horticulture research and development ppt

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1. EMERGING TECHNOLOGIES IN POSTHARVEST MANAGEMENT AND PROCESSING FOR NEXT GENERAGTION OF FUTURE FOOD Sunil Pareek Director(IQAC) & HoD (AES) National Institute of Food Technology Entrepreneurship and Management Kundli , Sonepat , Haryana Progressive Horticulture Conclave Transforming Horticulture: Science and Technology ISHRD & GBPUAT, Pantnagar February 03, 2023 – February 05, 2023

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10. Natural Foods 12

11. Ethical Food Choices 13

12. Super Foods 14

13. Probiotic Foods 15

14. 3D Food Printing 3D printing is a layer-wise building of a structure directly from a 3D computer model, using a computer numeric controlled fabrication technique without any human intervention.

15. 3D Food Printing Digital age – digital cooking. First 3D Food Printer was developed by HoD Lipson of Cornell University in 2007. To mix suitable ingredients to form the most intricate shapes and structures, which are impossible to be made or are uneconomical to produce under traditional manufacturing process. These kinds of food can have entirely novel textures and flavours unimaginable to be produced through traditional cooking processes.

16. Advantages of Food Printing

17. 3D FOOD PRINTING byFlow 3D Printer- Printing edible films Choc Edge- Provides 3D chocolate printing solutions BeeHex - This robot can 3D-print and bake a pizza in six minutes Systems and Materials Research Corporation (SMRC)- Complete meals and nutrition for long duration space missions Digitization and creation of smart systems of production processes is a need of today's industry given the current tendency to change manufacturing from mass to custom production 19

18. Nano Foods: How Small Is? 20

19. Nano Food 21

20. Few Currently Available Products In Market 22

21. PLANT BASED FOODS

22. What Are Plant- Based Foods? Plant- based foods are :- "Food that does not contain animal derived ingredients" 2

23. Fight Climate Change Focus on Sustainability Maintain Food Security Animal Welfare Prevent Antibiotic Resistance Tackle Protein Deficiency Eradicate Zoonotic Diseases Why Plant Based Foods?

24. Gradual shift to a plant- based foods Just like how animal- based insulin got replaced by a much better and sustainable synthetic insulin, similarly, we slaughter 65 billion animals annually for human consumption. By harnessing the enormous capabilities of plant proteins and advanced fermentation technologies, I hope in the near future, history will repeat itself. That we won’t have to slaughter animals for food, just like we don’t for insulin.

25. Plant- Based Foods Market Growth 2022 2032 ₹ 2k Cr. ₹ 40k Cr. India's plant- based foods market is set to cross the ₹ 40,000 crores mark by 2032 Source: PBFIA & The Insight Partners (2022)

26. FMCG giants like TATA consumer products, ITC have jumped into this sector c

27. 5th June 2022 Source: VegNews 8th February 2022 Source: Livemint Plant- Based Foods Win Big

28. Ruchi Soya - An Intro to Soy Chunks Soy Chunks are revolutionary in a sense because it not only provides high protein and meat like texture but also helped soybean industry use its co- product which is defatted soybean flour which was mainly used as animal feed. In the Early 1980s, Ruchi Soya introduced a ready- to- cook plant- based product which has more than 50% protein

29. MEATLESS MEAT PLANT- BASED MEAT ALTERNATIVES IN NEW FOOD PRODUCT D EVELOPMENT Is plant-based meat the future of food? If yes, Why? Because of plant-based meat's ability to deliver high-quality protein to the Post COVID world while demanding far fewer resources and generating far less pollution than conventional meat. Market size: 47.57 million USD by 2026 Average Annual Growth Rate 7.5%

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31. FOOD FORTIFICATION AND FUNCTIONAL FOODS These foods have healthy ingredients and/or nutrients (occurring naturally or produced industrially) intended to provide nutritional or health benefit P hytosterols D ietary fibers A ntioxidants O mega-3 P ostbiotics Prebiotics Probiotics Algae Machine learning – allows a computer system to map input information about packaged foods and beverages Food fortification and manufacturing of functional foods take advantage of technological advances and the strengthening of the concept of Industry 4.0. Artificial Intelligence- Integration into the discovery and development of functional food ingredients can lead to a safer and more sustainable food chain achieving safe and cost-effective solutions for improved human and animal health 33

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36. Food Structure, Digestion and Health 38

37. Existing Design: Stomach Model 39

38. Dynamic Stomach and Small Intestine System 40

39. A schematic representation of the artificial mouth apparatus Journal of Agricultural and Food Chemistry vol:- May 5, 2008 Reproduce the result of mastication Chewing, the release of saliva The rate of food breakdown And the temperature all affect the flavor and smell of food before it’s swallowed. Munch-o-matic: Scientists develop the Artificial Mouth

