Elsevier
This year, World Food Day calls for global solidarity and collective action to make sure that no one is left behind through the transformation to more efficient, inclusive, sustainable and resilient agrifood systems for better production, better nutrition, a better environment, and a better life for everyone.
Food Chemistry: Molecular Sciences, Volume 4, 30 July 2022
With the introduction of nanotechnology in the food industry, new and innovative techniques have started to develop, which holds a promising future to end malnutrition and help achieve United Nations Sustainable Developmental Goal-2 (UN SDG-2), named as zero hunger. This review highlights the need for nanofortification of vitamin B-complex in food matrix to address challenges faced by conventional fortification methods (bioavailability, controlled release, physicochemical stability, and shelf life).
Trends in Food Science and Technology, Volume 125, July 2022
The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food.
