WorldWideScience

Sample records for engineered food products

  1. Food Engineering

    NARCIS (Netherlands)

    Boom, R.M.; Janssen, A.E.M.

    2014-01-01

    Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a

  2. Microbial production of antioxidant food ingredients via metabolic engineering.

    Science.gov (United States)

    Lin, Yuheng; Jain, Rachit; Yan, Yajun

    2014-04-01

    Antioxidants are biological molecules with the ability to protect vital metabolites from harmful oxidation. Due to this fascinating role, their beneficial effects on human health are of paramount importance. Traditional approaches using solvent-based extraction from food/non-food sources and chemical synthesis are often expensive, exhaustive, and detrimental to the environment. With the advent of metabolic engineering tools, the successful reconstitution of heterologous pathways in Escherichia coli and other microorganisms provides a more exciting and amenable alternative to meet the increasing demand of natural antioxidants. In this review, we elucidate the recent progress in metabolic engineering efforts for the microbial production of antioxidant food ingredients - polyphenols, carotenoids, and antioxidant vitamins. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Natural sweetening of food products by engineering Lactococcus lactis for glucose production

    NARCIS (Netherlands)

    Pool, Wietske A.; Neves, Ana Rute; Kok, Jan; Santos, Helena; Kuipers, Oscar P.

    We show that sweetening of food products by natural fermentation can be achieved by a combined metabolic engineering and transcriptome analysis approach. A Lactococcus lactis ssp. cremoris strain was constructed in which glucose metabolism was completely disrupted by deletion of the genes coding for

  4. Food Process Engineering

    DEFF Research Database (Denmark)

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

  5. Metabolic engineering approaches for production of biochemicals in food and medicinal plants.

    Science.gov (United States)

    Wilson, Sarah A; Roberts, Susan C

    2014-04-01

    Historically, plants are a vital source of nutrients and pharmaceuticals. Recent advances in metabolic engineering have made it possible to not only increase the concentration of desired compounds, but also introduce novel biosynthetic pathways to a variety of species, allowing for enhanced nutritional or commercial value. To improve metabolic engineering capabilities, new transformation techniques have been developed to allow for gene specific silencing strategies or stacking of multiple genes within the same region of the chromosome. The 'omics' era has provided a new resource for elucidation of uncharacterized biosynthetic pathways, enabling novel metabolic engineering approaches. These resources are now allowing for advanced metabolic engineering of plant production systems, as well as the synthesis of increasingly complex products in engineered microbial hosts. The status of current metabolic engineering efforts is highlighted for the in vitro production of paclitaxel and the in vivo production of β-carotene in Golden Rice and other food crops. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Consumer attitudes and decision-making with regard to genetically engineered food products: A review of the literature and a presentation of models for future research

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.; Frewer, Lynn

    Executive summary 1. Few studies have to date explained consumer attitudes and purchase decisions with regard to genetically engineered food products. However, the increased marketing of genetically engineered food products and the considerable concern that consumers seem to express with regard t...... Likelihood Model and Social Judgment Theory. The model specifically takes into account the impact of credibility and various informational factors, such as persuasive content of the information provided, on attitudes.......Executive summary 1. Few studies have to date explained consumer attitudes and purchase decisions with regard to genetically engineered food products. However, the increased marketing of genetically engineered food products and the considerable concern that consumers seem to express with regard...... engineering in food production in general as additional determinants of behavioural intentions. 5. How consumers' attitudes towards genetically engineered food products are affected by various information strategies is explained in an attitude change model, which integrates aspects of the Elaboration...

  7. Consumer attitudes and decision-making with regard to genetically engineered food products: A review of the literature and a presentation of models for future research

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.; Frewer, Lynn

    1998-01-01

    Executive summary 1. Few studies have to date explained consumer attitudes and purchase decisions with regard to genetically engineered food products. However, the increased marketing of genetically engineered food products and the considerable concern that consumers seem to express with regard t...... Likelihood Model and Social Judgment Theory. The model specifically takes into account the impact of credibility and various informational factors, such as persuasive content of the information provided, on attitudes.......Executive summary 1. Few studies have to date explained consumer attitudes and purchase decisions with regard to genetically engineered food products. However, the increased marketing of genetically engineered food products and the considerable concern that consumers seem to express with regard...... engineering in food production in general as additional determinants of behavioural intentions. 5. How consumers' attitudes towards genetically engineered food products are affected by various information strategies is explained in an attitude change model, which integrates aspects of the Elaboration...

  8. Food Engineering within Sciences of Food

    Directory of Open Access Journals (Sweden)

    Athanasios Kostaropoulos

    2012-10-01

    Full Text Available The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  9. Principles of Tissue Engineering for Food

    NARCIS (Netherlands)

    Post, M.; Weele, van der Cor

    2014-01-01

    The technology required for tissue-engineering food is the same as for medical applications, and in fact is derived from it. There are major differences in the implementation of those technologies, primarily related to the enormous scale required for food production and the different economical

  10. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  11. Genetically engineered foods

    Science.gov (United States)

    Bioengineered foods; GMOs; Genetically modified foods ... helps speed up the process of creating new foods with desired traits. The possible benefits of genetic engineering include: More nutritious food Tastier food Disease- and ...

  12. PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia

    Directory of Open Access Journals (Sweden)

    Suhargo

    2005-08-01

    Full Text Available At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist of food product design, process design, equipment and machinery design and packaging design. Consequently the food product development requires the knowledge of food science, and is necessary to be supported by the knowledge of engineering or know as food engineering. As a course, food engineering is already offered in the study program of food science and technology. However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. Food engineering is scientific discipline to study and apply the engineering principles in food preservation, conservation, conversion and distribution. In several countries both study programs are paralely offered as two different study programs with deferent competence and knowledge. The competency of food engineering is mainly in the application of engineering knowledge for food design, design and construction of food process equipment, process design, process equipment operation and management. Accordingly, the content of the food engineering curriculum covers engineering and physics (50-60%, biology and food science (20-30% and other supporting knowledge’s (statics, communication, etc, 10-20%. The graduates in food engineering will have opportunities working as engineers as well as designing, constructing and operating process equipment in food industries

  13. Biosensors for Sustainable Food Engineering: Challenges and Perspectives

    Science.gov (United States)

    Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

    2018-01-01

    Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized. PMID:29534552

  14. Biosensors for Sustainable Food Engineering: Challenges and Perspectives.

    Science.gov (United States)

    Neethirajan, Suresh; Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

    2018-03-12

    Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized.

  15. ENGINEERING APPLIED TO FOOD PRODUCTION FORMULATED BY HYDROLYZED BAGASSE. A CASE OF STUDY

    Directory of Open Access Journals (Sweden)

    Raúl Costales Sotelo

    2015-01-01

    Full Text Available Some aspects of the engineering applied to the production of formulated food by hydrolyzed bagasse are showed, as an alternative in which fibrous component with increased digestibility constitutes 77% of the portion together with molasses at 15.9%, for almost 93% the total foodstuff potentially possible to be provided for a traditional sugar industry. The others ingredients such as urea, salts and minerals are common in animal diet and also in animal health and physiology. Local agriculture can contribute significantly to this program but is not taken into account in this exercise. This alternative, possible and feasible under Cuban economy conditions is magnified by the argument of operating periods of production facilities during and exceed normal sugar mill campaign for animals confinement periods of 180 days or longer, avoiding not only animals mortality but gaining weight at a rate of 500 g/day in a dry season by the input of 12 kg of formulated product per day. We have a first hydrolyzed plant which represents the beginning of an investment program that covers four more replicates, scattered throughout the national territory and it will significantly reduce food deficits needed by cattle as the main element of care, obtained by dual purpose: milk and meat production.

  16. Management Science/Industrial Engineering Techniques to Reduce Food Costs.

    Science.gov (United States)

    Greenberg, Murray

    This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…

  17. Evaluation of engineered foods for Closed Ecological Life Support System (CELSS)

    Science.gov (United States)

    Karel, M.

    1981-01-01

    A system of conversion of locally regenerated raw materials and of resupplied freeze-dried foods and ingredients into acceptable, safe and nutritious engineered foods is proposed. The first phase of the proposed research has the following objectives: (1) evaluation of feasibility of developing acceptable and reliable engineered foods from a limited selection of plants, supplemented by microbially produced nutrients and a minimum of dehydrated nutrient sources (especially those of animal origin); (2) evaluation of research tasks and specifications of research projects to adapt present technology and food science to expected space conditions (in particular, problems arising from unusual gravity conditions, problems of limited size and the isolation of the food production system, and the opportunities of space conditions are considered); (3) development of scenarios of agricultural production of plant and microbial systems, including the specifications of processing wastes to be recycled.

  18. Novel trends in engineered milk products.

    Science.gov (United States)

    Chandrapala, Jayani; Zisu, Bogdan

    2016-08-01

    Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.

  19. Protein engineering and its applications in food industry.

    Science.gov (United States)

    Kapoor, Swati; Rafiq, Aasima; Sharma, Savita

    2017-07-24

    Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

  20. Biotechnological and in situ food production of polyols by lactic acid bacteria.

    Science.gov (United States)

    Ortiz, Maria Eugenia; Bleckwedel, Juliana; Raya, Raúl R; Mozzi, Fernanda

    2013-06-01

    Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.

  1. Emerging roles of engineered nanomaterials in the food industry.

    Science.gov (United States)

    Morris, V J

    2011-10-01

    Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. Communicating the risks and benefits of genetically engineered food products to the public: The view of experts from four European countries

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Balderjahn, Ingo; Will, Simone

    Executive summary 1. Previous research on the risks and benefits of genetically engineered food products has not accounted for risk communication issues. The introductory part of this paper develops a more comprehensive model. Risks and benefits enter the model as the input of a risk communication...

  3. Review of health safety aspects of nanotechnologies in food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Dekkers, S.; Noordam, M.Y.; Hagens, W.; Bulder, A.S.; Heer, de P.M.; Voorde, ten S.E.C.G.; Wijnhoven, S.; Marvin, H.J.P.; Sips, A.

    2009-01-01

    Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As

  4. Credibility engineering in the food industry: linking science, regulation, and marketing in a corporate context.

    Science.gov (United States)

    Penders, Bart; Nelis, Annemiek P

    2011-12-01

    We expand upon the notion of the "credibility cycle" through a study of credibility engineering by the food industry. Research and development (R&D) as well as marketing contribute to the credibility of the food company Unilever and its claims. Innovation encompasses the development, marketing, and sales of products. These are directed towards three distinct audiences: scientific peers, regulators, and consumers. R&D uses scientific articles to create credit for itself amongst peers and regulators. These articles are used to support health claims on products. However, R&D, regulation, and marketing are not separate realms. A single strategy of credibility engineering connects health claims to a specific public through linking that public to a health issue and a food product.

  5. Benefits and risks associated with genetically modified food products.

    Science.gov (United States)

    Kramkowska, Marta; Grzelak, Teresa; Czyżewska, Krystyna

    2013-01-01

    Scientists employing methods of genetic engineering have developed a new group of living organisms, termed 'modified organisms', which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers.

  6. Who Would Have Thought? The Story of a Food Engineer.

    Science.gov (United States)

    Lund, Daryl B

    2017-02-28

    Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and their constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking. This review describes how I developed an interest in these topics and the contributions I have hopefully made to understanding food and to the application of engineering.

  7. Production of anthocyanins in metabolically engineered microorganisms: Current status and perspectives

    Directory of Open Access Journals (Sweden)

    Jian Zha

    2017-12-01

    Full Text Available Microbial production of plant-derived natural products by engineered microorganisms has achieved great success thanks to large extend to metabolic engineering and synthetic biology. Anthocyanins, the water-soluble colored pigments found in terrestrial plants that are responsible for the red, blue and purple coloration of many flowers and fruits, are extensively used in food and cosmetics industry; however, their current supply heavily relies on complex extraction from plant-based materials. A promising alternative is their sustainable production in metabolically engineered microbes. Here, we review the recent progress on anthocyanin biosynthesis in engineered bacteria, with a special focus on the systematic engineering modifications such as selection and engineering of biosynthetic enzymes, engineering of transportation, regulation of UDP-glucose supply, as well as process optimization. These promising engineering strategies will facilitate successful microbial production of anthocyanins in industry in the near future.

  8. Engineering plastid fatty acid biosynthesis to improve food quality and biofuel production in higher plants.

    Science.gov (United States)

    Rogalski, Marcelo; Carrer, Helaine

    2011-06-01

    The ability to manipulate plant fatty acid biosynthesis by using new biotechnological approaches has allowed the production of transgenic plants with unusual fatty acid profile and increased oil content. This review focuses on the production of very long chain polyunsaturated fatty acids (VLCPUFAs) and the increase in oil content in plants using molecular biology tools. Evidences suggest that regular consumption of food rich in VLCPUFAs has multiple positive health benefits. Alternative sources of these nutritional fatty acids are found in cold-water fishes. However, fish stocks are in severe decline because of decades of overfishing, and also fish oils can be contaminated by the accumulation of toxic compounds. Recently, there is also an increase in oilseed use for the production of biofuels. This tendency is partly associated with the rapidly rising costs of petroleum, increased concern about the environmental impact of fossil oil and the attractive need to develop renewable sources of fuel. In contrast to this scenario, oil derived from crop plants is normally contaminant free and less environmentally aggressive. Genetic engineering of the plastid genome (plastome) offers a number of attractive advantages, including high-level foreign protein expression, marker-gene excision and transgene containment because of maternal inheritance of plastid genome in most crops. Here, we describe the possibility to improve fatty acid biosynthesis in plastids, production of new fatty acids and increase their content in plants by genetic engineering of plastid fatty acid biosynthesis via plastid transformation. © 2011 The Authors. Plant Biotechnology Journal © 2011 Society for Experimental Biology, Association of Applied Biologists and Blackwell Publishing Ltd.

  9. Engineering Digestion: Multiscale Processes of Food Digestion.

    Science.gov (United States)

    Bornhorst, Gail M; Gouseti, Ourania; Wickham, Martin S J; Bakalis, Serafim

    2016-03-01

    Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process. © 2016 Institute of Food Technologists®

  10. Quality and innovation between tipical products exploiting and new food design

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2011-02-01

    Full Text Available Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aiming at the safety guarantee of industrial products intended for large scale consumption. In the last decades researchers started taking into account traditional and marginal food products by an accurate scientific approach aiming to their exploitation and to define their quality and safety parameters. Scientific approach to marginal products can be schematically divided in two levels: analytical and technological/engineering. In general, the analytical approach focuses on chemical aspects, physical properties, aromatic and sensorial characteristics and on the microbiological and genetic characterizations. 

    The technological/engineering approach must be considered a san integration of the knowledge both about the finished product and the production process and consists of: the definition of markers connecting quality to first matter; the study of seasonal and annual variability; the search for correlations among process/environment/quality on molecular basis; the pointing out of markers to set traceability systems up; the definition of key-factors to characterize the land according to its food production as an impulse for the development of other sectors such as tourism. Finally, innovation in the sector of traditional and marginal production should concern the definition of chemicalphysical and sensorial characteristics, the rationalization of traditional processes and the introduction of new compatible technology phases, the introduction of new packaging forms to elongate the shelf life and to enlarge distribution areas guaranteeing, at the same time, the maintenance of product peculiarity and typicality. New food design is one of the most

  11. Quality and innovation between tipical products exploiting and new food design

    Directory of Open Access Journals (Sweden)

    Dino Mastrocola

    2008-04-01

    Full Text Available Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aiming at the safety guarantee of industrial products intended for large scale consumption. In the last decades researchers started taking into account traditional and marginal food products by an accurate scientific approach aiming to their exploitation and to define their quality and safety parameters. Scientific approach to marginal products can be schematically divided in two levels: analytical and technological/engineering. In general, the analytical approach focuses on chemical aspects, physical properties, aromatic and sensorial characteristics and on the microbiological and genetic characterizations. The technological/engineering approach must be considered a san integration of the knowledge both about the finished product and the production process and consists of: the definition of markers connecting quality to first matter; the study of seasonal and annual variability; the search for correlations among process/environment/quality on molecular basis; the pointing out of markers to set traceability systems up; the definition of key-factors to characterize the land according to its food production as an impulse for the development of other sectors such as tourism. Finally, innovation in the sector of traditional and marginal production should concern the definition of chemicalphysical and sensorial characteristics, the rationalization of traditional processes and the introduction of new compatible technology phases, the introduction of new packaging forms to elongate the shelf life and to enlarge distribution areas guaranteeing, at the same time, the maintenance of product peculiarity and typicality. New food design is one of the most

  12. Benefits and risks associated with genetically modified food products

    Directory of Open Access Journals (Sweden)

    Marta Kramkowska

    2013-09-01

    Full Text Available Scientists employing methods of genetic engineering have developed a new group of living organisms, termed ‘modified organisms’, which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers.

  13. Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

    NARCIS (Netherlands)

    Flahaut, N.A.L.; Vos, de W.M.

    2014-01-01

    Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired

  14. Recent trends in bioethanol production from food processing byproducts.

    Science.gov (United States)

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  15. Design of Experiments for Food Engineering

    DEFF Research Database (Denmark)

    Pedersen, Søren Juhl; Geoffrey Vining, G.

    This work looks at the application of Design of Experiments (DoE) to Food Engineering (FE) problems in relation to quality. The field of Quality Engineering (QE) is a natural partnering field for FE due to the extensive developments that QE has had in using DoE for quality improvement especially...... in manufacturing industries. In the thesis the concepts concerning food quality is addressed and in addition how QE proposes to define quality. There is seen a merger in how QE’s definition of quality has been translated for food. At the same time within FE a divergence has been proposed in the literature...... that the fundamental principles of DoE have as much importance and relevance as ever for both the food industry and FE research....

  16. Successful new product development in the food packaging industry ...

    African Journals Online (AJOL)

    International Journal of Engineering, Science and Technology ... In the context of the food industry, process and product innovations are usually the ... The analysis is proposed in the form of a case study-based research, which was carried out ...

  17. Genetic engineering of crops: a ray of hope for enhanced food security.

    Science.gov (United States)

    Gill, Sarvajeet Singh; Gill, Ritu; Tuteja, Renu; Tuteja, Narendra

    2014-01-01

    Crop improvement has been a basic and essential chase since organized cultivation of crops began thousands of years ago. Abiotic stresses as a whole are regarded as the crucial factors restricting the plant species to reach their full genetic potential to deliver desired productivity. The changing global climatic conditions are making them worse and pointing toward food insecurity. Agriculture biotechnology or genetic engineering has allowed us to look into and understand the complex nature of abiotic stresses and measures to improve the crop productivity under adverse conditions. Various candidate genes have been identified and transformed in model plants as well as agriculturally important crop plants to develop abiotic stress-tolerant plants for crop improvement. The views presented here are an attempt toward realizing the potential of genetic engineering for improving crops to better tolerate abiotic stresses in the era of climate change, which is now essential for global food security. There is great urgency in speeding up crop improvement programs that can use modern biotechnological tools in addition to current breeding practices for providing enhanced food security.

  18. Sensors for everyday life environmental and food engineering

    CERN Document Server

    Postolache, Octavian; Jayasundera, Krishanthi; Swain, Akshya

    2017-01-01

    This book offers an up-to-date overview of the concepts, modeling, technical and technological details and practical applications of different types of sensors, and discusses the trends of next generation of sensors and systems for environmental and food engineering. This book is aimed at researchers, graduate students, academics and industry professionals working in the field of environmental and food engineering, environmental monitoring, precision agriculture and food quality control.

  19. Integrating ecosystem engineering and food webs

    NARCIS (Netherlands)

    Sanders, Dirk; Jones, Clive G.; Thebault, Elisa; Bouma, Tjeerd J.; van der Heide, Tjisse; van Belzen, Jim; Barot, Sebastien

    Ecosystem engineering, the physical modification of the environment by organisms, is a common and often influential process whose significance to food web structure and dynamics is largely unknown. In the light of recent calls to expand food web studies to include non-trophic interactions, we

  20. Integrating ecosystem engineering and food webs

    NARCIS (Netherlands)

    Sanders, D.; Jones, C.G.; Thébault, E.; Bouma, T.J.; van der Heide, T.; van Belzen, J.; Barot, S.

    2014-01-01

    Ecosystem engineering, the physical modification of the environment by organisms, is a common and often influential process whose significance to food web structure and dynamics is largely unknown. In the light of recent calls to expand food web studies to include non-trophic interactions, we

  1. Communicating the risks and benefits of genetically engineered food products to the public: The view of experts from four European countries

    OpenAIRE

    Scholderer, Joachim; Balderjahn, Ingo; Will, Simone

    1998-01-01

    Executive summary 1. Previous research on the risks and benefits of genetically engineered food products has not accounted for risk communication issues. The introductory part of this paper develops a more comprehensive model. Risks and benefits enter the model as the input of a risk communication process. The relevant actors transfer the raw information into a series of messages, subjecting it to varying degrees of correctness, completeness, comprehensibility, and (although less deliberately...

  2. Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

    NARCIS (Netherlands)

    Roos, Y.; Fryer, P.J.; Knorr, D.; Schuchmann, H.P.; Schroën, C.G.P.H.; Schutyser, M.A.I.; Trystram, G.; Windhab, E.J.

    2016-01-01

    A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using

  3. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  4. Production of L-valine from metabolically engineered Corynebacterium glutamicum.

    Science.gov (United States)

    Wang, Xiaoyuan; Zhang, Hailing; Quinn, Peter J

    2018-05-01

    L-Valine is one of the three branched-chain amino acids (valine, leucine, and isoleucine) essential for animal health and important in metabolism; therefore, it is widely added in the products of food, medicine, and feed. L-Valine is predominantly produced through microbial fermentation, and the production efficiency largely depends on the quality of microorganisms. In recent years, continuing efforts have been made in revealing the mechanisms and regulation of L-valine biosynthesis in Corynebacterium glutamicum, the most utilitarian bacterium for amino acid production. Metabolic engineering based on the metabolic biosynthesis and regulation of L-valine provides an effective alternative to the traditional breeding for strain development. Industrially competitive L-valine-producing C. glutamicum strains have been constructed by genetically defined metabolic engineering. This article reviews the global metabolic and regulatory networks responsible for L-valine biosynthesis, the molecular mechanisms of regulation, and the strategies employed in C. glutamicum strain engineering.

  5. Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants

    DEFF Research Database (Denmark)

    Mapari, Sameer Shamsuddin; Nielsen, Kristian Fog; Larsen, Thomas Ostenfeld

    2005-01-01

    The production of many currently authorized natural food colorants has a number of disadvantages, including a dependence on the supply of raw materials and variations in pigment extraction. Fungi provide a readily available alternative source of naturally derived food colorants that could easily...... be produced in high yields. The recent authorization of a fungal food colorant has fuelled research to explore the extraordinary chemical diversity and biodiversity of fungi for the biotechnological production of pigments as natural food colorants. These studies require an appropriate use of chernotaxonomic...... technology, in the future it should be possible to employ metabolic engineering to create microbial cell factories for the production of food colorants....

  6. Biobased organic acids production by metabolically engineered microorganisms

    DEFF Research Database (Denmark)

    Chen, Yun; Nielsen, Jens

    2016-01-01

    Bio-based production of organic acids via microbial fermentation has been traditionally used in food industry. With the recent desire to develop more sustainable bioprocesses for production of fuels, chemicals and materials, the market for microbial production of organic acids has been further...... expanded as organic acids constitute a key group among top building block chemicals that can be produced from renewable resources. Here we review the current status for production of citric acid and lactic acid, and we highlight the use of modern metabolic engineering technologies to develop high...... performance microbes for production of succinic acid and 3-hydroxypropionic acid. Also, the key limitations and challenges in microbial organic acids production are discussed...

  7. Recent developments in drying of food products

    Science.gov (United States)

    Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

    2017-05-01

    Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

  8. Increasing public support for food-industry related, obesity prevention policies: The role of a taste-engineering frame and contextualized values.

    Science.gov (United States)

    Ortiz, Selena E; Zimmerman, Frederick J; Adler, Gary J

    2016-05-01

    Support for policies to combat obesity is often undermined by a public sense that obesity is largely a matter of personal responsibility. Industry rhetoric is a major contributor to this perception, as the soda/fast food/big food companies emphasize choice and individual agency in their efforts to neutralize policies that are burdensome. Yet obesity experts recognize that environmental forces play a major role in obesity. We investigate whether exposure to a taste-engineering frame increases support for food and beverage policies that address obesity. A taste-engineering frame details strategies used by the food industry to engineer preferences and increase the over-consumption of processed foods and sugary beverages. We also examine the effects of exposure to two contextualized values that have recently been promoted in expert discourse-consumer knowledge and consumer safety - on public support of policies. Our research shows how causal frames and contextualized values may effectively produce support for new obesity policies. We use an online survey experiment to test the effects of exposure to a taste-engineering frame (TEF), the value of consumer knowledge (CK), or the value of consumer safety (CS), on level of support for a range of policies. A random sample of adults, age 18 + living in the United States was included in the study (N = 2580). Ordered logistic regression was used to measure the effects of treatment exposure. The primary outcome was level-of-support for four (4) food-industry related, obesity prevention policies (aka food and beverage policies): 1) require food-manufacturers to disclose the amount of additives in food products on food packaging; 2) require food-manufacturers to advertise food products in accordance with their actual nutritional value; 3) prohibit all high-fat, high-sugar food advertising on television programming watched primarily by children; and 4) increase healthy food availability in work sites, schools, and hospitals

  9. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  10. Learning Styles of Mexican Food Science and Engineering Students

    Science.gov (United States)

    Palou, Enrique

    2006-01-01

    People have different learning styles that are reflected in different academic strengths, weaknesses, skills, and interests. Given the almost unlimited variety of job descriptions within food science and engineering, it is safe to say that students with every possible learning style have the potential to succeed as food scientists and engineers.…

  11. Construction of a novel, stable, food-grade expression system by engineering the endogenous toxin-antitoxin system in Bacillus subtilis.

    Science.gov (United States)

    Yang, Sen; Kang, Zhen; Cao, Wenlong; Du, Guocheng; Chen, Jian

    2016-02-10

    Bacillus subtilis as an important workhorse that has been widely used to produce enzymes and metabolites. To broaden its applications, especially in the food and feed industry, we constructed a novel, stable, food-grade expression system by engineering its type II toxin-antitoxin system. The expression of the toxin EndoA, encoded by the chromosomal ydcE gene, was regulated by an endogenous, xylose-inducible promoter, while the ydcD gene, which encodes the unstable antitoxin EndoB, was inserted into a food-grade vector backbone, where its expression was driven by the native, constitutive promoter PylxM. By maintaining the xylose concentration above 2.0 g L(-1), this auto-regulated expression system was absolutely stable after 100 generations. Compared with traditional antibiotic-dependent expression systems, this novel expression system resulted in greater biomass and higher titers of desired products (enzymes or metabolites). Our results demonstrate that this stable, food-grade expression system is suitable for enzyme production and pathway engineering, especially for the production of food-grade enzymes and metabolites. Copyright © 2015 Elsevier B.V. All rights reserved.

  12. Bioprocess engineering of microalgae to produce a variety of consumer products

    Energy Technology Data Exchange (ETDEWEB)

    Harun, Razif [Bio Engineering Laboratory (BEL), Department of Chemical Engineering, Monash University, Victoria 3800 (Australia); Department of Chemical and Environmental Engineering, Universiti Putra Malaysia, 43400 Serdang (Malaysia); Singh, Manjinder; Forde, Gareth M.; Danquah, Michael K. [Bio Engineering Laboratory (BEL), Department of Chemical Engineering, Monash University, Victoria 3800 (Australia)

    2010-04-15

    Microalgae biotechnology has recently emerged into the lime light owing to numerous consumer products that can be harnessed from microalgae. Product portfolio stretches from straightforward biomass production for food and animal feed to valuable products extracted from microalgal biomass, including triglycerides which can be converted into biodiesel. For most of these applications, the production process is moderately economically viable and the market is developing. Considering the enormous biodiversity of microalgae and recent developments in genetic and metabolic engineering, this group of organisms represents one of the most promising sources for new products and applications. With the development of detailed culture and screening techniques, microalgal biotechnology can meet the high demands of food, energy and pharmaceutical industries. This review article discusses the technology and production platforms for development and creation of different valuable consumer products from microalgal biomass. (author)

  13. Bioprocess engineering of microalgae to produce a variety of consumer products

    International Nuclear Information System (INIS)

    Harun, Razif; Singh, Manjinder; Forde, Gareth M.; Danquah, Michael K.

    2010-01-01

    Microalgae biotechnology has recently emerged into the lime light owing to numerous consumer products that can be harnessed from microalgae. Product portfolio stretches from straightforward biomass production for food and animal feed to valuable products extracted from microalgal biomass, including triglycerides which can be converted into biodiesel. For most of these applications, the production process is moderately economically viable and the market is developing. Considering the enormous biodiversity of microalgae and recent developments in genetic and metabolic engineering, this group of organisms represents one of the most promising sources for new products and applications. With the development of detailed culture and screening techniques, microalgal biotechnology can meet the high demands of food, energy and pharmaceutical industries. This review article discusses the technology and production platforms for development and creation of different valuable consumer products from microalgal biomass. (author)

  14. Metabolic engineering for the microbial production of isoprenoids: Carotenoids and isoprenoid-based biofuels

    Directory of Open Access Journals (Sweden)

    Fu-Xing Niu

    2017-09-01

    Full Text Available Isoprenoids are the most abundant and highly diverse group of natural products. Many isoprenoids have been used for pharmaceuticals, nutraceuticals, flavors, cosmetics, food additives and biofuels. Carotenoids and isoprenoid-based biofuels are two classes of important isoprenoids. These isoprenoids have been produced microbially through metabolic engineering and synthetic biology efforts. Herein, we briefly review the engineered biosynthetic pathways in well-characterized microbial systems for the production of carotenoids and several isoprenoid-based biofuels.

  15. Review of health safety aspects of nanotechnologies in food production.

    Science.gov (United States)

    Bouwmeester, Hans; Dekkers, Susan; Noordam, Maryvon Y; Hagens, Werner I; Bulder, Astrid S; de Heer, Cees; ten Voorde, Sandra E C G; Wijnhoven, Susan W P; Marvin, Hans J P; Sips, Adriënne J A M

    2009-02-01

    Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As with most new and evolving technologies, potential benefits are emphasized, while little is known on safety of the application of nanotechnologies in the agro-food sector. This review gives an overview of scientific issues that need to be addressed with priority in order to improve the risk assessment for nanoparticles in food. The following research topics are considered to contribute pivotally to risk assessment of nanotechnologies and nanoparticles in food products. Set a definition for NPs to facilitate regulatory discussions, prioritization of research and exchange of study results. Develop analytical tools for the characterization of nanoparticles in complex biological matrices like food. Establish relevant dose metrics for nanoparticles used for both interpretation of scientific studies as well as regulatory frameworks. Search for deviant behavior (kinetics) and novel effects (toxicity) of nanoparticles and assess the validity of currently used test systems following oral exposure. Estimate the consumer exposure to nanoparticles.

  16. Ionization of food products

    International Nuclear Information System (INIS)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr

  17. A multi-criteria optimization and decision-making approach for improvement of food engineering processes

    Directory of Open Access Journals (Sweden)

    Alik Abakarov

    2013-04-01

    Full Text Available The objective of this study was to propose a multi-criteria optimization and decision-making technique to solve food engineering problems. This technique was demonstrated using experimental data obtained on osmotic dehydration of carrot cubes in a sodium chloride solution. The Aggregating Functions Approach, the Adaptive Random Search Algorithm, and the Penalty Functions Approach were used in this study to compute the initial set of non-dominated or Pareto-optimal solutions. Multiple non-linear regression analysis was performed on a set of experimental data in order to obtain particular multi-objective functions (responses, namely water loss, solute gain, rehydration ratio, three different colour criteria of rehydrated product, and sensory evaluation (organoleptic quality. Two multi-criteria decision-making approaches, the Analytic Hierarchy Process (AHP and the Tabular Method (TM, were used simultaneously to choose the best alternative among the set of non-dominated solutions. The multi-criteria optimization and decision-making technique proposed in this study can facilitate the assessment of criteria weights, giving rise to a fairer, more consistent, and adequate final compromised solution or food process. This technique can be useful to food scientists in research and education, as well as to engineers involved in the improvement of a variety of food engineering processes.

  18. Software packages for food engineering needs

    OpenAIRE

    Abakarov, Alik

    2011-01-01

    The graphic user interface (GUI) software packages “ANNEKs” and “OPT-PROx” are developed to meet food engineering needs. “OPT-RROx” (OPTimal PROfile) is software developed to carry out thermal food processing optimization based on the variable retort temperature processing and global optimization technique. “ANNEKs” (Artificial Neural Network Enzyme Kinetics) is software designed for determining the kinetics of enzyme hydrolysis of protein at different initial reaction parameters based on the...

  19. Computer-aided modeling for efficient and innovative product-process engineering

    DEFF Research Database (Denmark)

    Heitzig, Martina

    Model-based computer aided product-process engineering has attained increased importance in a number of industries, including pharmaceuticals, petrochemicals, fine chemicals, polymers, biotechnology, food, energy and water. This trend is set to continue due to the substantial benefits computer...... in chemical and biochemical engineering have been solved to illustrate the application of the generic modelling methodology, the computeraided modelling framework and the developed software tool.......-aided methods provide. The key prerequisite of computer-aided productprocess engineering is however the availability of models of different types, forms and application modes. The development of the models required for the systems under investigation tends to be a challenging, time-consuming and therefore cost...

