Associate Professor, Mohammed VI Polytechnic University (UM6P), MOROCCO
Reimagining Food: From Indigeneous Crops to Advanced Additives
Host: E. Benedetti
Abstract
The food industry must rapidly adapt to shifting consumer preferences and sustainability challenges by rethinking raw materials and formulation strategies. Food product development is driven by three key pillars: (1) non-traditional substrates such as camel milk, insects, algae, and agro-industrial by-products offering unique nutritional and functional benefits despite processing challenges; (2) dietary-specific formulations including gluten-free, lactose-free, and low-FODMAP products leveraging alternative flours, enzymatic treatments, and hydrocolloids to optimize texture, flavor, and nutrition; and (3) functional additives natural and synthetic colorants, preservatives, texturizers, and nutraceuticals designed for enhanced shelf life and clean-label compliance. Case studies illustrate how integrating these pillars produces safe, sensory-appealing, and environmentally sustainable foods, providing a roadmap for researchers and industry to develop health-focused innovations.
International Seminar Programme
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