Akademik Veri Yönetim Sistemi
Akademik Gıda, cilt.16, sa.2, ss.197-204, 2018 (Hakemli Dergi)
In parallel with the world population growth, the decrease in food sources, caused by global climate change,unplanned urbanization, unplanned industrialization and reduction of agricultural land etc., creates a high potentiallyrisk about poor nutrition and hunger. This case has caused scientists to make researches about new food sourcesand alternative nutrients. Numerous processes and materials such as algae, edible insects, microbial proteins,microbial oils, in vitro meat, non-dairy and vegan milk and cheese, bio-fermentation technology have been proposedas alternatives by scientists. Besides being healthy of these foods, characteristics such as price, taste, shelf life will bedecisive for their acceptance thereof by consumers. However, cultural, religious and social factors may be limiting onthe alternative foods. Despite all, future generations will probably eat very different foods for nutrition that we consumetoday. In this study, it is aimed to give information about possible future alternative food sources and technologies,mainly on protein sources.