New challenges for food engineers

Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.

Continuing the discussion from New challenges for food engineers:

I think we should still need to develop some techni to preserve the fresh meat in cheap price . . Maintain the low temperature 24 hrs made the the storeage costing more. The country like nepal have high electric bill rate. For also transportation we have to hire Cooler van

İ understand challenges vary in diffirent countries, and sectores. The faculty proffeseurs and all engineers should make a list so it may be in the list to be solved.
For example ;
Shelf life category
How to prolong shelf life of parsley, oneons, potatoes…
Feeding category
How to produce a bread which has proteins, vitamins, minerals, essential oils…

Challenges: Maillard reaction in microwave process, Retrogradation in fresh bread, preservatives using natural products (garlac, rosemary,harpsichord) without after taste… lol

Microwave heating will never be unable to promote Maillards Reaction and it should be used with dry heating situations that promotes such mentioned browning effect.
Now for bread to slow down retrogradation, the addition of bacterial.amylase ensure that your bread remain soft even for months as long it packed in modified atmosphere packaging
For bread with enrichment it was already implemented since the late 1940s.in certaincountries .The nutribun program.with large enrichment in protein and other nutrients were already done in developing countries since the 1970s…

I think that microwave heating is too fast to develop Maillard reaction, besides that it depends on the food composition, because it need the right substances for this reaction.
Any enzyms can slow down the retrogradition but can’t solve it.

Roy mentioned frozen dough. I believe this to become more important as satellite bakeries are here to stay for convenience. I would like more info regarding this as a topic

What about adding esopolisaccharides to the dough? Their presence in sourdough helps with the loss of water in bread. I don’t know which point the research is, though.

Not esopolysaccharides but exopolysaccharides(EPS)…studies have shown that adding little amount of EPS …say 0.25 to 0.5 % increased volume by 10% and reduced crumb firming by 30%.
https://www.sciencedirect.com/science/article/pii/S0023643820303649