Food and Nutrition

COVID-19 is the official name for the disease caused by the virus SARS COV-2, formerly known as ‘Novel Coronavirus’. It is a new bruise from the Coronavirus Family, having high infectivity but low mortality. This considerable disaster shaking not only the world's economy but also the world's politics too which impacts throttling to the global economy and in a week or a couple of months the highly contagious disease has pushed the world to the brink of recession. The COVID-19 pandemic diminish the global food industry as governments close down restaurants and bars to slow the spread of the virus.

Food Science and Technology is a stimulating multidisciplinary field with a comprehensive knowledge of the biological, physical, and engineering sciences to develop new food products, to design innovative processing technologies, to improve food quality and nutritive value, to enhance the safety of foods, and ensure the wholesomeness of our food supply. Food Science applies the principles in the basic sciences like food chemistry, biochemistry, genetics, microbiology, food engineering, and nutrition to provide consumers with safe, wholesome, and attractive food products that confer to their health and well-being.

Food chemistry is the chemical processes and interactions of all biological and non-biological components of foods. This also encircles how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Biochemistry is a branch of science that seeks the chemical processes related to living organisms. It is also a laboratory-based science that brings together biology and chemistry. By adapting chemical knowledge and techniques, biochemists can understand and solve biological problems.

Food microbiology is a scientific study between food and microorganisms and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; Moreover, some microorganisms represent a major challenge for public health due to their ability to cause diseases. Food preservation focus on inactivating and controlling the growth of spoilage and pathogenic microorganisms, ensuring shelf-stable and healthy foods.

Food Process Engineering is a multidisciplinary field that deals with the development and refinement of food products for human and animal consumption. It encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Food process engineers are from now on applying techniques like highly hydrostatic pressure, light pulses, pulsed electric fields, ultrasound, and magnetic fields to satisfy this demand.

Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties.

Food analysis and quality control have many aspects. Different food analysis methods are conferred, that is physicochemical, phytochemical, and packaging methods. Instrumental methods are also considered and different types of quality control methods are also discussed to mention the quality of the food products. Food analysis and quality control processes are necessary for all types of food industry.

Food storage includes keeping preserved or purchased food in safe condition and suitable facility for use. The storage of food is compassed in a suitable environment. This often means a dry, cool place. There are several places in which food can be stored. Food preservation can be described as the science which deals with the process of prevention of decay or spoilage of food thus, allowing it to be stored in a fit condition for future use. Many of the people enjoy growing and preserving their own food.

Food poisoning is a major root of gastroenteritis, resulting in a well-known set of unpleasant symptoms. It is also called food-borne illness which is caused by eating contaminated food. Infectious organisms containing bacteria, viruses, and parasites or their toxins are the most common causes of food poisoning. Toxicology is a major role in the development of regulations and other occupational health policies. Many government programs use the results of toxicology studies to lead regulation of chemicals and other toxic substances. It will be concerning the health hazards and risks involved with the use, production, and disposal of such agents as pesticides, drugs, cosmetics, foods, and household goods.

Food packaging is well defined as enclosing food for protecting it from infringing or contamination from physical, chemical, and biological sources, also active packaging will be the most common packaging system used for preserving food products. There is a vast transformation of packaging the food products in technology usage and application from a StoneAge revolution. Use or reuse eliminates or delays entry to the waste stream in potential packaging.

Every individual employee has their own responsibility of taking proper food quality and safety instructions directly influence on ingredients, packaging, manufacturing, storage, and transport products. The ultimate goal is to fulfill the customers’ requirements and also strict food safety and quality standards issued by government regulatory authorities. Preventing contaminating food by separating raw and cooked foods and store food at a proper temperature, use safe and purified water and good raw materials.

Food hygiene and public health refers to contamination with microorganisms or microbes. Day by day people is seriously effecting by a disease that is caused by consuming unhygienic and unsafe healthy food. Eating food that contains infectious or toxic substances results in foodborne diseases. The food we are eating daily should be free from contaminants like plague and chemicals.

Every human body needs to insulin the levels of glucose or sugar to regulate blood pressure in the body’s cells. The body cannot process glucose which comes from carbohydrates without insulin. Junk foods are usually unhealthy foods, they increase fat, calories and sugar also decrease fiber, vitamins, and minerals in every person’s body.

Over the past few years, nanotechnology has been increasing day-by-day, which had taken into consideration to be attractive that has revolutionized the food factor. It is mainly defined as the creation, utilization, manipulation of materials, devices, or systems. The majority of bioactive compounds like protein, carbohydrates, lipids, and vitamins are sensitive to high acidic environment and enzyme activity of the stomach and duodenum.

Food waste is a major part of the impact on agriculture, climate change, and other environmental issues. Food waste and its accumulation are becoming a major problem around the world due to the continuous increase of population in the world. Wastage of food mainly occurs high in developed countries and in other cases 842 million people in poor countries experience chronic hunger.

Food security is fundamental access to issue food. Food affordability is a key element that integrates the price of food with the amount of replaceable income to spend on it. If the price rises faster than income, food insecurity may increase. In the same way, physical access varies from place to place. In a society allocation is a further issue that can take a range of forms due to different reasons.

Nutrition value is a part of food quality that will measure a ratio of well-balanced essential nutrients, protein, fat, carbohydrates. Effective utilization plays a major role in food safety as the consumption of unsafe water and food are significantly increasing malnutrition. In today’s world, social value adds freedom, justice, community, and responsibility.

Nutritional knowledge is an important step to developing strategist to improve the food choices of college students and promote healthy lifestyle behaviors. Therefore,   the purpose of this study was to determine the current nutritional knowledge. Advances in food and nutrition ahead to rising consumer demands and the various issues that arise as a result of insufficient or inadequate food and nutrition intake. There are several studies being conducted in food engineering techniques that bind genetically modified food and food imprinting in 3D.