👉 Nutritional engineering is the application of scientific and technological methods to enhance the nutritional value, safety, and functionality of food products. This field involves modifying the composition of foods to address specific nutritional deficiencies, improve digestibility, or increase the bioavailability of essential nutrients. Techniques include fortification (adding vitamins and minerals to foods), biofortification (enhancing nutrient content through plant breeding or genetic modification), and encapsulation (protecting sensitive nutrients to prevent degradation). Nutritional engineering also aims to create functional foods with health-promoting properties, such as those that support gut health or reduce the risk of chronic diseases. By integrating these approaches, nutritional engineering plays a crucial role in addressing global malnutrition and improving public health outcomes.
