Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing deep learning approaches, while accurate, are often too computationally demanding for practical use in resource-constrained agricultural settings. In contrast, simpler techniques fail to capture the nuanced features needed for precise classification. This study aims to develop a computationally efficient tomato classification model using the ResNet-18 architecture optimized through transfer learning, pruning, and quantization techniques. Our objective is to address the dual challenge of maintaining high accuracy while enabling real-time performance on low-power edge devices. Then, these models were deployed on an edge device to investigate their performance for tomato maturity classification. The quantized model achieved an accuracy of 97.81 %, offering superior efficiency with an average classification time of 0.000975 s per image. The pruned and auto-tuned model also demonstrated significant improvements in deployment metrics, further highlighting the benefits of optimization techniques. These results underscore the potential for a balanced solution that meets the accuracy and efficiency demands of modern agricultural production, paving the way for practical, real-world deployment in resource-limited environments.

Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing deep learning approaches, while accurate, are often too computationally demanding for practical use in resource-constrained agricultural settings. In contrast, simpler techniques fail to capture the nuanced features needed for precise classification. This study aims to develop a computationally efficient tomato classification model using the ResNet-18 architecture optimized through transfer learning, pruning, and quantization techniques. Our objective is to address the dual challenge of maintaining high accuracy while enabling real-time performance on low-power edge devices. Then, these models were deployed on an edge device to investigate their performance for tomato maturity classification. The quantized model achieved an accuracy of 97.81 average classification time of 0.000975 seconds per image. The pruned and auto-tuned model also demonstrated significant improvements in deployment metrics, further highlighting the benefits of optimization techniques. These results underscore the potential for a balanced solution that meets the accuracy and efficiency demands of modern agricultural production, paving the way for practical, real-world deployment in resource-limited environments.

Malnutrition is one of the century's most pressing challenges. If malnutrition is not addressed early, people may suffer from non-communicable diseases. A proper, nutritious diet is necessary to overcome diseases like malnutrition. The technology like extrusion can develop rich fortified food products by retaining high nutrition content. In this study, extrusion technology was used to develop protein and carbohydrate snacks with proper nutrition based on the physical properties of commodities by combining different ratios of corn grits, apple pomace, and mung beans. The objectives of the study focused on the development of a food product based on engineering aspects and the quality cum nutritional evaluation of the finished product that can be used as a diet to combat malnutrition. Physical properties like color, rehydration ratio, porosity, bulk density, water solubility index, texture, sensory evaluation, hardness, and crispiness were studied in detail. The energy content of protein and carbohydrates was measured for nutritional assessment using Food Data Central as a standard, provided by the United States of America Department of Agriculture. Results reveal significant variations among treatments, with the addition of apple pomace impacting bulk density, water solubility index, and color attributes. Mung bean supplementation demonstrates a direct correlation with increased hardness and influences porosity. The rehydration ratio is positively affected by apple pomace. Sensory evaluation underscores the substantial impact on color, texture, crispiness, taste, and overall acceptability, providing valuable insights for snack formulation.

The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and taste of 3D-printed food, examining the interplay between physics and food, including viscosity, rheology, surface tension, and heat transfer, contributing to understanding and advancing 3D food printing technology. The basics of 3D food printing, the physics-driven design and structure of printed food, the role of heat transfer and thermal effects, and the sensory aspects and flavor perception in 3D-printed food are discussed. Furthermore, it highlights the recent advances and innovations in 3D food printing, along with the challenges that lie ahead and future directions for research. This perspective underscores the importance of physics in shaping the future of 3D food printing, with potential applications ranging from personalized nutrition to sustainable food production. By embracing a physics-driven approach, we can unlock this disruptive technology's full potential and transform how we produce and experience food.

Seaweed-based films have emerged as a promising solution for sustainable food packaging due to their renewable sourcing, biodegradability, and functional properties. This review provides an in-depth analysis of seaweed-based films, focusing on their properties, incorporation of essential oils, applications in food packaging, and future directions. The advantages of seaweed-based films include their renewable and abundant source, biodegradability, and favorable barrier properties. The review explores the physical and mechanical properties, barrier properties, and safety considerations of seaweed-based films. Additionally, it discusses the incorporation of essential oils into seaweed-based films and their potential benefits. Current and potential applications of seaweed-based films in food packaging, ranging from fresh produce to dairy products, are examined, along with the advantages and challenges associated with their use. A comparison with other sustainable packaging options is provided. Furthermore, the review highlights future research directions in developing seaweed-based films, such as improving mechanical properties, extending shelf life, scaling up production, reducing costs, and innovation in formulation. Overall, seaweed-based films offer a promising and sustainable alternative for food packaging, with ongoing research and development driving their advancement and potential for a more environmentally friendly packaging industry.

