The New Food Science Paradigm: Integrating Systems Biology, Digital Intelligence, and Sustainability for Next-Generation Food Systems
DOI:
https://doi.org/10.68050/JAMS.2026.177Keywords:
Foodomics, Sustainability, Plant-Based Proteins, Circular Valorization, Process Optimization, Sensory ScienceAbstract
The food science today is moving towards a paradigm shift from a single variable optimization process to a multi-objective approach that simultaneously addresses nutritional value, sustainability, process efficiency, and sensory quality. This review brings together recent developments in three main areas that are closely interconnected and driving the next generations of food research: (1) next-generation foodomics by integrating genomics, transcriptomics, proteomics, metabolomics and microbiomics at the molecular level to understand plant based proteins and polyphenols; (2) digital and intelligent process design, based on multi-scale structural characterization and the use of response surface methodology; and (3) circular valorization of agri-food by-products to make them functional raw materials. All the way through, we stress the importance of sensory science as the key to translational success. These methods are signs of a shift from descriptive experimentation to intentional, systems-level product development. We identify key gaps, methodological challenges, and future directions, and conclude that the intersections between molecular understanding, process intelligence, sustainability imperatives and the human sense will be the most productive avenues for future research.
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