Sample Nutrition Paper on Application of Technology in Nutrition

Introduction

In modern society, consumers demand high-quality, nutritious foods that are easily accessible and durable, and that has driven the demand for food preservation, handling, and safety technologies. The effective technologies introduced in the recent past include non-thermal and thermal methodologies, including hygienic packaging, the use of antimicrobials, pasteurization, and hurdle technologies. This paper explores new technologies; their use by Christians to improve food relief for the poor, the obstacles affecting adoption, and the factors determining use.

The most Prominent Food Handling and Preservation Technologies

The recent technologies range from thermal to non-thermal food handling and preservation techniques. One of the most important technologies is pasteurization, which is used for the preservation of liquid foods such as milk and wines.[1] The process entails heating the food to high temperatures for about an hour, which kills the bacteria in it and then quickly cooling it to limit the activity of residual bacteria. Another technology is vacuum packing, which is the storage of food in air-tight bottles or bags, starving the bacteria of oxygen. The method is commonly used for foods such as nuts and cheese.[2] The third technology is the use of artificial additives, including antimicrobials such as calcium propionate and antioxidants, such as oxygen absorbers, which prevent food spoilage by stopping the growth of fungi and bacteria.[3] Irradiation is another important technology. The process entails exposing the food items to ionizing radiation such as gamma rays and beta particles to kills molds, bacteria, and pests, which reduces the ripening and spotting of fruits.[4] Pulsed-electric field electroporation is a crucial technology that entails passing a strong electric field through food such as fruits, which sterilizes it.[5] Biopreservation is a new technology that entails the use of antimicrobials or microbiota to renders pathogens inactive, and thus preserving the food and extending shelf life.[6]

The Use of the Technologies for Christian Evangelism to the Poor

Food handling and preservation technologies offer a variety of science-based ways to prevent the contamination, deterioration, and spoilage of food items, and extending shelf life, while also preserving nutritional value. Through the appropriate use of the various technologies discussed above, food handlers can increase the shelf life of food from a few days to months, and in some cases, years. The proper application of these technologies allows Christians to secure well-preserved foods for distribution to the poor and disadvantage in society, without fear of spoilage before it reaches the destination.[7] Due to the extended shelf life of foods, food relief evangelization is not limited to short distances such as a country because the foods can be sent to far places.

Obstacles Affecting the Implementation of Food Preservation Technologies

The new technologies on food preservation offer better prospects for food security, but various challenges prevent the realization of the benefits.  The factors limiting the implementation of new food preservation include the high investment costs required to exploit new technologies such as non-thermal food processing.[8] Another challenge limiting the adoption of the new technologies is the continued research on the various methods, towards verifying process safety and effectiveness. The lack of proper talent and training to support the new technologies is another challenge affecting the use of the new methods, and that limits their widespread use. The last and most profound obstacle is the lack of government regulation and approval for some new technologies, due to the lack of sufficient evidence on the safety of the methods.[9]

The Factors to Determine the Use of New Technologies

There are various factors to consider when determining whether a new technology can be adopted. They include the potential preservation capacity offered by the particular preservation technology. The climate of the surrounding area can hinder or support different preservation technologies, and therefore, should be considered appropriately. The availability of equipment is a crucial factor affecting the adoption of a new technology, considering that the lack of some items may limit the effectiveness of the method. The cost of a technology should be considered because the use of a very expensive one can lead to adverse effects such as product price increase. Hygiene and safety is an important factor to consider when choosing a preservation method because some can be counterproductive.[10]

Conclusion

Recently, consumers demand nutritious foods that meet the standards of hygiene and durability for storage, and that increases the demand for new food preservation technologies. This discussion explored various new technologies, including vacuum packing, which extends a food’s shelf life. The various preservation technologies offer many advantages, including easing the distribution of relief food by Christian evangelists. The obstacles limiting the adoption of new technologies indicated the challenges limiting the adoption of some methods. Various factors should be considered, when determining whether to use a new technology, and these include whether it guarantees food safety and hygiene.

 

References

Bhat R, Alias A, Paliyath G. Progress in food preservation. Oxford, UK: Wiley; 2012.

Chen JH, Ren Y, Seow J, et al. Intervention technologies for ensuring microbiological safety of          meat: current and future trends. Comprehensive Reviews in Food Science and Food       Safety. 2012; 11(2):119–132.

Floros JD, Newsome R, Fisher W, et al. Feeding the World Today and Tomorrow: The

Importance of Food Science and Technology. Comprehensive Reviews in Food Science and Food Safety. 2010; 9: 572-599.

Kourkoutas Y, Chorianopoulos N, Nisiotou A, Valdramidis VP, and Karatzas KA. Application of             Innovative Technologies for Improved Food Quality and Safety. Biomed Res Int. 2016;           2016: 1-2.

Saroya, HK. Innovative Non-Thermal Food Processing Technologies Used by the Food Industry in the United States. Masters Theses & Specialist Projects. Paper 2028(2017): 1-98.

Yousef AE Carlstrom CC.  Food microbiology: a laboratory manual. Hoboken, NJ: Wiley; 2003.

 

[1] Kourkoutas Y, Chorianopoulos N, Nisiotou A, Valdramidis VP, and Karatzas KA. Application of Innovative Technologies for Improved Food Quality and Safety. Biomed Res Int. 2016; 2016: 1-2.

[2] Floros JD, Newsome R, Fisher W, et al. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. Comprehensive Reviews in Food Science and Food Safety. 2010; 9: 572-599.

[3] Floros JD, Newsome R, Fisher W, et al. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology, p. 577.

[4] Floros JD, Newsome R, Fisher W, et al. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology, p. 583.

[5] Floros JD, Newsome R, Fisher W, et al. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology, p. 586.

[6] Yousef AE Carlstrom CC.  Food microbiology: a laboratory manual. Hoboken, NJ: Wiley; 2003, P. 226.

[7] Bhat R, Alias A, Paliyath G. Progress in food preservation. Oxford, UK: Wiley; 2012, p. xix.

[8] Saroya, HK. Innovative Non-Thermal Food Processing Technologies Used by the Food Industry in the United States. Masters Theses & Specialist Projects. Paper 2028(2017): 78.

[9] Saroya, HK. Innovative Non-Thermal Food Processing Technologies Used by the Food Industry in the United States, p.78.

[10] Chen JH, Ren Y, Seow J, et al. Intervention technologies for ensuring microbiological safety of meat: current and future trends. Comprehensive Reviews in Food Science and Food Safety. 2012; 11(2):120.