Quality of Life (Banja Luka) 1(1) 26-40

Science for Food Safety, Security and Quality: a Review - Part 1

Enne Giuseppe
Serrantoni Monica
Istituto Sperimentale Italiano “Lazzaro Spallanzani” Milan- Italy
Greppi GianFranco
Dip. Scienze Zootecniche- Laboratorio di Bionanotecnologie –Università degli Studi di Sassari Sassari- Italy

Modern food science is providing ever more information on the functions and mechanisms of specific food
components in health promotion and/or disease prevention. In response to demands from increasingly health conscious
consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing
food products that provide not only superior sensory appeal, but also nutritional and health benefits. Today’s busy life
styles are also driving the development of healthy convenience foods.
Recent innovations in food sciences have led to the use of many traditional technologies, such as fermentation,
extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or
remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask
undesirable flavours or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created.
Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination
with bio-fermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little
environmental impact.
In this paper authors analyzed effect new technology on food safety, food quality and food security.

Key words: food, safety, security, quality.

QOL-00-3-Ene.pdf310.77 KB