Food Technology

Research and Development

The basic aim of food industry research and development (R&D) is to create new products and launch them successfully on the market.
Some specific aims of strategic R&D are:

  • New and Improvised Processing Technologies.
  • Food Safety and Development of Standards.
  • Reduce costs which lowers product prices.
  • Enhance sensory properties that make food more attractive.
  • Improve nutritional value to provide for dietary needs.
  • Increasing shelf-life.
  • Add convenience and Logistics improvements for effective value chain from Farm to Fork
  • Offer greater choices of food items to consumers.
  • Improvised Packaging.

These benefits come either from constant gradual product improvement or a significant product step change. The later usually comes from new technology crop, ingredient, process, storage,but it can also come from a new understanding of consumer needs.