Food security and nutrition and sustainable agriculture

Quality attributes such as moisture content, colour parameters and shrinkage of apples change undesirably during the drying process. Drying is a highly dynamic process, thus, an effective optimisation in terms of product quality and process performance requires continuous non-invasive measurement of the parameters in question.
This study investigated the drying behaviour of purple-speckled Cocoyam and the effect of drying temperature (40 °C, 60 °C and 75 °C), slice thickness (4 mm, 7 mm and 10 mm) and pre-treatments (blanching in boiling water for 3 min, blanching in boiling water for 3 min followed by dipping in 0.1 per cent sodium metabisulfite for 5 min) and non-pre-treated slices. The process and quality criteria under consideration included the total drying time, rehydration ratio, colour difference, browning index and specific energy consumption.
Food safety concerns every food handling facility and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans. Contributing to SDGs 2 and 3, this chapter highlights the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures.
China is a key player in global production, consumption, and trade of seafood. Given this dominance, Chinese choices regarding what seafood to eat, and how and where to source it, are increasingly important—for China, and for the rest of the world. This perspective explores this issue using a transdisciplinary approach and discusses plausible trajectories and implications for assumptions of future modeling efforts and global environmental sustainability and seafood supply.
Humans, through agricultural fertilizer application, inject more reactive nitrogen (Nr) to terrestrial ecosystems than do natural sources. Ammonia volatilization is a major pathway of agricultural Nr loss. Using a process-based dynamic model, Shen et al. show that ammonia volatilization from agricultural land in the US will increase by up to 81% by the end of this century due to climate change alone, posing threats to food security, air quality, and ecosystem health, but mitigation strategies are available.
Producing food exerts pressures on the environment. Understanding the location and magnitude of food production is key to reducing the impacts of these pressures on nature and people. In this Perspective, Kuempel et al. outline an approach for integrating life cycle assessment and cumulative impact mapping data and methodologies to map the cumulative environmental pressure of food systems. The approach enables quantification of current and potential future environmental pressures, which are needed to reduce the net impact of feeding humanity.
The consumption of plant-based milk substitutes has spread rapidly around the world due to its numerous positive health effects on the human body. Individuals with cow's milk allergy, lactose intolerance, and hypocholesterolemia prefer these beverages. In spite of the added sugar and lack of total protein content, phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive compounds such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice.
Elsevier, Current Opinion in Food Science, Volume 33, June 2020
Sensory and consumer researcher can focus on the three main topics exemplified in this short review: corporate and consumer social responsibility, low income or vulnerable consumers, and migration. The concept of corporate and consumer social responsibility has gained more and more attention as people attempt to understand the relationship between the effort made by industry to carry out social and environmental actions.
This book chapter addresses SDGs 3 and 10 by explaining how stakeholders can ensure the most accurate data about food security for policymakers.
Elsevier,

Polymer Science and Innovative Applications, Materials, Techniques, and Future Developments, 2020, Pages 525-543

This chapter supports SDGs 2, 9 and 12 by discussing the critical role that polymeric materials play in terms of food packaging - increasing responsible consumption and sustainability, supporting transport of food, and reducing food waste. The chapter also highlights the latest developments in bio-based/biodegradable food packaging which offers a more sustainable route than traditional synthetic plastic food packaging.

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