  20. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is

  1. Evolutionary engineering to enhance starter culture performance in food fermentations.

    Science.gov (United States)

    Bachmann, Herwig; Pronk, Jack T; Kleerebezem, Michiel; Teusink, Bas

    2015-04-01

    Microbial starter cultures are essential for consistent product quality and functional properties such as flavor, texture, pH or the alcohol content of various fermented foods. Strain improvement programs to achieve desired properties in starter cultures are diverse, but developments in next-generation sequencing lead to an increased interest in evolutionary engineering of desired phenotypes. We here discuss recent developments of strain selection protocols and how computational approaches can assist such experimental design. Furthermore the analysis of evolved phenotypes and possibilities with complex consortia are highlighted. Studies carried out with mainly yeast and lactic acid bacteria demonstrate the power of evolutionary engineering to deliver strains with novel phenotypes as well as insight into underlying mechanisms. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Product samples stimulate choice of unfamiliar healthful food products.

    Science.gov (United States)

    Schickenberg, B; van Assema, P; Brug, J; de Vries, N K

    2011-08-01

    The purpose of this study was to assess whether the availability of a product sample of an unfamiliar low-fat or fruit and vegetable products stimulates choice for this product among food neophobic young adults. The study had a 2 (experimental vs. control group) by 4 (low-fat bread spread, low-fat cheese, fruit juice, fruit and vegetable juice) between subjects design with a pre-and post-experiment questionnaire. The study was conducted in restaurant rooms of several educational institutions in the Netherlands among a convenience sample of 197 food neophobic young adults aged 17-25 years. A small bite or sip-sized sample of the target product was provided as an intervention. The effect measure was choice of either an unfamiliar healthful food product or a traditional food product. Offering a sample of an unfamiliar healthful food product resulted in 51% of the participants in the experimental group choosing this product vs. 36.4% in the control group. Providing food product samples seems to be a promising strategy in healthy diet promotion programs for food neophobic young adults to increase first-time trial of unfamiliar low-fat and fruit and vegetable products. Copyright © 2011 Elsevier Ltd. All rights reserved.

  3. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Best if Used By" is a ...

  4. Engineering Yarrowia lipolytica for Enhanced Production of Lipid and Citric Acid

    Directory of Open Access Journals (Sweden)

    Ali Abghari

    2017-07-01

    Full Text Available Increasing demand for plant oil for food, feed, and fuel production has led to food-fuel competition, higher plant lipid cost, and more need for agricultural land. On the other hand, the growing global production of biodiesel has increased the production of glycerol as a by-product. Efficient utilization of this by-product can reduce biodiesel production costs. We engineered Yarrowia lipolytica (Y. lipolytica at various metabolic levels of lipid biosynthesis, degradation, and regulation for enhanced lipid and citric acid production. We used a one-step double gene knock-in and site-specific gene knock-out strategy. The resulting final strain combines the overexpression of homologous DGA1 and DGA2 in a POX-deleted background, and deletion of the SNF1 lipid regulator. This increased lipid and citric acid production in the strain under nitrogen-limiting conditions (C/N molar ratio of 60. The engineered strain constitutively accumulated lipid at a titer of more than 4.8 g/L with a lipid content of 53% of dry cell weight (DCW. The secreted citric acid reached a yield of 0.75 g/g (up to ~45 g/L from pure glycerol in 3 days of batch fermentation using a 1-L bioreactor. This yeast cell factory was capable of simultaneous lipid accumulation and citric acid secretion. It can be used in fed-batch or continuous bioprocessing for citric acid recovery from the supernatant, along with lipid extraction from the harvested biomass.

  5. Metabolic engineering of Candida glabrata for diacetyl production.

    Directory of Open Access Journals (Sweden)

    Xiang Gao

    Full Text Available In this study, Candida glabrata, an efficient pyruvate-producing strain, was metabolically engineered for the production of the food ingredient diacetyl. A diacetyl biosynthetic pathway was reconstructed based on genetic modifications and medium optimization. The former included (i channeling carbon flux into the diacetyl biosynthetic pathway by amplification of acetolactate synthase, (ii elimination of the branched pathway of α-acetolactate by deleting the ILV5 gene, and (iii restriction of diacetyl degradation by deleting the BDH gene. The resultant strain showed an almost 1∶1 co-production of α-acetolactate and diacetyl (0.95 g L(-1. Furthermore, addition of Fe3+ to the medium enhanced the conversion of α-acetolactate to diacetyl and resulted in a two-fold increase in diacetyl production (2.1 g L(-1. In addition, increased carbon flux was further channeled into diacetyl biosynthetic pathway and a titer of 4.7 g L(-1 of diacetyl was achieved by altering the vitamin level in the flask culture. Thus, this study illustrates that C. glabrata could be tailored as an attractive platform for enhanced biosynthesis of beneficial products from pyruvate by metabolic engineering strategies.

  6. Food production and service in UK hospitals.

    Science.gov (United States)

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  7. The application of GMOs in agriculture and in food production for a better nutrition: two different scientific points of view.

    Science.gov (United States)

    Buiatti, M; Christou, P; Pastore, G

    2013-05-01

    This commentary is a face-to-face debate between two almost opposite positions regarding the application of genetic engineering in agriculture and food production. Seven questions on the potential benefits of the application of genetic engineering in agriculture and on the potentially adverse impacts on the environment and human health were posed to two scientists: one who is sceptical about the use of GMOs in Agriculture, and one who views GMOs as an important tool for quantitatively and qualitatively improving food production.

  8. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

  9. Engineering cyanobacteria for fuels and chemicals production.

    Science.gov (United States)

    Zhou, Jie; Li, Yin

    2010-03-01

    The world's energy and global warming crises call for sustainable, renewable, carbon-neutral alternatives to replace fossil fuel resources. Currently, most biofuels are produced from agricultural crops and residues, which lead to concerns about food security and land shortage. Compared to the current biofuel production system, cyanobacteria, as autotrophic prokaryotes, do not require arable land and can grow to high densities by efficiently using solar energy, CO(2), water, and inorganic nutrients. Moreover, powerful genetic techniques of cyanobacteria have been developed. For these reasons, cyanobacteria, which carry out oxygenic photosynthesis, are attractive hosts for production of fuels and chemicals. Recently, several chemicals including ethanol, isobutanol and isoprene have been produced by engineered cyanobacteria directly using solar energy, CO(2), and water. Cyanobacterium is therefore a potential novel cell factory for fuels and chemicals production to address global energy security and climate change issues.

  10. History and future of genetically engineered food animal regulation: an open request.

    Science.gov (United States)

    Wells, Kevin D

    2016-06-01

    Modern biotechnology resulted from of a series of incremental improvements in the understanding of DNA and the enzymes that nature evolved to manipulate it. As the potential impact of genetic engineering became apparent, scientists began the process of trying to identify the potential unintended consequences. Restrictions to recombinant DNA experimentation were at first self-imposed. Collaborative efforts between scientists and lawyers formalized an initial set of guidelines. These guidelines have been used to promulgate regulations around world. However, the initial guidelines were only intended as a starting point and were motivated by a specific set of concerns. As new data became available, the guidelines and regulations should have been adapted to the new knowledge. Instead, other social drivers drove the development of regulations. For most species and most applications, the framework that was established has slowly allowed some products to reach the market. However, genetically engineered livestock that are intended for food have been left in a regulatory state of limbo. To date, no genetically engineered food animal is available in the marketplace. A short history and a U.S.-based genetic engineer's perspective are presented. In addition, a request to regulatory agencies is presented for consideration as regulation continues to evolve. Regulators appear to have shown preference for the slow, random progression of evolution over the efficiency of intentional design.

  11. Food waste and food processing waste for biohydrogen production: a review.

    Science.gov (United States)

    Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

    2013-11-30

    Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. 2015 Evidence Analysis Library Systematic Review on Advanced Technology in Food Production.

    Science.gov (United States)

    Edge, Marianne Smith; Kunkel, Mary Elizabeth; Schmidt, Jennifer; Papoutsakis, Constantina

    2018-03-08

    In the late 20th century, plant breeders began using molecular biology techniques such as recombinant DNA, also known as genetic engineering, along with traditional cross-breeding. Ten plant and one animal food have been approved for commercialization in the United States. Today, foods and ingredients from genetically engineered (GE) crops are present throughout the food supply, which has led to varying levels of acceptance. Much discussion exists among consumers and health professionals about the believability of statements made regarding benefits or risks of GE foods. The aim of this systematic review was to examine the evidence on the association of consumption of GE foods and ingredients derived from them on human health, specifically allergenicity, food safety, pesticide consumption, nutrient adequacy, inflammation, and antibiotic resistance. An expert panel conducted a systematic review on advanced technology in food production. The 30 developed questions focused on effects of human consumption of GE foods and the effects of human consumption of foods containing pesticide residues on human health. Primary research published from 1994 to 2014 were identified using PubMed and Agricultural Online Access databases. Additional studies were identified by searching references of review articles. Twenty-one studies met the inclusion criteria. Relevant research addressed five of 30 questions. Four questions focused on food allergenicity, the fifth on nutrient adequacy, and all received a Grade III (limited/weak) rating. No human studies addressed 25 questions on the consumption of foods produced using genetic engineering technologies on gene translocation, cancer, food safety, phenotype expression, inflammation and inflammatory markers, or antibiotic resistance. These questions received a Grade V (grade not assignable). Evidence from human studies did not reveal an association between adverse health effects and consumption of foods produced using genetic engineering

  13. International Implications of Labeling Foods Containing Engineered Nanomaterials

    DEFF Research Database (Denmark)

    Grieger, Khara D.; Hansen, Steffen Foss; Mortensen, Ninell P.

    2016-01-01

    To provide greater transparency and comprehensive information to consumers regarding their purchase choices, the European Parliament and the Council have mandated via Regulation 1169/2011 that foods containing engineered nanomaterials (ENMs) be labeled. This review covers the main concerns related...... additives used for decades. We recommend that food industries and food safety authorities be more proactive in communicating with the public and consumer groups regarding the potential benefits and risks of using ENMs in foods. Efforts should be made to improve harmonization of information requirements...... between countries to avoid potential international trade barriers....

  14. Food product design. An integrated approach

    NARCIS (Netherlands)

    Linnemann, A.R.; Boekel, van M.A.J.S.

    2007-01-01

    This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from

  15. Food legume production in China

    Directory of Open Access Journals (Sweden)

    Ling Li

    2017-04-01

    Full Text Available Food legumes comprise all legumes grown for human food in China as either dry grains or vegetables, except for soybean and groundnut. China has a vast territory with complex ecological conditions. Rotation, intercropping, and mixed cropping involving pulses are normal cropping systems in China. Whether indigenous or introduced crops, pulses have played an important role in Chinese cropping systems and made an important contribution to food resources for humans since ancient times. The six major food legume species (pea, faba bean, common bean, mung bean, adzuki bean, and cowpea are the most well-known pulses in China, as well as those with more local distributions; runner bean, lima bean, chickpea, lentil, grass pea, lupine, rice bean, black gram, hyacinth bean, pigeon pea, velvet bean, winged bean, guar bean, sword bean, and jack bean. China has remained the world's leading producer of peas, faba beans, mung beans, and adzuki beans in recent decades, as documented by FAO statistics and China Agriculture Statistical Reports. The demand for food legumes as a healthy food will markedly increase with the improvement of living standards in China. Since China officially joined the World Trade Organization (WTO in 2001, imports of pea from Canada and Australia have rapidly increased, resulting in reduced prices for dry pea and other food legumes. With reduced profits for food legume crops, their sowing area and total production has decreased within China. At the same time, the rising consumer demand for vegetable food legumes as a healthy food has led to attractive market prices and sharp production increases in China. Vegetable food legumes have reduced growing duration and enable flexibility in cropping systems. In the future, production of dry food legumes will range from stable to slowly decreasing, while production of vegetable food legumes will continue to increase.

  16. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  17. Nonthermal processing technologies to improve the safety of raw meat and poultry products and ready-to-eat foods

    Science.gov (United States)

    Newly emerging nonthermal and advanced thermal processing technologies are now being adopted by the food processing industry for the purpose of providing safe and high quality food products to consumers. Scientists and engineers at USDA’s Eastern Regional Research Center in Wyndmoor, PA are activel...

  18. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  19. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    Executive Summary 1. Innovation intensity varies by several orders of magnitude across economic sectors. According to the evidence presented in Chapter 1, this is mainly due to differences in the demand for innovation. Thus, the relatively low levels of product orientated R & D for the food sectors...... of most countries are consistent with the comparatively long penetration periods and low success rates experienced with many new food products. 2. Furthermore, the evidence suggests that the demand for innovation within the food sector is positively related to the degree of processing. 3. The constitutive...... of primary input in order to support capacity utilization at the primary level and thereby increase the earnings of the membership. 9. Input substitution serves to intensify the focus on the primary product supplied by the membership, which is liable to reduce incentives to produce combined food products. 10...

  20. Evaluation of engineering foods for Controlled Ecological Life Support Systems (CELSS)

    Science.gov (United States)

    Karel, M.

    1982-01-01

    The feasibility of developing acceptable and reliable engineered foods for use in controlled ecological support systems (CELSS) was evaluated. Food resupply and regeneration are calculated, flow charts of food processes in a multipurpose food pilot plant are presented, and equipment for a multipurpose food pilot plant and potential simplification of processes are discussed. Food-waste treatment and water usage in food processing and preparation are also considered.

  1. Energy production systems engineering

    CERN Document Server

    Blair, Thomas Howard

    2017-01-01

    Energy Production Systems Engineering presents IEEE, Electrical Apparatus Service Association (EASA), and International Electrotechnical Commission (IEC) standards of engineering systems and equipment in utility electric generation stations. Electrical engineers that practice in the energy industry must understand the specific characteristics of electrical and mechanical equipment commonly applied to energy production and conversion processes, including the mechanical and chemical processes involved, in order to design, operate and maintain electrical systems that support and enable these processes. To aid this understanding, Energy Production Systems Engineeringdescribes the equipment and systems found in various types of utility electric generation stations. This information is accompanied by examples and practice problems. It also addresses common issues of electrical safety that arise in electric generation stations.

  2. Claiming health in food products

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa

    2013-01-01

    Health-related information is increasingly used on food products to convey their benefits. Health claims as a subcategory of these messages link the beneficial component, functions or health outcomes with specific products. For consumers, health claims seem to carry the message of increased...... healthiness, but not necessarily making the product more appealing. The wording of the claim seems to have little impact on claim perception, yet the health image of carrier products is important. From consumer-related factors the relevance and attitudes towards functional foods play a role, whereas socio......-demographic factors have only minor impact and the impact seems to be case-dependent. Familiarity with claims and functional foods increase perceived healthiness and acceptance of these products. Apparently consumers make rather rational interpretations of claims and their benefits when forced to assess...

  3. Non-dairy probiotic food products: An emerging group of functional foods.

    Science.gov (United States)

    Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

    2018-04-09

    The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

  4. Biofuels versus food production: Does biofuels production increase food prices?

    International Nuclear Information System (INIS)

    Ajanovic, Amela

    2011-01-01

    Rapidly growing fossil energy consumption in the transport sector in the last two centuries caused problems such as increasing greenhouse gas emissions, growing energy dependency and supply insecurity. One approach to solve these problems could be to increase the use of biofuels. Preferred feedstocks for current 1st generation biofuels production are corn, wheat, sugarcane, soybean, rapeseed and sunflowers. The major problem is that these feedstocks are also used for food and feed production. The core objective of this paper is to investigate whether the recent increase of biofuels production had a significant impact on the development of agricultural commodity (feedstock) prices. The most important impact factors like biofuels production, land use, yields, feedstock and crude oil prices are analysed. The major conclusions of this analysis are: In recent years the share of bioenergy-based fuels has increased moderately, but continuously, and so did feedstock production, as well as yields. So far, no significant impact of biofuels production on feedstock prices can be observed. Hence, a co-existence of biofuel and food production seems possible especially for 2nd generation biofuels. However, sustainability criteria should be seriously considered. But even if all crops, forests and grasslands currently not used were used for biofuels production it would be impossible to substitute all fossil fuels used today in transport.

  5. Proceedings of the Pacific Rim Statistical Conference for Production Engineering : Big Data, Production Engineering and Statistics

    CERN Document Server

    Jang, Daeheung; Lai, Tze; Lee, Youngjo; Lu, Ying; Ni, Jun; Qian, Peter; Qiu, Peihua; Tiao, George

    2018-01-01

    This book presents the proceedings of the 2nd Pacific Rim Statistical Conference for Production Engineering: Production Engineering, Big Data and Statistics, which took place at Seoul National University in Seoul, Korea in December, 2016. The papers included discuss a wide range of statistical challenges, methods and applications for big data in production engineering, and introduce recent advances in relevant statistical methods.

  6. Production of Food Grade Yeasts

    Directory of Open Access Journals (Sweden)

    Argyro Bekatorou

    2006-01-01

    Full Text Available Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

  7. Folic Acid Production by Engineered Ashbya gossypii.

    Science.gov (United States)

    Serrano-Amatriain, Cristina; Ledesma-Amaro, Rodrigo; López-Nicolás, Rubén; Ros, Gaspar; Jiménez, Alberto; Revuelta, José Luis

    2016-11-01

    Folic acid (vitamin B 9 ) is the common name of a number of chemically related compounds (folates), which play a central role as cofactors in one-carbon transfer reactions. Folates are involved in the biosynthesis and metabolism of nucleotides and amino acids, as well as supplying methyl groups to a broad range of substrates, such as hormones, DNA, proteins, and lipids, as part of the methyl cycle. Humans and animals cannot synthesize folic acid and, therefore, need them in the diet. Folic acid deficiency is an important and underestimated problem of micronutrient malnutrition affecting billions of people worldwide. Therefore, the addition of folic acid as food additive has become mandatory in many countries thus contributing to a growing demand of the vitamin. At present, folic acid is exclusively produced by chemical synthesis despite its associated environmental burdens. In this work, we have metabolically engineered the industrial fungus Ashbya gossypii in order to explore its potential as a natural producer of folic acid. Overexpression of FOL genes greatly enhanced the synthesis of folates and identified GTP cyclohydrolase I as the limiting step. Metabolic flux redirection from competing pathways also stimulated folic acid production. Finally, combinatorial engineering synergistically increased the production of different bioactive forms of the folic vitamin. Overall, strains were constructed which produce 146-fold (6595µg/L) more vitamin than the wild-type and by far represents the highest yield reported. Copyright © 2016 International Metabolic Engineering Society. Published by Elsevier Inc. All rights reserved.

  8. Engineering aspects of rate-related processes in food manufacturing.

    Science.gov (United States)

    Adachi, Shuji

    2015-01-01

    Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

  9. Agency perspectives on food safety for the products of animal biotechnology.

    Science.gov (United States)

    Howard, H J; Jones, K M; Rudenko, L

    2012-08-01

    Animal biotechnology represents one subset of tools among a larger set of technologies for potential use to meet increasing world demands for food. Assisted reproductive technologies (ART) such as artificial insemination and embryo transfer continue to make positive contributions in food animal production. The US Food and Drug Administration (FDA) performed a comprehensive risk assessment to identify potential food consumption or animal health risks associated with animal cloning, an emerging ART. At that time, FDA concluded that animal cloning posed no unique risks either to animal health or to food consumption, and food from animal clones and their sexually reproduced offspring required no additional federal regulation beyond that applicable to conventionally bred animals of the species examined. At this time, no new information has arisen that would necessitate a change in FDA's conclusions on food from animal clones or their sexually reproduced offspring. Use of recombinant DNA technologies to produce genetically engineered (GE) animals represents another emerging technology with potential to impact food animal production. In its regulation of GE animals, FDA follows a cumulative, risk-based approach to address scientific questions related to the GE animals. FDA evaluates data and information on the safety, effectiveness and stability of the GE event. FDA carries out its review at several levels (e.g. molecular biology, animal safety, food safety, environmental safety and claim validation). GE animal sponsors provide data to address risk questions for each level. This manuscript discusses FDA's role in evaluation of animal cloning and GE animals. © 2012 Blackwell Verlag GmbH.

  10. Improved non-invasive Optical Coherence Tomography detection of different engineered nanoparticles in food-mimicking matrices.

    Science.gov (United States)

    Grombe, Ringo; Kirsten, Lars; Mehner, Mirko; Linsinger, Thomas P J; Koch, Edmund

    2016-12-01

    Food industry and regulators require fast and reliable analytical methods for quality control. This especially counts for the detection of engineered nanomaterials (ENMs) in food products. Respective EU regulation is in force, but the development of appropriate methods is still underway. This paper updates the scope of Optical Coherence Tomography (OCT) for ENM/food matrix analysis. A range of nanomaterials and composites - Au@SiO2, Ag, Ag@SiO2 and SiO2 - in a simplified food matrix was investigated. The earlier finding of linear dependencies between concentration in the dispersion and light responses could be reproduced. Being able to analyse non-invasively for a relevant industrial compound such as SiO2, makes OCT an excellent candidate for screening purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. Perspective of Micro Process Engineering for Thermal Food Treatment.

    Science.gov (United States)

    Mathys, Alexander

    2018-01-01

    Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature-time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly. Owing to the modularity, flexibility, and continuous operation of micro process engineering, thermal processes from the lab to the pilot and industrial scales can be more effectively upscaled. A case study on thermal inactivation demonstrated the feasibility of transferring lab results to the pilot scale. It was shown that micro process engineering applications in thermal food treatment may be relevant to both research and industrial operations. Scaling of micro structured devices is made possible through the use of numbering-up approaches; however, reduced investment costs and a hygienic design must be assured.

  12. Thermometric consideration for RF and microwave research in food engineering.

    Science.gov (United States)

    Ofoli, R Y

    1986-01-01

    A review of thermometric methods for the processing of food materials at RF and microwave frequencies is presented. Some areas of needed food engineering research are discussed, as well as factors of importance in the selection of temperature monitoring systems.

  13. Nano-Science-Engineering-Technology Applications to Food and Nutrition.

    Science.gov (United States)

    Nakajima, Mitsutoshi; Wang, Zheng; Chaudhry, Qasim; Park, Hyun Jin; Juneja, Lekh R

    2015-01-01

    Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.

  14. Food Products Procurement, Receiving and Storage Guide.

    Science.gov (United States)

    Kansas Association of School Business Officials, Haysville.

    This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

  15. Resveratrol biosynthesis: plant metabolic engineering for nutritional improvement of food.

    Science.gov (United States)

    Giovinazzo, Giovanna; Ingrosso, Ilaria; Paradiso, Annalisa; De Gara, Laura; Santino, Angelo

    2012-09-01

    The plant polyphenol trans-resveratrol (3, 5, 4'-trihydroxystilbene) mainly found in grape, peanut and other few plants, displays a wide range of biological effects. Numerous in vitro studies have described various biological effects of resveratrol. In order to provide more information regarding absorption, metabolism, and bioavailability of resveratrol, various research approaches have been performed, including in vitro, ex vivo, and in vivo models. In recent years, the induction of resveratrol synthesis in plants which normally do not accumulate such polyphenol, has been successfully achieved by molecular engineering. In this context, the ectopic production of resveratrol has been reported to have positive effects both on plant resistance to biotic stress and the enhancement of the nutritional value of several widely consumed fruits and vegetables. The metabolic engineering of plants offers the opportunity to change the content of specific phytonutrients in plant - derived foods. This review focuses on the latest findings regarding on resveratrol bioproduction and its effects on the prevention of the major pathological conditions in man.

  16. Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

    Science.gov (United States)

    Alvarez, Pedro A.; Boye, Joyce I.

    2012-01-01

    Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided. PMID:22187573

  17. Reducing human nitrogen use for food production.

    Science.gov (United States)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-07-22

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr(-1) in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr(-1) will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment.

  18. Strategies in marketing new food products

    International Nuclear Information System (INIS)

    Urbain, R.W.

    1983-01-01

    It is critical to the successful commercialization of the irradiated food process to secure either a full-time marketing person or a consulting organization to aid food industries in the successful world-wide commercialization of new irradiated food products. Expert advice/guidance is needed to help attain the goals on commercialization of this new product

  19. Molecular thermodynamics for food science and engineering.

    Science.gov (United States)

    Nguyen, Phuong-Mai; Guiga, Wafa; Vitrac, Olivier

    2016-10-01

    We argue that thanks to molecular modeling approaches, many thermodynamic properties required in Food Science and Food Engineering will be calculable within a few hours from first principles in a near future. These new possibilities will enable to bridge via multiscale modeling composition, process and storage effects to reach global optimization, innovative concepts for food or its packaging. An outlook of techniques and a series of examples are given in this perspective. We emphasize solute chemical potentials in polymers, liquids and their mixtures as they cannot be understood and estimated without theory. The presented atomistic and coarse-grained methods offer a natural framework to their conceptualization in polynary systems, entangled or crosslinked homo- or heteropolymers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Soil Erosion Threatens Food Production

    Directory of Open Access Journals (Sweden)

    Michael Burgess

    2013-08-01

    Full Text Available Since humans worldwide obtain more than 99.7% of their food (calories from the land and less than 0.3% from the oceans and aquatic ecosystems, preserving cropland and maintaining soil fertility should be of the highest importance to human welfare. Soil erosion is one of the most serious threats facing world food production. Each year about 10 million ha of cropland are lost due to soil erosion, thus reducing the cropland available for world food production. The loss of cropland is a serious problem because the World Health Organization and the Food and Agricultural Organization report that two-thirds of the world population is malnourished. Overall, soil is being lost from agricultural areas 10 to 40 times faster than the rate of soil formation imperiling humanity’s food security.

  1. Product Category Layout and Organization: Retail Placement of Food Products

    NARCIS (Netherlands)

    Herpen, van E.

    2016-01-01

    This article discusses the placement of food products in retail stores, in particular how the placement of food products can influence how consumers perceive the store in general and these products in particular. It reviews the overall layout of the store, assortment organization, and shelf

  2. Liquid chromatographic separation of terpenoid pigments in foods and food products.

    Science.gov (United States)

    Cserháti, T; Forgács, E

    2001-11-30

    The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

  3. The significance and possibility of functional food production

    Directory of Open Access Journals (Sweden)

    Dimitrijević-Branković Suzana I.

    2002-01-01

    Full Text Available Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often called "therapeutical" food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

  4. Agrofuels Production and its Relation with Food Security and Food Sovereignty

    Directory of Open Access Journals (Sweden)

    Caroline Vargas Barbosa

    2016-10-01

    Full Text Available The article discusses agrofuels production as a reason for increasing the dissociation between the human being, the land and the environment, considering the issues involving food security and food sovereignty. By using the deductive method, it aims to demonstrate that the growing distance between men and land is one of the results determined by capitalism, which is based on exploitation and maximized land production in order to obtain profit, interfering thereas in national food security and food sovereignty. Thus, it first deals with the relation between the human being, land, the environment, economy, State and politics, focusing on environmental  human  rights  protagonism  such  as  side  for  recognizing  and  developing /enveloping fundamental rights material. Secondly, it brings agrofuels production scenario and its relation with food security and sovereignty. Finally, it concepts food security and food sovereignty, establishing its differences in order to permit the build up a solid reality that is also able to secure their implement in an economy of family polycultural basis even if there is an opposite side oriented by capitalism and protected by State, specially in which concerns to productions and environmental excessive exploitation. The article concludes that to secure fundamental rights the being needs to recognize oneself as part of the environment in order to develop a significant State behavior which will reflect on economical politics that favors food security and food sovereignty.

  5. Sustainable food consumption. Product choice or curtailment?

    Science.gov (United States)

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Encapsulates for Food Bioconversions and Metabolite Production

    Science.gov (United States)

    Breguet, Véronique; Vojinovic, Vojislav; Marison, Ian W.

    The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

  7. Progress report for 1978-87 of the Food Technology and Enzyme Engineering Division

    International Nuclear Information System (INIS)

    Adhikari, H.R.; Ninjoor, V.; Satyanarayan, V.

    1988-01-01

    The salient features of the research and development (R and D) activities of the Food Technology and Enzyme Engineering Division of the Bhabha Atomic Research Centre, Bombay, during the decade 1978-1987 are summarized. The Division was a part of the erstwhile Biochemistry and Food Technology which was bifurcated in 1985. The main thrust of the Division's R and D work is directed towards the development of appropriate technologies for radiation preservation of agricultural produce in natural form for prolonged periods without any perceptible change in quality attributes. The suitable parameters have been evolved to apply radiation technology for: (1) arresting sprouting losses in turbers and bulbs, (2) controlling infestation of cereals, spices and ready to eat food items, by insects, microbial pests and pathogens and (3) controlling spoilage of sea foods, fruits and vegetables. It is remarkable to note that the data collected during wholesomeness and toxicological studies of various irradiated food products have been used by the Joint Expert Committee on Food Irradiation of WHO/IAEA/FAO to accord unconditional health and safety clearance to irradiation process using upto 10 KGy radiation doses. The products treated with gamma radiation within this limit do not require toxicological evaluation. The technique for poly-valent radio-vaccine infective diseases in farm animals have been standardized and a vaccine to prevent Salmonella infection in poultry is undergoing field trials in farms. The other activities of the Division are in the fields of enzyme technology, photosynthetic process, and toxicity and genotoxicity of food ingredients and additives. Lists of staff-members of the Division and their publications, their participation in various symposia, seminars, conferences etc. are appended. (M.G.B.)

  8. Electron irradiation of dry food products

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.

  9. Electron irradiation of dry food products

    International Nuclear Information System (INIS)

    Gruenewald, Th.

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)

  10. Internet food marketing on popular children's websites and food product websites in Australia.

    Science.gov (United States)

    Kelly, Bridget; Bochynska, Katarzyna; Kornman, Kelly; Chapman, Kathy

    2008-11-01

    The aim of the present study was to describe the nature and extent of food marketing on popular children's websites and food product websites in Australia. Food product websites (n 119) and popular children's websites (n 196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children's websites were also classified as either branded or non-branded and according to food categories. Websites contained a range of marketing features. On food product websites these marketing features included branded education (79.0% of websites), competitions (33.6%), promotional characters (35.3%), downloadable items (35.3%), branded games (28.6%) and designated children's sections (21.8%). Food references on popular children's websites were strongly skewed towards unhealthy foods (60.8% v. 39.2% healthy food references; Pfood references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites. Internet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children's food preferences and consumption, and regulatory options to protect children.

  11. Preservation of food products by irradiation

    International Nuclear Information System (INIS)

    McGivney, W.T.

    1988-01-01

    The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references

  12. Control of Listeria species food safety at a poultry food production facility.

    Science.gov (United States)

    Fox, Edward M; Wall, Patrick G; Fanning, Séamus

    2015-10-01

    Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

  14. 27 CFR 17.133 - Food product formulas.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Food product formulas. 17.133 Section 17.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage...

  15. Convenience food products. Drivers for consumption.

    Science.gov (United States)

    Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael

    2010-12-01

    Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Copyright © 2010 Elsevier Ltd. All rights reserved.

  16. Engineering Changes in Product Design - A Review

    Science.gov (United States)

    Karthik, K.; Janardhan Reddy, K., Dr

    2016-09-01

    Changes are fundamental to product development. Engineering changes are unavoidable and can arise at any phase of the product life cycle. The consideration of market requirements, customer/user feedbacks, manufacturing constraints, design innovations etc., turning them into viable products can be accomplished when product change is managed properly. In the early design cycle, informal changes are accepted. However, changes become formal when its complexity and cost increases, and as product matures. To maximize the market shares, manufacturers have to effectively and efficiently manage engineering changes by means of Configuration Control. The paper gives a broad overview about ‘Engineering Change Management’ (ECM) through configuration management and its implications in product design. The aim is to give an idea and understanding about the engineering changes in product design scenario to the new researchers. This paper elaborates the significant aspect of managing the engineering changes and the importance of ECM in a product life cycle.

  17. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Science.gov (United States)

    Gebresenbet, Girma

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

  18. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Directory of Open Access Journals (Sweden)

    Techane Bosona

    2018-04-01

    Full Text Available Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance, and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.

  19. New product, familiar taste: Effects of slogans on cognitive and affective responses to an unknown food product among food neophobics and neophilics

    NARCIS (Netherlands)

    Fenko, Anna; Leufkens, Jean-Marie; van Hoof, Joris Jasper

    2015-01-01

    Food neophobia is considered a potential barrier for the introduction of new food products. This study investigated how advertising slogans could influence cognitive and affective responses to a new product in food neophobics and food neophilics. An unknown dairy product was used to examine the

  20. Protein Engineering: Case Studies of Commercialized Engineered Products

    Science.gov (United States)

    Walsh, Gary

    2007-01-01

    Programs in biochemistry invariably encompass the principles of protein engineering. Students often display increased understanding and enthusiasm when theoretical concepts are underpinned by practical example. Herein are presented five case studies, each focusing upon a commercial protein product engineered to enhance its application-relevant…

  1. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    of sustainability was limited, but understanding of four selected labels (Fair Trade, Rainforest Alliance, Carbon Footprint, and Animal Welfare) was better, as some of them seem to be self-explanatory. The results indicated a low level of use, no matter whether use was measured as self-reported use of different......This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK......, France, Germany, Spain, Sweden, and Poland, with a total sample size of 4408 respondents. Respondents expressed medium high to high levels of concern with sustainability issues at the general level, but lower levels of concern in the context of concrete food product choices. Understanding of the concept...

