Technological Developments to Support Better Health and Food Production

Technological Developments in Food Production

Understand the advantages of high-pressure processing (HPP), which improves shelf life and maintains nutritional quality by using high pressure rather than heat to kill pathogens.
Familiarise with Modified Atmosphere Packaging (MAP), which involves adjusting the composition of air within food packaging to slow spoilage and extend shelf life.
Recognise the role of biotech food, where genetic engineering is used to improve characteristics such as yield, nutritional value, or resistance to pests.

Understand precision farming, which uses GPS and other technologies to increase efficiency and reduce waste in farming.
Be informed about aquaponics and hydroponics, systems that grow plants with nutrient solutions rather than traditional soil, often in climate-controlled greenhouses.
Comprehend the concept of vertical farming where crops are stacked in layers indoors, allowing for year-round growth and significant space savings.

Understand how smart appliances such as programmable slow cookers and self-cleaning ovens can enhance convenience and reduce energy consumption in the kitchen.
Know the concept of ergonomic kitchen design, using technology to arrange elements for efficient use and to minimise movement.
Recognise how aids such as motion-sensor taps and touch-to-open cabinets can make cooking and cleaning easier, particularly for individuals with limited mobility.

Understand the use of food nutrition analysis software, which allows people to track their nutrient and calorie intake and supports informed dietary choices.
Know the concept of personalised nutrition apps, which tailor advice based on individual genetics, lifestyle, and health data.
Recognise the emerging field of nutrigenomics, which studies how individual genetic variations affect a person’s response to nutrients and impacts health.

Familiarise with metabolomic technology, which researchers use to track how different foods and nutrients affect bodily processes.
Understand the role of big data analysis in nutritional research, allowing scientists to glean insights from vast amounts of health and diet data.
Appreciate the use of predictive biomarkers, identified through technology, to detect the risk of diet-related diseases before symptoms manifest.

Recognise the role of online platforms in making it easier to find recipes, plan meals, and shop for food to cater to specific dietary needs or restrictions.
Know the use of food scanning devices that can detect allergens like gluten, peanuts, and lactose in food items.
Understand the benefits of 3D food printing technologies, which can customise meals for individual nutrient requirements or to avoid specific allergens.