producers in the world, which was once a food deficient country. The outcome of the revolution was a record-breaker grain output of 131 million tonnes in 1978-79.

Indian farmers are experimenting with the indigenous practices related to alternative agriculture, although research within the area is a smaller amount frequently funded. Moreover, well-to-do farmers are adopting newer technological solutions which are largely conducted and supported by private firms.  Ethical analysis is often applied to establish a link between technology and socio-economic aspects and environmental sustainability. The introduction of GM technology in agriculture has put forward questions on environmental sustainability.  There is a huge dispute that research and development and infrastructure are exorbitant and poorly regulated.

This paper is an effort to review the technological innovations which will be brought in food processing to reinforce the standards of the food industry in India. Also, this paper reviews the utilization of technological advancements like Robotics, Sensor technology, Artificial Intelligence(AI), Blockchain Technology, Eco-friendly packaging techniques, Nanotechnology, and Biotechnology, etc. to enhance the standards of food processing within the Indian context. The paper also identifies modern food preservation techniques like High-Pressure Processing (HPP), frozen foods Technology, Vacuum, and Freeze Drying, Electrical Impedance Spectroscopy (EIS), Cold Plasma, and Pulsed Electric Field.

and are bidding adieu to the traditional thermal treatments of food preservation. These techniques are used to alter the functional and nutritional properties thereby impacting the shelf life of foods and beverages. The commercial use of radiofrequency, microwave, infrared, and UV radiations in food processing and preservation is additionally common within the Indian food industry, especially for food drying, baking, and decontamination applications(5).

1. High-Pressure Processing (HPP)- Is a non-thermal food processing technique that kills harmful pathogenic microorganisms with the application of high pressure that ranges from  400-600Mpa. Although the pressure is high, there is a minimal effect on flavor, appearance, and nutrition value. This technology is more appropriate for liquids and high moisture content solid foods. HPP  is widely used for the preservation of meat and fish products and fruits and vegetable products such as jams, purees, and juices. However, in India, the applications of  HPP are limited to some products such as fruit and vegetable juice and RTE meals. The concept of HPP  in India was first introduced by Raw Pressery in 2013, in fresh natural juice. Steadily, the HPP technology has now reached out to RTE segments in India as well. For example, ready-to-eat curries and meals using this technology were introduced by NuTy, a venture of Tulita Ahara in January 2020(5).  Retort technology is now being replaced by HPP for the RTE products in India.  HPP technology due to its high pressure and low temperature retains the maximum flavor of the processed products. HPP can be explored in other food categories addressing the demand for natural and minimally processed food products.
2. Frozen Food Technology-The Indian frozen foods market is growing at a rate of 16% since 2019, due to an increased demand for natural products. Some domestic companies in India are introducing a superior freezing technology known as Individual Quick Freezing (IQF). IQF may be a quick freezing process instead of block freezing where larger ice crystals affect the standard of the merchandise. IQF is applied to smaller pieces of fruits and vegetables, meat, and fish products where the pieces undergo fast freezing individually, which does not allow the

1. horticultural commodity. This versatile method uses electricity and gas, like oxygen, nitrogen, or helium whereas antimicrobial chemical agents are not required. The microbial activity is reduced to greater than 5 logs for pathogens like Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. The effective treatment timing can range from 3 seconds to 120 seconds. The use of cold plasma increases the shelf life of the products with minimal impact on the physicochemical and organoleptic qualities of food(6). The major disadvantage of this technique is that it is in quite an early development stage in India and has complex equipment. Also, the sensorial and quality impacts of this technique are unexplored to a great extent.
2. Pulsed Electric Field- this too is a non-thermal method that utilizes short electric pulses of high intensity for the deactivation of pathogenic microorganisms and causes a minimal detrimental effect on the quality and sensorial attributes of food.  The primary aim of this technique is consumer satisfaction with premium quality foods. The basic principle of the PEF technology is the application of short electric pulses of order 10-80kV/cm for just a fraction of a second. This technique has proved to be advantageous as it effectively kills the pathogenic microorganisms with maximum retention of color, flavor, texture, and nutritional value. This technique is widely applied to liquid or semi-solid foods. A number of studies have proved PEF treatments to be successful on the microbial inactivation in milk, milk products, egg products, juice, and other liquid foods.