Advanced Technological Innovation for Future Consumer Food Productions

 

 

 

 

Advanced Technological Innovation for Future Consumer Food Productions

 

 

The Advanced Technology Development and Application Project for Future Food Productions is yet another Project receiving the research funding from the National Science and Technology Development Agency (NSTDA) through the Lead Researcher Project, 2020.

 

 

Prof. Dr. Sakkamon Thephasdin Na Ayudhya, King Mongkut’s University of Technology Thonburi (KMUTT), as the Lead Researcher and Project Leader gave the meaning of the food of the future that, the food of the future is a food developed by applying advanced technology to meet the needs of consumers in the future. Provided, however, that the applied technology will be both the newly invented technology and the technology continuously developed from the existing technology to be a better one that can be applied to food industry or suitable for products of interest. The result of this research will be useful in the future for use in both the household families up to the industrial level.

 

 

 

Prof. Dr. Thephasdin Na Ayudhya further said, as a Researcher, he had tried to look forward to seeing what the future food trend would be like. Deriving from the study of the data in many sectors, the Research Team therefore proposes a Research Topic under the “Advanced Technology Development and Application Project for Future Food Productions” which is divided into a total of 6 Working Groups: namely; the Working Group on the “Natural Food Coloring”, on the “Nano-cellulose Fibers from Fruit and Vegetable Waste for Use as Food Additives, Thickeners and Stabilizers,” on the “Konjac-based Coating to Protect Nutrients or Microorganisms Beneficial to Body from Being Destroyed,” on the “Productions of High-quality Caffeine- free Roasted Coffee Beans by Using Superheated Steam,” on the “Functional Biological Gels from Agricultural Residues” and on the “Portable Food Residue Measuring Devices,” where most of which are the Projects having been under the continuous research and development.

 

 

 

Prof. Dr. Thephasdin Na Ayudhya gave an additional elaboration on the backgrounds of two outstanding studies that drew very much attention from the Committee which were the “Functional Biological Gels from Agricultural Residues” and the “Natural Food Coloring” that the food viscosity enhancer which is used in the productions of foods for people having a swallowing problem necessarily require to be imported from abroad with high price, thus, necessitating him to find a way to produce such substance in the country by using agricultural residues which are raw materials abundantly available in the locality. Therefore, in addition to having the high-valued products, his finding can also help reduce the quantity of waste, disposal costs and increase the value of those leftover agricultural materials to be higher from the original thinking that they may possibly be disposed of just only by way of being incinerated or transform into animal feeds.

 

 

 

 

“Moreover, the trend of using food coloring in Thailand is likely to be changing. Food ingredients: such as; food coloring, often used to brighten up appetizing dishes at present, are mostly synthetic dyes that do not come from natural materials which, in the future, they are likely to be discontinued from use in Thailand because many countries have campaigned to reduce and stop the use of the synthetic dyes. In some countries, synthetic dyes have already been banned in food productions. The Research Team is therefore trying to develop food coloring from agricultural materials: such as; fruits and vegetables that are safer for use and consumptions. This initiation is deemed to be yet another step of preparation to cope with the trend of consumption that will change over in the next 5-10 years. Meanwhile, even the Research Team has already gained a basic knowledge on food coloring from agricultural materials, yet, we have still been faced with some limitations. Therefore, further studies are needed,” recapped Prof. Dr. Thephasdin Na Ayudhya.

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