Integrating Food Technology and Chemistry for Sustainable Fortification and Functional Food Development

Abstract

The growing demand for sustainable, nutritious, and health-promoting food has accelerated the integration of food chemistry and food technology in fortification and functional food development. This study presents a conceptual synthesis that explores how chemical mechanisms and technological processes can be harmonized to enhance nutrient bioavailability, product stability, and environmental sustainability. Relying on secondary data from peer-reviewed studies published between 2015 and 2025, the research identifies key intersections between molecular food chemistry, process optimization, and green food engineering. The analysis reveals that food chemistry provides the molecular foundation for understanding reactions such as oxidation, Maillard transformation, and enzymatic modification, wh