Journal: Trends in Food Science & Technology

Abbreviation

Trends Food Sci. Technol.

Publisher

Elsevier

Journal Volumes

ISSN

0924-2244
0968-0020

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Publications 1 - 10 of 26
  • Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science
    Item type: Journal Article
    Zhang, Dachuan; Liu, Meihui; Yu, Zhaoshuo; et al. (2025)
    Trends in Food Science & Technology
    Background Artificial intelligence (AI) has shown transformative potential across many scientific fields, including food science. Applications span nutrition, safety, flavor, and sustainability. However, current AI implementations in food science often lack integration with domain expertise, face reproducibility challenges, and are hindered by fragmented datasets and limited benchmarking. Scope and approach This perspective outlines key challenges and proposes five strategic initiatives to guide the effective and responsible integration of AI in food science. These include embedding domain knowledge into models, establishing transparent and reproducible workflows, adopting benchmarking practices, promoting practical validation, and developing robust data standards and infrastructure. Key findings and conclusions To fully unlock AI's potential in food science, future research must prioritize domain-aware model development, open science practices, and practical validation. These efforts are critical to enabling reliable, generalizable, and impactful AI tools that address real-world challenges in the food systems.
  • Towards integrated performance evaluation of future packaging for fresh produce in the cold chain
    Item type: Journal Article
    Defraeye, Thijs; Cronjé, Paul; Berry, Tarl; et al. (2015)
    Trends in Food Science & Technology
  • Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review
    Item type: Review Article
    Guo, Tianli; Horvath, Carla; Chen, Ling; et al. (2020)
    Trends in Food Science & Technology
    Background In recent years, the demand for nutritious and healthy food is becoming more and more urgent with the increasing improvement of living standards and the continuous evolution of the disease spectrum. Highland barley cultivates in the Qinghai Tibet Plateau, as the smallest staple food cereals and the largest coarse cereals in China, has attracted much attention because of its unique nutritional value. Scope and approach In this review, the nutrient composition, physiochemical properties of starch, protein, lipid and some major nutritional compounds such as active peptides, polyphenols, vitamins, unsaturated fatty acids, and β-glucan in highland barley and their potential nutritional beneficial effects on animals and human bodies are summarized. Furthermore, the current researches and applications of highland barley are also mentioned, and the outlook about further researches and process is raised as well. Key findings and conclusions Highland barley has become a cash crop with broad application prospects. Meanwhile, it is also regarded as a type of nutritional food rich in healthy and medicinal values due to the physiological active compounds. Moreover, highland barley is a potential source of a number of bioactive components, and the ingestion of highland barley can help reduce the risk of some chronic and metabolic diseases such as coronary heart disease, type II diabetes, obesity and cancer. Based on these findings, highland barley is a worthy staple food to be further studied and processed. This review provides comprehensive understanding on nutritional values of highland barley and theoretical guidance for future researches and development of highland barley-based products. © 2020 Elsevier
  • The application of virtual reality in food consumer behavior research: A systematic review
    Item type: Journal Article
    Xu, Chengyan; Siegrist, Michael; Hartmann, Christina (2021)
    Trends in Food Science & Technology
    Background The development of virtual reality (VR) technology has the potential to provide enormous opportunities for food and consumer behavior research to further explore current research methodologies and establish new ones. VR is different from the environment we experience in daily life. Therefore, the extent to which VR can be applied in food consumer behavior research needs to be assessed on the basis of the evidence provided by the studies that have employed VR. Approach To better understand VR technology and its potential applications and limitations in food and consumer behavior research, we conducted a systematic review of the literature on VR in food and consumer behavior research. The applications of VR addressed in the articles were extracted. The validity of VR for food and consumer behavior research was analyzed. Key findings VR has been used to build complex and realistic contextual environments for conducting food sensory evaluation research. VR was also used as a substitute (e.g., a VR buffet and supermarket) to real life settings for investigating consumers' purchasing behavior and food choices. Virtual food and food-related cues were used to induce psychological and physiological responses in consumers. The results supported the validity of VR as a tool for investigating consumers’ behavior toward food.
  • A complex system approach to address world challenges in food and agriculture
    Item type: Other Journal Item
    Mil, H.G.J. van; Foegeding, E.A.; Windhab, Erich J.; et al. (2014)
    Trends in Food Science & Technology
