Abstract: 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.