  2. Presence of nanosilica (E551) in commercial food products: TNF-mediated oxidative stress and altered cell cycle progression in human lung fibroblast cells.

    Science.gov (United States)

    Athinarayanan, Jegan; Periasamy, Vaiyapuri Subbarayan; Alsaif, Mohammed A; Al-Warthan, Abdulrahman A; Alshatwi, Ali A

    2014-04-01

    Silica (E551) is commonly used as an anti-caking agent in food products. The morphology and the dimension of the added silica particles are not, however, usually stated on the food product label. The food industry has adapted nanotechnology using engineered nanoparticles to improve the quality of their products. However, there has been increased debate regarding the health and safety concerns related to the use of engineered nanoparticles in consumer products. In this study, we investigated the morphology and dimensions of silica (E551) particles in food. The silica content of commercial food products was determined using inductively coupled plasma optical emission spectrometry. The result indicates that 2.74-14. 45 μg/g silica was found in commercial food products; however, the daily dietary intake in increase causes adverse effects on human health. E551 was isolated from food products and the morphology, particle size, crystalline nature, and purity of the silica particles were analyzed using XRD, FTIR, TEM, EDX and DLS. The results of these analyses confirmed the presence of spherical silica nanoparticles (of amorphous nature) in food, approximately 10-50 nm in size. The effects of E551 on human lung fibroblast cell viability, intracellular ROS levels, cell cycle phase, and the expression levels of metabolic stress-responsive genes (CAT, GSTA4, TNF, CYP1A, POR, SOD1, GSTM3, GPX1, and GSR1) were studied. The results suggest that E551 induces a dose-dependent cytotoxicity and changes in ROS levels and alters the gene expression and cell cycle. Treatment with a high concentration of E551 caused significant cytotoxic effects on WI-38 cells. These findings have implications for the use of these nanoparticles in the food industry.

  3. teaching food production and preservation using constructivist

    African Journals Online (AJOL)

    Global Journal

    teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.

  4. Safety aspects of the production of foods and food ingredients from insects.

    Science.gov (United States)

    Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

    2017-06-01

    At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  5. Productivity growth in food crop production in Imo State, Nigeria ...

    African Journals Online (AJOL)

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and poverty reduction. This study examined the growth in food crop productivity in Imo State in Nigeria with emphasis on the decomposition of total factor productivity (TFP) into technical progress, changes in technical ...

  6. Multidisplinary Engineering, Project, and Production Management

    OpenAIRE

    Chien-Ho Ko

    2012-01-01

    Journal of Engineering, Project, and Production Management (EPPM-Journal) reflect the journal’s multidisciplinary approach to management research and can be categorized as belonging to three general topics: Project Management, Engineering and Project Management, and Project and Production Management.

  7. Immobilization Technologies in Probiotic Food Production

    Directory of Open Access Journals (Sweden)

    Gregoria Mitropoulou

    2013-01-01

    Full Text Available Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

  8. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, Arun

    2009-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  9. Consumer attitudes to enzymes in food production

    DEFF Research Database (Denmark)

    Søndergaard, Helle Alsted; Grunert, Klaus G.; Scholderer, Joachim

    2005-01-01

    The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three...... European countries. Results show that consumers are most positive towards non-GM enzyme production methods. The enzyme production method is by far the most important factor for the formation of buying intentions compared to price and benefits. Results also show that environmental concern and attitudes...... to technological progress are the socio-political attitudes that have the highest predictive value regarding attitudes to enzyme production methods....

  10. Product Origin and Food Marketing

    OpenAIRE

    Delagneau, Bernard

    1987-01-01

    The consumer's knowledge and perception of a product's country of ongm play an important role m food marketing strategies. "Think-national" campaigns are used widelym some EC countries but are not, however, as effective as quantitative restnctions on imports. Surveys and leg1slat10n at both national and EC levels reflect the desire of European consumers for "origin markmg" to appear on food product labels. National stereotypes are frequently adopted by generic and brand advertisers to promote...

  11. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    Directory of Open Access Journals (Sweden)

    Mihaela Teodora TARCZA

    2015-12-01

    Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

  12. Engineering nanomaterials-based biosensors for food safety detection.

    Science.gov (United States)

    Lv, Man; Liu, Yang; Geng, Jinhui; Kou, Xiaohong; Xin, Zhihong; Yang, Dayong

    2018-05-30

    Food safety always remains a grand global challenge to human health, especially in developing countries. To solve food safety pertained problems, numerous strategies have been developed to detect biological and chemical contaminants in food. Among these approaches, nanomaterials-based biosensors provide opportunity to realize rapid, sensitive, efficient and portable detection, overcoming the restrictions and limitations of traditional methods such as complicated sample pretreatment, long detection time, and relying on expensive instruments and well-trained personnel. In this review article, we provide a cross-disciplinary perspective to review the progress of nanomaterials-based biosensors for the detection of food contaminants. The review article is organized by the category of food contaminants including pathogens/toxins, heavy metals, pesticides, veterinary drugs and illegal additives. In each category of food contaminant, the biosensing strategies are summarized including optical, colorimetric, fluorescent, electrochemical, and immune- biosensors; the relevant analytes, nanomaterials and biosensors are analyzed comprehensively. Future perspectives and challenges are also discussed briefly. We envision that our review could bridge the gap between the fields of food science and nanotechnology, providing implications for the scientists or engineers in both areas to collaborate and promote the development of nanomaterials-based biosensors for food safety detection. Copyright © 2018 Elsevier B.V. All rights reserved.

  13. Detection and Quantification of Genetically Modified Soybean in Some Food and Feed Products. A Case Study on Products Available on Romanian Market

    Directory of Open Access Journals (Sweden)

    Elena Rosculete

    2018-04-01

    Full Text Available The aim of this paper is to trace genetically modified soybean in food and feed products present on the Romanian market by using molecular extraction, identification and quantification methodologies. Nine samples (3 food samples, 5 soybean samples and 1 soybean meal were analysed using the classical and real-time polymerase chain reaction (PCR method. DNA-genetically modified organism (GMO was not detected in two of the three analysed samples (food products. However, it could be found in four samples ranging below the limit of 0.9%, and in three samples, above the limit of 0.9%. The results obtained through real-time PCR quantification show that DNA-RRS was detectable in different amounts in different samples: ranging between 0.27% and 9.36% in soy beans, and reaching 50.98% in soybean meal. The current research focuses on how products containing GMO above the limit (it is common knowledge that it is necessary to label the products containing more than 0.9% Genetically Modified DNA are differentiated on the market with a view to labeling food and feed products in terms of the accidental presence of approved genetically modified plants. The benefits brought by genetic engineering in obtaining genetically modified organisms can be balanced with their public acceptance and with certain known or unknown risks that they can bring.

  14. Halal Food : Thai Halal Food Products and International Market

    OpenAIRE

    Ali, Noaman; Wanwang, Alisa

    2010-01-01

    This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel ...

  15. Food Safety Regulation and Firm Productivity: Evidence from the French Food Industry

    OpenAIRE

    Requillart, Vincent; Nauges, Celine; Simioni, Michel; Bontemps, Christophe

    2012-01-01

    The purpose of this article is to assess whether food safety regulations imposed by the European Union in the 2000s may have induced a slow-down in the productivity of firms in the food processing sector. The impact of regulations on costs and productivity has seldom been studied. This article contributes to the literature by measuring productivity change using a panel of French food processing firms for the years 1996 to 2006. To do so, we develop an original iterative testing procedure b...

  16. Multidisplinary Engineering, Project, and Production Management

    Directory of Open Access Journals (Sweden)

    Chien-Ho Ko

    2012-01-01

    Full Text Available Journal of Engineering, Project, and Production Management (EPPM-Journal reflect the journal’s multidisciplinary approach to management research and can be categorized as belonging to three general topics: Project Management, Engineering and Project Management, and Project and Production Management.

  17. Organic vs. Non-Organic Food Products: Credence and Price Competition

    Directory of Open Access Journals (Sweden)

    Yi Wang

    2017-04-01

    Full Text Available We analyze the organic and non-organic production choices of two firms by considering customers’ trust in organic food products. In the context of customers’ possible willingness to pay a premium price and their mistrust in organic food products, two firms first make choices on offering organic and non-organic food products. If offering organic products, a firm can further invest in the credence system to increase customers’ trust in their organic products. At the final stage, two firms determine prices. We provide serval insights. First, we characterize the market conditions in which only one firm, both firms or neither firm will choose to offer organic food products. We find that the higher the production costs or credence investment costs for organic food products are, the more likely firms are to choose to produce non-organic food products. Second, if it is expensive enough to invest in organic credence, offering organic food products may still be uncompetitive, even if organic production cost appears to have no disadvantage compared to non-organic food products. Third, we highlight how the prices of organic food products in equilibrium are affected by market parameters. We show that when only one firm offers organic food products, this firm tends to offer a relatively low price if organic credence investment is expensive. Fourth, we highlight how one firm’s credence investment decision in equilibrium can be affected by the product type choice of the other firm. We find that the investment in organic credence is lower when both firms offer organic food products compared with the case when only one firm offers organic food products.

  18. Food product prices and its implications for food security in Nigeria ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... The study examined the prices of food products and its implications for food security in Nigeria. Data was ... The study show that food price inflation is caused by frequent hike in the prices of ...

  19. Consumer-driven food product development

    NARCIS (Netherlands)

    Linnemann, A.R.; Benner, M.; Verkerk, R.; Boekel, van M.A.J.S.

    2006-01-01

    Food product development needs to be based on consumers' needs and wishes to be successful. Factors that have become relevant in this respect are presented and their impact discussed, like mass-individualization, globalization and an altered interpretation of the food quality concept by consumers.

  20. Engineered nanomaterials in food: implications for food safety and consumer health.

    Science.gov (United States)

    Martirosyan, Alina; Schneider, Yves-Jacques

    2014-05-28

    From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs) has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential) use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide) nanoparticles (NPs), address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation.

  1. Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

    Directory of Open Access Journals (Sweden)

    Alina Martirosyan

    2014-05-01

    Full Text Available From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide nanoparticles (NPs, address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation.

  2. Enhancing Student Learning in Food Engineering Using Computational Fluid Dynamics Simulations

    Science.gov (United States)

    Wong, Shin Y.; Connelly, Robin K.; Hartel, Richard W.

    2010-01-01

    The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students…

  3. Peering into the secrets of food and agricultural co-products

    Science.gov (United States)

    Wood, Delilah; Williams, Tina; Glenn, Gregory; Pan, Zhongli; Orts, William; McHugh, Tara

    2010-06-01

    Scanning electron microscopy is a useful tool for understanding food contamination and directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods must be safe, high quality and maintain all or most of the nutritional value of the original whole foods. Minimally processed foods, is the phrase used to characterize these "new" foods. New techniques are needed which take advantage of minimal processing or processing which enhances the fresh properties and characteristics of whole foods while spending less time on food preparation. The added benefit coupled to less cooking time in an individual kitchen translates to an overall energy savings and reduces the carbon emissions to the environment. Food processing changes the microstructure, and therefore, the quality, texture and flavor, of the resulting food product. Additionally, there is the need to reduce waste, transportation costs and product loss during transportation and storage. Unlike food processing, structural changes are desirable in co-products as function follows form for food packaging films and boxes as well as for building materials and other industrial products. Thus, the standard materials testing procedures are coupled with SEM to provide direction in the development of products from agricultural residues or what would otherwise be considered waste materials. The use of agricultural residues reduces waste and adds value to a currently underutilized or unutilized product. The product might be biodegradable or compostable, thus reducing landfill requirements. Manufacturing industrial and packaging products from biological materials also reduces the amount of petroleum products currently standard in the industry.

  4. Food and value motivation: Linking consumer affinities to different types of food products.

    Science.gov (United States)

    de Boer, Joop; Schösler, Hanna

    2016-08-01

    This study uses the consumer affinity concept to examine the multiple motives that may shape consumers' relationships with food. The concept was applied in a study on four broad product types in the Netherlands, which cover a wide range of the market and may each appeal to consumers with different affinities towards foods. These product types may be denoted as 'conventional', 'efficient', 'gourmet' and 'pure'. A comparative analysis, based on Higgins' Regulatory Focus Theory, was performed to examine whether food-related value motivations could explain different consumer affinities for these product types. The affinities of consumers were measured by means of a non-verbal, visual presentation of four samples of food products in a nationwide survey (n = 742) among consumers who were all involved in food purchasing and/or cooking. The affinities found could be predicted fairly well from a number of self-descriptions relating to food and eating, which expressed different combinations of type of value motivation and involvement with food. The analysis demonstrated the contrasting role of high and low involvement as well as the potential complementarity of promotion- and prevention-focused value motivation. It is suggested that knowledge of the relationships between product types, consumer affinities and value motivation can help improve the effectiveness of interventions that seek to promote healthy and sustainable diets in developed countries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. International Implications of Labeling Foods Containing Engineered Nanomaterials.

    Science.gov (United States)

    Grieger, Khara D; Hansen, Steffen Foss; Mortensen, Ninell P; Cates, Sheryl; Kowalcyk, Barbara

    2016-05-01

    To provide greater transparency and comprehensive information to consumers regarding their purchase choices, the European Parliament and the Council have mandated via Regulation 1169/2011 that foods containing engineered nanomaterials (ENMs) be labeled. This review covers the main concerns related to the use of ENMs in foods and the potential impacts that this type of food labeling might have on diverse stakeholder groups, including those outside the European Union (EU), e.g., in the United States. We also provide recommendations to stakeholders for overcoming existing challenges related to labeling foods containing ENMs. The revised EU food labeling requirements will likely result in a number of positive developments and a number of challenges for stakeholders in both EU and non-EU countries. Although labeling of foods containing ENMs will likely improve transparency, provide more information to facilitate consumer decisions, and build trust among food safety authorities and consumers, critical obstacles to the successful implementation of these labeling requirements remain, including the need for (i) harmonized information requirements or regulations between countries in different regions of the world, (ii) clarification of the regulatory definitions of the ENMs to be used for food labeling, (iii) robust techniques to detect, measure, and characterize diverse ENMs in food matrices, and (iv) clarification of the list of ENMs that may be exempt from labeling requirements, such as several food additives used for decades. We recommend that food industries and food safety authorities be more proactive in communicating with the public and consumer groups regarding the potential benefits and risks of using ENMs in foods. Efforts should be made to improve harmonization of information requirements between countries to avoid potential international trade barriers.

  6. Consumers’ perceptions of HPP and PEF food products

    DEFF Research Database (Denmark)

    Andersen, Anne-Mette Sonne; Grunert, Klaus G; Olsen, Nina V.

    2012-01-01

    for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use. Originality/value – This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From...... consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many...... a general perspective, the research expands the body of knowledge on consumer perception of food technologies....

  7. Genetically Modified Food: Knowledge and Attitude of Teachers and Students

    Science.gov (United States)

    Mohapatra, Animesh K.; Priyadarshini, Deepika; Biswas, Antara

    2010-10-01

    The concepts behind the technology of genetic modification of organisms and its applications are complex. A diverse range of opinions, public concern and considerable media interest accompanies the subject. This study explores the knowledge and attitudes of science teachers and senior secondary biology students about the application of a rapidly expanding technology, genetic engineering, to food production. The results indicated significant difference in understanding of concepts related with genetically engineered food stuffs between teachers and students. The most common ideas about genetically modified food were that cross bred plants and genetically modified plants are not same, GM organisms are produced by inserting a foreign gene into a plant or animal and are high yielding. More teachers thought that genetically engineered food stuffs were unsafe for the environment. Both teachers and students showed number of misconceptions, for example, the pesticidal proteins produced by GM organisms have indirect effects through bioaccumulation, induces production of allergic proteins, genetic engineering is production of new genes, GM plants are leaky sieves and that transgenes are more likely to introgress into wild species than mutated species. In general, more students saw benefits while teachers were cautious about the advantages of genetically engineered food stuffs.

  8. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2017-01-01

    Full Text Available The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food intolerance. Food allergens mainly are glycoproteins, haptensor polypeptides. Most cases of food allergy are IgE-mediated allergic reactions. Recent discoveries in medicine, detailing and classification of food hypersensitivity require further researches to develop modern techniques and product recipes with specified propertiesfor consumers with food hypersensitivity. Existing technologies are based on the elimination and or reduction of the content of the allergenic substance in food. The article provides an overview of causes of food intolerance and food allergy, legislative background, a list of food allergens and methods of control, market profile of hypoallergenic produce and scientific approaches to creating hypoallergenic food products based on raw materials of animal origin.

  9. FOOD II: an interactive code for calculating concentrations of radionuclides in food products

    International Nuclear Information System (INIS)

    Zach, R.

    1978-11-01

    An interactive code, FOOD II, has been written in FORTRAN IV for the PDP 10 to allow calculation of concentrations of radionuclides in food products and internal doses to man under chronic release conditions. FOOD II uses models unchanged from a previous code, FOOD, developed at Battelle, Pacific Northwest Laboratories. The new code has different input and output features than FOOD and a number of options have been added to increase flexibility. Data files have also been updated. FOOD II takes into account contamination of vegetation by air and irrigation water containing radionuclides. Contamination can occur simultaneously by air and water. Both direct deposition of radionuclides on leaves, and their uptake from soil are possible. Also, animals may be contaminated by ingestion of vegetation and drinking water containing radionuclides. At present, FOOD II provides selection of 14 food types, 13 diets and numerous radionuclides. Provisions have been made to expand all of these categories. Six additional contaminated food products can also be entered directly into the dose model. Doses may be calculated for the total body and six internal organs. Summaries of concentrations in food products and internal doses to man can be displayed at a local terminal or at an auxiliary high-speed printer. (author)

  10. Top of the food chain: Product services in the food industry

    OpenAIRE

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  11. Control of Listeria monocytogenes in food production plants

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2008-01-01

    Full Text Available L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP and Good Hygiene Practice (GHP, necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

  12. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  13. Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

    OpenAIRE

    Martirosyan, Alina; Schneider, Yves-Jacques

    2014-01-01

    From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs) has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current revi...

  14. LABELLING OF FOOD PRODUCTS AND SUSTAINABLE CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Renata Nestorowicz

    2015-09-01

    Full Text Available  The manifestation of sustainable consumption on the food market is the consumer is choice of products originating from fair trade and/or organic farming. This paper presents the level of knowledge of Fairtrade signs and organic food logo of the EU. The author describes the importance of these signs by purchasing decisions and the relationship between these factors and the declared level ofknowledge about fair trade. In November 2013 research was conducted by the Department of Marketing Strategies at the Poznań University of Economics and Polish Scientifi c Association of Marketing (PNTM. We interviewed 444 people responsible for food shopping in their households. There were structured interviews in 3 Polish cities: Poznań, Szczecin and Lublin. The results confi rm low awareness of Polish consumers in respect of Fairtrade determinations and slightly higher in the case of organic products. Information regarding the origin of the product (fair trade or organic is not important to consumers when choosing food products. With increasing knowledge on products originating from fair trade derives knowledge of both organic foods and Fairtrade signs, but not the impact of these markings on consumers’ purchasing decisions. Still, people who attach importance to this type of information are niche on the Polish market.

  15. Engineering Information Infrastructure for Product Lifecycle Managment

    Science.gov (United States)

    Kimura, Fumihiko

    For proper management of total product life cycle, it is fundamentally important to systematize design and engineering information about product systems. For example, maintenance operation could be more efficiently performed, if appropriate parts design information is available at the maintenance site. Such information shall be available as an information infrastructure for various kinds of engineering operations, and it should be easily accessible during the whole product life cycle, such as transportation, marketing, usage, repair/upgrade, take-back and recycling/disposal. Different from the traditional engineering database, life cycle support information has several characteristic requirements, such as flexible extensibility, distributed architecture, multiple viewpoints, long-time archiving, and product usage information, etc. Basic approaches for managing engineering information infrastructure are investigated, and various information contents and associated life cycle applications are discussed.

  16. Consumer attitudes towards nanotechnology in food products

    NARCIS (Netherlands)

    Steenis, Nigel D.; Fischer, Arnout R.H.

    2016-01-01

    Purpose – Nanotechnology is a technology that holds much promise for food production. It is, however not clear to what extent consumers will accept different types of nanotechnologies in food products. The purpose of this paper is to research consumer attitudes towards differing applications of

  17. Design of experiments in production engineering

    CERN Document Server

    2016-01-01

    This book covers design of experiments (DoE) applied in production engineering as a combination of manufacturing technology with applied management science. It presents recent research advances and applications of design experiments in production engineering and the chapters cover metal cutting tools, soft computing for modelling and optmization of machining, waterjet machining of high performance ceramics, among others.

  18. Prevalence of food production systems in school foodservice.

    Science.gov (United States)

    Brown, Denise M

    2005-08-01

    What is the prevalence of central kitchens that use either cook-chill or cook-freeze production systems in school foodservice settings? A descriptive study using a 5-minute telephone survey during normal working hours was conducted. Questions were designed to be easily answered with minimal need to reference other documentation. Five hundred forty school foodservice directors, managers, and supervisors working in school districts of all sizes across the United States were randomly sampled from a national commercial directory of school districts for the study. A total of 353 individuals completed the survey representing 49 of 50 states. Means, standard deviations, and percentages were evaluated for all data collected. Descriptive statistics of school district characteristics, prevalence of production systems, food transport systems, inventory methods and equipment used for reheating food are reported. The most frequently reported production system was on-site kitchens (45.3%) followed by combination production systems (40.5%) where a central kitchen delivered to a number of satellite locations in addition to schools with on-site food preparation. Central kitchens without additional on-site kitchens represented 14.2% of this study. Of those school districts using either central kitchens or combination production systems, 78% reported hot-food preparation using hot-food delivery to satellites. Cook-chill or cook-freeze production systems were reported by 22% of respondents. The high proportion of school districts that prepared and delivered foods hot to satellite sites supports continuing efforts to identify food safety practices and issues related to maintaining food quality in schools.

  19. Science, law, and politics in the Food and Drug Administration's genetically engineered foods policy: FDA's 1992 policy statement.

    Science.gov (United States)

    Pelletier, David L

    2005-05-01

    The US Food and Drug Administration's (FDA's) 1992 policy statement was developed in the context of critical gaps in scientific knowledge concerning the compositional effects of genetic transformation and severe limitations in methods for safety testing. FDA acknowledged that pleiotropy and insertional mutagenesis may cause unintended changes, but it was unknown whether this happens to a greater extent in genetic engineering compared with traditional breeding. Moreover, the agency was not able to identify methods by which producers could screen for unintended allergens and toxicants. Despite these uncertainties, FDA granted genetically engineered foods the presumption of GRAS (Generally Recognized As Safe) and recommended that producers use voluntary consultations before marketing them.

  20. Food production - Present and future development

    International Nuclear Information System (INIS)

    Lamm, C.G.

    1974-01-01

    This year the joint FAO/IAEA Division of Atomic Energy in Food and Agriculture celebrates its 10th anniversary. The aim of these two United Nations organizations is to ensure that the technical services of both FAO and IAEA are fully co-ordinated and their programmes are designed to assist developing Member States to apply isotopes and radiation techniques to the solution of food and agricultural problems. More precisely, the medium-term objectives of the Joint Division are to exploit the potential of nuclear techniques in research and development for increasing and stabilizing agricultural production, improving food quality, protecting agricultural products from spoilage and losses and minimizing pollution of food and the agricultural environment. This account of what radioisotopes can do for man in the agricultural field is therefore to a great extent a review of the activities of the Joint Division and a prediction of its future fields of emphasis, especially in the light of the present long-range and world-wide food crisis. (author)

  1. Exploring water and food security: the water footprint of domestic food production in the Gaza Strip

    Science.gov (United States)

    Recanati, Francesca; Castelletti, Andrea; Dotelli, Giovanni; Melià, Paco

    2016-04-01

    Water scarcity and food security are major issues in the Gaza Strip. This area is characterized by one of the highest densities in the world and it is affected by both severe scarcity of water resources and limited trading possibilities.Given this context, the enhancement of domestic food production is considered a fundamental strategy in achieving food security in the area. For this reason, rural people play a crucial role in implementing sustainable strategies for enhancing the domestic food production while preserving water resources. In order to investigate the effectiveness of existing agricultural scenarios in achieving food security in a sustainable manner, we propose a framework to assess food production systems in terms of their contribution to the nutritional and economic conditions of rural households and their impact on water resources. In particular, the latter has been carried out through the water footprint indicator proposed by the Water Footprint Network. The case study analyzed is a sample farm located in the Gaza Strip, whose food production is based on horticulture, animal husbandry and aquaculture. The study is articulated into two main parts: first, we compare alternative scenarios of vegetal and animal food production in terms of food supply, water consumption and economic income at the household scale; then, we extend the analysis to evaluate the potential contribution of domestic food production to the food security in the whole Gaza Strip, focusing on the nutritional dimension, and providing a preliminary assessment of the environmental and economic sustainability. In particular, we evaluate water appropriation for domestic food production and compare it with the availability of water resources in the region. The outcomes highlight that the domestic food production can potentially satisfy both a basic diet and economic income for rural household, but the related appropriation of freshwater results unsustainable with respect to the fresh

  2. Bisphenol a in canned food products from canadian markets.

    Science.gov (United States)

    Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

    2010-06-01

    A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

  3. Improved Triacylglycerol Production in Acinetobacter baylyi ADP1 by Metabolic Engineering

    Directory of Open Access Journals (Sweden)

    Karp Matti

    2011-05-01

    Full Text Available Abstract Background Triacylglycerols are used in various purposes including food applications, cosmetics, oleochemicals and biofuels. Currently the main sources for triacylglycerol are vegetable oils, and microbial triacylglycerol has been suggested as an alternative for these. Due to the low production rates and yields of microbial processes, the role of metabolic engineering has become more significant. As a robust model organism for genetic and metabolic studies, and for the natural capability to produce triacylglycerol, Acinetobacter baylyi ADP1 serves as an excellent organism for modelling the effects of metabolic engineering for energy molecule biosynthesis. Results Beneficial gene deletions regarding triacylglycerol production were screened by computational means exploiting the metabolic model of ADP1. Four deletions, acr1, poxB, dgkA, and a triacylglycerol lipase were chosen to be studied experimentally both separately and concurrently by constructing a knock-out strain (MT with three of the deletions. Improvements in triacylglycerol production were observed: the strain MT produced 5.6 fold more triacylglycerol (mg/g cell dry weight compared to the wild type strain, and the proportion of triacylglycerol in total lipids was increased by 8-fold. Conclusions In silico predictions of beneficial gene deletions were verified experimentally. The chosen single and multiple gene deletions affected beneficially the natural triacylglycerol metabolism of A. baylyi ADP1. This study demonstrates the importance of single gene deletions in triacylglycerol metabolism, and proposes Acinetobacter sp. ADP1 as a model system for bioenergetic studies regarding metabolic engineering.

  4. Safeguarding food and food products from radiological contamination through gammametric analysis

    International Nuclear Information System (INIS)

    Racho, Joseph Michael D.; Bautista, Angel T.VII; Pabroa, Preciosa Corazon B.; Sucgang, Raymond J.; Mendoza, Norman DS.; Cuyco, Danilo A.; Jimenez, Gloria R.; Bucal, Camille Grace D.; Morco, Ryan P.

    2012-01-01

    This study aims to demonstrate gammametric analysis in safeguarding food and food products from radioactive contamination caused by a nuclear accident. Different food and food products submitted for analysis from March 2011 to September 2011 were analyzed for Cesium-137, Cesium 134, and Iodine-131 radioactivity levels using a high purity Germanium (HPGe) detector gamma spectrometer system. Radioactivity levels of the said samples were found to be less than 1-4 Bq/Kg for both Cs-137 and Cs-134, and less than 0.2 - 2 Bq/Kg for I-131, and were found to below the Codex Alimentarius Commission Guideline Levels for Radionuclides in Foods Following Accidental Nuclear Contamination for Use in International Trade limits of 1,000 Bq/Kg for the sum of Cs-137 and Cs-134 in feeding stuffs, and that of 100 Bq/Kg for the sum of all isotopes of iodine notably I-131 in feeding stuff. (author)

  5. Nuclear techniques in food production

    International Nuclear Information System (INIS)

    Merlin, J.P.C.

    1975-01-01

    This study is divided into three parts. The first, devoted to the use of radiations in food production, deals especially with artificial mutagenesis, selectors taking advantage of altered hereditary features in plants from irradiated seed; sterilization of animals to eliminate harmful insects (male sterilization technique); the lethal power of radiations used for the production of animal vaccins, attenuated by irradiation, against organisms which infest or degrade food products. Part two shows that radioactive atoms used as tracers to reveal migrations and chemical transformations of products such as fertilizers and pesticides can speed up all kinds of agronomical research. Their possibilities in research on animal feeding and to detect poisonous substances in foodstuffs are also mentioned. The last part is devoted to the use of nuclear techniques in irrigation and more precisely in the study of underground water flows soil moisture and lastly the future of nuclear desalination [fr

  6. Engineering Cellular Metabolism

    DEFF Research Database (Denmark)

    Nielsen, Jens; Keasling, Jay

    2016-01-01

    Metabolic engineering is the science of rewiring the metabolism of cells to enhance production of native metabolites or to endow cells with the ability to produce new products. The potential applications of such efforts are wide ranging, including the generation of fuels, chemicals, foods, feeds...... of metabolic engineering and will discuss how new technologies can enable metabolic engineering to be scaled up to the industrial level, either by cutting off the lines of control for endogenous metabolism or by infiltrating the system with disruptive, heterologous pathways that overcome cellular regulation....

  7. Integrating Ecosystem Engineering and Food Web Ecology: Testing the Effect of Biogenic Reefs on the Food Web of a Soft-Bottom Intertidal Area.

    Science.gov (United States)

    De Smet, Bart; Fournier, Jérôme; De Troch, Marleen; Vincx, Magda; Vanaverbeke, Jan

    2015-01-01

    The potential of ecosystem engineers to modify the structure and dynamics of food webs has recently been hypothesised from a conceptual point of view. Empirical data on the integration of ecosystem engineers and food webs is however largely lacking. This paper investigates the hypothesised link based on a field sampling approach of intertidal biogenic aggregations created by the ecosystem engineer Lanice conchilega (Polychaeta, Terebellidae). The aggregations are known to have a considerable impact on the physical and biogeochemical characteristics of their environment and subsequently on the abundance and biomass of primary food sources and the macrofaunal (i.e. the macro-, hyper- and epibenthos) community. Therefore, we hypothesise that L. conchilega aggregations affect the structure, stability and isotopic niche of the consumer assemblage of a soft-bottom intertidal food web. Primary food sources and the bentho-pelagic consumer assemblage of a L. conchilega aggregation and a control area were sampled on two soft-bottom intertidal areas along the French coast and analysed for their stable isotopes. Despite the structural impacts of the ecosystem engineer on the associated macrofaunal community, the presence of L. conchilega aggregations only has a minor effect on the food web structure of soft-bottom intertidal areas. The isotopic niche width of the consumer communities of the L. conchilega aggregations and control areas are highly similar, implying that consumer taxa do not shift their diet when feeding in a L. conchilega aggregation. Besides, species packing and hence trophic redundancy were not affected, pointing to an unaltered stability of the food web in the presence of L. conchilega.

  8. Subsistence Food Production Practices: An Approach to Food Security and Good Health.

    Science.gov (United States)

    Rankoana, Sejabaledi A

    2017-10-05

    Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.

  9. The role of water in food products

    Directory of Open Access Journals (Sweden)

    Neacşu, A. N.

    2011-01-01

    Full Text Available Food is an indispensable factor for humans and animals, because it provides the energy and substances necessary for developing the metabolic processes, which generate the body’s growth. It is the source and regulator of exchange processes between the body and the environment. Since ancient times man has received the necessary nutrients from the environment but the operation and maintenance of the body physiology constantly needs energy. In this work we focus on the chemical composition of food, and more specifically, on the amount of water contained in food products (humidity, as a factor influencing the stability and quality of food products.

