Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{179231,
        author = {Dr. Leena Sharma and Dr. Rohini Rana},
        title = {Modernization Transforming Traditional Food and Eating Habits},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {12},
        pages = {6894-6900},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=179231},
        abstract = {Modernization has had a significant and multifaceted impact on traditional foods, leading to changes in their production, distribution, marketing, preparation, and consumption patterns. The introduction of new technologies, globalization, and changing lifestyles has all contributed to the transformation of traditional food practices.  The innovation of traditional foods has become a new paradigm in the food industry, driven by advancements in packaging technology, microbiology, biotechnology, and computational methods. The need for high-quality food products and food security has also influenced the transformation of traditional food practices. The transition from traditional to modern food systems has disrupted traditional eating patterns, with an increase in processed foods, eating-out culture, and a decline in the nutritive value of diets. These changes have been particularly evident in societies experiencing urbanization and industrialization. The modernization of food habits has a profound impact on traditional food, altering the way people interact with their culinary heritage and affecting cultural, health, and environmental aspects. As people prioritize convenience, traditional food preparation methods, which often involve slow cooking, fermentation, or specialized techniques, are in decline. Ready-to-eat meals and fast food are favored over traditional dishes, leading to a potential loss of cultural knowledge about traditional recipes and cooking methods. Modernization has transformed food habits, bringing both benefits and challenges to traditional food cultures. While it has increased access to diverse cuisines and convenience, it has also led to the marginalization, alteration, and, in some cases, loss of traditional food practices. Balancing modernization with the preservation of culinary heritage is essential to maintaining cultural identity, health, and sustainability in the evolving food landscape.},
        keywords = {Modernization, Traditional Food, Food habits, culinary heritage, Preservation.},
        month = {May},
        }