Summary
This review paper examines emerging sensing technologies being integrated into food process engineering, with a focus on their potential to improve health-related quality monitoring, sustainability assessment, and responsiveness to consumer preferences. Drawing on recent literature, it likely synthesises advances in non-destructive and real-time sensing methods applicable across food processing and manufacturing contexts. The paper appears to provide a broad, forward-looking account of how these technologies are reshaping quality control and process optimisation in the food industry.
UK applicability
Whilst the paper is not UK-specific, the technologies and frameworks reviewed are broadly applicable to UK food manufacturers and processors operating under Food Standards Agency guidelines and sustainability commitments; UK industry and policymakers may find the review useful for identifying sensing innovations relevant to reformulation, labelling accuracy, and net-zero supply chain targets.
Key measures
Sensor performance indicators; nutritional quality parameters; food safety metrics; sustainability indicators; consumer preference proxies
Outcomes reported
The paper likely reviews the integration of sensing technologies — such as near-infrared spectroscopy, electronic noses, biosensors, and imaging systems — into food processing, assessing their roles in monitoring nutritional quality, safety, sustainability metrics, and alignment with consumer preferences. It probably reports on the performance and applicability of these technologies across various food processing contexts.
Topic tags
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