Procedia food science最新文献

{"title":"Effects of Combine Harvesting on Head Rice Yield and Chaff Content of Long and Short Grain Paddy Harvest in Sri Lanka","authors":"U.G. Chandrajith,&nbsp;D.M.C.C. Gunathilake,&nbsp;B.D.M.P. Bandara,&nbsp;D.P.C. Swarnasiri","doi":"10.1016/j.profoo.2016.02.029","DOIUrl":"10.1016/j.profoo.2016.02.029","url":null,"abstract":"<div><p>Paddy harvesting is the process of collecting the mature rice crop from the field which consists of activities such as cutting, handling, threshing and cleaning. Cutting, threshing and cleaning plays an important role to reduce postharvest losses. Lower performance of traditional harvesting process, labour shortage, reduced turn-around time and use of high yielding varieties have inevitably forced farmers to shift into mechanical grain harvesting in Sri Lanka. Rice milling is carried out to produce an edible polished or white rice product from harvested rough rice. Head rice yield is considered for marketing purposes because broken rice has low price in the market. Field survey was conducted in Polonnaruwa, Ampara and Hambanthota districts to identify most popular types of combine harvesters operating in the above districts. Paddy samples were collected from harvest of two most popular models of combine harvester in triplicate. Paddy sample of 1m² area from every paddy field were harvested separately by manual harvesting followed by manual threshing and cleaning in laboratory as control sample of relevant paddy field. Moisture content of the paddy grains were measured in the paddy field using digital moisture meter before harvesting. Paddy samples were subjected to sun drying until the moisture content come down to 14±1% before the quality analysis in the laboratory. Each paddy sample was analyzed for moisture content, chaff percentage and head rice yield percentage (HRY). Paddy was milled using laboratory scale rubber roll sheller and abrasive polisher. Chaff content percentage was measured by adding 100<!--> <!-->ml of paddy to water and volume of chaff was measured using graduated cylinder. HRY was calculated dividing the weight of grain partials, which are larger than the ³/₄ of the grain, by weight of paddy sample. HRY between the two combine harvesting machine models evaluated were not significantly different at p&lt;0.05 and also it was not significantly dependent on the harvesting methods such as combine harvesting and manual harvesting. The chaff content was significantly higher in model-2 in comparison to control sample for long grain paddy while model-1 was not significantly different with control sample for short grain paddy.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 242-245"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84230930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance","authors":"F. Garces-Vega,&nbsp;S. Jeong,&nbsp;K. Dolan,&nbsp;B. Marks","doi":"10.1016/j.profoo.2016.02.083","DOIUrl":"10.1016/j.profoo.2016.02.083","url":null,"abstract":"<div><p>Validating <em>Salmonella</em> inactivation processes for low moisture foods is a critically important food safety requirement, due to <em>Salmonella</em> persistence in these systems. Application of microbial inactivation models for this purpose is complicated by critical interactions between product water content and activity, temperature, and process humidity. Several models have been proposed; however, very few can handle or have been tested under dynamic conditions. One previously published model accounted for product surface temperature and process dew point, to predict <em>Salmonella</em> inactivation on almonds, but did not incorporate dynamic water activity. The goal of this study was to apply improved parameter estimation techniques to reduce correlation and relative standard errors of the parameters (RSEP), and to propose a more robust model for this application. Model fitting was performed using nonlinear regression, and the root mean squared error (RMSE), RSEP, variance-covariance matrix (VCM), and scaled sensitivity coefficients (SSC) were used to evaluate model performance in terms of parameter quality and robustness. Results indicated a reasonable performance of the model (RMSE = 1.6 log), with RSEP below 7.5%. However, VCM and SSC indicated correlation among the parameters. Therefore, multivariate optimization was applied to minimize the correlation, with the sum of the RSEP used as the objective function. Two of the elements on the VCM were reduced from around -0.5 to &lt; 0.1, and the RSEP of the associated parameter also reduced from ∼7.5% to &lt; 3.5%. The remaining matrix elements did not change, which indicates an inherently larger correlation among those parameters (0.91). Post-fitting analysis of estimated parameters and optimization of reference values for inactivation models are useful to improve model performance and reliability. An attempt to reparametrize the correlated parameters, accounting for the effect of product water activity, is underway. This modification accounts for process conditions, product characteristics, and interactions with product surface temperature.