  10. Biogas production from anaerobic digestion of food waste and relevant air quality implications.

    Science.gov (United States)

    Kuo, Jeff; Dow, Jason

    2017-09-01

    Biopower can diversify energy supply and improve energy resiliency. Increases in biopower production from sustainable biomass can provide many economic and environmental benefits. For example, increasing biogas production through anaerobic digestion of food waste would increase the use of renewable fuels throughout California and add to its renewables portfolio. Although a biopower project will produce renewable energy, the process of producing bioenergy should harmonize with the goal of protecting public health. Meeting air emission requirements is paramount to the successful implementation of any biopower project. A case study was conducted by collecting field data from a wastewater treatment plant that employs anaerobic codigestion of fats, oils, and grease (FOG), food waste, and wastewater sludge, and also uses an internal combustion (IC) engine to generate biopower using the biogas. This research project generated scientific information on (a) quality and quantity of biogas from anaerobic codigestion of food waste and municipal wastewater sludge, (b) levels of contaminants in raw biogas that may affect beneficial uses of the biogas, (c) removal of the contaminants by the biogas conditioning systems, (d) emissions of NO x , SO 2 , CO, CO 2 , and methane, and (e) types and levels of air toxics present in the exhausts of the IC engine fueled by the biogas. The information is valuable to those who consider similar operations (i.e., co-digestion of food waste with municipal wastewater sludge and power generation using the produced biogas) and to support rulemaking decisions with regards to air quality issues for such applications. Full-scale operation of anaerobic codigestion of food waste with municipal sludge is viable, but it is still new. There is a lack of readily available scientific information on the quality of raw biogas, as well as on potential emissions from power generation using this biogas. This research developed scientific information with regard to

  11. Sustainable food consumption. Product choice or curtailment?

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors

  12. Nanotechnology in agri-food production: an overview

    Science.gov (United States)

    Sekhon, Bhupinder Singh

    2014-01-01

    Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have

  13. Protein engineering for metabolic engineering: current and next-generation tools

    Science.gov (United States)

    Marcheschi, Ryan J.; Gronenberg, Luisa S.; Liao, James C.

    2014-01-01

    Protein engineering in the context of metabolic engineering is increasingly important to the field of industrial biotechnology. As the demand for biologically-produced food, fuels, chemicals, food additives, and pharmaceuticals continues to grow, the ability to design and modify proteins to accomplish new functions will be required to meet the high productivity demands for the metabolism of engineered organisms. This article reviews advances of selecting, modeling, and engineering proteins to improve or alter their activity. Some of the methods have only recently been developed for general use and are just beginning to find greater application in the metabolic engineering community. We also discuss methods of generating random and targeted diversity in proteins to generate mutant libraries for analysis. Recent uses of these techniques to alter cofactor use, produce non-natural amino acids, alcohols, and carboxylic acids, and alter organism phenotypes are presented and discussed as examples of the successful engineering of proteins for metabolic engineering purposes. PMID:23589443

  14. Agrobiodiversity Genetic Variability Utilization in Organic Food Production

    Directory of Open Access Journals (Sweden)

    Dimitrijević Miodrag

    2018-03-01

    Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.

  15. Advances in food powder agglomeration engineering.

    Science.gov (United States)

    Cuq, B; Gaiani, C; Turchiuli, C; Galet, L; Scher, J; Jeantet, R; Mandato, S; Petit, J; Murrieta-Pazos, I; Barkouti, A; Schuck, P; Rondet, E; Delalonde, M; Dumoulin, E; Delaplace, G; Ruiz, T

    2013-01-01

    Food powders are used in everyday life in many ways and offer technological solutions to the problem of food production. The natural origin of food powders, diversity in their chemical composition, variability of the raw materials, heterogeneity of the native structures, and physicochemical reactivity under hydrothermal stresses contribute to the complexity in their behavior. Food powder agglomeration has recently been considered according to a multiscale approach, which is followed in the chapter layout: (i) at the particle scale, by a presentation of particle properties and surface reactivity in connection with the agglomeration mechanisms, (ii) at the mechanisms scale, by describing the structuration dynamics of agglomerates, (iii) at the process scale, by a presentation of agglomeration technologies and sensors and by studying the stress transmission mode in the powder bed, and finally (iv) by an integration of the acquired knowledge, thanks to a dimensional analysis carried out at each scale. Copyright © 2013 Elsevier Inc. All rights reserved.

  16. Teaching and Learning in Chemical Product Engineering - an Evolving par of the Chemical Engineering Curriculum

    DEFF Research Database (Denmark)

    Vigild, Martin Etchells; Kiil, Søren; Wesselingh, Johannes

    2007-01-01

    Over the last decade Chemical Product Engineering has evolved as part of the Chemical Engineering Curriculum at several universities in Europe and America. At the DTU Chemical Product Engineering was introduced in 2000. This presentation will report on the experiences gained from teaching classes...... and preparing a text book on the subject. [1] Chemical Product Engineering is solidly based on chemical technical and engineering knowledge. Furthermore, the subject naturally calls for a holistic approach to teaching and learning and introduces elements which target transferable and professional engineering...... skills. Such skills are important in Chemical Product Engineering when dealing with open-ended problems, creative problem solutions, operating in a team working environment and exercising project management. In our course we emphasise team activites, formative feed back to the students as well as helping...

  17. The analysis of food products retailing in European Union

    Directory of Open Access Journals (Sweden)

    Rapaić Stevan

    2009-01-01

    Full Text Available Author is analyzing a share of food products in the structural profile of retail trade in European Union by presenting areas of retailing in which food, beverages, and tobacco products are predominant. The main task of retailing is to overcome gaps in time and space between production and consumption, in order to meet the needs of consumers. This main task of retailing becomes more difficult considering the fact that the European Union consists of demanding consumers that expect all products, especially food, to be served to them at the most accessible places, in most suitable time, and with prices that coincide with the worth of products. In the structure of retail trade of the European Union, food products can be found in sector of non-specialised in-store retailing (hypermarkets, supermarkets, Cash&Carry stores as well as in sector of specialised in-store food retailing (butcher shops, bakeries, fish markets, etc.. Restructure of retailing, internationalization, and concentration of total retail trade network are only some of the basic trends in contemporary retail sale of food products in the European Union, that are being explored in this text.

  18. Mismatch between Probiotic Benefits in Trials versus Food Products

    OpenAIRE

    Scourboutakos, Mary J.; Franco-Arellano, Beatriz; Murphy, Sarah A.; Norsen, Sheida; Comelli, Elena M.; L?Abb?, Mary R.

    2017-01-01

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were search...

  19. Recent advances and strategies in process and strain engineering for the production of butyric acid by microbial fermentation.

    Science.gov (United States)

    Luo, Hongzhen; Yang, Rongling; Zhao, Yuping; Wang, Zhaoyu; Liu, Zheng; Huang, Mengyu; Zeng, Qingwei

    2018-04-01

    Butyric acid is an important platform chemical, which is widely used in the fields of food, pharmaceutical, energy, etc. Microbial fermentation as an alternative approach for butyric acid production is attracting great attention as it is an environmentally friendly bioprocessing. However, traditional fermentative butyric acid production is still not economically competitive compared to chemical synthesis route, due to the low titer, low productivity, and high production cost. Therefore, reduction of butyric acid production cost by utilization of alternative inexpensive feedstock, and improvement of butyric acid production and productivity has become an important target. Recently, several advanced strategies have been developed for enhanced butyric acid production, including bioprocess techniques and metabolic engineering methods. This review provides an overview of advances and strategies in process and strain engineering for butyric acid production by microbial fermentation. Additionally, future perspectives on improvement of butyric acid production are also proposed. Copyright © 2018 Elsevier Ltd. All rights reserved.

  20. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  1. Developing engineering processes through integrated modelling of product and process

    DEFF Research Database (Denmark)

    Nielsen, Jeppe Bjerrum; Hvam, Lars

    2012-01-01

    This article aims at developing an operational tool for integrated modelling of product assortments and engineering processes in companies making customer specific products. Integrating a product model in the design of engineering processes will provide a deeper understanding of the engineering...... activities as well as insight into how product features affect the engineering processes. The article suggests possible ways of integrating models of products with models of engineering processes. The models have been tested and further developed in an action research study carried out in collaboration...... with a major international engineering company....

  2. Prediction of seasonal climate-induced variations in global food production

    DEFF Research Database (Denmark)

    Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki

    2013-01-01

    attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years(2......Consumers, including the poor in many countries, are increasingly dependent on food imports(1) and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased...

  3. Nanotechnology in agri-food production: an overview

    Directory of Open Access Journals (Sweden)

    Sekhon BS

    2014-05-01

    Full Text Available Bhupinder Singh SekhonInstitute of Pharmaceutical Sciences, PCTE Group of Institutes, Ludhiana, IndiaAbstract: Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1 nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2 the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3 nanodevices for the genetic manipulation of plants; 4 plant disease diagnostics; 5 animal health, animal breeding, poultry production; and 6 postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is

  4. Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods.

    Science.gov (United States)

    Jaenke, Rachael; Barzi, Federica; McMahon, Emma; Webster, Jacqui; Brimblecombe, Julie

    2017-11-02

    Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability. The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability. Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: food products, which in turn will contribute to a healthier food supply.

  5. Engineering concepts for food processing in bioregenerative life support systems.

    Science.gov (United States)

    Hunter, J B

    1999-01-01

    Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.

  6. International Journal of Tropical Agriculture and Food Systems

    African Journals Online (AJOL)

    ... and Food Systems (IJOTAFS) publishes high-quality peer reviewed articles, in English, in all areas of agriculture and food production and processing including tree production, pesticide science, post harvest biology and technology, seed science, irrigation, agricultural engineering, water resources management, marine ...

  7. Emotions in consumer research : An application to novel food products

    NARCIS (Netherlands)

    Laros, F.J.M.

    2006-01-01

    During the last decades the general public has been confronted with a continuous stream of radically new food products as well as technologies that can be used to improve food production and food products. It is rather difficult, however, to convince consumers to accept these new products. For

  8. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Directory of Open Access Journals (Sweden)

    Carol Sze Ki Lin

    2013-09-01

    Full Text Available The feasibility of using pastry waste as resource for glucoamylase (GA production via solid state fermentation (SSF was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd 2.20 × 10−3minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes.

  9. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Science.gov (United States)

    Lam, Wan Chi; Pleissner, Daniel; Lin, Carol Sze Ki

    2013-01-01

    The feasibility of using pastry waste as resource for glucoamylase (GA) production via solid state fermentation (SSF) was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd) 2.20 × 10−3 minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes. PMID:24970186

  10. Mismatch between Probiotic Benefits in Trials versus Food Products.

    Science.gov (United States)

    Scourboutakos, Mary J; Franco-Arellano, Beatriz; Murphy, Sarah A; Norsen, Sheida; Comelli, Elena M; L'Abbé, Mary R

    2017-04-19

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods.

  11. Product design and development engineering

    International Nuclear Information System (INIS)

    Lee, Kookhwan

    2008-01-01

    This book gives design of molded plastics, design of press product, design of die casting products, the application of communication terminal design, application and design of machine elements(screw, spring, bearing, gear, retaining ridge, drawing standards, KS and JIS material marks list), 3D CAD, concurrent engineering of product design, creative concept design.

  12. Herbal products, food supplements and teas for improvement of digestion

    OpenAIRE

    Mozūraitienė, Vilija

    2016-01-01

    Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

  13. Can Differentiated Production Planning and Control enable both Responsiveness and Efficiency in Food Production?

    Directory of Open Access Journals (Sweden)

    Anita Romsdal

    2014-07-01

    Full Text Available This paper addresses the complex production planning and control (PPC challenges in food supply chains. The study illustrates how food producers' traditional make‐to‐stock (MTS approach is not well suited to meet the trends of increasing product variety, higher demand uncertainty, increasing sales of fresh food products and more demanding customers. The paper proposes a framework for differentiated PPC that combines MTS with make‐to‐order (MTO.The framework matches products with the most appropriate PPC approaches and buffering techniques depending on market and product characteristics. The core idea is to achieve more volume flexibility in the production system by exploiting favourable product and market characteristics (high demand predictability, long customer order leadtime allowances and low product perishability. A case study is used to demonstrate how the framework can enable food producers to achieve efficiency in production, inventory and PPC processes – and simultaneously be responsive to market requirements.

  14. Formulation and validation of applied engineering equations for heat transfer processes in the food industry

    DEFF Research Database (Denmark)

    Christensen, Martin Gram

    The study is focused on convective heat transfer in the processing of solid foods, specifically with the scope to develop simple analytical calculation tools that can be incorporated into spreadsheet solutions. In areas of food engineering such as equipment manufacture the use of predictive...... calculations, modelling activities and simulations for improved design is employed to a high degree. In food manufacture the use process calculations are seldom applied. Even though, the calculation of thermal processes is not a challenging task in academia; this is not the case for food manufacture. However......; the calculations need fundamental validation and a generality that ensures a wide application, thus also the development of simplified approximations and engineering equations have to be conducted in academia. The focus group for the utilization of the presented work is; food manufacture, authorities ensuring food...

  15. PICKLED PUMPKIN IS VALUABLE FOOD PRODUCT

    Directory of Open Access Journals (Sweden)

    T. A. Sannikova

    2017-01-01

    Full Text Available One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

  16. Dedicated Industrial Oilseed Crops as Metabolic Engineering Platforms for Sustainable Industrial Feedstock Production.

    Science.gov (United States)

    Zhu, Li-Hua; Krens, Frans; Smith, Mark A; Li, Xueyuan; Qi, Weicong; van Loo, Eibertus N; Iven, Tim; Feussner, Ivo; Nazarenus, Tara J; Huai, Dongxin; Taylor, David C; Zhou, Xue-Rong; Green, Allan G; Shockey, Jay; Klasson, K Thomas; Mullen, Robert T; Huang, Bangquan; Dyer, John M; Cahoon, Edgar B

    2016-02-26

    Feedstocks for industrial applications ranging from polymers to lubricants are largely derived from petroleum, a non-renewable resource. Vegetable oils with fatty acid structures and storage forms tailored for specific industrial uses offer renewable and potentially sustainable sources of petrochemical-type functionalities. A wide array of industrial vegetable oils can be generated through biotechnology, but will likely require non-commodity oilseed platforms dedicated to specialty oil production for commercial acceptance. Here we show the feasibility of three Brassicaceae oilseeds crambe, camelina, and carinata, none of which are widely cultivated for food use, as hosts for complex metabolic engineering of wax esters for lubricant applications. Lines producing wax esters >20% of total seed oil were generated for each crop and further improved for high temperature oxidative stability by down-regulation of fatty acid polyunsaturation. Field cultivation of optimized wax ester-producing crambe demonstrated commercial utility of these engineered crops and a path for sustainable production of other industrial oils in dedicated specialty oilseeds.

  17. Engineering microbes for efficient production of chemicals

    Science.gov (United States)

    Gong, Wei; Dole, Sudhanshu; Grabar, Tammy; Collard, Andrew Christopher; Pero, Janice G; Yocum, R Rogers

    2015-04-28

    This present invention relates to production of chemicals from microorganisms that have been genetically engineered and metabolically evolved. Improvements in chemical production have been established, and particular mutations that lead to those improvements have been identified. Specific examples are given in the identification of mutations that occurred during the metabolic evolution of a bacterial strain genetically engineered to produce succinic acid. This present invention also provides a method for evaluating the industrial applicability of mutations that were selected during the metabolic evolution for increased succinic acid production. This present invention further provides microorganisms engineered to have mutations that are selected during metabolic evolution and contribute to improved production of succinic acid, other organic acids and other chemicals of commercial interest.

  18. Scheduling in Engineering, Project, and Production Management

    OpenAIRE

    Chien-Ho Ko

    2015-01-01

    This issue presents five papers selected from the 2013 (4th) International Conference on Engineering, Project, and Production Management (EPPM2013) held in Bangkok, Thailand. Three of the papers deal with scheduling problems faced in project and production management, while the remaining two focus on engineering management issues.

  19. [Academic production on food labeling in Brazil].

    Science.gov (United States)

    Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

    2008-01-01

    To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

  20. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Science.gov (United States)

    2012-10-24

    ...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

  1. Closing data gaps for LCA of food products: estimating the energy demand of food processing.

    Science.gov (United States)

    Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

    2014-01-21

    Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools.

  2. Procurement engineering - the productivity factor

    Energy Technology Data Exchange (ETDEWEB)

    Bargerstock, S.B. (TENERA, L.P., Chattanooga, TN (United States))

    1993-01-01

    The industry is several years on the road to implementation of the Nuclear Management and Resources Council (NUMARC) initiatives on commercial-grade item dedication and procurement. Utilities have taken several approaches to involve engineering in the procurement process. A common result for the approaches is the additional operations and maintenance (O M) cost imposed by the added resource requirements. Procurement engineering productivity is a key element in controlling this business area. Experience shows that 400 to 500% improvements in productivity are possible with a 2-yr period. Improving the productivity of the procurement engineering function is important in today's competitive utility environment. Procurement engineering typically involves four distinct technical evaluation responsibilities along with several administrative areas. Technical evaluations include the functionally based safety classification of replacement components and parts (lacking a master parts list), the determination of dedication requirements for safety-related commercial-grade items, the preparation of a procurement specification to maintain the licensed design bases, and the equivalency evaluation of alternate items not requiring the design-change process. Administrative duties include obtaining technical review of vendor-supplied documentation, identifying obsolete parts and components, resolving material nonconformances, initiating the design-change process for replacement items (as needed), and providing technical support to O M. Although most utilities may not perform or require all the noted activities, a large percentage will apply to each utility station.

  3. Procurement engineering - the productivity factor

    International Nuclear Information System (INIS)

    Bargerstock, S.B.

    1993-01-01

    The industry is several years on the road to implementation of the Nuclear Management and Resources Council (NUMARC) initiatives on commercial-grade item dedication and procurement. Utilities have taken several approaches to involve engineering in the procurement process. A common result for the approaches is the additional operations and maintenance (O ampersand M) cost imposed by the added resource requirements. Procurement engineering productivity is a key element in controlling this business area. Experience shows that 400 to 500% improvements in productivity are possible with a 2-yr period. Improving the productivity of the procurement engineering function is important in today's competitive utility environment. Procurement engineering typically involves four distinct technical evaluation responsibilities along with several administrative areas. Technical evaluations include the functionally based safety classification of replacement components and parts (lacking a master parts list), the determination of dedication requirements for safety-related commercial-grade items, the preparation of a procurement specification to maintain the licensed design bases, and the equivalency evaluation of alternate items not requiring the design-change process. Administrative duties include obtaining technical review of vendor-supplied documentation, identifying obsolete parts and components, resolving material nonconformances, initiating the design-change process for replacement items (as needed), and providing technical support to O ampersand M. Although most utilities may not perform or require all the noted activities, a large percentage will apply to each utility station

  4. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  5. Food product tracing technology capabilities and interoperability.

    Science.gov (United States)

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

    Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies purport to have the most effective, economical product tracing system. This study sought to compare and contrast the effectiveness of these systems at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. It also determined if these systems can work together to better secure the food supply (their interoperability). Institute of Food Technologists (IFT) hypothesized that when technology providers are given a full set of supply-chain data, even for a multi-ingredient product, their systems will generally be able to trace a contaminated product forward and backward through the supply chain. However, when provided with only a portion of supply-chain data, even for a product with a straightforward supply chain, it was expected that interoperability of the systems will be lacking and that there will be difficulty collaborating to identify sources and/or recipients of potentially contaminated product. IFT provided supply-chain data for one complex product to 9 product tracing technology providers, and then compared and contrasted their effectiveness at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. A vertically integrated foodservice restaurant agreed to work with IFT to secure data from its supply chain for both a multi-ingredient and a simpler product. Potential multi-ingredient products considered included canned tuna, supreme pizza, and beef tacos. IFT ensured that all supply-chain data collected did not include any proprietary information or information that would otherwise

  6. Product design engineering - a global education trend in multidisciplinary training for creative product design

    Science.gov (United States)

    de Vere, Ian; Melles, Gavin; Kapoor, Ajay

    2010-03-01

    Product design is the convergence point for engineering and design thinking and practices. Until recently, product design has been taught either as a component of mechanical engineering or as a subject within design schools but increasingly there is global recognition of the need for greater synergies between industrial design and engineering training. Product design engineering (PDE) is a new interdisciplinary programme combining the strengths of the industrial design and engineering. This paper examines the emergence of PDE in an environment of critique of conventional engineering education and exemplifies the current spread of programmes endorsing a hybrid programme of design and engineering skills. The paper exemplifies PDE with the analysis of the programme offered at Swinburne University of Technology (Australia), showing how the teaching of 'designerly' thinking to engineers produces a new graduate particularly suited to the current and future environment of produce design practice. The paper concludes with reflections on the significance of this innovative curriculum model for the field of product design and for engineering design in general.

  7. Electromagnetic radiation properties of foods and agricultural products

    International Nuclear Information System (INIS)

    Mohsenin, N.N.

    1984-01-01

    In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index

  8. Nutritional quality of new food products released into the Australian retail food market in 2015 - is the food industry part of the solution?

    Science.gov (United States)

    Spiteri, Sheree A; Olstad, Dana Lee; Woods, Julie L

    2018-02-07

    Food manufacturers have made public statements and voluntary commitments, such as the Healthier Australia Commitment (HAC), to improve the nutritional quality of foods. However, limited information about the nutritional quality or healthfulness of new products makes it difficult to determine if manufacturers are doing this. The purpose of this study was to assess the healthfulness of new food products released into the Australian retail market in 2015, and whether those companies who were HAC members released healthier food options compared to non-HAC members. This cross-sectional study assessed the healthfulness of all new retail food products launched in Australia in 2015 as indexed in Mintel's Global New Products Database. Healthfulness was assessed using three classification schemes: Healthy Choices Framework Victoria, Australian Dietary Guidelines and NOVA Food Classification System. Descriptive statistics and chi-squared tests described and compared the number and proportions of new foods falling within each of the food classification schemes' categories for companies that were and were not HAC members. In 2015, 4143 new food products were launched into the Australian market. The majority of new products were classified in each schemes' least healthy category (i.e. red, discretionary and ultra-processed). Fruits and vegetables represented just 3% of new products. HAC members launched a significantly greater proportion of foods classified as red (59% vs 51% for members and non-members, respectively) discretionary (79% vs 61%), and ultra-processed (94% vs 81%), and significantly fewer were classified as green (8% vs 15%), core foods (18% vs 36%) and minimally processed (0% vs 6%) (all p food market in 2015 were classified in each of three schemes' least healthy categories. A greater proportion of new products launched by companies that publicly committed to improve the nutritional quality of their products were unhealthy, and a lower proportion were healthy

  9. Consumer Protection Towards Local Food Production In Southeast Sulawesi Indonesia

    Directory of Open Access Journals (Sweden)

    Suriani BT. Tolo

    2015-08-01

    Full Text Available Abstract Consumers have rights which should not just be ignored by businesses such as the right to be a safety the right be informed the right to be heard as well as the right to a good environment and healthy. Kendari Regency as a local government has been manifested by issuing regulations and policies that support the development of local food production such as the Mayor of Kendari regulation No. 15 of 2010 and Mayor Kendari Decree No. 427 of 2012 regarding the Establishment of Community Care Local Food. It appears that the local government is trying to make this local food as an alternative food. The type of research used in this paper is a socio-legal research reviewing the local food production from the perspective of consumer protection. The outcomes of the research indicate that responsibility of food business operators in the implementation of local production is essentially an effort to assist the government in ensuring the realization of food safety system. Therefore there is a need for awareness of the laws and regulations for all parties involved towards local food production especially in Kendari Regency Southeast Sulawesi on the food production process.

  10. New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU).

    Science.gov (United States)

    Fava, Fabio; Zanaroli, Giulio; Vannini, Lucia; Guerzoni, Elisabetta; Bordoni, Alessandra; Viaggi, Davide; Robertson, Jim; Waldron, Keith; Bald, Carlos; Esturo, Aintzane; Talens, Clara; Tueros, Itziar; Cebrián, Marta; Sebők, András; Kuti, Tunde; Broeze, Jan; Macias, Marta; Brendle, Hans-Georg

    2013-09-25

    By-products generated every year by the European fruit and cereal processing industry currently exceed several million tons. They are disposed of mainly through landfills and thus are largely unexploited sources of several valuable biobased compounds potentially profitable in the formulation of novel food products. The opportunity to design novel strategies to turn them into added value products and food ingredients via novel and sustainable processes is the main target of recently EC-funded FP7 project NAMASTE-EU. NAMASTE-EU aims at developing new laboratory-scale protocols and processes for the exploitation of citrus processing by-products and wheat bran surpluses via the production of ingredients useful for the formulation of new beverage and food products. Among the main results achieved in the first two years of the project, there are the development and assessment of procedures for the selection, stabilization and the physical/biological treatment of citrus and wheat processing by-products, the obtainment and recovery of some bioactive molecules and ingredients and the development of procedures for assessing the quality of the obtained ingredients and for their exploitation in the preparation of new food products. Copyright © 2013 Elsevier B.V. All rights reserved.

  11. Dosimetric aspects of radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, G.; Bhat, R.M.; Bhatt, B.C.

    2010-01-01

    Full text: Gamma radiation processing in the last 4-5 decades is continuously gaining importance in processing of a wide variety of products, as it can modify physical, chemical and biological properties of the materials, including food and allied products on industrial scale due its inherent qualities like ease of processing in finally packaged form, eco-friendly nature and other obvious reasons over conventional means of processing. Food and allied products are either from agricultural produce or animal origin; they get easily contaminated from soil during harvesting, handling, processing, environment conditions, storage and transport from various types of micro-organisms including pathogens. In many countries it is mandatory to bring down the population of micro-organisms to an acceptable level and complete elimination of pathogens before such products are accepted for human or animal consumption. Processing of food and allied products by radiation has its own challenges due to wider public acceptance of irradiated food, a wide range, 0.25-50kGy, of absorbed dose requirements for different category of such products and purposes, use of a variety of packaging materials in different shapes and sizes and because of its perishable nature. More than 50 countries including India in the world have accepted radiation processing of food and allied products by radiation. Dosimetry is an important aspect of radiation processing, whether it is food or allied product. Uniformity in dose delivered to these products depends on several factors such as product carrier to source frame alignment, product carrier and product/tote box design, product loading pattern, attenuation due to product thickness, product bulk density that varies from 0.1-1.0 kg/l and the plant design whether during processing product overlaps the source or otherwise. In this presentation dosimetric aspects of radiation processing of food and allied products and problems associated with dosimetry of such

  12. Engineering propionibacteria as versatile cell factories for the production of industrially important chemicals: advances, challenges, and prospects.

    Science.gov (United States)

    Guan, Ningzi; Zhuge, Xin; Li, Jianghua; Shin, Hyun-Dong; Wu, Jing; Shi, Zhongping; Liu, Long

    2015-01-01

    Propionibacteria are actinobacteria consisting of two principal groups: cutaneous and dairy. Cutaneous propionibacteria are considered primary pathogens to humans, whereas dairy propionibacteria are widely used in the food and pharmaceutical industries. Increasing attention has been focused on improving the performance of dairy propionibacteria for the production of industrially important chemicals, and significant advances have been made through strain engineering and process optimization in the production of flavor compounds, nutraceuticals, and antimicrobial compounds. In addition, genome sequencing of several propionibacteria species has been completed, deepening understanding of the metabolic and physiological features of these organisms. However, the metabolic engineering of propionibacteria still faces several challenges owing to the lack of efficient genome manipulation tools and the existence of various types of strong restriction-modification systems. The emergence of systems and synthetic biology provides new opportunities to overcome these bottlenecks. In this review, we first introduce the major species of propionibacteria and their properties and provide an overview of their functions and applications. We then discuss advances in the genome sequencing and metabolic engineering of these bacteria. Finally, we discuss systems and synthetic biology approaches for engineering propionibacteria as efficient and robust cell factories for the production of industrially important chemicals.

  13. Bioactive Peptides in Animal Food Products

    Directory of Open Access Journals (Sweden)

    Marzia Albenzio

    2017-05-01

    Full Text Available Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

  14. Price promotions for food and beverage products in a nationwide sample of food stores.

    Science.gov (United States)

    Powell, Lisa M; Kumanyika, Shiriki K; Isgor, Zeynep; Rimkus, Leah; Zenk, Shannon N; Chaloupka, Frank J

    2016-05-01

    Food and beverage price promotions may be potential targets for public health initiatives but have not been well documented. We assessed prevalence and patterns of price promotions for food and beverage products in a nationwide sample of food stores by store type, product package size, and product healthfulness. We also assessed associations of price promotions with community characteristics and product prices. In-store data collected in 2010-2012 from 8959 food stores in 468 communities spanning 46 U.S. states were used. Differences in the prevalence of price promotions were tested across stores types, product varieties, and product package sizes. Multivariable regression analyses examined associations of presence of price promotions with community racial/ethnic and socioeconomic characteristics and with product prices. The prevalence of price promotions across all 44 products sampled was, on average, 13.4% in supermarkets (ranging from 9.1% for fresh fruits and vegetables to 18.2% for sugar-sweetened beverages), 4.5% in grocery stores (ranging from 2.5% for milk to 6.6% for breads and cereals), and 2.6% in limited service stores (ranging from 1.2% for fresh fruits and vegetables to 4.1% for breads and cereals). No differences were observed by community characteristics. Less-healthy versus more-healthy product varieties and larger versus smaller product package sizes generally had a higher prevalence of price promotion, particularly in supermarkets. On average, in supermarkets, price promotions were associated with 15.2% lower prices. The observed patterns of price promotions warrant more attention in public health food environment research and intervention. Copyright © 2016 Elsevier Inc. All rights reserved.

  15. Matching food service products to consumer demands through product development alliances and modularisation

    DEFF Research Database (Denmark)

    Olsen, Johanne Rønnow

    2009-01-01

    of product development managers (with the main themes food trends, meal solutions and product development alliances), as well as data from sensory studies of interactions between meal components. Apart from the quality cycle mentioned above, the research has generated the tools listed below to be applied......, more specifically, meal solutions. The results of this research contribute to the knowledge base on product development in the food industry, mainly regarding quality, product development alliances and modularisation,and fill several gaps in the literature. Future research should focus on further...... in the composition of meal solutions and, therefore cannot control all processing steps and interactions with other meal components. In this project, it is proposed that cooperation between food producers on product development (product development alliances) in relation to meal solutions can improve the quality...

  16. Marketing foods to children through product packaging: prolific, unhealthy and misleading.

    Science.gov (United States)

    Mehta, Kaye; Phillips, Clare; Ward, Paul; Coveney, John; Handsley, Elizabeth; Carter, Patricia

    2012-09-01

    To investigate marketing techniques used on the packaging of child-oriented products sold through supermarkets. Food and beverage products which met criteria for 'marketed to children' were recorded as child-oriented. The products were analysed for food categories, nutritional value, and type and extent of marketing techniques used. A major supermarket chain in Adelaide, South Australia. Child-oriented food and beverage products. One hundred and fifty-seven discrete products were marketed to children via product packaging; most (75·2 %) represented non-core foods, being high in fat or sugar. Many marketing techniques (more than sixteen unique marketing techniques) were used to promote child-oriented food products. Claims about health and nutrition were found on 55·5 % of non-core foods. A median of 6·43 marketing techniques per product was found. The high volume and power of marketing non-core foods to children via product packaging in supermarkets should be of concern to policy makers wanting to improve children's diet for their health and to tackle childhood obesity. Claims about health or nutrition on non-core foods deserve urgent attention owing to their potential to mislead and confuse child and adult consumers.

  17. Relevance of microbial finished product testing in food safety management

    DEFF Research Database (Denmark)

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food......-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products....... If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...

  18. Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam.

    Science.gov (United States)

    Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A; Zhang, Melvyn W B; Ho, Roger C M

    2018-05-14

    This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers' concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi-a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products.

  19. Genetic Engineering and Crop Production.

    Science.gov (United States)

    Jones, Helen C.; Frost, S.

    1991-01-01

    With a spotlight upon current agricultural difficulties and environmental dilemmas, this paper considers both the extant and potential applications of genetic engineering with respect to crop production. The nonagricultural factors most likely to sway the impact of this emergent technology upon future crop production are illustrated. (JJK)

  20. The use of genetic engineering techniques to improve the lipid composition in meat, milk and fish products: a review.

    Science.gov (United States)

    Świątkiewicz, S; Świątkiewicz, M; Arczewska-Włosek, A; Józefiak, D

    2015-04-01

    The health-promoting properties of dietary long-chain n-3 polyunsaturated fatty acids (n-3 LCPUFAs) for humans are well-known. Products of animal-origin enriched with n-3 LCPUFAs can be a good example of functional food, that is food that besides traditionally understood nutritional value may have a beneficial influence on the metabolism and health of consumers, thus reducing the risk of various lifestyle diseases such as atherosclerosis and coronary artery disease. The traditional method of enriching meat, milk or eggs with n-3 LCPUFA is the manipulation of the composition of animal diets. Huge progress in the development of genetic engineering techniques, for example transgenesis, has enabled the generation of many kinds of genetically modified animals. In recent years, one of the aims of animal transgenesis has been the modification of the lipid composition of meat and milk in order to improve the dietetic value of animal-origin products. This article reviews and discusses the data in the literature concerning studies where techniques of genetic engineering were used to create animal-origin products modified to contain health-promoting lipids. These studies are still at the laboratory stage, but their results have demonstrated that the transgenesis of pigs, cows, goats and fishes can be used in the future as efficient methods of production of healthy animal-origin food of high dietetic value. However, due to high costs and a low level of public acceptance, the introduction of this technology to commercial animal production and markets seems to be a distant prospect.

  1. Energy consumption in the food chain - Comparing alternative options in food production and consumption

    NARCIS (Netherlands)

    Dutilh, CE; Kramer, KJ

    Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the

  2. Organic vs. Non-Organic Food Products: Credence and Price Competition

    OpenAIRE

    Yi Wang; Zhanguo Zhu; Feng Chu

    2017-01-01

    We analyze the organic and non-organic production choices of two firms by considering customers’ trust in organic food products. In the context of customers’ possible willingness to pay a premium price and their mistrust in organic food products, two firms first make choices on offering organic and non-organic food products. If offering organic products, a firm can further invest in the credence system to increase customers’ trust in their organic products. At the final stage, two firms deter...

