[4-0900-A] Keynote Lecture 4th

[4-0900-A-01] Biotransformation in Changing World: New Challenges for Food Scientists

*Alaa El-Din Ahmed Bekhit¹ (1. University of Otago(New Zealand))

Keywords:Biotransformation

Current and future production trends are focussed on minimizing waste generation by improving processing conditions and developing novel technologies that enable the use of materials that have been traditionally discarded. There are obvious economic, environmental, and in many cases nutritional benefits to be gained by transforming food waste and by-products into better utilised and value added products. However, with the diversity of by-products generated (for example ranging from soft unstable material such as fruit pulps to hard stable seafood shells and wool slips), represents a major technological challenge for both industry and researchers. Furthermore, changes in consumer attitudes toward food consumption (high protein diet, low carbohydrate diet, alternative protein, alternative food, plant-based diet and so on) creates a paradigm shift in the type and quantities of what is considered as waste or by-products. This changing trend in food production and consumption, requires food scientists to be more adaptable and have wider range of skills to meet future challenges. This presentation aims to highlight some of challenges that are faced during the transformation of food waste/by-products and discusses skills that may be required by future food scientists.