4 Facts You Need To Know About The Future Of Food
Engineering, information technology, and the natural sciences are always considered at the forefront of scientific development. This is not so true, considering the most recent scientific progress regarding the study of human physiology and health. Unbeknownst to the people who don’t wear lab coats, we are entering a new age of science whereby in the next few decades we will develop medicines and new methods of medical treatment that will significantly slow the ageing process.
Food science has contributed to this scientific movement, as humans are producing cleaner, non-toxic and sustainable foods that are not only healthier but also easy to manufacture and tasty to boot. Here are 5 fantastic facts regarding food science and the future of food:
We’ll Grow Meat in a Factory
At this stage, the factory is more like a lab and prepared by a scientist rather than the sweaty guy at the local chisa-nyama joint. ‘Factory’ meat is known in the science circles as in-vitro meat and is ‘grown’ as a suspended substance from a cow’s muscle stem cells. This completely fabricated meat is not red and juicy, but rather looks a bit like calamari. Food experts believe that we’ll be eating in-vitro meat within a couple of decades, but don’t worry, improvements are being made to improve flavour and appearance.
Food experts also believe that humans the world over will be reliant on insects for their protein fix. Crickets, grasshoppers and mealworms can be bred en masse, before being dried and processed into a protein formula that can be used in food manufacturing and production. Cheap to breed, easy to maintain, and contributing less CO2 to our fragile ecosystem, insects are definitely the way forward.
Algae and Seaweed Crops
Algae and seaweed are pretty easy to reproduce. Everything algae and seaweed needs for its survival are found in our oceans. Algae and seaweed also assist in the absorption of harmful CO2 and greenhouse gasses, making them a sustainable food source. Although there has been little investment in algae research, scientists believe that humongous algae farms will dot our oceans.
Slowly but surely global food production businesses are realising the importance of a low carb diet. The health benefits of cutting down on the human reliance on overproduced crops such as corn and wheat will contribute to increased longevity and quality of life. Food experts believe that these foods will be quickly replaced by newer, healthier and more sustainable options in the coming decades.
Food science has come a long way, but it still has a long way yet to go. Studies in the field will require an advance of experienced and specialised researchers. If this kind of research interests you, then you may want to consider studying a research degree at the Vaal University of Technology. Who knows; once your postgraduate studies are complete, you may be involved in the discovery of new flavours and food additives at a local food initiative scheme or research cell. It sounds like an incredibly exciting future for foodies indeed!
Contact Vaal University of Technology today for more information!