During the COVID19 turmoil in 2020, it became evident that mankind still faces challenges of health and nutrition that can be mitigated by excellent fundamental and applied research. In respect to foods, the powerful link between science, health and food was revamped but challenged by quarantine measures and social distancing that limited scientific exchanges, like the annual meeting of the European Federation of Food Science and Technology. Despite the stressful times, technology was harnessed to form an on-line event that brought together experts from Europe, Canada, USA and even Australia and New Zealand. Not surprisingly, much of the presentations and discussions revolved around the food sector's safety, resilience, diversity and sustainability.
Historically, the food industry was highlighted to be transitioning rapidly from a low-tech manufacturing industry into a highly sophisticated food sector oriented on manufacturing smart food solutions aimed at sustaining healthier outcomes. In fact, an great overview of this one of a kind EFFoST meeting was summarized and is presented by Gormley Ronan who opens this special issue. This is followed by reviews into sustainable food systems, the role of alternative proteins and more sustainable flexitarian diets. Two additional reviews provide readers with a look into the state of the art into the use of artificial intelligence and in vitro digestion models in food research. In turn, there is a focus on additional food-related innovations, ranging from bioplastics though novel ingredients like microbial lipids, edible insects and agricultural by-products.
In this health-conscious age, the EFFoST 2020 meeting and its special edition sets another milestone towards smartifying the food sector even further. It offers readers some food for thought and some thoughts on food to help keep us jointly working to bridge disciplines and tackle the complex and multifaceted intersections of food, technology and human health.