Food technology

In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.

Applying new solutions may reduce or prevent adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions.

[6][7] With the global population expected to reach 9.7 billion by 2050,[8] there is an urgent need for alternative protein sources that are sustainable, nutritious, and environmentally friendly.

For example, Apeel Sciences has developed an edible coating that extends the shelf life of fruits and vegetables, reducing spoilage and waste.

While pasteurization is well recognized and accepted, high pressure treatment and even microwaves often are perceived as risky.

[15] Consumers form their attitude towards innovative food technologies through three main mechanisms: First, through knowledge or beliefs about risks and benefits correlated with the technology; second, through attitudes based on their own experience; and third, through application of higher order values and beliefs.

[18] Rogers (2010) defines five major criteria that explain differences in the acceptance of new technology by consumers: complexity, compatibility, relative advantage, trialability and observability.