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


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.

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.
The development of the synthetic biology field enables the engineering of cells that can be used in food manufacturing. These engineered cells can transform renewable raw materials into important food components, functional food additives and nutritional chemicals.

Agriculture, Ecosystems and Environment, Volume 305, 1 January 2021

Thirty-one pesticide residues were analyzed in 180 agricultural topsoils and 155 earthworms. The soils (100 %) and earthworms (92 %) contained at least one pesticide. The initial predicted environmental concentrations in soils were exceeded in 22 % of the soils.

Agriculture, Ecosystems & Environment, Volume 305, 1 January 2021, 107167

Advancing SDGs 2 and 15, this article explores the relationship between pesticides and earthworms.
Advancing SDGs 2 and 15, a field study was conducted in Northern Jordan to assess the influence of combined in-situ water harvesting techniques, micro-catchment and mulching on soil moisture content, plant morphology, gas exchange and midday stem water potential of young pistachio trees.

Trends in Food Science and Technology, Volume 106, December 2020

Research to reduce the land volume and carbon consumption needed for traditional farming.

Food Quality and Preference, Volume 86, December 2020, 103997

Advancing SDGs 2, 12 and 13, this article explores targeted interventions to reduce meat consumption for a more sustainable planet.