The capacity of Earth to regenerate its own resources is continuously and drastically reducing due to the exponential growth of the human population ( Ehrlich and Holdren, 1971 Henderson and Loreau, 2018). This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years. Finally, we briefly discuss the effect of COVID-19 on the food system. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. 2Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.
1Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.Fabio Valoppi 1,2 *, Melissa Agustin 1, Felix Abik 1, Danila Morais de Carvalho 1, Jaison Sithole 1, Mamata Bhattarai 1, Jutta J.