Resumo

GARCIA-SILVERA, EDGAR-EDURMAN,; MELENDEZ-MOGOLLON, ISABEL-CRISTINA,; PEREZ-ARIAS, AMAURIS,  e  CAMERO-SOLORZANO, YUNEYDA-BEATRIZ,. Food processing trends in the context of COVID-19 and global globalization. Rev.Bio.Agro [online]. 2023, vol.21, n.2, pp.195-210.  Epub 01-Dez-2023. ISSN 1692-3561.  https://doi.org/10.18684/rbsaa.v21.n2.2023.2182.

Food processing is modifying, transforming, and manufacturing a raw material to generate various by-products demanded by consumers. The review presented has the purpose of analyzing the main development trends in the food industry, considering the challenges of the recent pandemic and the phenomenon of globalization. In this context, the dimensions in which significant development is evident are highlighted based on the documentary research carried out in the central governing bodies worldwide in the area and the Science Direct, Scielo, Dialnet, and Elsevier databases. It is concluded that there is relevance in the approach towards an environmental ethic through the intelligent technological development of this productive sector, the exploitation of new by-products, the preservation of high-quality nutrients, the high-quality of new packaging and use of waste, and contemporary marketing practices.

Palavras-chave : Food processing; Food production; Trends; Food technology; Food industry; Nutrient quality; Food safety; Covid-19; Pandemic; Globalization..

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