  • Factors influencing public acceptance of innovative food technologies and products
    Item type: Review Article
    Siegrist, Michael (2008)
    Trends in Food Science & Technology
  • The importance of food naturalness for consumers: Results of a systematic review
    Item type: Journal Article
    Román, Sergio; Sánchez-Siles, Luis M.; Siegrist, Michael (2017)
    Trends in Food Science & Technology
    Background Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of naturalness among consumers. Nonetheless, the aspects that are considered essential in perceiving a food item as natural may vary across consumers and different stakeholder groups. Scope and approach This systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers. We aimed to answer the following questions: 1) How has the perceived importance of naturalness for consumers been defined and measured? 2) To what extent is perceived naturalness important to consumers? 3) Are there individual differences regarding the importance given to food naturalness that can be explained by consumers' characteristics? 4) Do consumers’ attitudes toward food naturalness influence their intentions and behavior? Key findings and conclusions The review clearly shows that for the majority of consumers, food naturalness is crucial. This finding could be observed across countries and in the different years when the studies were conducted. Therefore, neglecting the aspect of naturalness in the food industry may be very costly in the end. Our review also reveals differences across studies in how naturalness has been defined and measured. Based on a content analysis of the measurement scales, the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food has been produced (what technology and ingredients have been used), and 3) the properties of the final product.
  • Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis
    Item type: Other Journal Item
    Bearth, Angela; Siegrist, Michael (2016)
    Trends in Food Science & Technology
  • Perspectives on ultra-processed foods as vehicles for food fortification
    Item type: Journal Article
    Demekas, Sophia; Rigutto-Farebrother, Jessica (2024)
    Trends in Food Science & Technology
    Background: The rising popularity in low- and middle-income countries (LMICs) of ultra-processed foods (UPFs), defined by the Nova classification system, makes them an appealing option for food fortification initiatives to address micronutrient deficiencies in vulnerable populations. However, significant controversy surrounds this issue given that higher intake of UPFs is associated with a range of health risks including development of noncommunicable diseases (NCDs). Scope and approach: This paper investigates the utility and extent to which UPFs may be used as vehicles of fortification to improve population health. The underlying mechanisms linking UPFs with disease are discussed and evaluated compared to the potential risks of eliminating them from fortification initiatives. A summary of the four main arguments most commonly cited in the debate over UPFs and their fortification are then reviewed. Key findings and conclusions: The future of fortified UPFs needs more research to untangle the health effects of food processing, the involvement of the food industry in product reformulation, and a strengthening of regulation on production and labeling. This perspectives piece serves to stimulate further debate regarding the role processing should play in foods in general and how it should be considered by nutritional classification schemes to assess the healthfulness of foods.
  • Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security
    Item type: Review Article
    Jha, Rintu; Zhang, Kaixuan; He, Yuqi; et al. (2024)
    Trends in Food Science & Technology
    Background: The ability to ensure nutritional and food security is seriously threatened by the ever-growing global population. Overreliance on a few staple food crops such as wheat, rice and maize will no longer be able to satisfy the rising demand for future food. Even with increasing agricultural production, over 820 million people are still facing food insecurity and at least 2 billion are facing nutrition insecurity. Therefore, it is imperative to focus on finding simple and sustainable solution to the present threat of global food insecurity. Besides staple food crops, harnessing nutrient-dense, climate-resilient, and locally available crops for production, marketing and consumption as “Smart Foods” for the future is needed. Buckwheat is a potential smart food because of its stress resistance and nutritional properties as well as strong antioxidant activity due to presence of flavonoids. Scope and approach: This paper comprises a comprehensive review of the scientific literature on the valorization of buckwheat crops in terms of germplasm resources, breeding and genetic improvements for yield, bioactive compounds, biological activities and its potential application in food and pharmaceutical industries. Key findings and conclusions: Identification of elite cultivars and exploitation of buckwheat derived gluten-free bakery and non-bakery food stuffs and beverages such as tea, beer and wine should be explored for human consumption. Abundance of bioactive compounds results in high anti-oxidant, anti-microbial, anti-glycemic, anti-cancer properties and other health-promoting activities highlighting buckwheat's potential application as nutraceuticals and pharmaceuticals.
Publications 1 - 10 of 26