ABSTRACT:
The global food system is under unprecedented pressure from population growth, climate change, and shifting dietary demands. This review explores the integration of cutting-edge scientific and technological paradigms that are revolutionizing the domains of food production, safety, and nutrition. We examine the significant impact of advancements in biotechnology, including next-generation genetic engineering tools like CRISPR-Cas9 and precision fermentation, which enhance crop resilience, nutritional profiles, and sustainable protein production. Concurrently, the adoption of information technologies such as artificial intelligence (AI), blockchain, and big data analytics is creating smarter, more transparent, and efficient supply chains, while minimizing waste. Furthermore, the paper highlights the critical shift toward sustainable practices through agroecology, climate-smart agriculture, and circular economy models. The emergence of personalized nutrition, powered by nutrigenomics and digital health technologies, promises to tailor dietary recommendations to individual genetic profiles, optimizing health outcomes. Despite the immense potential, this review also addresses persistent challenges, including regulatory hurdles, socioeconomic disparities in technology access, and public mistrust. We conclude that a multidisciplinary, collaborative approach is essential to harness these innovations responsibly, ensuring they contribute to a more resilient, equitable, and sustainable global food system.
Cite this article:
Dr. Alka Vermaa, Dr. Rekha Diwana, Jyoti Mishra (2025), Modern Paradigms of Science and Technology in the Domain of Food and Nutrition: A Review. Spectrum of Emerging Sciences, 5 (3) 30-38., DOI: https://doi.org/10.55878/SES2025-5-3-8
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