Food security and nutrition and sustainable agriculture

Advancing SDGs 2, 12 and 15, this chapter contributes to an understanding of the long-term impacts, challenges and benefits of agronomic practices impacts.
Elsevier,

Wheat and Barley Grain Biofortification, 2020, Pages xxi-xxii

This chapter contributes to SDGs 2 and 3 by addressing topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification.
Climate change and population growth generates a decrease in water availability around the world which can compromise the maintenance of sustainable agriculture. Thus, treated wastewater (TWW) became an alternative to minimize water shortage. However, this may indirectly affect the soil's microbial properties. In this study different soils irrigated for 0, 1, 8 and 20 years with TWW were sampled and from the east central region of Tunisia.
Elsevier,

Food Safety, Past, Present, and Predictions, 2020, Pages 179-203

This book chapter addresses SDGs 2 and 17 by explaining the past, present and future of food safety.
Improvements in the effectiveness of packaging materials can help to prevent foodborne pathogens and reduce environmental waste. Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials.
Elsevier, Soil Biology and Biochemistry, Volume 143, April 2020
Improving rice yield potential is crucial for global food security. Taoyuan, China, is famous worldwide as a special ecosite for ultrahigh rice yield. Climatological factors affecting this phenomenon have been identified, but the potential molecular processes and environmental mechanisms promoting ultrahigh yield remain mysteries.
With female names, voices and characters, artificially intelligent Virtual Personal Assistants such as Alexa, Cortana, and Siri appear to be decisively gendered female. Through an exploration of the various facets of gendering at play in the design of Siri, Alexa and Cortana, we argue that this gendering of VPAs as female may pose a societal harm, insofar as they reproduce normative assumptions about the role of women as submissive and secondary to men. In response, this article turns to examine the potential role and scope of data protection law as one possible solution to this problem.
Elsevier, Agriculture, Ecosystems and Environment, Volume 292, 15 April 2020
Nitrous oxide (N2O) is the most important greenhouse gas produced by agricultural soils and is a byproduct of microbial nitrification and denitrification processes. The N2O emission rates depend on soil, climatic and management factors. The objectives of this study were i) to evaluate N2O emissions during a barley crop period and its subsequent barley-maize interperiod, under two management systems, and ii) to relate the N2O flux rates with soil mineral N content, waterfilled pore space (WFPS) and soil temperature.
Improvements in the effectiveness of packaging materials can help to prevent foodborne pathogens and reduce environmental waste. Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials.
Elsevier, Current Opinion in Food Science, Volume 32, April 2020
Driven by current climate discussions, the search for alternatives to animal proteins has been intensified in recent years. Although soy and wheat proteins have long had an important share of the protein market, other protein ingredients are gradually becoming available for food purposes. This review provides a concise overview of publications (mainly from the past two years) dealing with alternative protein sources from plants and fungi, along with their nutritional, physico-chemical and sensory characteristics.

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