Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim ...Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim to offer a platform for the rapid dissemination of significant,novel,and high-impact research in the fields of agricultural product processing science,technology,engineering,and nutrition.Additionally,supplemental issues are curated and published to facilitate in-depth discussions on special topics.展开更多
Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and mor...Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and more personalized targets.Notably,this transformation is being accelerated by the convergence of advanced biotechnology(BT)and information technology(IT)in food production systems.This review examines pivotal technologies shaping future food systems,highlighting two biotechnological frontiers and two artificial intelligence-driven domains.Specifically,evolutionary engineering enhances microbial resilience and production efficiency while synthetic biology expands the diversity of food sources and enables personalized food ingredient design,both of which advance sustainable food production.Meanwhile,artificial intelligence promotes food flavor innovation by integrating existing knowledge in molecular structure,flavoromics and consumer preferences.Furthermore,insights into gut microbiota,along with the development of omics techniques and wearable biosensors are unlocking attainable solutions for precision nutrition.Collectively,the trilateral convergence of BT,IT and food technology,embodying a harmonious balance,is reshaping the paradigm of future food manufacturing.展开更多
文摘Agricultural Products Processing and Storage(ISSN 3059-4510,Owner:Hunan Academy of Agricultural Sciences,China.Production and hosting:Springer Nature)is an international,peer-reviewed open access journal with the aim to offer a platform for the rapid dissemination of significant,novel,and high-impact research in the fields of agricultural product processing science,technology,engineering,and nutrition.Additionally,supplemental issues are curated and published to facilitate in-depth discussions on special topics.
基金financially supported by National Natural Science Foundation(32302265).
文摘Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and more personalized targets.Notably,this transformation is being accelerated by the convergence of advanced biotechnology(BT)and information technology(IT)in food production systems.This review examines pivotal technologies shaping future food systems,highlighting two biotechnological frontiers and two artificial intelligence-driven domains.Specifically,evolutionary engineering enhances microbial resilience and production efficiency while synthetic biology expands the diversity of food sources and enables personalized food ingredient design,both of which advance sustainable food production.Meanwhile,artificial intelligence promotes food flavor innovation by integrating existing knowledge in molecular structure,flavoromics and consumer preferences.Furthermore,insights into gut microbiota,along with the development of omics techniques and wearable biosensors are unlocking attainable solutions for precision nutrition.Collectively,the trilateral convergence of BT,IT and food technology,embodying a harmonious balance,is reshaping the paradigm of future food manufacturing.
