| Trends in the food industry and innovation needs. Innovations for building the future of foods (future foods, plant-based meat alternatives, lab-based meat, edible seaweed, insects as foods, 3 D printing). Ethical food choices. Green labels. Plastic free packaging. Food authenticity. Food innovation in tackling nutritional, health and wellness challenges.
Functional foods. Prebiotics and probiotics. Innovative flavours, colouring agents and pigments. Reduced-sodium/sugar/fat/calories/gluten-free formulations. Innovative thickeners and gums. New generation oils. High-fibre formulations. Use of genetic modification (GM) in the production of food additives and other food ingredients. Natural food ingredients. Organic and slow foods. Global trends in consumer demand and expectations. Recycling valuable food components. Innovation in food processing and packaging. Nanoparticles and food technology.
Definition of novel foods. Food safety risk assessment. Risk analysis for novel foods and ingredients. Concepts and principles of GM food safety assessment. Approach and framework for safety assessment of GM foods. Regulatory control of novel foods in different countries. Consumer demand and acceptance of novel foods.
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
