Cambridge Scholars Publishing The Future of Food

The destiny of humans is parallel to the destiny of food. If the latter is available, then the former will also be present. The definition of food today is very different from that of our ancestors, who saw it as a nutritious thing that may obtainable through collecting or planting. However, today, food can be modified genetically and made through molecular synthesis. This book discusses the future of food, and explores the context of novel definitions of food through horizon scanning. It considers the most cutting-edge developments in the food industry, including lab-meat, nano-engineered foods, vertical agriculture, foodomics, and Marsfoods. The book also investigates new food engineering processing techniques, future technologies, and future consumption trends. About the Author Professor Mustafa Bayram is a Faculty Member at the Department of Food Engineering of Gaziantep University, Turkey, where he previously served as the Dean of the Engineering Faculty and the Director of the Technology Transfer Office. He is a recognized researcher in the fields of food history, gastronomy studies, Silk Road studies, the migration of foods, and governance. He is a member of various industrial and food associations, including Tabader, Gasturder, the Gaziantep Commodity Board, and the Gaziantep Chamber of Commerce. He is also the Coordinator of the UNESCO Silk Roads Scientific Group for Food Production and Gastronomy. Çağlar Gökırmaklı is a food engineer, currently studying for a doctorate at Suleyman Demirel University, Turkey, having previously spent five years working in the food engineering industry. During this time, he participated in many different projects related to the food and agriculture industries.