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Some key points governing the technological development of the food industries.

Quelques points critiques du développement technologique des industries alimentaires.

Author(s) : FEILLET P.

Type of article: Article

Summary

Enabling consumers to enjoy their food without being concerned about safety: this is the day-to-day task of all stakeholders in the food industry. The article is comprehensive without being exhaustive, and presents six technologies that need to be mastered in order to meet this challenge: ventilation (control of air circulation in manufacturing plants), sensors (measurement and analysis of manufacturing parameters and product characteristics), computer-aided design of foods (simultaneous optimization of formulations and processes), microbial ecology (determination of the optimal microbiological equilibrium during manufacturing and within foodstuffs themselves), logistics (optimization of raw-material flow and traceability) and "gentle" technologies (ensuring that foods are safe without interfering with sensorial properties). The author highlights the need to conduct surveys in order to gain an insight into consumer acceptance of technological progress.

Details

  • Original title: Quelques points critiques du développement technologique des industries alimentaires.
  • Record ID : 2001-2761
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 86 - n. 5
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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