Year: 2026 | Month: July | Volume: 13 | Issue: 7 | Pages: 518-527
DOI: https://doi.org/10.52403/ijrr.20260755
Evolution of Food Science: Bridging Tradition and Innovation
Ranjana Chand1, Shubham Kaintura2
1Post Graduate Teacher, Amity International School, Pushp Vihar, New Delhi, India.
2Research Scholar, Jamia Hamdard University, New Delhi, India.
Corresponding Author: Ranjana Chand
ABSTRACT
Food science has evolved from indigenous culinary wisdom and ancient preservation methods into a complex interdisciplinary field that integrates modern technological advancements, systems biology, and data analytics. This transformation reflects a continuous interplay between traditional knowledge systems and cutting-edge scientific innovation aimed at addressing contemporary global challenges including nutrition security, public health, and environmental sustainability. This chapter comprehensively examines the historical foundations of food science, its scientific milestones, and contemporary innovations such as biotechnology, nanotechnology, and personalized nutrition. Further, it highlights integrative approaches that meld traditional practices with novel technologies, supported by illustrative case studies. Ethical considerations surrounding intellectual property and cultural stewardship are discussed alongside future directions emphasizing systems thinking, resilience, and equity. This synthesis articulates a pathway toward sustainable, ethical, and health-promoting food systems at the nexus of tradition and innovation.
Keywords: food science, traditional knowledge, food innovation, biotechnology, functional foods, nutrigenomics, sustainability, food safety, culinary heritage
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