Define Emerging trends in the nutritional content of technologically?
Increased concern about the nutritional content of technologically derived, advanced foods is expressed by both consumers and nutritionists. Dietary guidelines and nutrition education focus on partly replacing refined foods along with whole grains, legumes and other foods that retain their biochemical integrity. Concern about food safety issues is extremely strong. Food scientists are responding to these nutritional and safety concerns several ways, consisting of increased attention to food interactions and bioavailability of nutrients, improved analytical and detection methods, and research and education in food safety. New product development, specifically in the area of reduced-fat and reduced- calorie products is predicted. New processing technologies like high energy electric pulse processing, freeze concentration and hydrostatic pressure processing show promise. Also, food biotechnology is a growing area i.e. genetically modified food (GM food). So, now you can understand and appreciate what the study of food science and technology entails. Here, in this course entitled Principles of Food Science, you will find a comprehensive coverage of the various components highlighted above. Some of the components have been included in the Food Safety and Food Microbiology course. Therefore, we recommend that you plan your study in such a manner that both the courses are read side by side. This will help you get a comprehensive understanding on various components of this discipline.