Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability.

In this study, the effect of drying temperature on the degradation of ascorbic acid in cornelian cherry fruit was investigated. Cornelian cherry fruits were dried as single layer in a convective dryer at different air temperatures (50, 60, and 70°C) and 1 m s-1 constant air velocity. Increasing drying temperature increased ascorbic acid degradation. As the temperature increased from 50°C to 70°C, degradation of ascorbic acid increased from 42±0.59% to 49±0.73%. The degradation kinetics of ascorbic acid was investigated according to the zero-order, first-order, and Weibull model. It was observed that the best fitting model for ascorbic acid degradation kinetics was the first order kinetic model. Kinetic parameters such as D, t1/2, and Q10 were calculated using the rate constant of the first-order model. The increased temperature increased the value of degradation and decreased half-life time. The value of Q10 (50°C-60°C) was greater than value of Q10 (60°C-70°C). Thermodynamic results indicated that the degradation of ascorbic acid in cornelian cherry was non-spontaneous, endothermic and irreversible.