~ 26 ~ Journal of Pharmacognosy and Phytochemistry 2019; SP5: 26-28 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; SP5: 26-28 Anurag A Scott Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India Susheel Kumar Sir Chotu Ram Institute of Engineering and Technology, Chaudhary Charan Singh University, Meerut, Uttar Pradesh, India Parshvika Tewari Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India Aditya Lal Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India Correspondence Anurag A Scott Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India (Special Issue- 5) International Conference on “Food Security through Agriculture & Allied Sciences” (May 27-29, 2019) Reconciliation of green technology with food technology for eco-friendly applications Anurag A Scott, Susheel Kumar, Parshvika Tewari and Aditya Lal Abstract Food is one of the fundamental components of our life on this planet. Generation of food was and will be a fundamental piece of the exercises to keep up a sound and feasible life. The interest of natural sustenance has rapidly enlarged worldwide in the ongoing years for the most part because of customer bits of knowledge of value and wellbeing. Green technology has the conceivable outcomes to satisfy the yield of natural nourishment by the systems which are socially fair, biologically far reaching and ecologically economical. The integration of both these technologies that is food technology and green technology consists of an advancement that is it prevents health damage, and the processing causes no environmental pollution, the integration of both of these technologies have gone to a whole new such as Enzyme assisted food processing, Green packaging. Non thermal processing which are also considered to be more energy efficient and has a better quality attributes than conventional thermally based processes which also serves as an alternative of the thermal processing. The use of supercritical fluid technology in industrial food processing involving dense carbon dioxide at its supercritical liquid state as a solvent as it acquires the properties of a mixture or a pure compound at a particular pressure and temperature, whereas this technique is known to bring characteristic flavor to the oleoresin/oil whereas this technique is not only helpful in food industry but on the other hand is also helpful in perfume industries. Keywords: Green technology, non-thermal processing, super critical fluid technology, oleoresin Introduction Food is a necessary part of life and human presence. Since the get-go, people have needed to eat to endure. In prior occasions when human populace was a lot littler, assets were plenteous and there was less requirement for sustenance handling and capacity. As populaces developed, constraints in nourishment preparing and capacity strategies constrained more people to dedicate significant measures of time day by day to bolstering themselves and their families (i.e., gathering and chasing). Industrialization moved a huge level of the populace toward a bunch of exercises making the requirement for an industrialized nourishment part to encourage an expanding number of urbanized people (Joyce I. Boye, Yves Arcand (2013) [12] . Since the industrial revolution, overall nourishment generation has expanded essentially yet at a slower pace than worldwide populace and with substantially more waste and less effective asset dispersion. Sustenance supply deficiencies have left 3 billion individuals malnourished all-inclusive with iron lack influencing 2 billion individuals and protein/calorie inadequacies influencing about 800 million individuals (Ferguson A 2012) [1] . In the meantime, most land and oceanic assets are abused. What's more, much all the more alarming is the gauge that as of now 30-50 % of sustenance created is squandered (Bloom J, 2010) [2] . Green technology is characterized by the worldwide collective reference book, as "the utilization of at least one of ecological science, green science, ecological checking and electronic gadgets to screen, model and preserve the indigenous habitat and assets, and to control the negative effects of human contribution. In the field of horticulture and agri- nourishment, the expression "green development" is in some cases utilized and has been characterized by the Organization for Economic Co-activity and Development (OECD) as "the quest for financial development and advancement, while averting ecological debasement, biodiversity misfortune and unsustainable common asset use" (OECD, 2011) [3] . This survey abridges key features from the as of late distributed book entitled Green Technologies in Food