40. OVERVIEW OF DATA SOURCES AND INFORMATION FLOW ALONG THE FOOD VALUE CHAIN Provider Producer Processor Distributor Retailer Consumer Precision farming Efficient processing Tailored marketing Safe food Machine learning Big data IoT Artificial intelligence Cloud computing 42

41. Potential Domain of Applications of Artificial Intelligence and Machine Learning in Agricultural Processing

42. Applications of AI in Food Processing and Handling 44 Sorting Packages and Products Food Safety Compliance Maintaining Cleanliness Developing Products Helping Customers with Decision Making

43. AI & ML Based startups in India Intello Labs- Smart sorting & grading Solution for fruits & Vegetables Non-destructive testing device to check chemical composition (such as sugar levels, and other 10+ parameters) of fruits and vegetables.

44. Potential Area for AI & ML in Agriculture processing Monitoring and controlling of Grain storage Determination of ripening stages of fruits Parameter monitoring during transportation and storage of perishable fruits. Non destructive testing for Quality attributes of fruits & vegetables Detection of adulteration in various commodities like milk, ghee, etc. Indication of shelf life of the product

45. Robots in Food Manufacturing

46. HANDLING AND PACKAGING

47. VALUE-ADDED COMPOUNDS RECOVERY FROM FOD WASTES AND BY-PRODUCTS Circular Economy Identification of compounds Extraction technologies Applications Phenolic compounds Fatty acids Proteins Vitamins Pigments Microwave assisted extraction Ultrasound assisted extraction Supercritical fluid extraction High pressure assisted extraction Enzymatic assisted extraction Pharmaceutical & environmental industries Single cell proteins Nanoparticles 3D printing Value added products, recycling and eco- friendliness Avoid accumulation & environmental problems Vegetable residues Animal waste 49

48. FOOD TRACEABILITY 4.0 AS PART OF THE FOURTH INDUSTRIAl REVOLUTION: KEY ENABLING TECHNOLOGIES Documentation Processing Logistics Market Fork Traceability techniques and systems for food safety and quality assurance Farm Codes Classical analytical techniques Emerging analytical technologies 50

49. Food Traceability 4.0 as Part of the 4th Industrial Revolution: Key Enabling Technologies Blockchain Big data Internet of things ( IoT ) Artificial intelligence (AI) Provides reliable traceability systems Offer a guarantee of food authenticity & safety Reduce carbon footprint & enhance sustainability Ensure food safety & increase consumer’s trust Monitor & minimize food waste Track & monitor in real time food quality in smart & intelligent packaging Provides a large amount of effective information Improve decision making Improve food safety and quality Enhance automation & digitalization Detect adulteration & fight food fraud Predict food quality & shelf life Contribute to fighting COVID-19 pandemic 51

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51. Food Processing Strategies Addition of Heat: Canning (thermal processing) Removal of Heat: Refrigeration, Freezing Removal of Moisture: Drying, Frying, Extrusion Use of Radiation: Irradiation, UV, Pulsed Light Addition of preservatives Addition of salt and sugar Fermentation Alternative Heating Media: Microwave, Ohmic Non-Thermal Processing: HPP, PEF, Ozone,, PL Hurdle Technologies….. and many more

52. Vacuum Sealed Cans/Pouches (Prevents the growth of Obligate Aerobes pH pH < 4.5 High Acid Foods pH > 4.5 Low Acid Foods Sterilization: severe treatment >110 o C Pasteurization: mild treatment < 100 o C Controls pathogenic & Spooilage vegetative for ms. Spore formers in-active. fruits & acidified foods Only pathogens Controlled. Spores active; Shelf-stable products for Only short-term storage at r efrigerated conditions Spores killed: Public health concern: Clostridium botulinum; Bot Cook - 12D Process is implemented. Spoilage: Mesophiles are killed. Heat resistant thermophiles are not killed but controlled by storing the product below 30 o C Thermal Processing Principles Pasteurization: mild treatment < 100 o C

53. Problems Problem with the thermal processing :  Loss of volatile compounds Loss of nutrients Loss of flavour To overcome these problems non thermal method came into food industries: To increase the production rate Profit.   55

54. Uses of non thermal preservation Used for bulk quantities of foods. Mainly used in the large scale production. Cost of equipments: High in the non thermal processing then used in thermal processing. After minimizing the investment costs of non thermal processing methods it can also be employed in small scale industries 56

55. types High pressure processing Irradiation Ozonation Ultrasound Oscillating magnetic field Pulsed electric field Hurdle technologies Pulsed light processing Processing with E-Beam Sanitizer washes Natural antimicrobials 57

56. Non Thermal Processing 58

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58. Thanks for your attention! [email protected] [email protected]