Improving Texture and Safety of Processed Foods

Heating, pressure, shear and novel processes (like pulsed electric fields) change food structure at atomic and nano-scales, affecting texture, stability and digestibility. Classical molecular dynamics can struggle with the long time-scales and reactive events involved.

Quantum-chemistry simulations could describe key bond-breaking and forming events, phase transitions and conformational changes in model food systems, improving the force fields and coarse-grained models used for larger-scale process simulations.

More reliable molecular models would help engineers choose processing conditions that deliver desired textures and safety while preserving nutrients and reducing energy use, supporting cleaner, more efficient food manufacturing.