood from the TEDDY study. Nature 562:583–88
     [Google Scholar]
  114. Tay MZ, Poh CM, Renia L, MacAry PA, Ng LFP 2020. The trinity of COVID-19: immunity, inflammation and intervention. Nat. Rev. Immunol. 20:363–74
     [Google Scholar]
  115. Thakur D, Kumar Y, Kumar A, Singh PK 2019. Applicability of wireless sensor networks in precision agriculture: a review. Wireless Pers. Commun. 107:471–512
     [Google Scholar]
  116. U.N 2019. World population prospects 2019: highlights Rep., Dep. Econ. Soc. Aff New York: https://population.un.org/wpp/Publications/Files/WPP2019_Highlights.pdf
    [Google Scholar]
  117. Usman M, Farooq M, Wakeel A, Nawaz A, Cheema SA et al. 2020. Nanotechnology in agriculture: current status, challenges and future opportunities. Sci. Total Environ. 721:137778
     [Google Scholar]
  118. van Huis A, Oonincx D 2017. The environmental sustainability of insects as food and feed. A review. Agron. Sustain. Dev. 37:43
     [Google Scholar]
  119. Venkatalakshmi P, Vadivel V, Brindha P 2016. Role of phytochemicals as immunomodulatory agents: a review. Int. J. Green Pharm. 10(1):1–18
     [Google Scholar]
  120. Vilsack T. 2020. Perspectives on COVID-19 and the food and agricultural system Presented at COVID-19 and the Food and Agricultural System, June 19. https://www.nationalacademies.org/event/06-19-2020/covid-19-and-the-food-and-agricultural-system
  121. Waschulin V, Specht L. 2018. Cellular agriculture: an extension of common production methods for food Rep., Good Food Inst Washington, DC: https://www.gfi.org/images/uploads/2018/03/Cellular-Agriculture-for-Animal-Protein.pdf
    [Google Scholar]
  122. WEF (World Econ. Forum) 2019. Innovation with a purpose: the role of technology innovation in accelerating food systems transformation Rep., World Econ. Forum, Geneva Switz: http://www3.weforum.org/docs/WEF_Innovation_with_a_Purpose_VF-reduced.pdf
    [Google Scholar]
  123. Wiebe MG. 2002. Myco-protein from Fusarium venenatum: a well-established product for human consumption. Appl. Microbiol. Biotechnol. 58:421–27
     [Google Scholar]
  124. Wilde M. 2020. Autonomous planting revs up: farmers hire robotic firm to plant soybeans. Progressive Farmer https://www.dtnpf.com/agriculture/web/ag/crops/article/2020/05/06/farmers-hire-robotic-firm-plant
    [Google Scholar]
  125. Willett W, Rockstrom J, Loken B, Springmann M, Lang T et al. 2019. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet 393:447–92
     [Google Scholar]
  126. Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ 2019. “Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs. J. Anim. Sci. Biotechnol. 10:45
     [Google Scholar]
  127. Wink M. 2003. Evolution of secondary metabolites from an ecological and molecular phylogenetic perspective. Phytochemistry 64:3–19
     [Google Scholar]
  128. Wunderlich S, Gatto KA. 2015. Consumer perception of genetically modified organisms and sources of information. Adv. Nutr. 6:842–51
     [Google Scholar]
  129. Xiao JB, Ni XL, Kai GY, Chen XQ 2013. A review on structure-activity relationship of dietary polyphenols inhibiting α-amylase. Crit. Rev. Food Sci. Nutr. 53:497–506
     [Google Scholar]
  130. Yang MY, Cousineau A, Liu XB, Luo YG, Sun D et al. 2020. Direct metatranscriptome RNA-seq and multiplex RT-PCR amplicon sequencing on nanopore MinION: promising strategies for multiplex identification of viable pathogens in food. Front. Microbiol. 11:514
     [Google Scholar]
  131. Yuan JJ, Lu YL, Cao XH, Cui HT 2020. Regulating wildlife conservation and food safety to prevent human exposure to novel virus. Ecosyst. Health Sustain. 6:1741325
     [Google Scholar]
  132. Zafar S, Li YL, Li NN, Zhu KM, Tan XL 2019. Recent advances in enhancement of oil content in oilseed crops. J. Biotechnol. 301:35–44
     [Google Scholar]
  133. Zhang RJ, McClements DJ. 2016. Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: emulsion-based delivery and excipient systems. Food Struct 10:21–36
     [Google Scholar]
/content/journals/10.1146/annurev-food-092220-030824
Loading
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology
Annual Review of Food Science and Technology 12, 1 (2021); https://doi.org/10.1146/annurev-food-092220-030824
/content/journals/10.1146/annurev-food-092220-030824
/content/journals/10.1146/annurev-food-092220-030824
Loading

Data & Media loading...

  • Article Type: Review Article

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error