Building Resilient and Sustainable Food Systems Through Advances in Food Chemistry and Nanotechnology

Abstract

Fanbin Kong The global food system stands at a critical inflection point. Escalating population pressures, accelerating climate change, persistent supply chain disruptions, and growing concerns over food safety are collectively exposing the structural limitations of conventional food production and preservation systems. In this context, incremental improvements are no longer sufficient. A decisive shift toward integrated, technology-driven, and sustainability-oriented food science is urgently required.