  3. 78 FR 26375 - Food and Drug Administration/International Society for Pharmaceutical Engineering Co-Sponsorship...

    Science.gov (United States)

    2013-05-06

    ...] Food and Drug Administration/International Society for Pharmaceutical Engineering Co-Sponsorship... Society of Pharmaceutical Engineering (ISPE), is announcing a conference entitled ``Redefining the `C' in CGMP: Creating, Implementing and Sustaining a Culture of Quality'' Pharmaceutical Quality System (ICH...

  4. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-01-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

  5. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-02-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

  6. Productivity Improvement for Engineers.

    Science.gov (United States)

    1981-08-01

    organization and the likely positions or types of work that will be required of the engineer in the future. There should therefore, be a balance of...Mall, P., Improving Total Productivity, John Wiley & Sons, New York, 1978. Miller, R.B., Participative Management-Quality of Worklife and Job Enrichment...Noyes Data Corp., Park Ridge, N.J., 1977. Hughes Aircraft Co., R & D Productivity-Study Report, Hughes Aircraft Co., Culver City , California, 1974

  7. Product engineering by high-temperature flame synthesis

    DEFF Research Database (Denmark)

    Johannessen, Tue; Johansen, Johnny; Mosleh, Majid

    product gas can be applied directly in additional product engineering concepts. A brief overview of on-going product developments and product engineering projects is outlined below. These projects, which are all founded on flame synthesis of nano-structured materials, include: • Preparation of catalyzed...... hardware by direct deposition of catalysts on process equipment • Modifications of the substrate surfaces to obtain good adhesion during flame-coating • Formation of membrane layers by gas-phase deposition of nano-particles • Catalyst deposition in micro-reactors for rapid catalyst screening...

  8. Is food store type associated with the consumption of ultra-processed food and drink products in Brazil?

    Science.gov (United States)

    Machado, Priscila Pereira; Claro, Rafael Moreira; Martins, Ana Paula Bortoletto; Costa, Janaína Calu; Levy, Renata Bertazzi

    2018-01-01

    To analyse the association between food store type and the consumption of ultra-processed products in Brazil. Data from the 2008-2009 Household Budget Survey involving a probabilistic sample of 55 970 Brazilian households. Food stores were grouped into nine categories. Foods and drinks were grouped according to characteristics of food processing. The contribution of each food store type to the total energy acquired from each food processing group, and according to quintiles of consumption of ultra-processed products, was estimated. Exploratory factor analysis was conducted to identify a pattern of food store usage. Linear regression models were performed to estimate the relationship between the purchase pattern and the consumption of ultra-processed products. In line with their larger market share, supermarkets accounted for 59 % of total energy and participated most in acquisition for three food groups, with emphasis on ultra-processed products (60·4 % of energy). The participation of supermarkets in total purchase tended to increase in populations with higher consumption of ultra-processed products, while the participation of small markets and small producers tended to decrease. The purchase pattern characterized by use of traditional retail (street fairs and vendors, small markets, small farmers, butcheries) was associated with a smaller consumption of ultra-processed products. Food policies and interventions aiming to reduce the consumption of ultra-processed products should consider the influence of supermarkets on the consumption of these products. A purchase pattern based on traditional retail constitutes an important tool for promoting healthy eating in Brazil.

  9. Trends in Food Research and Development: A Survey of the Commercial Food Industry

    Science.gov (United States)

    1987-09-01

    top priority of research and development in the food industry; however, the consumer market has chanqed dramatically since the beginning of this decade...Canned & Preserved Fruits & Vegetables 45.6 204 Grain Mill Products 32.4 205 Bakery Products 33.8 206 Sugar & Confectionery Products 32.4 207 Fats & Oils...15.6 40.6 39.1 Aseptic Packaging of Particulates 0.0 0.0 14.5 36.0 49.5 Genetic Engineering 1.5 7.6 21.2 36.4 33.3 The market share of frozen foods is

  10. Food effects in paediatric medicines development for products Co-administered with food.

    Science.gov (United States)

    Batchelor, Hannah; Kaukonen, Ann Marie; Klein, Sandra; Davit, Barbara; Ju, Rob; Ternik, Robert; Heimbach, Tycho; Lin, Wen; Wang, Jian; Storey, David

    2018-02-05

    A small amount of food is commonly used to aid administration of medicines to children to improve palatability and/or swallowability. However the impact of this co-administered food on the absorption and subsequent pharmacokinetic profile of the drug is unknown. Existing information on food effects is limited to standard protocols used to evaluate the impact of a high fat meal in an adult population using the adult medication. In the absence of a substantial body of data, there are no specific guidelines available during development of paediatric products relating to low volumes of potentially low calorie food. This paper brings together expertise to consider how the impact of co-administered food can be risk assessed during the development of a paediatric medicine. Two case studies were used to facilitate discussions and seek out commonalities in risk assessing paediatric products; these case studies used model drugs that differed in their solubility, a poorly soluble drug that demonstrated a positive food effect in adults and a highly soluble drug where a negative food effect was observed. For poorly soluble drugs risk assessments are centred upon understanding the impact of food on the in vivo solubility of the drug which requires knowledge of the composition of the food and the volumes present within the paediatric gastrointestinal tract. Further work is required to develop age appropriate in vitro and in silico models that are representative of paediatric populations. For soluble drugs it is more important to understand the mechanisms that may lead to a food effect, this may include interactions with transporters or the impact of the food composition on gastro-intestinal transit or even altered gastric motility. In silico models have the most promise for highly soluble drug products although it is essential that these models reflect the relevant mechanisms involved in potential food effects. The development of appropriate in vitro and in silico tools is

  11. Experiencing Production Ramp-Up Education for Engineers

    Science.gov (United States)

    Bassetto, S.; Fiegenwald, V.; Cholez, C.; Mangione, F.

    2011-01-01

    This paper presents a game of industrialisation, based on a paper airplane, that mimics real world production ramp-up and blends classical engineering courses together. It is based on a low cost product so that it can be mass produced. The game targets graduate students and practitioners in engineering fields. For students, it offers an experiment…

  12. Selecting the Best: Evolutionary Engineering of Chemical Production in Microbes.

    Science.gov (United States)

    Shepelin, Denis; Hansen, Anne Sofie Lærke; Lennen, Rebecca; Luo, Hao; Herrgård, Markus J

    2018-05-11

    Microbial cell factories have proven to be an economical means of production for many bulk, specialty, and fine chemical products. However, we still lack both a holistic understanding of organism physiology and the ability to predictively tune enzyme activities in vivo, thus slowing down rational engineering of industrially relevant strains. An alternative concept to rational engineering is to use evolution as the driving force to select for desired changes, an approach often described as evolutionary engineering. In evolutionary engineering, in vivo selections for a desired phenotype are combined with either generation of spontaneous mutations or some form of targeted or random mutagenesis. Evolutionary engineering has been used to successfully engineer easily selectable phenotypes, such as utilization of a suboptimal nutrient source or tolerance to inhibitory substrates or products. In this review, we focus primarily on a more challenging problem-the use of evolutionary engineering for improving the production of chemicals in microbes directly. We describe recent developments in evolutionary engineering strategies, in general, and discuss, in detail, case studies where production of a chemical has been successfully achieved through evolutionary engineering by coupling production to cellular growth.

  13. HACCP based quality assurance systems for organic food production systems

    OpenAIRE

    Knight, C.; Stanley, R.

    2007-01-01

    HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector.

  14. Modeling intermediate product selection under production and storage capacity limitations in food processing

    DEFF Research Database (Denmark)

    Kilic, Onur Alper; Akkerman, Renzo; Grunow, Martin

    2009-01-01

    In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs and pro...... with production and inventory planning, thereby considering the production and storage capacity limitations. The resulting model can be used to solve an important practical problem typical for many food processing industries.......In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs...... and processing costs are minimized. However, this product selection process is bound by production and storage capacity limitations, such as the number and size of storage tanks or silos. In this paper, we present a mathematical programming approach that combines decision making on product selection...

  15. Climate variability and sustainable food production: Insights from ...

    African Journals Online (AJOL)

    The past two decades have seen invigorated debates on the causal link between climate variability and food crop production. This study[1] extends the debate further by investigating how climate variability has affected the production of four specific food crops: maize, millet, rice, and groundnuts in north-eastern Ghana.

  16. Insect disinfestation of food and agricultural products by irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Insect infestation is a major cause of post-harvest food loss. Use of chemical pesticides is one of the main methods of controlling storage losses caused by insects. Decades of research conducted worldwide on radiation disinfestation of food and agricultural products have shown that this method could be an alternative to the chemical treatment of foods. The advantages of irradiation processing include no undesirable residues in the foods, no resistance developed by the insects and no significant changes in the physicochemical properties or the nutritive value of the treated products. This volume contains the proceedings of the final Research Co-ordination Meeting on insect disinfestation of food and agricultural products by irradiation, held in May 1987. The individual contributions are indexed separately. Refs, figs and tabs

  17. Product development in the European and overseas food industry

    OpenAIRE

    Balogh, Sandor

    2007-01-01

    In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

  18. Application of fats in some food products

    Directory of Open Access Journals (Sweden)

    Raquel Vallerio Rios

    2014-03-01

    Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

  19. Security Requirements Management in Software Product Line Engineering

    Science.gov (United States)

    Mellado, Daniel; Fernández-Medina, Eduardo; Piattini, Mario

    Security requirements engineering is both a central task and a critical success factor in product line development due to the complexity and extensive nature of product lines. However, most of the current product line practices in requirements engineering do not adequately address security requirements engineering. Therefore, in this chapter we will propose a security requirements engineering process (SREPPLine) driven by security standards and based on a security requirements decision model along with a security variability model to manage the variability of the artefacts related to security requirements. The aim of this approach is to deal with security requirements from the early stages of the product line development in a systematic way, in order to facilitate conformance with the most relevant security standards with regard to the management of security requirements, such as ISO/IEC 27001 and ISO/IEC 15408.

  20. Food production in developing countries - the role of plant biotechnology

    OpenAIRE

    D. I. Ferreira

    1995-01-01

    The world is facing major problems with regard to food production. Agricultural land suffers from various conditions which make it less efficient for crop production while the rapid population growth, especially in developing countries, raises concern for sustainable food production. The Green Revolution has failed to secure sustainable food production and it is hoped that biotechnology will facilitate the transition to more sustainable agriculture. Excellent progress has been made with b...

  1. European food cultures in a macro and micro perspective: Implications for the marketing of Asian food products

    DEFF Research Database (Denmark)

    Askegaard, Søren; Ludvigsen, Hanne H.

    This article origines as part of a Danish national food research program: Market-based Process and Product Innovation in the Food Sector (MAPP), presenting some of the results of a project concerning the cultural dimension of food consumption. Two questions of importance to Asian (with special...... attention to South East Asian) food producers and marketers are explored. First: To which extent can Asian food manufacturers consider Europe one single market? And second: Do change processes in the European food cultures faclitate adoption of more Asian food products in the coming years? Of course...... homogenoues export markets but ingeneral confirms the heterogeneity of the European fo cultures. Since these data did not contain specific information about our second question, the inclusion of Asian food products in European diets, we have investigated certain food consumption trends from a micro...

  2. State of the safety assessment and current use of nanomaterials in food and food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Brandhoff, P.N.; Marvin, H.J.P.; Weigel, S.; Peters, R.J.B.

    2014-01-01

    Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied,

  3. Engineered microbes and methods for microbial oil production

    Energy Technology Data Exchange (ETDEWEB)

    Stephanopoulos, Gregory; Tai, Mitchell; Chakraborty, Sagar

    2018-01-09

    Some aspects of this invention provide engineered microbes for oil production. Methods for microbe engineering and for use of engineered microbes are also provided herein. In some embodiments, microbes are provided that are engineered to modulate a combination of rate-controlling steps of lipid synthesis, for example, a combination of a step generating metabolites, acetyl-CoA, ATP or NADPH for lipid synthesis (a push step), and a step sequestering a product or an intermediate of a lipid synthesis pathway that mediates feedback inhibition of lipid synthesis (a pull step). Such push-and-pull engineered microbes exhibit greatly enhanced conversion yields and TAG synthesis and storage properties.

  4. Engineered microbes and methods for microbial oil production

    Science.gov (United States)

    Stephanopoulos, Gregory; Tai, Mitchell; Chakraborty, Sagar

    2015-02-10

    Some aspects of this invention provide engineered microbes for oil production. Methods for microbe engineering and for use of engineered microbes are also provided herein. In some embodiments, microbes are provided that are engineered to modulate a combination of rate-controlling steps of lipid synthesis, for example, a combination of a step generating metabolites, acetyl-CoA, ATP or NADPH for lipid synthesis (a push step), and a step sequestering a product or an intermediate of a lipid synthesis pathway that mediates feedback inhibition of lipid synthesis (a pull step). Such push-and-pull engineered microbes exhibit greatly enhanced conversion yields and TAG synthesis and storage properties.

  5. Potential hazards due to food additives in oral hygiene products.

    Science.gov (United States)

    Tuncer Budanur, Damla; Yas, Murat Cengizhan; Sepet, Elif

    2016-01-01

    Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  6. On-Board Hydrogen Gas Production System For Stirling Engines

    Science.gov (United States)

    Johansson, Lennart N.

    2004-06-29

    A hydrogen production system for use in connection with Stirling engines. The production system generates hydrogen working gas and periodically supplies it to the Stirling engine as its working fluid in instances where loss of such working fluid occurs through usage through operation of the associated Stirling engine. The hydrogen gas may be generated by various techniques including electrolysis and stored by various means including the use of a metal hydride absorbing material. By controlling the temperature of the absorbing material, the stored hydrogen gas may be provided to the Stirling engine as needed. A hydrogen production system for use in connection with Stirling engines. The production system generates hydrogen working gas and periodically supplies it to the Stirling engine as its working fluid in instances where loss of such working fluid occurs through usage through operation of the associated Stirling engine. The hydrogen gas may be generated by various techniques including electrolysis and stored by various means including the use of a metal hydride absorbing material. By controlling the temperature of the absorbing material, the stored hydrogen gas may be provided to the Stirling engine as needed.

  7. Extrusion Processing of Raw Food Materials and by-products: A Review.

    Science.gov (United States)

    Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

    2018-05-22

    Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

  8. Multi-disciplinary engineering for cyber-physical production systems data models and software solutions for handling complex engineering projects

    CERN Document Server

    Lüder, Arndt; Gerhard, Detlef

    2017-01-01

    This book discusses challenges and solutions for the required information processing and management within the context of multi-disciplinary engineering of production systems. The authors consider methods, architectures, and technologies applicable in use cases according to the viewpoints of product engineering and production system engineering, and regarding the triangle of (1) product to be produced by a (2) production process executed on (3) a production system resource. With this book industrial production systems engineering researchers will get a better understanding of the challenges and requirements of multi-disciplinary engineering that will guide them in future research and development activities. Engineers and managers from engineering domains will be able to get a better understanding of the benefits and limitations of applicable methods, architectures, and technologies for selected use cases. IT researchers will be enabled to identify research issues related to the development of new methods, arc...

  9. Genetic and metabolic engineering for microbial production of poly-γ-glutamic acid.

    Science.gov (United States)

    Cao, Mingfeng; Feng, Jun; Sirisansaneeyakul, Sarote; Song, Cunjiang; Chisti, Yusuf

    2018-05-28

    Poly-γ-glutamic acid (γ-PGA) is a natural biopolymer of glutamic acid. The repeating units of γ-PGA may be derived exclusively from d-glutamic acid, or l-glutamic acid, or both. The monomer units are linked by amide bonds between the α-amino group and the γ-carboxylic acid group. γ-PGA is biodegradable, edible and water-soluble. It has numerous existing and emerging applications in processing of foods, medicines and cosmetics. This review focuses on microbial production of γ-PGA via genetically and metabolically engineered recombinant bacteria. Strategies for improving production of γ-PGA include modification of its biosynthesis pathway, enhancing the production of its precursor (glutamic acid), and preventing loss of the precursor to competing byproducts. These and other strategies are discussed. Heterologous synthesis of γ-PGA in industrial bacterial hosts that do not naturally produce γ-PGA is discussed. Emerging trends and the challenges affecting the production of γ-PGA are reviewed. Copyright © 2018. Published by Elsevier Inc.

  10. Characteristics of Serbian foreign trade of agricultural and food products

    Directory of Open Access Journals (Sweden)

    Božić Dragica

    2016-01-01

    Full Text Available Agricultural and food products are a significant segment of the total foreign trade of Serbia, which is characterized by a relatively high import dependency, modest export and constantly present deficit. In such conditions, agrarian sector serves as a stabilizer, and its importance is reflected in the permanently positive balance, increased participation, particularly in total exports, and balancing the trade balance of the country. The aim of the paper is to analyze the basic characteristics of foreign trade of agricultural and food products of Serbia in the period 2005-2015. The tendencies in export, import, and the level of coverage of import by export of agro-food (or agrarian products are analysed. The participation of these products in the total foreign trade of Serbia is also considered, followed by the comparison of this indicator with the neighbouring countries. In the next part of the paper, the structure of Serbian export and import of agricultural and food products (by product groups is analysed. Special attention is given to the territorial orientation of export and import of agrarian products by the most important trade partners. In order to conduct more comprehensive analysis of comparative advantages, or competitiveness of certain groups of agro-food products of Serbia in the exchange with the world, indicator of Revealed Comparative Advantage (RCA is calculated. The analysis of qualitative competitiveness is derived using the indicator - unit value of export and import. The analysis points to the dynamic growth in the value of Serbian export and import of agro-food products, with the constant surplus of trade balance in the observed period. These products are significantly represented in the structure of the total foreign trade of the country, particularly in export (with about 20%. RCA indicators show that Serbia has a comparative advantage in trade of agro-food products to the world in primary products and products of lower

  11. Sensory impacts of food-packaging interactions.

    Science.gov (United States)

    Duncan, Susan E; Webster, Janet B

    2009-01-01

    Sensory changes in food products result from intentional or unintentional interactions with packaging materials and from failure of materials to protect product integrity or quality. Resolving sensory issues related to plastic food packaging involves knowledge provided by sensory scientists, materials scientists, packaging manufacturers, food processors, and consumers. Effective communication among scientists and engineers from different disciplines and industries can help scientists understand package-product interactions. Very limited published literature describes sensory perceptions associated with food-package interactions. This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials.

  12. Prospects for the use of plant cell cultures in food biotechnology.

    Science.gov (United States)

    Davies, Kevin M; Deroles, Simon C

    2014-04-01

    Plant cell cultures can offer continuous production systems for high-value food and health ingredients, independent of geographical or environmental variations and constraints. Yet despite many improvements in culture technologies, cell line selection, and bioreactor design, there are few commercial successes. This is principally due to the culture yield and market price of food products not being sufficient to cover the plant cell culture production costs. A better understanding of the underpinning biological mechanisms that control the target metabolite biosynthetic pathways may allow the metabolic engineering of cell lines to provide for economically competitive product yields. However, uncertainty around the regulatory and public acceptance of products derived from engineered cell cultures presents a barrier to the uptake of the technology by food product companies. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Inulin content of fortified food products in Thailand.

    Science.gov (United States)

    Chaito, Chanantita; Judprasong, Kunchit; Puwastien, Prapasri

    2016-02-15

    This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage, supplemented food products for pregnant and milk. For liquid fortified foods, inulin at the level of 0.3± 0.1g/100mL FW was found in UHT milk, and up to 13.5± 4.1g/100mL FW in weight control diet beverage. The level of 2.0-2.3g/100g FW of inulin was found in beverage with different flavours, soybean milk and fruit juice. For semi-solid food, cream yoghurt, inulin at 3.9± 1.1g/100g FW was found. A serving of most products contributes inulin at 11-33% of the recommended daily intake of dietary fibre. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Production engineering jig and tool design

    CERN Document Server

    Jones, E J H

    1972-01-01

    Production Engineering: Jig and Tool Design focuses on jig and tool design as part of production engineering and covers topics ranging from inspection and gauging to multiple and consecutive tooling, tool calculation and development of form tools, deep-hole boring, and grinding-wheel form-crushing. Air and oil operated fixtures, negative rake machining, and the economics of jig and fixture practice are also discussed. This text is comprised of 22 chapters; the first of which provides an overview of the function and organization of the jig and tool department. Attention then turns to the subjec

  15. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Damla TUNCER-BUDANUR

    2016-04-01

    Full Text Available Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  16. How Can Interdisciplinarity Of food, Design, Architecture, Engineering And Pedagogy Affect Children's Eating Habits And Food Preferences?

    DEFF Research Database (Denmark)

    Fisker, Anna Marie; Hermanssdottir, Sunna; Rasmussen, Mai

    Meals in day-care centers have for many children a crucial influence on the total experience of the stay. Research already suggests, that the meal situation should not be delimited to the nutritional meaning only, but has to be seen in a broad holistic perspective (Rasmussen and Smidt, 2001). In ...... and pedagogy can create solutions that positively affect eating habits and food preferences among children, and furthermore if this aspect can strengthen innovation in the food sector and create valuable solutions related to health benefits among children.......). In our research, regarding children’s eating habits and food preferences, we collaborated interdisciplinary, working holistically, involving appropriate disciplines, where knowledge from different fields was involved. The importance of working interdisciplinary in food innovation can be seen......, that affect children’s eating habits and food preferences. In order to make evidence in the field, an interdisciplinary team consisting of food specialists, designers, engineers, architects and pedagogues, created a carrot pavilion and appurtenant carrot activities. The aim was to influence the children...

  17. Food production in Poland, compared to selected European Union Member States

    OpenAIRE

    Wrzesińska-Kowal, Joanna; Drabarczyk, Katarzyna

    2014-01-01

    The purpose of this paper is to characterize the food sector in Poland during 2008-2012, compared to selected European Union Member States, and to define the factors affecting growth of the sector under consideration. The structure of sold production of the Polish food industry and the levels of food production in Europe are presented in the paper. Discussion covers quantitative fluctuations in the number of businesses and production value of food products, as well as employment and salaries ...

  18. Formulation of morning product using food residues

    Directory of Open Access Journals (Sweden)

    Maria do Rosário de Fátima Padilha

    2017-09-01

    Full Text Available In Brazil, there is resistance of the population to the use of stalks, leaves, peels and seeds of vegetables and fruits, leading to trash important parts of the food in good physiological conditions and with the presence of potential nutrients. In this research, a morning product was elaborated using green and dry coconut residue, jerimum and melon seed, crystallized sicilian lemon peel, cashew nut, common rapadura sweet and ginger. The bacteriological tests proved the hygienic-sanitary quality of the product, therefore suitable for consumption, that is, according to RDC 12/2001. It was also observed that the dehydration of all the residues reached the legal levels and accepted by ANVISA that limits in 25% the water content in the dehydrated foods. As for the centesimal composition, it was observed that the elaborated product with residues and other ingredients had a good content of macro nutrients. A use of the type of waste as a new food proposal constitutes an alternative to avoid and reduce: the serious environmental problem caused by the large residual volume generated, and the inadequate places in which they are stored or deposited, aggravating the scenario of food-borne pollutants.

  19. Genetic engineering and sustainable production of ornamentals

    DEFF Research Database (Denmark)

    Lütken, Henrik Vlk; Clarke, Jihong Liu; Müller, Renate

    2012-01-01

    Abstract Through the last decades, environmentally and health-friendly production methods and conscientious use of resources have become crucial for reaching the goal of a more sustainable plant production. Protection of the environment requires careful consumption of limited resources and reduct......Abstract Through the last decades, environmentally and health-friendly production methods and conscientious use of resources have become crucial for reaching the goal of a more sustainable plant production. Protection of the environment requires careful consumption of limited resources....... This review presents the more recent progress of genetic engineering in ornamental breeding, delivers an overview of the biological background of the used technologies and critically evaluates the usefulness of the strategies to obtain improved ornamental plants. First, genetic engineering is addressed......, compactness can be accomplished by using a natural transformation approach without recombinant DNA technology. Secondly, metabolic engineering approaches targeting elements of the ethylene signal transduction pathway are summarized as a possible alternative to avoid the use of chemical ethylene inhibitors...

  20. Presence of nano-sized silica during in vitro digestion of foods containing silica as a food additive

    NARCIS (Netherlands)

    Peters, R.; Kramer, E.; Oomen, A.G.; Herrera Rivera, Z.E.; Oegema, G.; Tromp, P.C.; Fokkink, R.; Rietveld, A.; Marvin, H.J.P.; Weigel, S.; Peijnenburg, A.A.C.M.; Bouwmeester, H.

    2012-01-01

    The presence, dissolution, agglomeration state, and release of materials in the nano-size range from food containing engineered nanoparticles during human digestion is a key question for the safety assessment of these materials. We used an in vitro model to mimic the human digestion. Food products

  1. Protection against radioactive contamination of food and agricultural products

    International Nuclear Information System (INIS)

    Szabo, A.; Kovacs, Z.

    1977-01-01

    Due to contaminating effects from nuclear explosions and nuclear power plants, the systematic investigation of environmental radioactive contamination is absolutely necessary. In order to reduce the artificial radiation dose to which the human body is exposed, isotope content of foods and agricultural products should be known. The authors evaluate the decontamination possibilities of food produced from vegetable and animal products, starting from the contamination of some products. For vegetable product decontamination the use of suitable fertilizers, thorough scrubbing in excess water and, for cereals, milling is proposed. As the most effective preventive measure of radiation contamination of food products of animal origin, appropriate packing is proposed. The storage and preservation problems are emphasized for short half-life radiation contamination. (P.J.)

  2. Isotope methods for the control of food products and beverages

    Energy Technology Data Exchange (ETDEWEB)

    Guillou, C; Reniero, F [Commission of the European Communities, Joint Research Centre, Ispra (Italy)

    2001-10-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  3. Isotope methods for the control of food products and beverages

    International Nuclear Information System (INIS)

    Guillou, C.; Reniero, F.

    2001-01-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  4. Food, Environment, Engineering and Life Sciences Program (Invited)

    Science.gov (United States)

    Mohtar, R. H.; Whittaker, A.; Amar, N.; Burgess, W.

    2009-12-01

    Food, Environment, Engineering and Life Sciences Program Nadia Amar, Wiella Burgess, Rabi H. Mohtar, and Dale Whitaker Purdue University Correspondence: mohtar@purdue.edu FEELS, the Food, Environment, Engineering and Life Sciences Program is a grant of the National Science Foundation for the College of Agriculture at Purdue University. FEELS’ mission is to recruit, retain, and prepare high-achieving students with financial difficulties to pursue STEM (Science, Technology, Engineering, and Mathematics) careers. FEELS achieves its goals offering a scholarship of up to 10,000 per student each year, academic, research and industrial mentors, seminars, study tables, social and cultural activities, study abroad and community service projects. In year one, nine low-income, first generation and/or ethnic minority students joined the FEELS program. All 9 FEELS fellows were retained in Purdue’s College of Agriculture (100%) with 7 of 9 (77.7%) continuing to pursue STEM majors. FEELS fellows achieved an average GPA in their first year of 3.05, compared to the average GPA of 2.54 for low-income non- FEELS students in the College of Agriculture. A new cohort of 10 students joined the program in August 2009. FEELS fellows received total scholarships of nearly 50,000 for the 2008-2009 academic year. These scholarships were combined with a holistic program that included the following key elements: FEELS Freshman Seminars I and II, 2 study tables per week, integration activities and frequent meetings with FEELS academic mentors and directors. Formative assessments of all FEELS activities were used to enhance the first year curriculum for the second cohort. Cohort 1 will continue into their second year where the focus will be on undergraduate research. More on FEELS programs and activities: www.purdue.edu/feels.

  5. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    Science.gov (United States)

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-04-23

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children.

  6. Functional food. Product development, marketing and consumer acceptance--a review.

    Science.gov (United States)

    Siró, István; Kápolna, Emese; Kápolna, Beáta; Lugasi, Andrea

    2008-11-01

    It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing functional food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current functional food market situation in USA, Japan and some European countries completed with some comments on functional food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of functional food. Furthermore it discusses some prominent types of these food products currently on the market.

  7. Farm Organization, Ownership and Food Productivity in Nigeria

    Directory of Open Access Journals (Sweden)

    Nkasiobi Silas Oguzor

    2012-06-01

    Full Text Available African food production is in crisis. Today, despite Africa’s vast physical and climatic potentials to produce food, most African States depend on food importation. Africa’s capacity to deal with its food battles is severely constrained by its political instability, its early stage of scientific and institutional development, and a rapidly changing and complex global environment. In Nigeria and in most developing economies, there is a fundamental lack of political commitment to come grips with poverty, malnutrition and access to food. Because of these barriers, traditional economics is a rather limited tool to understand food production and other related variables. Poverty, hunger, malnutrition, famine and starvation in developing economies are just as much a function of political, macroeconomic, and institutional barriers as lack of technology. Illustrations from the agrarian chaos in Sudan, Ethiopia, Somalia, Chad and others are too numerous to conclude otherwise. The aim of this paper is to determine and analyze economics incentives and strategies, which could stimulate commercial agriculture in Nigeria. The analysis is based on the premise that the form of production organization in Nigerian agriculture is the major constraint to commercialization. The paper concludes that output price subsidy is the over-riding factor in the commercialization of agriculture in Nigeria.

  8. Russian food products marke: New CEFTA export opportunity

    Directory of Open Access Journals (Sweden)

    Stanojević Nataša

    2016-01-01

    Full Text Available This study aims to point out the unexploited export potential of CEFTA economies to the Russian market, using both quantitative and qualitative methods. More precisely, the Russian food market is examined, because of its size, the lack of domestic supply and actual changes of trading partners due to political and security antagonisms. The competitiveness of CEFTA food production on the Russian food market was analyzed by using two classical instruments of competitiveness - coefficient of conformity (CC and real effective exchange rate (RER.CC is applied first to the CEFTA export and Russian import of food in total, and then to the six main Russian import food products. The results indicate the highest degree of matching between Russian import and all CEFTA country export of fruits, vegetable and its processed commodities. RER is calculated to show competitiveness in terms of prices in bilateral trade, and result shows a very favorable ratio of currency, except in the case of Montenegro and Bosnia because their fixation to euro. Due to the small size of CEFTA production and non-proportional large Russian market, the interconnection, e.g. forming the value chain made of CEFTAs agriculture and food industry companies is suggested as the basis of new CEFTA export strategy.

  9. Prototype Food and Nutrient Database for Dietary Studies: Branded Food Products Database for Public Health Proof of Concept

    Science.gov (United States)

    The Prototype Food and Nutrient Database for Dietary Studies (Prototype FNDDS) Branded Food Products Database for Public Health is a proof of concept database. The database contains a small selection of food products which is being used to exhibit the approach for incorporation of the Branded Food ...

  10. Methane production from food waste leachate in laboratory-scale simulated landfill.

    Science.gov (United States)

    Behera, Shishir Kumar; Park, Jun Mo; Kim, Kyeong Ho; Park, Hung-Suck

    2010-01-01

    Due to the prohibition of food waste landfilling in Korea from 2005 and the subsequent ban on the marine disposal of organic sludge, including leachate generated from food waste recycling facilities from 2012, it is urgent to develop an innovative and sustainable disposal strategy that is eco-friendly, yet economically beneficial. In this study, methane production from food waste leachate (FWL) in landfill sites with landfill gas recovery facilities was evaluated in simulated landfill reactors (lysimeters) for a period of 90 d with four different inoculum-substrate ratios (ISRs) on volatile solid (VS) basis. Simultaneous biochemical methane potential batch experiments were also conducted at the same ISRs for 30 d to compare CH(4) yield obtained from lysimeter studies. Under the experimental conditions, a maximum CH(4) yield of 0.272 and 0.294 L/g VS was obtained in the batch and lysimeter studies, respectively, at ISR of 1:1. The biodegradability of FWL in batch and lysimeter experiments at ISR of 1:1 was 64% and 69%, respectively. The calculated data using the modified Gompertz equation for the cumulative CH(4) production showed good agreement with the experimental result obtained from lysimeter study. Based on the results obtained from this study, field-scale pilot test is required to re-evaluate the existing sanitary landfills with efficient leachate collection and gas recovery facilities as engineered bioreactors to treat non-hazardous liquid organic wastes for energy recovery with optimum utilization of facilities. 2010 Elsevier Ltd. All rights reserved.

  11. Engineering of Yarrowia lipolytica for production of astaxanthin

    DEFF Research Database (Denmark)

    Kildegaard, Kanchana Rueksomtawin; Adiego Pérez, Belén; Doménech Belda, David

    2017-01-01

    Astaxanthin is a red-colored carotenoid, used as food and feed additive. Astaxanthin is mainly produced by chemical synthesis, however, the process is expensive and synthetic astaxanthin is not approved for human consumption. In this study, we engineered the oleaginous yeast Yarrowia lipolytica f...

  12. Systematic engineering of TCA cycle for optimal production of a four-carbon platform chemical 4-hydroxybutyric acid in Escherichia coli.

