Bangladesh's food technology frontier: A scientific revolution for safer, smarter, and sustainable nutrition

Zaima Ahasan :

From Soil to Soul, a Quiet Revolution Stirs Where science meets spice, every meal becomes a promise of safer, wiser, and greener nourishment for tomorrow.

As Bangladesh evolves in the face of demographic growth, urbanization, and climate vulnerability, its food system is being reshaped by a quiet but powerful revolution: food technology. Grounded in scientific innovation, this sector is not only transforming how we grow, process, and package food but also addressing urgent issues like food safety, malnutrition, and food waste.

Why food technology is crucial for Bangladesh Food technology is the scientific application of principles in food processing, preservation, quality control, and safety.

In a country like Bangladesh, home to over 170 million people, this field plays a vital role in addressing major challenges such as post-harvest losses, food contamination, and widespread nutritional deficiencies.

Scientific Justification:
· Post-harvest loss remains one of the most pressing food security challenges, particularly for perishable produce like fruits and vegetables.

According to the FAO (2022), the country loses approximately 30-40% of its fruits and vegetables post-harvest-primarily due to microbial spoilage, inadequate storage facilities, and poor handling practices.

Source: FAO Post-Harvest Losses
· To address nutritional deficiencies-especially among women and children – food fortification has emerged as an effective strategy. The WHO recommends fortifying staple foods such as edible oil with vitamin A and flour with iron as cost-effective public health interventions.

Source: WHO Fortification Guidelines
· In terms of preservation, technologies like vacuum packaging, modified atmosphere packaging (MAP), and high-pressure processing (HPP) have shown significant promise.

These methods extend shelf life, inhibit microbial growth, and retain nutritional and sensory quality. HPP, in particular, is a non-thermal technique that ensures food safety while maintaining freshness.

Source: Huang et al., 2017; Science Direct HPP Review
Food technology in action
1. Fortified & Functional Foods
2. Companies like Pran-RFL, Square, and ACI have launched vitamin-enriched products:
2. Preservation Techniques
Innovative preservation methods are reducing food waste and improving safety:
· BCSIR has developed solar tunnel dryers to hygienically dry mangoes, fish, and spices, significantly extending shelf life in rural areas.

Source: BCSIR, 2023
3. Cold chain expansion
The cold chain in Bangladesh is rapidly evolving to reduce spoilage:
· Dairy and seafood industries are using cold storage trucks, vacuum packaging, and remote temperature monitoring.
· Aarong Dairy reduced spoilage by 60% after upgrading its logistics and expanding cold storage capacity.

Source: Aarong Dairy, 2023
4. Food waste utilization
Researchers are converting food waste into value-added products:
· Banana peels and jackfruit seeds are being processed into flour and starch.
· Universities like BAU and BUET are leading innovation in using jackfruit seed flour in baking.

Source: Jackfruit Seed Flour Study, 2023
Innovation from Startups
Food-tech startups in Bangladesh are using digital tools for safety, traceability, and efficiency:
· iFarmer: Uses AI, IoT, and satellite data for crop monitoring and traceable supply chains.

Source: iFarmer, 2023
· Khaas Food: Offers chemical-free, QR-verifiable food with hygienic packaging.

Source: Khaas Food, 2023
· Fashol.com: Connects farmers with retailers via 13+ distribution centers; backed by AgFunder GROW Impact.

Source: Fashol, 2023
· Matir Pran: Provides portable soil testing and AI-powered crop advice via a Bangla app.

Source: matirpran. ecotechinnovation.com.bd
· Krishi Shwapno: Bangladesh’s first blockchain-based agri-supply platform; empowers 21,000+ farmers.

Source: Catalyst2030, Forbes 2025
Challenges
Despite notable progress, major hurdles remain:
· Only 15% of food processing units meet international safety standards (HACCP/ISO 22000).

Source: BIDA, 2023
· Less than 10% of perishables are transported under proper cold chain conditions.

Source: USAID, 2021
· There is a shortage of skilled professionals in food safety and biotechnology, especially outside urban areas.
Food safety regulation and scientific oversight
Bangladesh is strengthening food governance through science-based frameworks:
· The Food Safety Act 2013 established the Bangladesh Food Safety Authority (BFSA) to enforce compliance.
Source: BFSA, 2023
· The BSTI implements over 100 food standards and promotes HACCP/ISO certifications.

Source: BSTI, 2023
· Public labs now use GC-MS, ELISA, and HPLC to detect contaminants.
Source: BFSA Annual Report, 2022
Future Directions Bangladesh is embracing advanced technologies to develop a resilient and future-ready food system:
1. Lab-Grown Meat & Plant-Based Proteins
To address protein gaps and environmental stress from livestock farming:
· Research is underway into cultivated meat (grown from animal cells) and plant-based proteins from lentils, chickpeas, soy, and jackfruit.
2. 3D-Printed Functional Snacks
At DU and BAU, researchers are creating:
· 3D-printed snacks from vegetable purée and rice starch for personalized nutrition-ideal for children, seniors, and clinical patients.
3. Blockchain-Powered Food Traceability
Startups are piloting blockchain systems to trace rice and meat products from farm to fork-boosting trust, safety, and regulatory compliance.
Conclusion: Food and Science – Hand in Hand
Bangladesh is entering a transformative era where science, nutrition, and sustainability converge to redefine the food landscape. From cutting post-harvest losses and minimizing waste to combating hidden hunger and improving competitiveness, innovation is the driver of food system resilience.

With continued investment in research, workforce development, and cross-sector collaboration, Bangladesh is poised to become a regional leader in food technology. By embracing science-led solutions, the country can set new standards for a safe, nutritious, and sustainable food future – not just for itself, but for all of South Asia.

(The writer is CEO, director and a Pastry Chef Bachelor of Patisserie Arts, Taylors University, Malaysia dual degree with University of Toulouse, France).