End hunger, achieve food security and improved nutrition and promote sustainable agriculture

Contributing to SDGs 2, 12 and 13, this article provides an overview of the sustainability motives consumers have for selecting their food.
Elsevier, International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs.
Held in partnership with the University of Johannesburg, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
Held in partnership with the University of São Paulo, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
Cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. Contributing to SDGs 2, 12 and 13, this article explores how cultured meat is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production.
Elsevier,

Trends in Food Science and Technology, Volume 111, May 2021

More 50% of harvested coffee fruit becomes waste. The use of coffee by-products in products reduces environmental impact. Coffee by-products can be used in several topical formulations.
Elsevier,

Trends in Food Science and Technology, Volume 110, April 2021

Sustainable food chain and food security could be improved by entomophagy: low risk of zoonotic diseases, high production rate and more sustainable than livestock.
This case study explores the ICT literacy level of smallholder farmers in Msinga, KwaZulu-Natal, South Africa, to better understand ways in which to enhance the use of ICT and the adoption of ICT for weather forecasting.
Review article on the effect of heat stress on gene expression and modulation in bovine embryos.
Contributing to SDGs 2, 12 and 13, his review discusses the major challenges in food industry and how synthetic biology has the potential to revolutionize the future of the food. Finally, the prospects and challenges of synthetic biology for a sustainable food manufacturing are discussed.

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