I am honored to have been invited for a guest lecture in the Department of Dairy Science and Food Technology at Banaras Hindu University (BHU), Varanasi, India, on April 12, 2023. The lecture, titled “Future Foods and Emerging Trends: Challenges, Opportunities, and Sustainability,” delved into the multifaceted challenges and opportunities facing the food industry today.
Lecture Overview
During my talk, I addressed the various challenges confronting food producers, processors, and retailers, including:
- The impacts of climate change
- Lack of technological know-how
- Inefficient resource use
- Food waste due to ineffective strategies
- Excessive use of chemicals throughout the supply chain, leading to food safety issues
I also highlighted the latest trends and innovations in food science and technology, such as:
- Precision fermentation technology
- Low thermal processing technology
- 3D food printing
- Cell-based foods
- Alternative proteins (e.g., plant-based, microorganisms)
- Utilization of underused local resources with high nutritional value (e.g., millets)
These advancements offer promising solutions to address food security and sustainability challenges.
Audience and Interaction
The lecture was attended by over 150 participants, including Bachelor’s, Master’s, and PhD students, research staff, and faculty members from BHU. It was a pleasure to engage with such an enthusiastic and knowledgeable audience.
Collaborative Opportunities
I also had the opportunity to meet with the Head of Department, Prof. Anil Kumar Chauhan, and his colleagues to explore potential academic and research collaborations in food and dairy technology.
Acknowledgements
My sincere thanks and appreciation go to Prof. Anil K. Chauhan, the faculty members, and the students of BHU for their warm welcome and active participation. It was a privilege to share insights and discuss future collaborations on advancing food and dairy technologies.