    Science.gov (United States)

    Choi, Sol; Kim, Hyun Uk; Kim, Tae Yong; Lee, Sang Yup

    2016-11-01

    To address climate change and environmental problems, it is becoming increasingly important to establish biorefineries for the production of chemicals from renewable non-food biomass. Here we report the development of Escherichia coli strains capable of overproducing a four-carbon platform chemical 4-hybroxybutyric acid (4-HB). Because 4-HB production is significantly affected by aeration level, genome-scale metabolic model-based engineering strategies were designed under aerobic and microaerobic conditions with emphasis on oxidative/reductive TCA branches and glyoxylate shunt. Several different metabolic engineering strategies were employed to develop strains suitable for fermentation both under aerobic and microaerobic conditions. It was found that microaerobic condition was more efficient than aerobic condition in achieving higher titer and productivity of 4-HB. The final engineered strain produced 103.4g/L of 4-HB by microaerobic fed-batch fermentation using glycerol. The aeration-dependent optimization strategy of TCA cycle will be useful for developing microbial strains producing other reduced derivative chemicals of TCA cycle intermediates. Copyright © 2016 International Metabolic Engineering Society. Published by Elsevier Inc. All rights reserved.

  13. Selecting the Best: Evolutionary Engineering of Chemical Production in Microbes

    DEFF Research Database (Denmark)

    Shepelin, Denis; Hansen, Anne Sofie Lærke; Lennen, Rebecca

    2018-01-01

    , we focus primarily on a more challenging problem-the use of evolutionary engineering for improving the production of chemicals in microbes directly. We describe recent developments in evolutionary engineering strategies, in general, and discuss, in detail, case studies where production of a chemical......Microbial cell factories have proven to be an economical means of production for many bulk, specialty, and fine chemical products. However, we still lack both a holistic understanding of organism physiology and the ability to predictively tune enzyme activities in vivo, thus slowing down rational...... engineering of industrially relevant strains. An alternative concept to rational engineering is to use evolution as the driving force to select for desired changes, an approach often described as evolutionary engineering. In evolutionary engineering, in vivo selections for a desired phenotype are combined...

  14. FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT. For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a

  15. Siloxanes in silicone products intended for food contact

    DEFF Research Database (Denmark)

    Cederberg, Tommy Licht; Jensen, Lisbeth Krüger

    oligomers which might migrate to the food when the product is being used. DTU has proposed two action limits for low molecular weight siloxanes in food contact materials. For the sum of cyclic siloxanes D3 to D8 the limits are 12 mg/kg food for adults and 2 mg/kg food for children. For the sum of cyclic...... siloxanes D3 to D13 and linear siloxanes L3-L13 the limit is 60 mg/kg food. In 49 samples of silicone products intended for food contact from the Norwegian markets content of siloxanes has been measured. Coated paper for baking constituted 8 of the samples and in none of those samples siloxanes were found......Silicone is used in food contact materials due to its excellent physical and chemical properties. It is thermostable and flexible and is used in bakeware and kitchen utensils. Silicone is also used to coat paper to make it water and fat resistant. There is no specific regulation in EU which covers...

  16. Surveys suck: Consumer preferences when purchasing genetically engineered foods.

    Science.gov (United States)

    Powell, Douglas A

    2013-01-01

    Many studies have attempted to gauge consumers' acceptance of genetically engineered or modified (GM) foods. Surveys, asking people about attitudes and intentions, are easy-to-collect proxies of consumer behavior. However, participants tend to respond as citizens of society, not discrete individuals, thereby inaccurately portraying their potential behavior. The Theory of Planned Behavior improved the accuracy of self-reported information, but its limited capacity to account for intention variance has been attributed to the hypothetical scenarios to which survey participants must respond. Valuation methods, asking how much consumers may be willing to pay or accept for GM foods, have revealed that consumers are usually willing to accept them at some price, or in some cases willing to pay a premium. Ultimately, it's consumers' actual--not intended--behavior that is of most interest to policy makers and business decision-makers. Real choice experiments offer the best avenue for revealing consumers' food choices in normal life.

  17. Strategies of Market Development of for Healthy Food Products in Hamadan

    Directory of Open Access Journals (Sweden)

    vahid Azizi

    2014-03-01

    Full Text Available This study was conducted at the aim of determining development strategies for marketing healthy food products. The study data was collected by conducting field survey and compeleting a questionnaire. Using simple random sampling, about 400 Hamedan citizens were selected in 2013. The data analysis was conducted by ordinal Logit model with method of maximum Likelihood. According to the results, 32 percent of people do not tend to shopping healthy food products, 34.3 percent of people ignored shopping of healthy food products, 33.8 percent of them tend to shopping of healthy food products. The results of estimating the ordinal Logit model presented that strategies such as cognition indicators, environment lover, Advertising and Information, Education, Supportive and monitoring facilities, structural and Service facilities and economic indicator should be considered as marketing strategies to develop healthy food products. In order to develop the healthy food market, the long term programs in the three sectors of products, consumption and marketing should be considered from specific purposes.

  18. Food production in solidarity economy: an issue that goes beyond laws

    Directory of Open Access Journals (Sweden)

    Simone WESCHENFELDER

    2016-01-01

    Full Text Available Abstract Food production within the context of solidarity economy is an alternative way to offer employment and income for a significant part of the Brazilian population. The purpose of this study was to carry out a business diagnosis in order to evaluate the facilities, the production process and hygiene practices of seven solidarity economy enterprises located in the city of Novo Hamburgo, Southern Brazil, that work with food production and sales. Visits took place at the enterprises and a check-list was used to record data. Although food production happens in places with space and setting restrictions, it guarantees distinctive foods with aggregate value, where handlers follow the whole process, from raw materials selection to sales. Basic hygiene principles are followed, as they guarantee the production of food with quality, which contributes towards income generation for participating families. Specific laws that apply to the characteristics and needs of small-scale food production must be written in order to regulate solidarity economy enterprises.

  19. Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods

    OpenAIRE

    Annunziata, Azzurra; Pascale, Paola

    2009-01-01

    Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, ...

  20. Prediction of frozen food properties during freezing using product composition.

    Science.gov (United States)

    Boonsupthip, W; Heldman, D R

    2007-06-01

    Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

  1. The role of price as a product attribute in the organic food context

    DEFF Research Database (Denmark)

    Marian, Livia; Chrysochou, Polymeros; Krystallis Krontalis, Athanasios

    2014-01-01

    High prices are often quoted as an obstacle to consumer purchase of organic food products. This article investigates the market performance of organic food products at different price levels and whether high price is necessarily a disadvantage for organic food products, especially with regard to ...... products (i.e. there is a spillover of high price organic food purchases to other product categories). Implications for pricing strategies for organic food products are discussed.......High prices are often quoted as an obstacle to consumer purchase of organic food products. This article investigates the market performance of organic food products at different price levels and whether high price is necessarily a disadvantage for organic food products, especially with regard...... to generating repeat purchase. Based on analyses of panel purchase data from 2011 in Denmark, the study explores the effects of production method (organic vs. conventional) and price on consumers’ repeat purchase and cross-purchase across four product categories: red meat, chicken, milk and hard cheese. Results...

  2. Metabolic engineering of Escherichia coli for the production of riboflavin

    Science.gov (United States)

    2014-01-01

    Background Riboflavin (vitamin B2), the precursor of the flavin cofactors flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), is used commercially as an animal feed supplement and food colorant. E. coli is a robust host for various genetic manipulations and has been employed for efficient production of biofuels, polymers, amino acids, and bulk chemicals. Thus, the aim of this study was to understand the metabolic capacity of E. coli for the riboflavin production by modification of central metabolism, riboflavin biosynthesis pathway and optimization of the fermentation conditions. Results The basic producer RF01S, in which the riboflavin biosynthesis genes ribABDEC from E. coli were overexpressed under the control of the inducible trc promoter, could accumulate 229.1 mg/L of riboflavin. Further engineering was performed by examining the impact of expression of zwf (encodes glucose 6-phosphate dehydrogenase) and gnd (encodes 6-phosphogluconate dehydrogenase) from Corynebacterium glutamicum and pgl (encodes 6-phosphogluconolactonase) from E. coli on riboflavin production. Deleting pgi (encodes glucose-6-phosphate isomerase) and genes of Entner-Doudoroff (ED) pathway successfully redirected the carbon flux into the oxidative pentose phosphate pathway, and overexpressing the acs (encodes acetyl-CoA synthetase) reduced the acetate accumulation. These modifications increased riboflavin production to 585.2 mg/L. By further modulating the expression of ribF (encodes riboflavin kinase) for reducing the conversion of riboflavin to FMN in RF05S, the final engineering strain RF05S-M40 could produce 1036.1 mg/L riboflavin in LB medium at 37°C. After optimizing the fermentation conditions, strain RF05S-M40 produced 2702.8 mg/L riboflavin in the optimized semi-defined medium, which was a value nearly 12-fold higher than that of RF01S, with a yield of 137.5 mg riboflavin/g glucose. Conclusions The engineered strain RF05S-M40 has the highest yield among all

  3. Metabolic engineering of Escherichia coli for the production of riboflavin.

    Science.gov (United States)

    Lin, Zhenquan; Xu, Zhibo; Li, Yifan; Wang, Zhiwen; Chen, Tao; Zhao, Xueming

    2014-07-16

    Riboflavin (vitamin B2), the precursor of the flavin cofactors flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), is used commercially as an animal feed supplement and food colorant. E. coli is a robust host for various genetic manipulations and has been employed for efficient production of biofuels, polymers, amino acids, and bulk chemicals. Thus, the aim of this study was to understand the metabolic capacity of E. coli for the riboflavin production by modification of central metabolism, riboflavin biosynthesis pathway and optimization of the fermentation conditions. The basic producer RF01S, in which the riboflavin biosynthesis genes ribABDEC from E. coli were overexpressed under the control of the inducible trc promoter, could accumulate 229.1 mg/L of riboflavin. Further engineering was performed by examining the impact of expression of zwf (encodes glucose 6-phosphate dehydrogenase) and gnd (encodes 6-phosphogluconate dehydrogenase) from Corynebacterium glutamicum and pgl (encodes 6-phosphogluconolactonase) from E. coli on riboflavin production. Deleting pgi (encodes glucose-6-phosphate isomerase) and genes of Entner-Doudoroff (ED) pathway successfully redirected the carbon flux into the oxidative pentose phosphate pathway, and overexpressing the acs (encodes acetyl-CoA synthetase) reduced the acetate accumulation. These modifications increased riboflavin production to 585.2 mg/L. By further modulating the expression of ribF (encodes riboflavin kinase) for reducing the conversion of riboflavin to FMN in RF05S, the final engineering strain RF05S-M40 could produce 1036.1 mg/L riboflavin in LB medium at 37°C. After optimizing the fermentation conditions, strain RF05S-M40 produced 2702.8 mg/L riboflavin in the optimized semi-defined medium, which was a value nearly 12-fold higher than that of RF01S, with a yield of 137.5 mg riboflavin/g glucose. The engineered strain RF05S-M40 has the highest yield among all reported riboflavin production

  4. Plants for water recycling, oxygen regeneration and food production

    Science.gov (United States)

    Bubenheim, D. L.

    1991-01-01

    During long-duration space missions that require recycling and regeneration of life support materials the major human wastes to be converted to usable forms are CO2, hygiene water, urine and feces. A Controlled Ecological Life Support System (CELSS) relies on the air revitalization, water purification and food production capabilities of higher plants to rejuvenate human wastes and replenish the life support materials. The key processes in such a system are photosynthesis, whereby green plants utilize light energy to produce food and oxygen while removing CO2 from the atmosphere, and transpiration, the evaporation of water from the plant. CELSS research has emphasized the food production capacity and efforts to minimize the area/volume of higher plants required to satisfy all human life support needs. Plants are a dynamic system capable of being manipulated to favour the supply of individual products as desired. The size and energy required for a CELSS that provides virtually all human needs are determined by the food production capacity. Growing conditions maximizing food production do not maximize transpiration of water; conditions favoring transpiration and scaling to recycle only water significantly reduces the area, volume, and energy inputs per person. Likewise, system size can be adjusted to satisfy the air regeneration needs. Requirements of a waste management system supplying inputs to maintain maximum plant productivity are clear. The ability of plants to play an active role in waste processing and the consequence in terms of degraded plant performance are not well characterized. Plant-based life support systems represent the only potential for self sufficiency and food production in an extra-terrestrial habitat.

  5. The structure of a food product assortment modulates the effect of providing choice on food intake.

    Science.gov (United States)

    Parizel, Odile; Sulmont-Rossé, Claire; Fromentin, Gilles; Delarue, Julien; Labouré, Hélène; Benamouzig, Robert; Marsset-Baglieri, Agnès

    2016-09-01

    Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. From Tobacco to Food Production : Consolidation, Dissemination ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    An earlier IDRC-supported project, 103435 From Tobacco to Food Production : Constraints and Transition Strategies (Bangladesh), provided a detailed understanding of the constraints tobacco farmers face and ... How are public health actors working with the food and drinks industry to prevent diet-related disease? A new ...

  7. A COMPARATIVE ANALISYS ON THE TRADITIONAL FOOD PRODUCTS IN EU

    Directory of Open Access Journals (Sweden)

    Teodora Mihaela Tarcza

    2016-12-01

    Full Text Available This paper is intent on highlighting the differences between traditional food products registered in every member state of the EU. The legislative system protecting the 'peculiar, endemic', food products was first introduced in the EU in 1992 and it was implemented in the then - member states.The countries that adhered to the EU in the following years underwent a preparation phase in terms of legislation in order to educate the producers and consumers regarding these regulations.Therefore, some countries have a history of over twenty years in recognizing and registering traditional food products(TFP, whereas newly - entered EU member states have an experience of less than ten years.This can be one of the many reasons underlying the significant discrepancy in the number of traditional food products registered in every EU member state.Throughout the paper we intend to analyse and highlight the number of traditional food products registered in the European Union’ s database– DOORdatabase– by every EU member state, and also provide an overview of their status in the EU.Moreover, throughout the paper we will answer questions such as„ Why does France have 255 traditional food products registered, whereas countries like Romania and Bulgaria only 4 ? “aiming to justify these differences but also present the evolution of the supply of traditional food products over time.To achieve the objectives of our research, we have covered vast literature and we have processed a series of secondary data that were put at our disposal by the databases of the European Commission, the agricultural sector.The results of our research are interesting, and the graphs will help better visualize and understand the status of the supply of traditional food products from a quantitative point of view countrywide.The identified elements as influencing factors in the quantitative supply of traditional food products and their grouping in a series of criteria tantamount to

  8. Bioenergy production and food security in Africa

    African Journals Online (AJOL)

    Ezedom Theresa

    This will in turn, facilitate industrialization in other sectors of economy through provision of affordable ... bioenergy production on food security, land allocation for energy crop production can be regulated. ... bility determines the type of industries, and the cost of ...... African countries, yeast and crude enzyme production.

  9. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  10. Sub-Micron Grinding of a Food Product

    NARCIS (Netherlands)

    Hennart, S.L.A.

    2011-01-01

    This thesis describes how the activity of a preservative product used in food coatings can be optimized. This project is partly sponsored by the European Marie Curie Framework projects as part of the BioPowders research training network. DSM Food Specialties hosts and co finances this project. The

  11. Prediction of seasonal climate-induced variations in global food production

    Science.gov (United States)

    Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki; Luo, Jing-Jia; Challinor, Andrew J.; Brown, Molly E.; Sakurai, Gen; Yamagata, Toshio

    2013-10-01

    Consumers, including the poor in many countries, are increasingly dependent on food imports and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years. Here we present a global assessment of the reliability of crop failure hindcasts for major crops at two lead times derived by linking ensemble seasonal climatic forecasts with statistical crop models. We found that moderate-to-marked yield loss over a substantial percentage (26-33%) of the harvested area of these crops is reliably predictable if climatic forecasts are near perfect. However, only rice and wheat production are reliably predictable at three months before the harvest using within-season hindcasts. The reliabilities of estimates varied substantially by crop--rice and wheat yields were the most predictable, followed by soybean and maize. The reasons for variation in the reliability of the estimates included the differences in crop sensitivity to the climate and the technology used by the crop-producing regions. Our findings reveal that the use of seasonal climatic forecasts to predict crop failures will be useful for monitoring global food production and will encourage the adaptation of food systems toclimatic extremes.

  12. Furan in food including homemade and ready-to-eat food products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Granby, Kit; Mariotti Celis, M.

    Furan is formed in canned, jarred or browned food items. As furan is carcinogenic in animal experiments, attention has been drawn to the presence in commercial and home-cooked foods. The formation of furan in home cooked foods were studied as well as the stability of furan during cooking, saving...... and reheating of meals. In addition the occurrence of furan in some commercially dried and browned food products were determined. Several recipes of European homemade food were prepared but in most cases fortunately furan was not found. I few exceptions were e.g. apple pie (133 ng/g furan in the rasp) and tea...... buns with raisins (83 ng/g furan in the raisins). The influence on heating and reheating of ready to eat foods like different soups, baked beans and vegetable meals known to contain furan, showed that heating roughly reduced the furan level to half the initial level and reheating reduced the level...

  13. Analysis of the Lifecycle of Mechanical Engineering Products

    OpenAIRE

    Gubaidulina, Rauza Khamidovna; Gruby, S. V.; Davlatov, G. D.

    2016-01-01

    Principal phases of the lifecycle of mechanical engineering products are analyzed in the paper. The authors have developed methods and procedures to improve designing, manufacturing, operating and recycling of the machine. It has been revealed that economic lifecycle of the product is a base for appropriate organization of mechanical engineering production. This lifecycle is calculated as a minimal sum total of consumer and producer costs. The machine construction and its manufacturing techno...

  14. Concurrent Engineering in seafood product development

    DEFF Research Database (Denmark)

    Jonsdottir, Stella; Vesterager, Johan; Børresen, Torger

    1998-01-01

    benefit from the CE approach which can support product developers to provide concurrent specifications for raw materials, ingredients, packaging, and production methods. The approach involves the use of product models from which line extensions are more easily generated than by use of customary stepwise...... techniques. it is anticipated that other food industries also can benefit from the more simultaneous approach...

  15. Phenolipids as antioxidants in omega-3 enriched food products

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit Moltke; Aleman, M.; Durand, E.

    Foods containing omega-3 PUFA are highly susceptible to oxidation. This causes formation of undesirable flavors and loss of health-beneficial fatty acids. To protect these food products, antioxidant addition may be a solution. Lately, extensive work has been performed on phenolipids...... and their efficacy in model emulsion systems. Since the polar paradox hypothesis was a simplified statement of the antioxidant efficacy in emulsions, a new term, “cut-off effect”, was introduced. The cut-off effect describes the efficacy of phenolipids in simple emulsions. However, most food products consist...... acid and its esters, caffeates, in two different fish-oil-enriched food products: mayonnaise and milk. Lipid oxidation was evaluated from 3 parameters measured over storage time: peroxide value, volatiles and tocopherol concentrations. The results demonstrate the influence of the complex emulsions...

  16. Local food in Iceland: identifying behavioral barriers to increased production and consumption

    Science.gov (United States)

    Ósk Halldórsdóttir, Þórhildur; Nicholas, Kimberly A.

    2016-11-01

    Increased production and consumption of local food may reduce the negative environmental, social, and economic impacts of industrialized and globalized food production. Here we examined potential barriers to increasing production and consumption of food produced in Iceland. First, we developed a new framework to address the behaviors of production and consumption simultaneously, to comprehensively analyze their potential barriers. We examined structural barriers by estimating the food production capacity of Iceland, and cultural and personal barriers through survey data on cultural norms and purchasing behavior from Matís, a research and development company. We found no structural barriers preventing Iceland from increasing production of local cereals, which would compliment current local production of meat and dairy and reduce reliance on imports, currently at 50% of the daily caloric intake. However, if food production became entirely local without changing the current mix of crops grown, there would be a 50% reduction in diversity (from 50 to 25 items in eight out of ten food categories). We did not identify any cultural barriers, as survey results demonstrated that consumers hold generally positive worldviews towards local food, with 88% satisfied with local food they had purchased. More than two-thirds of consumers regarded supporting the local farmer and considerations such as environmentally friendly production, fewer food miles, lower carbon footprint as important. However, they rated the local food they have access to as lower in meeting sustainability criteria, showing that they make justifications for not choosing local food in practice. This is a personal barrier to increased consumption of local food, and implies that marketing strategies and general knowledge connected to local food in Iceland might be improved. Although the results apply to the case of Iceland, the method of identifying behavioral barriers to change is applicable to other countries

  17. Relevance of microbial finished product testing in food safety management

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.

  18. QFood - Optimal design of food products

    DEFF Research Database (Denmark)

    Bech, Anne C.; Engelund, Erling; Juhl, Hans Jørn

    1994-01-01

    of Quality is described with special reference to the development of food products. 5. An MDS-based model for use in the evaluation of an optimal product is developed. The model is based on the profit function from classical micro-economic theory. The imputed price is defined as a function of a Customer...... Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal....

  19. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the

  20. Sustainable Livestock Production in The Perspective of National Food Security Policy

    Directory of Open Access Journals (Sweden)

    Tjeppy D Soedjana

    2013-03-01

    Full Text Available This paper presents an overview of the role that livestock play in various dimensions of food security. Food security is defined as a state of affairs where all people at all times have access to safe and nutritious food to maintain a healthy and active life. Availability, accessibility, and affordability of individuals to consume food according to their respective socio-economic conditions are important dimensions. It describes the place of livestock products in human nutrition, the contribution of livestock to the national food supply and the way that livestock can affect food access, as a direct source of food and a source of income. Access to food is the most basic human right, especially for Indonesia with more than 240 million people with annual growth of 1.3%. To secure food availability, a sustainable food production growth more than 2% per year, including animal protein sources, is needed. It is necessary to strengthen food supply by maximizing available resources; improve food distribution system to guarantee a stable food supply and public access; encourage diversified food consumption; and prevent as well as resolve food scarcity. Furthermore, within the national objectives for self-sufficiency in rice, corn, soybean, and white sugar, the current annual percapita consumption of livestock products has reached 6.96 kg (meat, 7.3 kg (eggs and 16.5 kg (milk, which indicates good progress to stimulate sustainable domestic livestock production.

  1. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Paula - Angela VIDRASCU

    2013-12-01

    Full Text Available The issue addressed in this paper makes a significant contribution to research on the effects that food tampering has at the expense of consumer health. Nowadays quality and food safety that consumers are entitled directly reflects the quality of life. In other words the present subject is of particular importance to the work of the bodies created for the purpose of protecting the health and quality of life of consumers. This study has an important role both in the short and long term through proper understanding of the terms of quality, adulteration and food safety. The essential aim of this article is played understanding and easy identification of counterfeit food. Thus the awareness of counterfeit food products consumers are becoming more aware and responsible on quality of life. Quality will always be one of the most important competitive factors of ensuring health and environmental protection.

  2. Energy Analysis of the Danish Food Production System: Food-EROI and Fossil Fuel Dependency

    DEFF Research Database (Denmark)

    Markussen, Mads Ville; Østergård, Hanne

    2013-01-01

    Modern food production depends on limited natural resources for providing energy and fertilisers. We assess the fossil fuel dependency for the Danish food production system by means of Food Energy Returned on fossil Energy Invested (Food-EROI) and by the use of energy intensive nutrients from....... Furthermore, nutrients in commercial fertiliser and imported feed account for 84%, 90% and 90% of total supply of N, P and K, respectively. We conclude that the system is unsustainable because it is embedded in a highly fossil fuel dependent system based on a non-circular flow of nutrients. As energy and thus...... imported livestock feed and commercial fertilisers. The analysis shows that the system requires 221 PJ of fossil energy per year and that for each joule of fossil energy invested in farming, processing and transportation, 0.25 J of food energy is produced; 0.28 when crediting for produced bioenergy...

  3. Microbial Production of Food Grade Pigments

    Directory of Open Access Journals (Sweden)

    Laurent Dufossé

    2006-01-01

    Full Text Available The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in natural colouring alternatives. Nature is rich in colours (minerals, plants, microalgae, etc., and pigment-producing microorganisms (fungi, yeasts, bacteria are quite common. Among the molecules produced by microorganisms are carotenoids, melanins, flavins, quinones, and more specifically monascins, violacein or indigo. The success of any pigment produced by fermentation depends upon its acceptability on the market, regulatory approval, and the size of the capital investment required to bring the product to market. A few years ago, some expressed doubts about the successful commercialization of fermentation-derived food grade pigments because of the high capital investment requirements for fermentation facilities and the extensive and lengthy toxicity studies required by regulatory agencies. Public perception of biotechnology-derived products also had to be taken into account. Nowadays some fermentative food grade pigments are on the market: Monascus pigments, astaxanthin from Xanthophyllomyces dendrorhous, Arpink Red from Penicillium oxalicum, riboflavin from Ashbya gossypii, b-carotene from Blakeslea trispora. The successful marketing of pigments derived from algae or extracted from plants, both as a food colour and a nutritional supplement, reflects the presence and importance of niche markets in which consumers are willing to pay a premium for »all natural ingredients«.

  4. Biodiesel production from algae grown on food industry wastewater.

    Science.gov (United States)

    Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

    2018-04-10

    Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

  5. Application of controlled thermonuclear reactor fusion energy for food production

    International Nuclear Information System (INIS)

    Dang, V.D.; Steinberg, M.

    1975-06-01

    Food and energy shortages in many parts of the world in the past two years raise an immediate need for the evaluation of energy input in food production. The present paper investigates systematically (1) the energy requirement for food production, and (2) the provision of controlled thermonuclear fusion energy for major energy intensive sectors of food manufacturing. Among all the items of energy input to the ''food industry,'' fertilizers, water for irrigation, food processing industries, such as beet sugar refinery and dough making and single cell protein manufacturing, have been chosen for study in detail. A controlled thermonuclear power reactor was used to provide electrical and thermal energy for all these processes. Conceptual design of the application of controlled thermonuclear power, water and air for methanol and ammonia synthesis and single cell protein production is presented. Economic analysis shows that these processes can be competitive. (auth)

  6. Food preference for milk and dairy products

    Directory of Open Access Journals (Sweden)

    Zuzana Derflerová Brázdová

    2014-01-01

    Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

  7. Rosaceae products: Anthocyanin quality and comparisons between dietary supplements and foods

    Directory of Open Access Journals (Sweden)

    Jungmin Lee

    2016-10-01

    Full Text Available Rosaceae (strawberry, cherry, blackberry, red raspberry, and black raspberry dietary supplements and food products (total n = 74 were purchased and analyzed to determine their anthocyanin concentrations and profiles. Eight of the 33 dietary supplements had no detectable anthocyanins (five samples or were adulterated with anthocyanins from unlabeled sources (three samples. Five of 41 food products contained no detectable anthocyanins. In mg per serving, the dietary supplements tested contained 0.02–86.27 (average 10.00, and food products contained 0.48–39.66 (average 7.76. Anthocyanin levels between the dietary supplements and food products were not significantly different in mg per serving. Individual anthocyanin profiles can be used to evaluate quality of Rosaceae food products and dietary supplements. These findings show that increasing anthocyanin content and reducing adulteration could improve the quality of Rosaceae products available in the marketplace. Keywords: Rubus, Fragaria, Prunus, Dietary supplement, Nonmineral dietary supplement, Nonvitamin dietary supplement

  8. Genetic engineering of microorganisms for biodiesel production

    Science.gov (United States)

    Lin, Hui; Wang, Qun; Shen, Qi; Zhan, Jumei; Zhao, Yuhua

    2013-01-01

    Biodiesel, as one type of renewable energy, is an ideal substitute for petroleum-based diesel fuel and is usually made from triacylglycerides by transesterification with alcohols. Biodiesel production based on microbial fermentation aiming to establish more efficient, less-cost and sustainable biodiesel production strategies is under current investigation by various start-up biotechnology companies and research centers. Genetic engineering plays a key role in the transformation of microbes into the desired cell factories with high efficiency of biodiesel production. Here, we present an overview of principal microorganisms used in the microbial biodiesel production and recent advances in metabolic engineering for the modification required. Overexpression or deletion of the related enzymes for de novo synthesis of biodiesel is highlighted with relevant examples. PMID:23222170

  9. The water-food nexus of natural rubber production

    Science.gov (United States)

    Chiarelli, D. D.; Rosa, L.; Rulli, M. C.; D'Odorico, P.

    2017-12-01

    The increasing global demand for natural rubber (100% increase in the last 15 years) is for most part met by Malaysia and Indonesia, and - to a lesser extent - other countries in south-east Asia and Africa. The consequent expansion of rubber plantation has often occurred at the expenses of agricultural land for staple food, particularly in southeast Asia, where most of the land suitable for agriculture is already harvested for food crops or other uses. Here we investigate the extent to which the ongoing increase in rubber production is competing with the food system and affecting the livelihoods of rural communities in the areas of production and their appropriation of natural resources, such as water. We also investigate to what extent the expansion of rubber plantations is taking place through large scale land acquisitions (LSLAs) and evaluate the impacts on rural communities. Our results show how rubber production has strong environmental, social and economic impacts. Despite their ability to bring employment and increase the average income of economically disadvantaged areas, rubber plantations may threaten the local water and food security and induce a loss of rural livelihoods, particularly when the new plantations result from LSLAs that displace semi-subsistence forms of production thereby forcing the local populations to depend on global markets.

  10. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

  11. Food Security and Productivity among Urban Farmers in Kaduna ...

    African Journals Online (AJOL)

    User

    Food Security and Productivity among Urban Farmers in Kaduna State, Nigeria https://dx.doi.org/10.4314/jae.v22i1.15. Saleh, M.K. ... increase income of urban farmers in the area. Keywords: Food security, urban agricultural productivity, farming household. ..... Access to Bank loans. 8. Factors Affecting Entrepreneurial and ...

  12. Processing- and product-related causes for food waste and implications for the food supply chain.

    Science.gov (United States)

    Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

    2017-03-01

    Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

    Science.gov (United States)

    Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

  14. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    Science.gov (United States)

    Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

  15. Proceedings of the seventh international food convention: nutritional security through sustainable development research and education for healthy foods - souvenir

    International Nuclear Information System (INIS)

    2013-12-01

    At present, the application of advanced technology during production, processing, storage and distribution of food with an ultimate aim of strengthening the socio-economic status of farmers, entrepreneurs and rural artisan community has paramount importance. The convention made an effort to touch upon the following areas: food and nutritional security and sustainability, food processing and engineering, food safety management systems, food health and nutrition, skill development and entrepreneurship, food science and technology research etc. Papers relevant to INIS are indexed separately

  16. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    OpenAIRE

    Techane Bosona; Girma Gebresenbet

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...

  17. Product prioritization in a two-stage food production system with intermediate storage

    NARCIS (Netherlands)

    Akkerman, R.; van Donk, D.P.

    In the food-processing industry, usually a limited number of storage tanks for intermediate storage is available, which are used for different products. The market sometimes requires extremely short lead times for some products, leading to prioritization of these products, partly through the

  18. A roadmap for research on crassulacean acid metabolism (CAM) to enhance sustainable food and bioenergy production in a hotter, drier world.

    Science.gov (United States)

    Yang, Xiaohan; Cushman, John C; Borland, Anne M; Edwards, Erika J; Wullschleger, Stan D; Tuskan, Gerald A; Owen, Nick A; Griffiths, Howard; Smith, J Andrew C; De Paoli, Henrique C; Weston, David J; Cottingham, Robert; Hartwell, James; Davis, Sarah C; Silvera, Katia; Ming, Ray; Schlauch, Karen; Abraham, Paul; Stewart, J Ryan; Guo, Hao-Bo; Albion, Rebecca; Ha, Jungmin; Lim, Sung Don; Wone, Bernard W M; Yim, Won Cheol; Garcia, Travis; Mayer, Jesse A; Petereit, Juli; Nair, Sujithkumar S; Casey, Erin; Hettich, Robert L; Ceusters, Johan; Ranjan, Priya; Palla, Kaitlin J; Yin, Hengfu; Reyes-García, Casandra; Andrade, José Luis; Freschi, Luciano; Beltrán, Juan D; Dever, Louisa V; Boxall, Susanna F; Waller, Jade; Davies, Jack; Bupphada, Phaitun; Kadu, Nirja; Winter, Klaus; Sage, Rowan F; Aguilar, Cristobal N; Schmutz, Jeremy; Jenkins, Jerry; Holtum, Joseph A M

    2015-08-01

    Crassulacean acid metabolism (CAM) is a specialized mode of photosynthesis that features nocturnal CO2 uptake, facilitates increased water-use efficiency (WUE), and enables CAM plants to inhabit water-limited environments such as semi-arid deserts or seasonally dry forests. Human population growth and global climate change now present challenges for agricultural production systems to increase food, feed, forage, fiber, and fuel production. One approach to meet these challenges is to increase reliance on CAM crops, such as Agave and Opuntia, for biomass production on semi-arid, abandoned, marginal, or degraded agricultural lands. Major research efforts are now underway to assess the productivity of CAM crop species and to harness the WUE of CAM by engineering this pathway into existing food, feed, and bioenergy crops. An improved understanding of CAM has potential for high returns on research investment. To exploit the potential of CAM crops and CAM bioengineering, it will be necessary to elucidate the evolution, genomic features, and regulatory mechanisms of CAM. Field trials and predictive models will be required to assess the productivity of CAM crops, while new synthetic biology approaches need to be developed for CAM engineering. Infrastructure will be needed for CAM model systems, field trials, mutant collections, and data management. © 2015 ORNL/UT-Battelle New Phytologist © 2015 New Phytologist Trust.

