New research based on food sciences, (molecular) biology, biochemistry and biophysics can strongly contribute to achieving this goal. These challenges in agriculture and food require an interdisciplinary approach of material sciences, life sciences, and social sciences.
For the material and life sciences it is particularly important to understand how molecules relate to system functionality. Research in this area focuses for example on molecules with sub-micron scale structures in food or processing devices acting on a micron scale. These devices break down food ingredients into their molecular constituents and control formation of sub-micron scale structures. Other research topics include the conditions during food processing and the resulting food quality properties, and a more precise monitoring of these conditions.