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 41-46"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91479398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature","authors":"A.R. Silva ,&nbsp;J. Carvalho ,&nbsp;P.R. Massaguer","doi":"10.1016/j.profoo.2016.02.086","DOIUrl":"10.1016/j.profoo.2016.02.086","url":null,"abstract":"<div><p>A model for ‘blown pack’ probability (BPP) caused by spores of <em>C.estertheticum</em> DSM8809 and <em>C.algidicarnis</em>, was developed as a function of vacuum packaging variables: storage temperature(ST:-2, 2, 4 and 15<!--> <!-->°C), vacuum level(VL:6 and 9mBar) and heat shrink temperature(HST:83 and 87<!--> <!-->°C). Beef meat pieces, were inoculated with spore suspensions individually at 10²spores/cm², packed and daily monitored up to 90 days. The lower BPP, estimated by the log-logistic model, for <em>C.algidicarnis</em> was 0.8% at:-1.5<!--> <!-->°C/6mBar/87<!--> <!-->°C while for <em>C.estertheticum</em> was 99.13% at the same conditions. For both organisms, tested variables were unable to eliminate the risk of blown packaged spoilage, at 10²spores/cm² contamination level.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 59-62"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73742950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conspicuous Consumption and Rural Poverty in Farming Community: An Empirical Investigation based on Two DS Divisions in Kurunegala District in Sri Lanka","authors":"H.M. Senevirathne ,&nbsp;N.A. Rajasinghe ,&nbsp;D.A.M. Perera","doi":"10.1016/j.profoo.2016.02.015","DOIUrl":"10.1016/j.profoo.2016.02.015","url":null,"abstract":"<div><p>Researchers and Practitioners have been interested in the field of conspicuous consumption (CC) for the past few decades. Much of these works have been concerned with defining and measuring the CC tendencies among leisure class. Less effort has been directed toward determining the factors that underlie the tendency to consume conspicuously by ‘less income earners’, such as small-scale farmers (SCFs). This paper examines empirically the relationship between CC tendencies and rural poverty in farming community in Kurunegala district based on the hypothesis that there is a strong relationship between the CC and status of poverty among farmers. The reasons for selecting the Kurunegala district for analysis were, amongst the others: it is the third biggest district in Sri Lanka with 30 Divisional Secretariats; the nominal poverty line is Rs. 3,667, which is Rs.328 below the national average; as a percentage of total population of Sri Lanka, it has 7.3% of the population, and the majority of them are engage in agriculture. This study identifies several different types of circumstances and sensory stimuli that serve as cues for triggering CC. A wide range of journal databases and books were referred to review the works of various researchers in this field. 260 households who can provide information on these criteria were selected from two Divisional Secretariats, namely: (1) Galgamuwa, and (2) Nikaweratiya using Stratified Random Sampling techniques. Each household was interviewed, personally and in-depth, with the help of a semi-structured interview schedule. The ordered Logistic regression techniques were used for statistical analysis. The results suggest that there is a significant relationship between CC and poverty among farming community. The paper will be useful for marketing practitioners and researchers towards comprehensive understanding of the CC in farming community.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 73-77"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83639410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exposure Assessment to Salmonella by Consumption of Informally Marketed Milk and Gouda Cheese in Musanze Town, Rwanda","authors":"Olivier Kamana ,&nbsp;Liesbeth Jacxsens ,&nbsp;Anastase Kimonyo ,&nbsp;Mieke Uyttendaele","doi":"10.1016/j.profoo.2016.02.064","DOIUrl":"10.1016/j.profoo.2016.02.064","url":null,"abstract":"<div><p>This study assesses the exposure to <em>Salmonella</em> by consumption of boiled milk and Gouda cheese in Musanze town, Rwanda. A consumer survey (n = 90) revealed that among milk buyers in milk shops, 40.0% were also buying boiled milk for their families resulting in consumption by 136 consumers, mainly adults aging between 19-29 years (32.3%). Among those interviewed consumers in households, 66.7% were re-boiling the milk and 33.3% were storing it refrigerated before consumption. Gouda cheese is usually sold in supermarkets belonging to the formal market. A cheese portion with a weight of 62.5<!