Abstract
The global demand for food is increasing, driven by population growth, urbanization, and changing dietary patterns. Sustainable food production is essential to meet this demand while minimizing environmental impact, resource depletion, and waste. Chemical engineering plays a crucial role in advancing sustainable food production methods by optimizing food processing, reducing energy consumption, and improving resource efficiency. This article explores the key contributions of chemical engineering to the future of sustainable food production, including innovations in food processing technologies, waste valorization, and the development of alternative protein sources.
All articles published in the American Journal of Chemistry and Chemical Engineering are licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0).
Under this license, authors retain copyright and grant the journal the right to publish the work. Readers are free to:
-
Share — copy and redistribute the material in any medium or format
-
Adapt — remix, transform, and build upon the material for any purpose, even commercially
Conditions:
-
Appropriate credit must be given to the original author(s) and the journal.
-
A link to the license must be provided.
-
Any changes made must be indicated.
This licensing ensures maximum dissemination and reuse of open-access materials while maintaining proper attribution to the authors.