Electrotechnologies for the development of food-based structured systems

Moderate electric fields (MEF) technology is attracting attention in food research and innovation given its influence on macromolecules, which includes their interactions, association pathways, as well as structure formation. This chapter addresses the role of electrotechnologies and particularly of MEF in food structure, functionality and its impact on food quality, nutrition and health/well-being. The reported effects at multiple scales are revised and critically discussed based on their impacts and potential use in the development of fine-tuned structures for food systems. The potential implications and applicability of these findings in adjacent research field areas are discussed, such as the development of innovative biomaterials. Ultimately, the implication of the structural modifications imposed by MEF and the possibility to tailor food structure, from molecular to macroscopic level, are highlighted along with their repercussion in the standardization of applied electro-heating protocols towards the development of innovative functional food and concomitant impact on consumers’ health.