This opinion paper discussed past, present and future challenges facing food processing. If new challenges can only be overcome using new approaches, new opportunities arise for food processing. The challenges were organized in topics such as safety, preservation, nutrition, sensorial, wellbeing, environmental and future possibilities. In each topic, traditional, emerging and re-emerging challenges were discussed, as well as opportunities to overcome them based on new approaches, innovative interpretation and technologies. Some examples of topics covered by the discussion are food microbiology, allergies, enzyme activity, nutrient retention, incorporation, availability, mechanistic description and modelling, personalized needs, consumer perception, knowledge and feelings about food, the use of water, energy and raw materials to produce food products, as well as space missions.

这份意见书讨论了食品加工面临的过去，现在和未来的挑战。如果只能使用新方法来克服新的挑战，那么食品加工就会出现新的机会。这些挑战的主题包括安全性，保存，营养，感官，健康，环境和未来可能性。在每个主题中，都讨论了传统，新兴和重新出现的挑战，以及基于新方法，创新解释和技术克服这些挑战的机会。讨论中涉及的主题的一些示例包括食品微生物学，过敏，酶活性，营养保留，掺入，可用性，机理描述和建模，个性化需求，消费者的感知，对食物的知识和感觉，水的使用，