Introduction: Defining Functional Foods and Smart Proteins
In the rapidly evolving landscape of nutrition and food science, functional foods and smart proteins have emerged as pivotal concepts, reshaping our understanding of the relationship between diet and health. These innovative food categories represent a paradigm shift from viewing food solely as a source of essential nutrients to recognizing its potential as a tool for promoting optimal health and reducing the risk of disease.
Functional foods, as defined by the Academy of Nutrition and Dietetics, are “whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels” (Crowe and Francis, 2013). This broad category encompasses a spectrum of products, from naturally nutrient-rich whole foods to those that have been modified or enhanced to deliver specific health benefits beyond basic nutrition.
The concept of functional foods is not entirely new; traditional wisdom has long recognized the medicinal properties of certain foods. However, modern science has allowed for a more nuanced understanding and deliberate manipulation of food components to target specific physiological functions. These foods may be fortified with vitamins, minerals, probiotics, or bioactive compounds, each chosen for its potential to promote health or prevent disease.
Complementing the broader category of functional foods, smart proteins represent a cutting-edge development in food technology. Smart proteins, also known as designer or engineered proteins, are protein molecules that have been specifically created or modified to possess enhanced functional, nutritional, or bioactive properties. These proteins are “smart” in the sense that they are tailored to perform specific functions within food systems or within the human body upon consumption.
The development of smart proteins leverages advanced techniques in protein engineering, biotechnology, and food science. These methods allow for the modification of protein structures at the molecular level, resulting in proteins with improved stability, solubility, or bioactivity. Smart proteins can be designed to have better nutritional profiles, improved digestibility, or specific health-promoting effects, such as anti-inflammatory or antioxidant properties.

RUPAM BISWAS

University/College name : TRIVENIDEVI BHALOTIA COLLEGE