Cover and contents

Q2 Agricultural and Biological Sciences

Food Science and Technology Pub Date : 2024-03-06 DOI:10.1002/fsat.3801_1.x

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引用次数: 0

Abstract

4 Editorial

4 International and Home News

8 IFST News

20 Food waste: a changing landscape Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.

25 Chronicles of Safety: Evolution of laws UK Food Standards Garry Warhurst travels through time to review the key milestones in food safety regulations.

30 Adulteration analysis: modern strategies Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.

35 Global Food Systems: Science, Solutions, Sustainability Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.

39 Food Tech: 100 Years of Innovations Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.

42 Fermenting Forward: Tradition meets Trend Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.

46 A new era of healthy fats Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.

52 Decarbonising food - the second green revolution Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.

56 Careers and training in the food and drink sector

62 Book reviews

Abstract Image

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封面和内容

4 社论4 国际和国内新闻8 IFST 新闻20 食品浪费：不断变化的环境 Kavya Krishnamurthy 倡导以合作的方式来解决食品浪费问题，强调需要公共资金和应用研究：30 掺假分析：现代战略 Catherine Frankis 和 Christina Holt 探讨了食品欺诈的背景以及用于打击食品欺诈的不断演变的方法：科学、解决方案、可持续性》杰克-A-波波（Jack A. Bobo）阐述了创新食品科学解决方案如何改变全球食品格局，促进可持续性和复原力：克雷格-利德利（Craig Leadley）通过坎普登生物技术研究院（Campden BRI）的视角，带领我们回顾了食品技术的发展历程：罗德里戈-莱德斯马-阿马罗（Rodrigo Ledesma-Amaro）、希林-巴梅扎伊（Shirin Bamezai）和迪米特里斯-查拉兰波普洛斯（Dimitris Charalampopoulos）带我们回顾了发酵的丰富历史，从其古老的根源到精密发酵。 46 健康脂肪的新时代赫尔辛基大学和 Perfat 科技公司正在取得重大进展，对油凝胶作为饱和脂肪的替代品进行了突破性研究。食品去碳化--第二次绿色革命阅读 "食品去碳化--第二次绿色革命 "53 项目是如何利用数字化、自动化和劳动力参与来鼓励整个食品和饮料行业采用基于科学的目标，从而实现可持续和去碳化的未来的。

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来源期刊

Food Science and Technology 农林科学-食品科技

自引率

0.00%

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审稿时长

12 weeks

期刊介绍： Information not localized