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Technological Approaches to Improve Food Quality for Human Health

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Nutritional Health

Part of the book series: Nutrition and Health ((NH))

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Abstract

Nutrients and non-nutrients are highly variable, and, in some cases, unstable in food. Health-promoting components of food can be enhanced and preserved using pre- or postharvest/slaughter technologies. Modification of animal feeds and plant cultivars through traditional breeding or using bioengineering to produce genetically modified organisms (GMOs) can improve their nutritional profiles. Fortification of nutrients to specific foods is applied to reduce nutrient deficiencies. Fortification of non-nutrient health-promoting compounds, or “bioactives,” can lead to increased consumption of health-promoting compounds. Fermentation alters food composition and can be used to create unique molecules for improving human health. There have been many developments in the production of various modified foods including lactose-free milk, gluten-free foods, and substitutes for meat.

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Authors and Affiliations

  1. Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA

    Yu Hasegawa & Bradley W. Bolling

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  1. Yu Hasegawa
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  2. Bradley W. Bolling
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Correspondence to Bradley W. Bolling .

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Editors and Affiliations

  1. Centre for Science, Athabasca University, Athabasca, AB, Canada

    Norman J. Temple

  2. Department of Biology, Winona State University, Winona, MN, USA

    Ted Wilson

  3. Division of Epidemiology and Community Health, University of Minnesota School of Public Health, MINNEAPOLIS, MN, USA

    David R. Jacobs, Jr.

  4. Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA

    George A. Bray

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Hasegawa, Y., Bolling, B.W. (2023). Technological Approaches to Improve Food Quality for Human Health. In: Temple, N.J., Wilson, T., Jacobs, Jr., D.R., Bray, G.A. (eds) Nutritional Health. Nutrition and Health. Humana, Cham. https://doi.org/10.1007/978-3-031-24663-0_28

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  • DOI: https://doi.org/10.1007/978-3-031-24663-0_28

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