  19. Productivity of goats and their contribution to household food ...

    African Journals Online (AJOL)

    Productivity of goats and their contribution to household food security in high potential areas of East Africa: A case of Mgeta, Tanzania. ... milk and meat, manure is also an important by-product for farmers in this area, and is used to fertilize ... particularly in developing countries, livestock remains a desired source of food for

  20. Workable methods for risks control in the food chain production.

    Directory of Open Access Journals (Sweden)

    Lucilla Iacumin

    2008-04-01

    Full Text Available Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter or to contaminations occurred during food processing and consequently due to the lack of employment of the most fundamental sanitary measures and to non-control of the critical points of the HACCP (Hazard Analysis Critical Control Point systems. The pre-requirements to promote food health consist of the implementation of good agriculture husbandry and production practices, the use of HACCP systems, the training of the workers employed in the different productive rows and in the adoption of identification and traceability systems. The EU implemented the so-called hygiene pack, that is a list of rules imposing food control in each processing, marketing and consumption phase, from husbandry or cropping to consumer’s table, to promote health in food (circulating all over Europe.

  1. Exploitation of Food Industry Waste for High-Value Products.

    Science.gov (United States)

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Engineering microbial electrocatalysis for chemical and fuel production.

    Science.gov (United States)

    Rosenbaum, Miriam A; Henrich, Alexander W

    2014-10-01

    In many biotechnological areas, metabolic engineering and synthetic biology have become core technologies for biocatalyst development. Microbial electrocatalysis for biochemical and fuel production is still in its infancy and reactions rates and the product spectrum are currently very low. Therefore, molecular engineering strategies will be crucial for the advancement and realization of many new bioproduction routes using electroactive microorganisms. The complex and unresolved biochemistry and physiology of extracellular electron transfer and the lack of molecular tools for these new non-model hosts for genetic engineering constitute the major challenges for this effort. This review is providing an insight into the current status, challenges and promising approaches of pathway engineering for microbial electrocatalysis. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

    Directory of Open Access Journals (Sweden)

    Guojun Zeng

    2014-10-01

    Full Text Available Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are “authentic food culture production” and “differentiated food culture production”. Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

  4. Safe and High Quality Food Production using Low Quality Waters and Improved Irrigation Systems and Management, EU Project

    DEFF Research Database (Denmark)

    Plauborg, Finn; Jensen, Christian Richardt; Dalsgaard, Anders

    2009-01-01

    : the safety and quality of food products, and the increasing competition for clean freshwater. SAFIR is funded for the period 2005-2009 under the Food Quality and Safety thematic area of the EU 6th Framework Research Programme. The challenge for the next years will be to produce safe and high quality foods...... a multi-disciplinary team, with food safety and quality experts, engineers, agronomists and economists from17 research institutes and private companies in Europe, Israel and China working together. The project assesses potential risks to farmers. Coupled with farm management and economic models, a new...... intelligent tool for efficient and safe use and re-use of low-quality water are being developed. Already published results indicate water saving in the order of 25-30% in agricultural crops as potatoes and tomatoes are possible without yield reduction. Slightly treated waste water can be used safely when...

  5. productivity growth in food crop production in imo state, nigeria

    African Journals Online (AJOL)

    Prof. Adipala Ekwamu

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and ... Key Words: Productivity decomposition, scale effect, allocative efficiency ... and subsidies in the form of cheap credit was.

  6. Environmental degradation, global food production, and risk for large-scale migrations

    International Nuclear Information System (INIS)

    Doeoes, B.R.

    1994-01-01

    This paper attempts to estimate to what extent global food production is affected by the ongoing environmental degradation through processes, such as soil erosion, salinization, chemical contamination, ultraviolet radiation, and biotic stress. Estimates have also been made of available opportunities to improve food production efficiency by, e.g., increased use of fertilizers, irrigation, and biotechnology, as well as improved management. Expected losses and gains of agricultural land in competition with urbanization, industrial development, and forests have been taken into account. Although estimated gains in food production deliberately have been overestimated and losses underestimated, calculations indicate that during the next 30-35 years the annual net gain in food production will be significantly lower than the rate of world population growth. An attempt has also been made to identify possible scenarios for large-scale migrations, caused mainly by rapid population growth in combination with insufficient local food production and poverty. 18 refs, 7 figs, 6 tabs

  7. Biocombinatorial Engineering of Fungal PKS-NRPS Hybrids for Production of Novel Synthetic Natural Products

    DEFF Research Database (Denmark)

    Nielsen, Maria Lund

    encoding a PKS-NRPS hybrid responsible for the production of a medically relevant compound in Talaromyces atroroseus. To the best of my knowledge, this study represents the first example of reverse engineering of a Talaromyces species. In the fourth study (chapter 5), I used the CRISPR-Cas9 system...... structure optimization. Within the last decade, an alternative approach for expanding natural product chemodiversity has been applied. This strategy, known as combinatorial biosynthesis, involves the re-engineering of biosynthetic pathways and ultimately the rational engineering of new natural product...... analogs. This field, however, has proved very challenging and many engineering efforts have resulted in enzymatic loss-of-function or reduced yields. Thus, the future success in combinatorial biosynthetic studies requires a thorough understanding of the structure and function of biosynthetic enzymes...

  8. Toward solar biodiesel production from CO2 using engineered cyanobacteria.

    Science.gov (United States)

    Woo, Han Min; Lee, Hyun Jeong

    2017-05-01

    Metabolic engineering of cyanobacteria has received attention as a sustainable strategy to convert carbon dioxide to various biochemicals including fatty acid-derived biodiesel. Recently, Synechococcus elongatus PCC 7942, a model cyanobacterium, has been engineered to convert CO2 to fatty acid ethyl esters (FAEEs) as biodiesel. Modular pathway has been constructed for FAEE production. Several metabolic engineering strategies were discussed to improve the production levels of FAEEs, including host engineering by improving CO2 fixation rate and photosynthetic efficiency. In addition, protein engineering of key enzyme in S. elongatus PCC 7942 was implemented to address issues on FAEE secretions toward sustainable FAEE production from CO2. Finally, advanced metabolic engineering will promote developing biosolar cell factories to convert CO2 to feasible amount of FAEEs toward solar biodiesel. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  9. Engineering yeast metabolism for production of fuels and chemicals

    DEFF Research Database (Denmark)

    Nielsen, Jens

    2016-01-01

    faster development of metabolically engineered strains that can be used for production of fuels and chemicals. The yeast Saccharomyces cerevisiae is widely used for production of fuels, chemicals, pharmaceuticals and materials. Through metabolic engineering of this yeast a number of novel industrial...... as for metabolic design. In this lecture it will be demonstrated how the Design-Build-Test cycle of metabolic engineering has allowed for development of yeast cell factories for production of a range of different fuels and chemicals. Some examples of different technologies will be presented together with examples......Metabolic engineering relies on the Design-Build-Test cycle. This cycle includes technologies like mathematical modeling of metabolism, genome editing and advanced tools for phenotypic characterization. In recent years there have been advances in several of these technologies, which has enabled...

  10. Implicit Communication of Food Product Healthfulness through Package Design: A Content Analysis

    DEFF Research Database (Denmark)

    Festila, Alexandra; Chrysochou, Polymeros

    2018-01-01

    of twelve food product categories across two countries (Denmark and USA), our findings indicate that: (a) implicit package design elements (colors, imagery, material, shape) differ between health-positioned and regular products, and (b) these differences are product category-specific rather than universal......How do food companies use package design to communicate healthfulness? The present study addresses this question by investigating the most typical implicit package design elements used by food companies for their health-positioned food products. Using a content analysis on the packaging design...

  11. Genetic Engineering In BioButanol Production And Tolerance

    Directory of Open Access Journals (Sweden)

    Ashok Rao

    Full Text Available ABSTRACT The growing need to address current energy and environmental problems has sparked an interest in developing improved biological methods to produce liquid fuels from renewable sources. Higher-chain alcohols possess chemical properties that are more similar to gasoline. Ethanol and butanol are two products which are used as biofuel. Butanol production was more concerned than ethanol because of its high octane number. Unfortunately, these alcohols are not produced efficiently in natural microorganisms, and thus economical production in industrial volumes remains a challenge. The synthetic biology, however, offers additional tools to engineer synthetic pathways in user-friendly hosts to help increase titers and productivity of bio-butanol. Knock out and over-expression of genes is the major approaches towards genetic manipulation and metabolic engineering of microbes. Yet there are TargeTron Technology, Antisense RNA and CRISPR technology has a vital role in genome manipulation of C.acetobutylicum. This review concentrates on the recent developments for efficient production of butanol and butanol tolerance by various genetically engineered microbes.

  12. Ultra-processed foods and the limits of product reformulation.

    Science.gov (United States)

    Scrinis, Gyorgy; Monteiro, Carlos Augusto

    2018-01-01

    The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

  13. Innovation in Agri-Food systems. Product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    2005-01-01

    This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing,

  14. Variables Influencing Food Perception Reviewed for Consumer-Oriented Product Development

    NARCIS (Netherlands)

    Sijtsema, S.J.; Linnemann, A.R.; Gaasbeek, T.; Dagevos, H.; Jongen, W.M.F.

    2002-01-01

    Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior

  15. Developing and modelling of ohmic heating for solid food products

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    Heating of solid foods using the conventional technologies is time-consuming due to the fact that heat transfer is limited by internal conduction within the product. This is a big challenge to food manufactures who wish to heat the product faster to the desired core temperature and to ensure more...... uniform quality across the product. Ohmic heating is one of the novel technologies potentially solving this problem by allowing volumetric heating of the product and thereby reducing or eliminating temperature gradients within the product. However, the application of ohmic heating for solid food products...... such as meat and seafood is not industrially utilized yet. Therefore, the aim of the current work is to model and develop the ohmic heating technology for heating of solid meat and seafood. A 3D mathematical model of coupled heat transfer and electric field during ohmic heating of meat products has been...

  16. Metabolic engineering of Escherichia coli for ethanol production without foreign genes

    Science.gov (United States)

    Kim, Youngnyun

    Worldwide dependence on finite petroleum-based energy necessitates alternative energy sources that can be produced from renewable resources. A successful example of an alternative transportation fuel is bioethanol, produced by microorganisms, from corn starch that is blended with gasoline. However, corn, currently the main feedstock for bioethanol production, also occupies a significant role in human food and animal feed chains. As more corn is diverted to bioethanol, the cost of corn is expected to increase with an increase in the price of food, feed and ethanol. Using lignocellulosic biomass for ethanol production is considered to resolve this problem. However, this requires a microbial biocatalyst that can ferment hexoses and pentoses to ethanol. Escherichia coli is an efficient biocatalyst that can use all the monomeric sugars in lignocellulose, and recombinant derivatives of E. coli have been engineered to produce ethanol as the major fermentation product. In my study, ethanologenic E. coli strains were isolated from a ldhA-, pflB- derivative without introduction of foreign genes. These isolates grew anaerobically and produced ethanol as the main fermentation product. The mutation responsible for anaerobic growth and ethanol production was mapped in the lpdA gene and the mutation was identified as E354K in three of the isolates tested. Another three isolates carried an lpdA mutation, H352Y. Enzyme kinetic studies revealed that the mutated form of the dihydrolipoamide dehydrogenase (LPD) encoded by the lpdA was significantly less sensitive to NADH inhibition than the native LPD. This reduced NADH sensitivity of the mutated LPD was translated into lower sensitivity to NADH of the pyruvate dehydrogenase complex in strain SE2378. The net yield of 4 moles of NADH and 2 moles of acetyl-CoA per mole of glucose produced by a combination of glycolysis and PDH provided a logical basis to explain the production of 2 moles of ethanol per glucose. The development of E

  17. Protein engineering for biofuel production: Recent development

    Directory of Open Access Journals (Sweden)

    Nisha Singh

    2016-09-01

    Full Text Available The unstable and unsure handiness of crude oil sources moreover the rising price of fuels have shifted international efforts to utilize renewable resources for the assembly of greener energy and a replacement which might additionally meet the high energy demand of the globe. Biofuels represent a sustainable, renewable, and also the solely predictable energy supply to fossil fuels. During the green production of Biofuels, several in vivo processes place confidence in the conversion of biomass to sugars by engineered enzymes, and the subsequent conversion of sugars to chemicals via designed proteins in microbial production hosts. Enzymes are indispensable within the effort to provide fuels in an ecologically friendly manner. They have the potential to catalyze reactions with high specificity and potency while not using dangerous chemicals. Nature provides an in depth assortment of enzymes, however usually these should be altered to perform desired functions in needed conditions. Presently available enzymes like cellulose are subject to tight induction and regulation systems and additionally suffer inhibition from numerous end products. Therefore, more impregnable and economical catalyst preparations ought to be developed for the enzymatic method to be more economical. Approaches like protein engineering, reconstitution of protein mixtures and bio prospecting for superior enzymes are gaining importance. Advances in enzyme engineering allow the planning and/or directed evolution of enzymes specifically tailored for such industrial applications. Recent years have seen the production of improved enzymes to help with the conversion of biomass into fuels. The assembly of the many of those fuels is feasible due to advances in protein engineering. This review discusses the distinctive challenges that protein engineering faces in the method of changing lignocellulose to biofuels and the way they're addressed by recent advances in this field.

  18. Next generation biofuel engineering in prokaryotes

    Science.gov (United States)

    Gronenberg, Luisa S.; Marcheschi, Ryan J.; Liao, James C.

    2014-01-01

    Next-generation biofuels must be compatible with current transportation infrastructure and be derived from environmentally sustainable resources that do not compete with food crops. Many bacterial species have unique properties advantageous to the production of such next-generation fuels. However, no single species possesses all characteristics necessary to make high quantities of fuels from plant waste or CO2. Species containing a subset of the desired characteristics are used as starting points for engineering organisms with all desired attributes. Metabolic engineering of model organisms has yielded high titer production of advanced fuels, including alcohols, isoprenoids and fatty acid derivatives. Technical developments now allow engineering of native fuel producers, as well as lignocellulolytic and autotrophic bacteria, for the production of biofuels. Continued research on multiple fronts is required to engineer organisms for truly sustainable and economical biofuel production. PMID:23623045

  19. The safety and regulation of natural products used as foods and food ingredients.

    Science.gov (United States)

    Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

    2011-10-01

    The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements.

  20. Engineered Nanoparticles as Potential Food Contaminants and Their Toxicity to Caco-2 Cells.

    Science.gov (United States)

    Mao, Xiaomo; Nguyen, Trang H D; Lin, Mengshi; Mustapha, Azlin

    2016-08-01

    Engineered nanoparticles (ENPs), such as metallic or metallic oxide nanoparticles (NPs), have gained much attention in recent years. Increasing use of ENPs in various areas may lead to the release of ENPs into the environment and cause the contamination of agricultural and food products by ENPs. In this study, we selected two important ENPs (zinc oxide [ZnO] and silver [Ag] NPs) as potential food contaminants and investigated their toxicity via an in vitro model using Caco-2 cells. The physical properties of ENPs and their effects on Caco-2 cells were characterized by electron microscopy and energy dispersive X-ray spectroscopic (EDS) techniques. Results demonstrate that a significant inhibition of cell viability was observed after a 24-h of exposure of Caco-2 cells to 3-, 6-, and 12-mM ZnO NPs or 0.5-, 1.5-, and 3-mM Ag NPs. The noticeable changes of cells include the alteration in cell shape, abnormal nuclear structure, membrane blebbing, and cytoplasmic deterioration. The toxicity of ZnO NPs, but not that of Ag NPs after exposure to simulated gastric fluid, significantly decreased. Scanning transmission electron microscopy shows that ZnO and Ag NPs penetrated the membrane of Caco-2 cells. EDS results also confirm the presence of NPs in the cytoplasm of the cells. This study demonstrates that ZnO and Ag NPs have cytotoxic effects and can inhibit the growth of Caco-2 cells. © 2016 Institute of Food Technologists®

  1. Specific elements of communication on agri-food products resulting from EU legislation

    Directory of Open Access Journals (Sweden)

    Laura Timiras

    2012-12-01

    Full Text Available In the European Union a significant number of regulations aimed at agricultural and food sector thus creating the legal framework regarding the mode of production, pricing, distribution and communication in relation to agri-food products. Specificity agri-food marketing communication at EU level resulting in most of the measures taken with regard to ensuring consumer protection, food safety and security, some of them, in force in early 2012, referring to the labeling, presentation and advertising of agri-food products, sponsorship and distinctive signs of quality are shown in this paper.

  2. Food security and productivity among urban farmers in Kaduna ...

    African Journals Online (AJOL)

    This study to investigated food security and productivity among urban farmers' in Kaduna State Two-stage sampling procedure was used to select 213 respondents for the study. Interview schedule was used to collect data. Data were analysed using descriptive statistics (food security index, food insecurity/ surplus gap index ...

  3. An integrated production-inventory model for food products adopting a general raw material procurement policy

    Science.gov (United States)

    Fauza, G.; Prasetyo, H.; Amanto, B. S.

    2018-05-01

    Studies on an integrated production-inventory model for deteriorating items have been done extensively. Most of the studies define deterioration as physical depletion of some inventories over time. This definition may not represent the deterioration characteristics of food products. The quality of food production decreases over time while the quantity remains the same. Further, in the existing models, the raw material is replenished several times (or at least once) within one production cycle. In food industries, however, a food company, for several reasons (e.g., the seasonal raw materials, discounted price, etc.) sometimes will get more benefit if it orders raw materials in a large quantity. Considering this fact, this research, therefore, is aimed at developing a more representative inventory model by (i) considering the quality losses in food and (ii) adopting a general raw material procurement policy. A mathematical model is established to represent the proposed policy in which the total profit of the system is the objective function. To evaluate the performance of the model, a numerical test was conducted. The numerical test indicates that the developed model has better performance, i.e., the total profit is 2.3% higher compared to the existing model.

  4. Product Design Engineering--A Global Education Trend in Multidisciplinary Training for Creative Product Design

    Science.gov (United States)

    de Vere, Ian; Melles, Gavin; Kapoor, Ajay

    2010-01-01

    Product design is the convergence point for engineering and design thinking and practices. Until recently, product design has been taught either as a component of mechanical engineering or as a subject within design schools but increasingly there is global recognition of the need for greater synergies between industrial design and engineering…

  5. Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example.

    Science.gov (United States)

    Ferguson, Lynnette R; Smith, Bronwen G; James, Bryony J

    2010-10-01

    The Inflammatory bowel diseases, Crohn's disease and ulcerative colitis, are debilitating conditions, characterised by lifelong sensitivity to certain foods, and often a need for surgery and life-long medication. The anti-inflammatory effects of long chain omega-3 polyunsaturated acids justify their inclusion in enteral nutrition formulas that have been associated with disease remission. However, there have been variable data in clinical trials to test supplementary omega-3 polyunsaturated fatty acids in inducing or maintaining remission in these diseases. Although variability in trial design has been suggested as a major factor, we suggest that variability in processing and presentation of the products may be equally or more important. The nature of the source, and rapidity of getting the fish or other food source to processing or to market, will affect the percentage of the various fatty acids, possible presence of heavy metal contaminants and oxidation status of the various fatty acids. For dietary supplements or fortified foods, whether the product is encapsulated or not, whether storage is under nitrogen or not, and length of time between harvest, processing and marketing will again profoundly affect the properties of the final product. Clinical trials to test efficacy of these products in IBD to date have utilised the relevant skills of pharmacology and gastroenterology. We suggest that knowledge from food science, nutrition and engineering will be essential to establish the true role of this important group of compounds in these diseases. This journal is © The Royal Society of Chemistry 2010

  6. 40 CFR 1048.301 - When must I test my production-line engines?

    Science.gov (United States)

    2010-07-01

    ... engines? 1048.301 Section 1048.301 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR POLLUTION CONTROLS CONTROL OF EMISSIONS FROM NEW, LARGE NONROAD SPARK-IGNITION ENGINES Testing Production-line Engines § 1048.301 When must I test my production-line engines? (a) If you produce engines...

  7. Nutrition by design: a review of biotechnology in functional food

    Directory of Open Access Journals (Sweden)

    Thomas Reynolds

    2016-02-01

    Full Text Available Medical institutions in industrial and developing countries are increasingly turning to functional foods as intervention in chronic disease. Advances in genetic engineering have provided methods of purposefully designing functional foods and bioactive compound-producing organisms. This literature review examines the recent history of biotechnological applications in functional food, the state of bioagricultural engineering for high-value compound production, and the challenges that developers face in promulgatingfunctional foods from biotechnological sources. Based on the literature reviewed, it is predicted that adding biotechnologically-produced compounds will be more successful in producing novel functional foods. Conclusion: Current functional food application is frequently hampered by a dearth of foods suitable to the purpose. The concurrent advent of biotechnology means that producers and clinicians are not constrained by limited and precarious natural development. Biotechnology has already produced altered dietary staples that can safely induce real health benefits, but the social approval of genetically modified foodstuffs is inconsistent at best. Modifying microalgae to produce micro and macronutrients, for harvest and incorporation into functional food products, provides the ideal specificity and reliability for bioactive compound use. However, its application in biomedical science is impeded by technical difficulty. It remains to be seen if microorganism engineering willbe able to meet the needs of its many stakeholders, including the functional food community. Nonetheless,the prospect of a flourishing functional food market, and the healthier population it will bring about, certainly makes it worth a try.

  8. CIRP encyclopedia of production engineering

    CERN Document Server

    Reinhart, Gunther

    2014-01-01

    The CIRP Encyclopedia covers the state-of-art of advanced technologies, methods and models for production, production engineering and logistics. While the technological and operational aspects are in the focus, economical aspects are adressed too. The definitions and short explanations for a wide variety of terms were reviewed by the CIRP-Community, representing the highest standards in research. Thus, the content is not only evaluated internationally on a high scientific level but also reflects very recent developments.

  9. Agriculture in Bangladesh : A Note on Food Security by Enhancing Productivity

    OpenAIRE

    World Bank

    2009-01-01

    Awami League's Election Manifesto 2008 appropriately recognizes the importance of ensuring food security for all in Bangladesh. Food Security requires increasing agricultural growth which in turn is a key factor in reducing poverty in the country. Food security also requires increasing agricultural production and protecting consumers. Sustained production increases, in turn, require tec...

  10. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities.

    Science.gov (United States)

    Gray, Jessica A; Chandry, P Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P; Fox, Edward M

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  11. Biogas Production and Engine Conversion From Diesel Engine to Biogas Engine for Lighting in Rural Area

    OpenAIRE

    Tun, Seint Thandar

    2012-01-01

    The research of alternative fuels implemented in internal combustion engines are becoming the subjects of interest nowadays. This paper describes a production of biogas from cow dung, diesel engine conversion process with piston modification of ZH1115 diesel engine. To produce biogas, the usual practice is to mix water with some organic material, such as cow dung (a free source of the appropriate micro-organisms). The slurry is placed in a leak-proof container (called a digester) and leaves i...

  12. Scenario research: The food industry in 2010

    OpenAIRE

    Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

    2001-01-01

    What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to ide...

  13. MODELLING CONSUMERS' DEMAND FOR ORGANIC FOOD PRODUCTS: THE SWEDISH EXPERIENCE

    Directory of Open Access Journals (Sweden)

    Manuchehr Irandoust

    2016-07-01

    Full Text Available This paper attempts to examine a few factors characterizing consumer preferences and behavior towards organic food products in the south of Sweden using a proportional odds model which captures the natural ordering of dependent variables and any inherent nonlinearities. The findings show that consumer's choice for organic food depends on perceived benefits of organic food (environment, health, and quality and consumer's perception and attitudes towards labelling system, message framing, and local origin. In addition, high willingness to pay and income level will increase the probability to buy organic food, while the cultural differences and socio-demographic characteristics have no effect on consumer behaviour and attitudes towards organic food products. Policy implications are offered.

  14. Analysis of Scientific Production in Food Science from 2003 to 2013.

    Science.gov (United States)

    Guerrero-Bote, Vicente P; Moya-Anegón, Félix

    2015-12-01

    Food Science is an active discipline in scientific research. The improvements in Food Technology constitute a challenge for society to eradicate hunger, while achieving food safety. This work analyses the scientific production in Food Science of the 25 countries with the greatest output in this subject area in the period 2003 to 2013. The growth of China's production was striking, with the country becoming top-ranked by the end of the period. Some developing countries (such as Nigeria) achieved a major increase in production but reducing their proportion of scientific collaboration and their works' impact. There appear to be 2 international collaboration networks that get good results--one European and the other Pacific. © 2015 Institute of Food Technologists®

  15. Innovations in food products: first-mover advantages and entopry metrics

    NARCIS (Netherlands)

    Sporleder, T.L.; Hooker, N.H.; Shannahan, C.J.; Bröring, S.

    2008-01-01

    The objective of this research is to investigate food product innovation in the context of the firstmover strategy among food manufacturers within a supply chain. The emphasis of the analysis is on developing a useful metric for tracking new product development in the context of first-mover

  16. The global potential of local peri-urban food production

    Science.gov (United States)

    Kriewald, Steffen; Garcia Cantu Ros, Anselmo; Sterzel, Till; Kropp, Jürgen P.

    2013-04-01

    One big challenge for the rest of the 21st century will be the massive urbanisation. It is expected that more than 7 out of 10 persons will live in a city by the year 2050. Crucial developments towards a sustainable future will therefore take place in cities. One important approach for a sustainable city development is to re-localize food production and to close urban nutrient cycles through better waste management. The re-location of food production avoids CO2 emissions from transportation of food to cities and can also generate income for inhabitants. Cities are by definition locations where fertility accumulates. As cities are often built along rivers, their soils are often fertile. Furthermore, labour force and the possibility of producing fertilizer from human fecal matter within the city promises sustainable nutrients cycles. Although urban and peri-urban agriculture can be found in many cities worldwide and already have a substantial contribution to food supply, it has not jet been comprehensibly structured by research. We combine several worldwide data sets to determine the supply of cities with regional food production, where regional is defined as a production that occurs very close to the consumption within the peri-urban area. Therefore, urban areas are not defined by administrative boundaries but by connected built-up urban areas, and peri-urban area by the surrounding area with the same size multiplied with a scaling parameter. Both together accumulate to an urban-bio-region (UBR). With regard to national food consumption, a linear program achieves the best possible yield on agricultural areas and allows the computation of the fraction of population, which can be nourished. Additionally, several climate scenarios and different dietary patterns were considered. To close the gap between single case studies and to provide a quantitative overview of the global potential of peri-urban food production we used high resolution land-use data Global Land Cover

  17. Swedish Consumers' Perception of Food Quality and Sustainability in Relation to Organic Food Production.

    Science.gov (United States)

    Bosona, Techane; Gebresenbet, Girma

    2018-04-01

    Consumers' demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers' demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson's Chi-square test (with alpha value of p price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson's correlation coefficient of r = 0.99.

  18. Radiation disinfestation of food and agricultural products

    International Nuclear Information System (INIS)

    Moy, J.H.

    1985-01-01

    This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products

  19. Food waste quantification in primary production - The Nordic countries as a case study.

    Science.gov (United States)

    Hartikainen, Hanna; Mogensen, Lisbeth; Svanes, Erik; Franke, Ulrika

    2018-01-01

    Our understanding of food waste in the food supply chain has increased, but very few studies have been published on food waste in primary production. The overall aims of this study were to quantify the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark, and to create a framework for how to define and quantify food waste in primary production. The quantification of food waste was based on case studies conducted in the present study and estimates published in scientific literature. The chosen scope of the study was to quantify the amount of edible food (excluding inedible parts like peels and bones) produced for human consumption that did not end up as food. As a result, the quantification was different from the existing guidelines. One of the main differences is that food that ends up as animal feed is included in the present study, whereas this is not the case for the recently launched food waste definition of the FUSIONS project. To distinguish the 'food waste' definition of the present study from the existing definitions and to avoid confusion with established usage of the term, a new term 'side flow' (SF) was introduced as a synonym for food waste in primary production. A rough estimate of the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark was made using SF and 'FUSIONS Food Waste' (FFW) definitions. The SFs in primary production in the four Nordic countries were an estimated 800,000 tonnes per year with an additional 100,000 tonnes per year from the rearing phase of animals. The 900,000 tonnes per year of SF corresponds to 3.7% of the total production of 24,000,000 tonnes per year of edible primary products. When using the FFW definition proposed by the FUSIONS project, the FFW amount was estimated at 330,000 tonnes per year, or 1% of the total production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Food security as a function of Sustainable Intensification of Crop Production

    Directory of Open Access Journals (Sweden)

    Theodor Friedrich

    2016-05-01

    Full Text Available The challenge to eradicate hunger and establish food security across all its four pillars (availability, accessibility, health and safety, and continuity is ongoing. The actual situation in global food production leads most of the attention to improving accessibility and safety of food, particularly to vulnerable populations. However, in view of the growth in demand, which includes changes in preferences for example towards food of animal origin, availability and continuity will play larger roles in future. Food production needs to increase over the coming decades at challenging rates, while facing problems of degradation and reduced availability of natural resources for production such as soil and water, and facing increasing challenges from climate change. The actual trends in yield development suggest that a simple gradual improvement of production within the existing concepts will not provide a sustainable or feasible solution, and that more fundamental changes in the agricultural production paradigm are required to face these future challenges. The Sustainable Intensification represents such a change in paradigm in which high production levels are combined with sustainability. The concept of sustainable intensification, the rationale for it and its functional elements, represented by Conservation Agriculture, are presented in this paper.

  1. Health motivation and product design determine consumers' visual attention to nutrition information on food products.

    Science.gov (United States)

    Visschers, Vivianne H M; Hess, Rebecca; Siegrist, Michael

    2010-07-01

    In the present study we investigated consumers' visual attention to nutrition information on food products using an indirect instrument, an eye tracker. In addition, we looked at whether people with a health motivation focus on nutrition information on food products more than people with a taste motivation. Respondents were instructed to choose one of five cereals for either the kindergarten (health motivation) or the student cafeteria (taste motivation). The eye tracker measured their visual attention during this task. Then respondents completed a short questionnaire. Laboratory of the ETH Zurich, Switzerland. Videos and questionnaires from thirty-two students (seventeen males; mean age 24.91 years) were analysed. Respondents with a health motivation viewed the nutrition information on the food products for longer and more often than respondents with a taste motivation. Health motivation also seemed to stimulate deeper processing of the nutrition information. The student cafeteria group focused primarily on the other information and did this for longer and more often than the health motivation group. Additionally, the package design affected participants' nutrition information search. Two factors appear to influence whether people pay attention to nutrition information on food products: their motivation and the product's design. If the package design does not sufficiently facilitate the localization of nutrition information, health motivation can stimulate consumers to look for nutrition information so that they may make a more deliberate food choice.

  2. IMPACT OF CREDENCE ATTRIBUTES OF AGRICULTURAL FOOD PRODUCTS ON CUSTOMER ATTITUDE

    Directory of Open Access Journals (Sweden)

    Fareeha NISAR

    2013-10-01

    Full Text Available The objective of this study is to enhance understanding on how a firm can generate value for its customers using a competitive advantage strategy by accumulating credible attributes to its products. There are certain product attributes that customers can only perceive. In the case of agricultural food products, the customers’ consciousness for safe, natural and organic products has enriched the perceived value of the product. To explore the relationship between the credence attributes and attitude of the customers for the agricultural food, a survey questionnaire has been administered to consumers of agricultural food products in the different regions of Punjab, Pakistan. The data analysis has been conducted using the Statistical Package for Social Sciences (SPSS to investigate the desired relationship in that particular region of the country. It can be concluded that the trust of customer is now very much depending on the presence of credence attribute that customer cannot describe but evaluate during the purchase of food items.

