Safer Food Will Rely on New Technology

CHICAGO, Jan. 9 -- Consumer preferences and the demand for safe food will drive research efforts by food scientists in the coming years, according to the Institute of Food Technologists.

Areas of research will include processing techniques using ultraviolet light and ultrasound; nanobiotechnology to produce ultrasensitive sensors measuring healthful and harmful components, and genetic investigation to create foods that prevent inherited diseases.

The research will focus on ways to counter bioterrorism and reduce the risk of intentionally contaminated foods, said Michael Doyle, PhD., editorial board member for IFT’s online journal Comprehensive Reviews in Food Science and Food Safety.

"We need to determine survival characteristics of non-foodborne pathogens considered biological threats to [ascertain] the effectiveness of traditional food processing intervention strategies," said Doyle. He urges development of new treatments to kill pathogens in minimally processed and heat-sensitive foods such as fresh produce.

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