--> <!-->g is mainly consumed (80.0%, n=370), and the weekly consumption frequency is most in practice (38.1%). A probabilistic exposure model was built up by taking into account prevalence data of <em>Salmonella</em> contamination in boiled milk and Gouda cheese in Rwanda, assumed concentration data of <em>Salmonella</em>, information of the milk chain gathered by observation, and collected consumption data and consumer behavior information. Finally, the risk of infection per day and per year were calculated for different categories of consumers. It appears that even though <em>Salmonella</em> is eliminated by milk boiling, the risk of infection still persists due to post-contamination in the milk shops (8.4% of consumers infected per year), but is decreased by additional boiling in households to 4.9% (children) and 4.6% (adults) per year. For cheese consumption, the risk of infection was lowered by multiple food safety interventions for cheese producers such as trainings on food hygiene and provision of modern equipments improving thus the situation from before to after 2012 by 30.0%% per year in case of adults. Those calculations demonstrate clearly that the additional efforts to reduce the occurrence of <em>Salmonella</em> in the Rwandan dairy chain will benefit the Rwandan population and decrease the burden of food borne disease.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 323-325"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87137331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?","authors":"Charles Odilichukwu R. Okpala ,&nbsp;Gioacchino Bono ,&nbsp;Fabio Falsone ,&nbsp;Maria Valentina Cani ,&nbsp;Danilo Scannella ,&nbsp;Federico Di Maio","doi":"10.1016/j.profoo.2016.02.084","DOIUrl":"10.1016/j.profoo.2016.02.084","url":null,"abstract":"<div><p>Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared ‘Generally Recognized As Safe’ and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100<!--> <!-->mg/h minimally discharged at wash time of 1<!--> <!-->min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P&lt;0.05). Line of fit that could best describe the aerobic microbial inactivation kinetics showed adequacy only at the fourth order of storage time ‘<em>x</em>’ variable, which could only but account for between 75 - 96% of explained variance. Overall, aerobic microbial inactivation kinetics of shrimp using a fixed minimal ozone discharge appears quantitatively possible even though it decreases as iced storage progresses.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 47-52"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82180874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Silicon Rich Rice Hull Amended Soil Enhances Anthracnose Resistance in Tomato","authors":"Koshala Somapala ,&nbsp;Darshani Weerahewa ,&nbsp;Sunil Thrikawala","doi":"10.1016/j.profoo.2016.02.046","DOIUrl":"10.1016/j.profoo.2016.02.046","url":null,"abstract":"<div><p>Silicon (Si) has proven to be effective in controlling diseases in many crops and can be used as a substitute of fungicides. It has been shown that rice hull could be applied to the soil as a non-hazardous silicon rich source in crop production. This study was conducted to investigate the effect of half burnt rice hull (HBRH) as a silicon source in suppression of anthracnose in tomato and understanding underlying mechanisms of disease resistance. HBRH was made by burning raw rice hull at 250<!--> ^°C for 15<!--> <!-->minutes. Six different levels of HBRH: 0, 5, 10, 15, 20 and 25<!--> <!-->g per 1<!--> <!-->kg of soil were incorporated into soil along with Department of Agriculture (DOA) recommended levels of NPK fertilizers. The resistance against anthracnose disease was evaluated by measuring the lesion area of tomato fruits followed by the challenged inoculation with <em>Colletotrichum dematium</em> for 10 days after inoculation. The mechanism behind Si induced resistance was studied by measuring the fruit firmness and cuticle thickness (CT). A significant reduction (at <em>P</em> ≤ 0.05) of anthracnose disease (87 and 77%) was observed in inoculated fruits of 25 and 20<!--> <!-->g HBRH per 1<!--> <!-->kg of soil treatments. Onset of the disease was delayed by 4 and 3 days after inoculation in fruits obtained from 25 and 20<!--> <!-->g HBRH treated plants compared to the control. The increase of fruit firmness and CT were significant in 25 and 20<!--> <!-->g HBRH per 1<!--> <!-->kg of soil provided fruits. Consequently, these results suggest that HBRH is a Si rich source and 20<!--> <!-->g HBRH per 1<!--> <!