Cell-based food is developed and grown in a controlled environment by taking cells from living organisms and processing through cell culture proliferation (FDA, 2023). A detailed overview of the production process of cell-based food is illustrated in Figure 1a. Cell-based food production is a sustainable alternative to natural resources and conventional agricultural systems (FAO, 2018). Despite its sustainability, several challenges need to be addressed, including cost (Figure 1b), scaling up, regulatory approvals, consumer acceptance, taste and texture, environmental impacts, supply chain, and above all, its safety. As the demand and commercial production is increasing rapidly over the years, the developing trends to adopt cell-based food have extended globally, as illustrated in Figure 1c,d, which shows 371 startups established in different countries (StartUsinsights, 2023) and regulatory framework implementations by different regions and continents (WHO, 2023), respectively. The urge to address the inevitable question of end consumers related to cell-based food production is food safety. (a) Overview of cell-based food production. (b) Global investment as per (WHO, 2023). (c) Global startups for cell-based food (StartUsinsights, 2023). (d) Countries in the process of implementing regulatory frameworks for cell-based food production (WHO, 2023). Hazard analysis is the first step for analyzing food safety and risk assessment. According to the (WHO, 2023) report on cell-based food, the risk assessment is discussed in four steps: cell sourcing followed by cell growth and production alongwith cell harvesting and food processing. During the production cycle, the potential risks and hazards are discussed below (Figure 2a). The hazards during cell sourcing are vulnerable to exist at biopsy and cell culturing stages. The production and harvesting phases of cell-based food are vulnerable to exposure of chemical contaminants (toxicity), microplastics, heavy metals, pathogens and food allergens. During food processing, the physiochemical transformation of food components, structural and chemical changes, and foreign object contamination are hazardous agents. Other major hazard concerns are cell line identity, modification and storing cells, allergens, shelf life, and exposure assessment. Despite considerable technical development in recent years, cell-based food has not yet reached the commercial manufacturing phase. As the global food industry rapidly develops, it is crucial to establish regulatory structures and frameworks that assure the safe production of cell-based food and to enact a legislation to standardize terminologies and labeling to commercialize such foods. (a): Possible hazards to food safety at different stages of cell-based food, (b) purposed generic regulatory framework of cell-based food products. The current trends of product risk assessment in cell-based food around the globe make it inevitable to evaluate it as per dedicated food rules and laws (Figure 2b). Labeling and nutritional information on the final cell-based food product package are intended to be clear, intelligible, and not deceptive for customers. These improvements will be helpful for the rest of the world to adopt when assessing risk factors, whether the evaluation of cell-based food products is feasible in accordance with their food laws or whether unique rules need to be devised for cell-based food products (WHO, 2023). Close collaboration between producers and regulators is needed to develop and implement safety standards. The collaboration between producers and food service industries is required to ensure that cell-based food is integrated into menus and accessible to consumers. Collaboration among consumers, advocates, and policymakers is critically needed to increase awareness and support for cell-based food products. In addition, there is an inevitable need for legislation and laws, collaborative efforts that include education and outreach to help consumers understand the potential benefits and safety of cell-based food, and advocacy efforts to promote policies that support the development and adoption of these products. Global debates on these topics and sharing experiences and best practices are essential for developing appropriate and effective regulatory systems. Muhammad Waseem: Conceptualization; Methodology; Writing – original draft. Yaqoob Majeed: Conceptualization; Methodology; Writing – review & editing. This work received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors. The authors have no conflict of interest. Not applicable. Data are openly available in public repositories.

Abstract Climate change is bringing an inevitable change to planet earth. One of the recent victims of climate change is Pakistan, in the form of a disastrous flood that leads to severe food insecurity throughout the country. Recent food insecurity results from damage done by the flood to agricultural land, which have an extreme effect on districts marked by highly malnourished populations.