Journal of Food Technology and Preservation

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Short Communication - Journal of Food Technology and Preservation (2022) Volume 6, Issue 11

Cognitive approach to progress on food technology advancement and historical viewpoints on food chemistry.

A huge number of Americans experience the ill effects of sicknesses and conditions that require cautious control of their eating routine as a feature of therapy. The ongoing arrangement is to have every individual redo their own food decisions. Food creation computerization can empower purchaser explicit information to be handily incorporated into the food as it is being ready. This would work on the quality and utility of the food without a mental weight on the purchaser. 3D Printing is an optimal group of advancements for empowering such mass customization of food. Current endeavors in 3D printing food are centered on working on the creative nature of food for the time being and shopper wellbeing in the long term.

Author(s): William Leonard*

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