-->kg soil would be sufficient in suppressing tomato anthracnose caused by <em>C</em>. <em>dematium</em> and the resistance might have triggered with silicon induced thicken cuticle and increased fruit firmness.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 190-193"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80794059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Is Food Safety Compatible with Food Waste Prevention and Sustainability of the Food Chain?","authors":"Laurent Guillier ,&nbsp;Steven Duret ,&nbsp;Hong-Minh Hoang ,&nbsp;Denis Flick ,&nbsp;Onrawee Laguerre","doi":"10.1016/j.profoo.2016.05.001","DOIUrl":"10.1016/j.profoo.2016.05.001","url":null,"abstract":"<div><p>In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of <em>Listeria monocytogenes</em>. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 125-128"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.05.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84933146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retention of Physicochemical and Antioxidant Properties of Dehydrated Bael (Aegle Marmelos) and Palmyra (Borassus Flabellifer) Fruit Powders","authors":"R.M.N.A. Wijewardana ,&nbsp;S.B. Nawarathne ,&nbsp;I. Wickramasinghe ,&nbsp;C.R. Gunawardane ,&nbsp;W.M.C.B. Wasala ,&nbsp;B.M.K.S. Thilakarathne","doi":"10.1016/j.profoo.2016.02.041","DOIUrl":"10.1016/j.profoo.2016.02.041","url":null,"abstract":"<div><p>Present study was carried out to evaluate the effect of various dehydration techniques such as sun drying, solar drying, drying after freezing (Freeze for one hour followed by mechanical drying at 55<!--> <!-->°C), vacuum drying and drying using lab scale air oven on proximate composition and retention of antioxidants in different fruit powder prepared from Bael (<em>Aegle marmelos)</em> and Palmyra (<em>Borassus flabellifer).</em> Moisture content, Total Ash, Crude fiber %, Fat %, Crude protein %, total phenolic content,β –Carotene and antioxidant activity were tested. The antioxidant activity was measured based on the ability of fruit extract to scavenge 1, 1- diphenyl-2-picrylhydrazyl (DPPH). Among different drying treatments the highest fat percentage recorded by the solar dried palmyra fruit powder and there is no significant difference (α= 0.05) between sun drying and vacuumed drying. Higher concentration of β -Carotene and total phenolic content were recorded in vacuum dried samples both in bael and Palmyra fruit powders and it significantly different (α= 0.05) from other treatments. The scavenging activity of bael fruit powder in vacuum drying was ranged from 65.36% to 81.33% of the concentration 200<!--> <!-->μg/ml to1000<!--> <!-->μg/ml and the palmyra fruit powder was recorded 57.32% to 83.25% of the concentration 200<!--> <!-->μg/ml to1000<!--> <!-->μg/ml. Vacuum dried fruit powders of palmyra and bael were given highest radical scavenging activity and the scavenging activity of palmyra fruit powder is higher than the bael. Therefore vacuum drying can be recommended as the most effective drying method to protect chemical characteristics and retention of antioxidant properties of fruit powders.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 170-175"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86794664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges of Food Security – Need for Interdisciplinary Collaboration","authors":"Indrani Karunasagar ,&nbsp;Iddya Karunasagar","doi":"10.1016/j.profoo.2016.02.005","DOIUrl":"10.1016/j.profoo.2016.02.005","url":null,"abstract":"<div><p>A peep into the ways global systems have impacted food security and the scientific processes to enhance food productivity is being outlined .Challenges such as food safety, global environmental changes and malnutrition need a multidisciplinary approach to tackle the issues associated with them. Multidisciplinary research in diverse areas related to crop production, public health, biological, physical and mathematical sciences, predictive modeling, statistical approaches etc. is the need of the hour. The coming together of all stake holders involved in science, technology and social sciences is required to implement progressive approaches to maximize production for feeding the ever increasing population and involves studies related to storage, manufacture, retail, food supply and value chain, reducing waste by preventing post harvest losses, recycling, making food safe by eliminating food related illness due to biological and chemical hazards, adopt best measures of preservation of quality, micronutrient addition to food for enhancing nutrition etc. All of the above needs to be addressed for sustaining global food security.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 31-33"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76837400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}