Foods and Health Potential: Is Food Engineering the Key Issue?

Special Issue: Progress in Membrane Engineering for Food and Biotechnology Industries

Food nanotechnology: water is the key to lowering the energy density of processed foods.

It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nan...

Nutrition and health. The issue is not food, nor nutrients, so much as processing.

Orthodox teaching and practice on nutrition and health almost always focuses on nutrients, or else on foods and drinks. Thus, diets that are high in folate and in green leafy vegetables are recommended, whereas diets high in saturated fat and in full-fat milk and other dairy products are not recommended. Food guides such as the US Food Guide Pyramid are designed to encourage consumption of heal...

Software engineering: Redundancy is key

Software engineers are humans and so they make lots of mistakes. Typically 1 out of 10 to 100 tasks go wrong. The only way to avoid these mistakes is to introduce redundancy in the software engineering process. This article is a plea to consciously introduce several levels of redundancy for each programming task. Depending on the required level of correctness, expressed in a residual error prob...

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].