Green Technologies in Food Production & Food Processing

Green food production often suggests organic farming practices a few centuries ago. This type of farming uses a small area of land for crops and another area for grazing beef, sheep, and goat. Farm entities were almost always self-sufficient with no use of pesticides or herbicides and the only fertilizer used was manure. Organic farming suits the notion of a green technology. Primary, secondary, and tertiary processing techniques are discovered to transform raw produce into value-added foods and ingredients. Primary processing techniques such as cleaning, grading, dehulling, sorting, and milling are used as initial step in processing most of the grains. One of the most promising technological approaches to decrease environmental footprint in food processing is the use of enzymes. As biological catalysts, enzymes speeds up reaction rates and results in savings in terms of time, energy, and cost. Food enzymes provide advantages in terms of specificity, sensitivity, their relative non-toxicity, high activity at low concentrations, and ease of inactivation. Enzymatic approaches entail milder treatments and/or mild reaction conditions, thus are more environmental friendly and would protect the environment better compared to traditional methods.

  • Managing nutrient cycles in crop and livestock with green techniques
  • Environmental performance of organic farming
  • Reduce carbon footprint
  • Green separation technologies
  • Electrodialysis in food processing
  • Enzyme assisted food processing
  • Green technologies in food dehydration
  • Green packaging

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