  3. Characterization of titanium dioxide nanoparticles in food products: Analytical methods to define nanoparticles

    NARCIS (Netherlands)

    Peters, R.J.B.; Bemmel, G. van; Herrera-Rivera, Z.; Helsper, H.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

    2014-01-01

    Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO 2 content and the

  4. Characterization of Titanium Dioxide Nanoparticles in Food Products: Analytical Methods To Define Nanoparticles

    NARCIS (Netherlands)

    Peters, R.J.B.; Bemmel, van M.E.M.; Herrera-Rivera, Z.; Helsper, J.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

    2014-01-01

    Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO2 content and the

  5. Titanium Dioxide Nanoparticles in Food and Personal Care Products

    Science.gov (United States)

    Weir, Alex; Westerhoff, Paul; Fabricius, Lars

    2012-01-01

    Titanium dioxide is a common additive in many food, personal care, and other consumer products used by people, which after use can enter the sewage system, and subsequently enter the environment as treated effluent discharged to surface waters or biosolids applied to agricultural land, incinerated wastes, or landfill solids. This study quantifies the amount of titanium in common food products, derives estimates of human exposure to dietary (nano-) TiO2, and discusses the impact of the nanoscale fraction of TiO2 entering the environment. The foods with the highest content of TiO2 included candies, sweets and chewing gums. Among personal care products, toothpastes and select sunscreens contained 1% to >10% titanium by weight. While some other crèmes contained titanium, despite being colored white, most shampoos, deodorants, and shaving creams contained the lowest levels of titanium (TiO2 (E171) suggests that approximately 36% of the particles are less than 100 nm in at least one dimension and that it readily disperses in water as fairly stable colloids. However, filtration of water solubilized consumer products and personal care products indicated that less than 5% of the titanium was able to pass through 0.45 or 0.7 μm pores. Two white paints contained 110 μg Ti/mg while three sealants (i.e., prime coat paint) contained less titanium (25 to 40 μg Ti/mg). This research showed that while many white-colored products contained titanium, it was not a prerequisite. Although several of these product classes contained low amounts of titanium, their widespread use and disposal down the drain and eventually to WWTPs deserves attention. A Monte Carlo human exposure analysis to TiO2 through foods identified children as having the highest exposures because TiO2 content of sweets is higher than other food products, and that a typical exposure for a US adult may be on the order of 1 mg Ti per kilogram body weight per day. Thus, because of the millions of tons of titanium based

  6. De novo production of resveratrol from glucose or ethanol by engineered Saccharomyces cerevisiae

    DEFF Research Database (Denmark)

    Li, Mingji; Kildegaard, Kanchana Rueksomtawin; Chen, Yun

    2015-01-01

    Resveratrol is a natural antioxidant compound, used as food supplement and cosmetic ingredient. Microbial production of resveratrol has until now been achieved by supplementation of expensive substrates, p-coumaric acid or aromatic amino acids. Here we engineered the yeast Saccharomyces cerevisiae...... to produce resveratrol directly from glucose or ethanol via tyrosine intermediate. First we introduced the biosynthetic pathway, consisting of tyrosine ammonia-lyase from Herpetosiphon aurantiacus, 4-coumaryl-CoA ligase from Arabidopsis thaliana and resveratrol synthase from Vitis vinifera, and obtained 2.......73±0.05 mg L−1 resveratrol from glucose. Then we over-expressed feedback-insensitive alleles of ARO4 encoding 3-deoxy-D-arabino-heptulosonate-7-phosphate and ARO7 encoding chorismate mutase, resulting in production of 4.85±0.31 mg L−1 resveratrol from glucose as the sole carbon source. Next we improved...

  7. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

  8. Determination of 137Cs, 90Sr, 40K radionuclides in food grain and commercial food grain products

    International Nuclear Information System (INIS)

    Solecki, J.; Kruk, M.

    2011-01-01

    Following up transfer of strontium from soil to plants requires determination of isotope in the surface layer of soil and a chosen plant. The most endangered food products are plants including commonly grown grain, which constitutes a basic feeding component for both people and animals. Indeed large amounts of 137 Cs, 90 Sr get into organisms of people and animals with the food, therefore determination of radioactivity of elements in food products and animal fodder is very essential. Choice of proper diet allows to limit the level of human organism denaturation. The aim of this paper was to study relocation of 90 Sr, 137 Cs, 40 K isotopes from soil to grain and then from grain to food products. There were investigated soil, wheat, barley, groats, flour, macaroni and breakfast flakes. Based on the obtained results there were calculated effective weighted doses [nSv] from consumption of 1 kg of a product for different age groups. (author)

  9. Sustainable food production in marginal lands—Case of GDLA member countries

    Directory of Open Access Journals (Sweden)

    Shabbir A. Shahid

    2013-06-01

    Full Text Available Sustainable food production in the changing climate and dwindling water resources in the Global Dry Land Alliance (GDLA member countries is a real challenge, especially when considering marginal lands in dryland systems. The definition of marginal land is very vague and defined from different perspectives (pragmatism about marginal lands. Dryland itself indicates "marginality" due to water stress. In general, the abandoned agriculture land where food production is not economical, and has low inherent productivity potential is considered marginal; however, a land may be marginal for agriculture but vital for grazing. In this paper attempts have been made to give review of literature (water stress, extent of marginal saline lands, marginality. Policy matters (development of soil, water and agriculture strategies that GDLA and member countries should consider for future sustainable food production in their countries, including but not limited to, assessment of land resources for agriculture potential, defining, mapping and characterizing marginal lands, and use of innovative technologies (conservation agriculture, climate smart agriculture, integrated soil reclamation program and capacity building for food production, are discussed. The international perception (FAO, UNEP, CGIAR on marginal lands is also described. An innovative approach of using national biocapacity and ecological footprint is used to assess marginality of GDLA member countries. Ecological overshoot (using 1.5 earth planets and biocapacity debtor and creditor countries are highlighted. Challenges and best management practices for food production in marginal lands are included. Other important issues, like leasing land abroad, GDLA strategic food reserves and best management practices, innovative ideas for food production are shared. Finally recommendations are drafted for actions by GDLA, its member countries and the partners.

  10. MANAGEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS OF ANIMAL ORIGIN

    Directory of Open Access Journals (Sweden)

    Goryana Yonkova

    2016-12-01

    Full Text Available Bulgaria is famous not only in Europe but throughout the world, except for its rich natural and cultural heritage, but also traditional dairy products (yogurt and cheese - cow, sheep, buffalo and goats; yellow cheese, honey and bee products, rose oil. To be competitive on national and international markets, food production must meet the requirements for quality assurance and food safety. The article presents the key economic indicators and threats related to quality management and safety of food products of animal origin in relation to the conservation of components of the environment and human health.

  11. Production of amino acids - Genetic and metabolic engineering approaches.

    Science.gov (United States)

    Lee, Jin-Ho; Wendisch, Volker F

    2017-12-01

    The biotechnological production of amino acids occurs at the million-ton scale and annually about 6milliontons of l-glutamate and l-lysine are produced by Escherichia coli and Corynebacterium glutamicum strains. l-glutamate and l-lysine production from starch hydrolysates and molasses is very efficient and access to alternative carbon sources and new products has been enabled by metabolic engineering. This review focusses on genetic and metabolic engineering of amino acid producing strains. In particular, rational approaches involving modulation of transcriptional regulators, regulons, and attenuators will be discussed. To address current limitations of metabolic engineering, this article gives insights on recent systems metabolic engineering approaches based on functional tools and method such as genome reduction, amino acid sensors based on transcriptional regulators and riboswitches, CRISPR interference, small regulatory RNAs, DNA scaffolding, and optogenetic control, and discusses future prospects. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Explaining consumer attitudes to genetic modification in food production

    DEFF Research Database (Denmark)

    Bredahl, Lone

    for explaining consumer attitudes to genetic modification in food production which builds on modern cognitive psychology and multi-attribute attitude theory. In addition, the paper introduces the empirical research which is undertaken at present to validate and estimate the parameters of the model by means......Consumers have not had many possibilities yet for seeking out, buying and consuming genetically modified food products. However, for various reasons consumer attitude formation with regard to these products is likely to be complex and closely related to personal values. The paper presents a model...

  13. L-Cysteine Production in Escherichia coli Based on Rational Metabolic Engineering and Modular Strategy.

    Science.gov (United States)

    Liu, Han; Fang, Guochen; Wu, Hui; Li, Zhimin; Ye, Qin

    2018-05-01

    L-cysteine is an amino acid with important physiological functions and has a wide range of applications in medicine, food, animal feed, and cosmetics industry. In this study, the L-cysteine synthesis in Escherichia coliEscherichia coli is divided into four modules: the transport module, sulfur module, precursor module, and degradation module. The engineered strain LH03 (overexpression of the feedback-insensitive cysE and the exporter ydeD in JM109) accumulated 45.8 mg L -1 of L-cysteine in 48 hr with yield of 0.4% g/g glucose. Further modifications of strains and culture conditions which based on the rational metabolic engineering and modular strategy improved the L-cysteine biosynthesis significantly. The engineered strain LH06 (with additional overexpression of serA, serC, and serB and double mutant of tnaA and sdaA in LH03) produced 620.9 mg L -1 of L-cysteine with yield of 6.0% g/g glucose, which increased the production by 12 times and the yield by 14 times more than those of LH03 in the original condition. In fed-batch fermentation performed in a 5-L reactor, the concentration of L-cysteine achieved 5.1 g L -1 in 32 hr. This work demonstrates that the combination of rational metabolic engineering and module strategy is a promising approach for increasing the L-cysteine production in E. coli. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  14. Fingerprinting food: current technologies for the detection of food adulteration and contamination.

    Science.gov (United States)

    Ellis, David I; Brewster, Victoria L; Dunn, Warwick B; Allwood, J William; Golovanov, Alexander P; Goodacre, Royston

    2012-09-07

    Major food adulteration and contamination events seem to occur with some regularity, such as the widely publicised adulteration of milk products with melamine and the recent microbial contamination of vegetables across Europe for example. With globalisation and rapid distribution systems, these can have international impacts with far-reaching and sometimes lethal consequences. These events, though potentially global in the modern era, are in fact far from contemporary, and deliberate adulteration of food products is probably as old as the food processing and production systems themselves. This review first introduces some background into these practices, both historically and contemporary, before introducing a range of the technologies currently available for the detection of food adulteration and contamination. These methods include the vibrational spectroscopies: near-infrared, mid-infrared, Raman; NMR spectroscopy, as well as a range of mass spectrometry (MS) techniques, amongst others. This subject area is particularly relevant at this time, as it not only concerns the continuous engagement with food adulterers, but also more recent issues such as food security, bioterrorism and climate change. It is hoped that this introductory overview acts as a springboard for researchers in science, technology, engineering, and industry, in this era of systems-level thinking and interdisciplinary approaches to new and contemporary problems.

  15. Medicine is not health care, food is health care: plant metabolic engineering, diet and human health.

    Science.gov (United States)

    Martin, Cathie; Li, Jie

    2017-11-01

    Contents 699 I. 699 II. 700 III. 700 IV. 706 V. 707 VI. 714 714 References 714 SUMMARY: Plants make substantial contributions to our health through our diets, providing macronutrients for energy and growth as well as essential vitamins and phytonutrients that protect us from chronic diseases. Imbalances in our food can lead to deficiency diseases or obesity and associated metabolic disorders, increased risk of cardiovascular diseases and cancer. Nutritional security is now a global challenge which can be addressed, at least in part, through plant metabolic engineering for nutritional improvement of foods that are accessible to and eaten by many. We review the progress that has been made in nutritional enhancement of foods, both improvements through breeding and through biotechnology and the engineering principles on which increased phytonutrient levels are based. We also consider the evidence, where available, that such foods do enhance health and protect against chronic diseases. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

  16. Integration of Product, Package, Process, and Environment: A Food System Optimization

    Science.gov (United States)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  17. Metabolic Engineering of the Shikimate Pathway for Production of Aromatics and Derived Compounds—Present and Future Strain Construction Strategies

    Directory of Open Access Journals (Sweden)

    Nils J. H. Averesch

    2018-03-01

    Full Text Available The aromatic nature of shikimate pathway intermediates gives rise to a wealth of potential bio-replacements for commonly fossil fuel-derived aromatics, as well as naturally produced secondary metabolites. Through metabolic engineering, the abundance of certain intermediates may be increased, while draining flux from other branches off the pathway. Often targets for genetic engineering lie beyond the shikimate pathway, altering flux deep in central metabolism. This has been extensively used to develop microbial production systems for a variety of compounds valuable in chemical industry, including aromatic and non-aromatic acids like muconic acid, para-hydroxybenzoic acid, and para-coumaric acid, as well as aminobenzoic acids and aromatic α-amino acids. Further, many natural products and secondary metabolites that are valuable in food- and pharma-industry are formed outgoing from shikimate pathway intermediates. (Reconstruction of such routes has been shown by de novo production of resveratrol, reticuline, opioids, and vanillin. In this review, strain construction strategies are compared across organisms and put into perspective with requirements by industry for commercial viability. Focus is put on enhancing flux to and through shikimate pathway, and engineering strategies are assessed in order to provide a guideline for future optimizations.

  18. Study of by-products of agro-food industries which could be used for bio-fuel production (animal fat, used food oils, and wine production by-products). Synthesis of the final report

    International Nuclear Information System (INIS)

    Gomy, Catherine; Thonier, Gregoire; Gagnepain, Bruno; Mhiri, Tarek

    2015-04-01

    As the Renewable Energy directive proposes the implementation of incentive arrangements for the production of bio-fuels from biomass, this report proposes a synthesis of a study which addressed three by-products of agro-food industry and of catering (collective, traditional, fast) which can help to reach objectives of energy production from biomass: used food oils, rendered animal fat of category 1 and 2, and vinification by-products (grape marc, lees, sludge). The objectives were to quantify, at the French national and regional levels, present resources and uses for these three by-products, non-valorised volumes and thus potentially available volumes for the production of liquid bio-fuels, to identify present actors and their interactions, and to study the potential of local production of liquid bio-fuels. The study comprised a comprehensive analysis of production and valorisation sectors for the three addressed types of by-products, and an identification of recent experiments implemented for the production of liquid bio-fuels. This synthesis states the lessons learned from the study of these three different sectors, and proposes recommendations for further developments

  19. Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies

    Science.gov (United States)

    2012-10-01

    medicine and food spice for centuries and have been confirmed to be safe. In this study, we have reconstituted curcuminoid biosynthesis in Escherichia coli...natural products have long been used as a food spice (curry) and complementary and alternative medicine (CAM) in Asia. 1-4 They possess various...plasmids into E. coli BL21(DE3) led to the engineered strain E. coli BL21(DE3)/pSW24+pSW42. The strain was cultured in LB supplemented with kanamycin

  20. Enhancing food engineering education with interactive web-based simulations

    Directory of Open Access Journals (Sweden)

    Alexandros Koulouris

    2015-04-01

    Full Text Available In the traditional deductive approach in teaching any engineering topic, teachers would first expose students to the derivation of the equations that govern the behavior of a physical system and then demonstrate the use of equations through a limited number of textbook examples. This methodology, however, is rarely adequate to unmask the cause-effect and quantitative relationships between the system variables that the equations embody. Web-based simulation, which is the integration of simulation and internet technologies, has the potential to enhance the learning experience by offering an interactive and easily accessible platform for quick and effortless experimentation with physical phenomena.This paper presents the design and development of a web-based platform for teaching basic food engineering phenomena to food technology students. The platform contains a variety of modules (“virtual experiments” covering the topics of mass and energy balances, fluid mechanics and heat transfer. In this paper, the design and development of three modules for mass balances and heat transfer is presented. Each webpage representing an educational module has the following features: visualization of the studied phenomenon through graphs, charts or videos, computation through a mathematical model and experimentation.  The student is allowed to edit key parameters of the phenomenon and observe the effect of these changes on the outputs. Experimentation can be done in a free or guided fashion with a set of prefabricated examples that students can run and self-test their knowledge by answering multiple-choice questions.

  1. Semantic modeling and interoperability in product and process engineering a technology for engineering informatics

    CERN Document Server

    2013-01-01

    In the past decade, feature-based design and manufacturing has gained some momentum in various engineering domains to represent and reuse semantic patterns with effective applicability. However, the actual scope of feature application is still very limited. Semantic Modeling and Interoperability in Product and Process Engineering provides a systematic solution for the challenging engineering informatics field aiming at the enhancement of sustainable knowledge representation, implementation and reuse in an open and yet practically manageable scale.   This semantic modeling technology supports uniform, multi-facet and multi-level collaborative system engineering with heterogeneous computer-aided tools, such as CADCAM, CAE, and ERP.  This presented unified feature model can be applied to product and process representation, development, implementation and management. Practical case studies and test samples are provided to illustrate applications which can be implemented by the readers in real-world scenarios. �...

  2. Agricultural and Food Production in Hungary: On the Road to Sustainability

    Directory of Open Access Journals (Sweden)

    Szűcs Csaba

    2017-11-01

    Full Text Available In the last 25 years Hungarian agriculture has lost its position. Rapid growth in the world’s population requires an increase in food production since one seventh of the population is still starving. The development of agricultural production and the food industry is the basis for the development of rural areas. Hungary produces two per cent of the EU agricultural output, which is far behind its potential. Agriculture, food industry and food trade can only develop together. We need to find the most favourable forms of coexistence with multinational chains sustainably. Food industry is a critical point in the product line, it lags behind the performance of European countries, and resources are insufficient. Long-term co-operation between farmers and processors is inadequate; the common organizations of the markets are minimal. Today, sustainability is increasingly emphasized, environmental and nature protection has been appreciated. The agriculture and forestry sectors are not only suitable for production of food and other raw materials, but they can also replenish resources and have a beneficial effect on biodiversity as well. Today’s problems can only be solved by taking sustainability into consideration. Agri-food industry that complies with the requirements can play a major role in rural employment and value creation.

  3. New food product consumer's behaviour: Health literacy and neophobia

    Directory of Open Access Journals (Sweden)

    Luis Soares Luis

    2016-01-01

    Full Text Available Background The development of a new food product aims to respond to consumer ́s concerns related to food and health promotion. Education plays a fundamental role in consumer’s behavior by providing tools that allows them to make informed decisions. Consumer’s empowerment is essential to the success of a health promotion strategy, also the knowledge of health literacy level is important to define a proper health policy. The aim of this study is to evaluate health literacy level and new foods consumption behavior (especially neophobic and neophilic behavior of the Lisbon area residents in Portugal. Methods A questionnaire, that includes the Portuguese version of the Newest Vital Sign, was applied to a stratified sample of 384 individuals (over 15 years old living in the Lisbon area in Portugal distributed accordingly to 2001 Census. Health literacy was evaluated by the Portuguese version of NVS, a tool by which a number of health-related information, in this case nutritional information written in a food label, is used to demonstrate one’s ability to use it to answer to questions. Data analysis was performed in SPSS®, version 19. Results Study results show that there is a close relationship between health literacy and general literacy. It is also clear that health literacy level is low for the majority of the participants and that this factor is relevant in new foods consumption, by positively affecting neophilia. Older individuals, with lower school years attendance and health literacy, are the main consumers with neophobic behavior. Higher health literacy is also directly associated with consumers concerns on how the product was manufactured and on environmental characteristics. There is no statistical association between gender and health literacy, but it is of relevance the fact that an association between health literacy and food neophilia is statistically significant. Conclusion Considering that new food products may improve health

  4. 40 CFR 1045.301 - When must I test my production-line engines?

    Science.gov (United States)

    2010-07-01

    ... engines? 1045.301 Section 1045.301 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR POLLUTION CONTROLS CONTROL OF EMISSIONS FROM SPARK-IGNITION PROPULSION MARINE ENGINES AND VESSELS Testing Production-line Engines § 1045.301 When must I test my production-line engines? (a) If you produce...

  5. Accessibility of Local Food Production to Regional Markets – Case of Berry Production in Northern Ostrobothnia, Finland

    Directory of Open Access Journals (Sweden)

    Korhonen Kirsi

    2017-12-01

    Full Text Available Consumers and institutional kitchens, as well as traders, have shown increasing interest towards local food. This is particularly due to the transparency and traceability characteristic of a short supply chain and social aspects related to food origins. The trend has been increasingly common during the past decade in Europe and North America, and it is strongly evident in the case area of this study in Northern Ostrobothnia, Finland. In general, ease of access to food is highly important for consumers and crucial for institutional kitchens, in addition to quality aspects and price. However, regardless of proximity, poor accessibility is one of the key issues preventing the further growth of local food markets. Due to scale economics in food value chain, food transport is presently organised mainly by centralised, large-scale logistics companies directed via hubs serving millions of consumers. Accordingly, production volumes required to enter large-scale markets are often unattainable for disjointed small-scale local food producers. In this study, geographic information system (GIS-based accessibility analyses are applied for analysing potential for integral networking of local food production and transport companies. Berry production was selected as a case study because it has a relatively strong role in Northern Ostrobothnia, while its logistics are notably underdeveloped. Spatial data of primary production volumes consists of register records of farm-specific cultivation areas and average yields in Northern Ostrobothnia and Finland. Accessibility computations are based on the digital model of the Finnish road network, Digiroad. Two surveys were also implemented to farmers and food processing companies to seek views on food processing, sales, logistics and procurements regarding local food. Data from the surveys was used in accessibility analysis, which enables exploration of opportunities for establishing ‘local food’ clusters integrating

  6. Ethanol Production from Enzymatically Treated Dried Food Waste Using Enzymes Produced On-Site

    Directory of Open Access Journals (Sweden)

    Leonidas Matsakas

    2015-01-01

    Full Text Available The environmental crisis and the need to find renewable fuel alternatives have made production of biofuels an important priority. At the same time, the increasing production of food waste is an important environmental issue. For this reason, production of ethanol from food waste is an interesting approach. Volumes of food waste are reduced and ethanol production does not compete with food production. In this work, we evaluated the possibility of using source-separated household food waste for the production of ethanol. To minimize the cost of ethanol production, the hydrolytic enzymes that are necessary for cellulose hydrolysis were produced in-house using the thermophillic fungus Myceliophthora thermophila. At the initial stage of the study, production of these thermophilic enzymes was studied and optimized, resulting in an activity of 0.28 FPU/mL in the extracellular broth. These enzymes were used to saccharify household food waste at a high dry material consistency of 30% w/w, followed by fermentation. Ethanol production reached 19.27 g/L with a volumetric productivity of 0.92 g/L·h, whereas only 5.98 g/L of ethanol was produced with a volumetric productivity of 0.28 g/L·h when no enzymatic saccharification was used.

  7. European food cultures in a macro and micro perspective: Implications for the marketing of Asian food products

    DEFF Research Database (Denmark)

    Askegaard, Søren; Ludvigsen, Hanne H.

    1996-01-01

    Executive summary 1. This paper was presented at the First Asia-Pacific Conference of the Association for Consumer Research in Singapore, June 1994. It was an invited paper for a special session on food research. The invitation asked us to explain "the relevance of some of our MAPP research...... change processes in the European food culture facilitate adoption of more Asian food products in the coming years? 4. Our contribution to an answer to the first question is based on interviews concerning food consumption with 20,000 consumers in 16 European countries. The data suggest ways of clustering...... different European countries and regions to more homogeneous export markets but in general confir heterogeneity of the European food cultures. 5. Since these data did not contain specific information about our second question, the inclusion of Asian food products in European diets, we have investigated...

  8. Quality of agricultural-food products as a factor of the Republic of ...

    African Journals Online (AJOL)

    This study analyzes the competitiveness of agricultural-food products of Serbia in the local and international markets. The subject of this research is analysis of relevant competitiveness factors of agricultural-food products, aiming to assess the products' quality and highlight the main intentions of production and processing.

  9. 21 CFR 20.2 - Production of records by Food and Drug Administration employees.

    Science.gov (United States)

    2010-04-01

    ... upon an officer or employee of the Food and Drug Administration commanding the production of any record... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Production of records by Food and Drug Administration employees. 20.2 Section 20.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

  10. Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

    International Nuclear Information System (INIS)

    Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

    2010-04-01

    This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export

  11. Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

    2010-04-15

    This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export

  12. Trans-fatty acid content of food products in Spain in 2015.

    Science.gov (United States)

    Pérez-Farinós, Napoleón; Dal Re Saavedra, María Ángeles; Villar Villalba, Carmen; Robledo de Dios, Teresa

    2016-01-01

    To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. In 2015, the majority of food products studied had a TFA content of less than 0.2g/100g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. TFA content in Spain is low and has significantly fallen since 2010. Copyright © 2016 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  13. Junk Food, Health and Productivity: Taste, Price, Risk and Rationality

    OpenAIRE

    Levy, Amnon

    2006-01-01

    Junk-food consumption, health and productivity are analyzed within an expectedlifetime- utility-maximizing framework in which the probability of living and productivity rise with health and health deteriorate with the consumption of junkfood. So long that the junk food’s relative taste-price differential is positive, the rational diet deviates from the physiologically optimal and renders the levels of health and productivity lower than the maximal. Taxing junk-food can eliminate this discrepa...

  14. Radiation processing of food products with 5 MV Bremsstrahlung x-rays

    International Nuclear Information System (INIS)

    Petwal, V.C.; Soni, H.C.

    2004-01-01

    Foods and agricultural products are treated with ionizing radiation to accomplish many different goals. The desired goals may be the reduction of pathogenic bacteria, other microorganisms and parasites that cause food borne diseases; or inactivation of food spoilage organisms, including bacteria, molds, and yeasts; or lengthening the shelf-life of fresh fruits and vegetables by decreasing the normal biological changes associated with growth and maturation processes, such as ripening or sprouting. It has become more important due to mounting concern over food born diseases, and growing international trade in food products that must meet stiff import standards of quality and quarantine. A 10 MeV 10 kW LINAC based multi-product EB radiation processing facility is being established at CAT to meet the processing requirement of various food, agricultural and medical products. The facility will be operated in two modes: (a) Electron: 10 MeV, 10 kW (b) Photon: 5 MeV, 10 kW Treatment with electron beam provides the highest processing rate and lowest unit cost. But the electrons have relatively short range in the solid product, hence the maximum product areal density (density times depth) that can be processed using direct 10 MeV electron beam is limited to about 8.5 gm/cm 2 (double sided irradiation). On the other hand x-rays are more penetrating, hence can be used to process the products having larger areal densities e.g. onions and potatoes packed in gunny bags. In order to address various issues related to food irradiation using 5 MV X-ray beam, a mathematical model is developed on the basis of the analytical calculations and experimental data presented by R.B.Miller, 2003, and J. Meissner et.al, 2000. (author)

  15. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

    Directory of Open Access Journals (Sweden)

    Jessica A. Gray

    2018-04-01

    Full Text Available High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol

  16. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

    Science.gov (United States)

    Gray, Jessica A.; Chandry, P. Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P.; Fox, Edward M.

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  17. Production of biopharmaceutical proteins by yeast: Advances through metabolic engineering

    DEFF Research Database (Denmark)

    Nielsen, Jens

    2013-01-01

    Production of recombinant proteins for use as pharmaceuticals, so-called biopharmaceuticals, is a multi-billion dollar industry. Many different cell factories are used for the production of biopharmaceuticals, but the yeast Saccharomyces cerevisiae is an important cell factory as it is used for p...... production. The involvement of directed metabolic engineering through the integration of tools from genetic engineering, systems biology and mathematical modeling, is also discussed....... by yeast are human serum albumin, hepatitis vaccines and virus like particles used for vaccination against human papillomavirus. Here is given a brief overview of biopharmaceutical production by yeast and it is discussed how the secretory pathway can be engineered to ensure more efficient protein...

  18. Alien species in aquaculture and biodiversity: a paradox in food production.

    Science.gov (United States)

    De Silva, Sena S; Nguyen, Thuy T T; Turchini, Giovanni M; Amarasinghe, Upali S; Abery, Nigel W

    2009-02-01

    Aquaculture is seen as an alternative to meeting the widening gap in global rising demand and decreasing supply for aquatic food products. Asia, the epicenter of the global aquaculture industry, accounts for over 90% of the global aquaculture production quantity and about 80% of the value. Asian aquaculture, as with global aquaculture, is dependent to a significant extent on alien species, as is the case for all the major food crops and husbanded terrestrial animals. However, voluntary and or accidental introduction of exotic aquatic species (alien species) is known to negatively impact local biodiversity. In this relatively young food production industry, mitigating the dependence on alien species, and thereby minimizing potential negative impacts on biodiversity, is an imperative for a sustainable future. In this context an attempt is made in this synthesis to understand such phenomena, especially with reference to Asian inland finfish, the mainstay of global aquaculture production. It is pointed out that there is potential for aquaculture, which is becoming an increasingly important food production process, not to follow the past path of terrestrial food crops and husbanded animals in regard to their negative influences on biodiversity.

  19. Gender differences in consumers' acceptance of genetically modified foods

    NARCIS (Netherlands)

    Moerbeek, H.; Casimir, G.

    2005-01-01

    Research has shown that women are less accepting of genetically engineered products than men. We expect two mechanisms to be at work here. First, in consumer behaviour theory, more knowledge is assumed to lead to more acceptance. We assumed that for genetically engineered foods, this general

  20. Effect of food to microorganism ratio on biohydrogen production from food waste via anaerobic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Pan, Jinming [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China); Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Zhang, Ruihong; Sun, Huawei [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); El-Mashad, Hamed M. [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Department of Agricultural Engineering, Mansoura University, El-Mansoura (Egypt); Ying, Yibin [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China)

    2008-12-15

    The effect of different food to microorganism ratios (F/M) (1-10) on the hydrogen production from the anaerobic batch fermentation of mixed food waste was studied at two temperatures, 35 {+-} 2 C and 50 {+-} 2 C. Anaerobic sludge taken from anaerobic reactors was used as inoculum. It was found that hydrogen was produced mainly during the first 44 h of fermentation. The F/M between 7 and 10 was found to be appropriate for hydrogen production via thermophilic fermentation with the highest yield of 57 ml-H{sub 2}/g VS at an F/M of 7. Under mesophilic conditions, hydrogen was produced at a lower level and in a narrower range of F/Ms, with the highest yield of 39 ml-H{sub 2}/g VS at the F/M of 6. A modified Gompertz equation adequately (R{sup 2} > 0.946) described the cumulative hydrogen production yields. This study provides a novel strategy for controlling the conditions for production of hydrogen from food waste via anaerobic fermentation. (author)

  1. Functional evaluation of healthcare products such as cosmetics, drugs, and foods

    International Nuclear Information System (INIS)

    Hatta, Ichiro

    2008-01-01

    The present paper surveys analytical methods recently employed in the field of healthcare products such as cosmetics, drugs, and foods by using Spring-8 facility which delivers high-intensity X-ray beams from electron cyclotron accelerator. These X-ray beams can be used to analyze atoms and their chemical state in human tissues such as skin, hair, whisker, teeth, and new developed products. Thus, a variety of products related with medical supplies, health food products, health maintenance, and preventive medicine concern this research group. Here, the results on colloidal states, such as lipid-molecule aggregates and lamellar structure type, generally present in cosmetic products and food substances, are focused and reported, specifically focusing on hair cuticle and honey cell layer of the skin regarding to cosmetic and pharmaceutical products. (S. Ohno)

  2. The role of food quality assurance and product certification systems on marketing aspects

    Science.gov (United States)

    Petrović, Z.; Milićević, D.; Nastasijević, I.; Đorđević, V.; Trbović, D.; Velebit, B.

    2017-09-01

    The level of quality that a product offers to consumers is a fundamental aspect of competition in many markets. Consumers’ confidence in the safety and quality of foods they buy and consume is a significant support to the economic development of production organizations of this type, and therefore the overall economic development. Consumer concerns about food safety as well as the globalization of food production have also led to the existence of a global internationally linked food production and distribution system. The necessity demanded by the consumer population to provide safe food with consistent quality at an attractive price imposes a choice of an appropriate quality assurance model in accordance with the specific properties of the product and the production processes. Modern trends, especially for the last ten years in quality assurance within specific production, such as the food industry, have marked the trend of hyperproduction and a number of production and safety standards, as well as a change of approach in the certification process of organizations according to one or more standards. This can be an additional source of costs for organizations, and can burden the food business operator`s budget in order to ensure their consistent application and maintenance. Quality assurance (QA) standards are considered to be a proven mechanism for delivering quality of product.

  3. Relevance and feasibility of women's involvement in promoting sustainable food production and security in Southern Africa

    Directory of Open Access Journals (Sweden)

    Never Assan

    2014-09-01

    Full Text Available Harnessing women’s potential for food production and security has been a challenge in Southern Africa. The face of food production in Southern Africa is often female, but more often than not, their roles are generally undervalued and constrained by gender inequalities and limitations on their access to resources, services, and market opportunities. This chapter explores how women involvement in food production can have a positive impact on food security in Southern Africa. The gender aspect of food security assume significance, as it is widely recognized that women are the custodian of food production in many communities in Southern Africa. There is a tendency of men and women participating unevenly in food production, have unequal access to productive resources and exhibit different levels of engagement in rural, urban and home-based food production. Despite this anomaly, there is still a common understanding that food production needs to be increased in order to cope with the increased human population and achieving food security in the region. With this in mind, food production and security have emerged as key development targets in Southern Africa. This has propelled the urgent need for promoting food production, reducing food insecurity and poverty reduction in its totality. One of the factors contributing to perpetual low food production and insecurity has been gender discrimination and/or lack of participation of women in agricultural programs and projects. In this chapter there is an attempt to describe the impact of gender-based discrimination on food production and its implication on food security. The indispensable role and challenges faced by women in food production are highlighted. The need to invest in education and training of women to support food production systems in order to accrue maximum benefit is acknowledged. In this regard, it is imperative that planning and implementation of any food production programs focusing on

  4. Water constraints on future food production

    NARCIS (Netherlands)

    Biemans, H.

    2012-01-01

    To meet the food demand of a growing global population, agricultural production will have to more than double in this century. Agricultural land expansion combined with yield increases will therefore be required. This thesis investigates whether enough water resources will be available to

  5. Ethical aspects of insect production for food and feed

    DEFF Research Database (Denmark)

    Gjerris, Mickey; Gamborg, Christian; Röcklinsberg, Helena

    2016-01-01

    Given a growing global human population and high pressures on resources, interest in insects as a source of protein for human food (entomophagy) and for animal feed is growing. So far, the main issues discussed have been the embedded technical challenges of scaling up the production. The use...... as protein providers in the Western food and feed production chains. We identify five areas where ethical questions are especially pertinent: environmental impact, human and animal health, human preferences and social acceptability, animal welfare and finally broader animal ethics issues. Especially...... of insects as a major human food and feed source is thought to present two major challenges: (1) how to turn insects into safe, tasty socially acceptable feed and food; and (2) how to cheaply yet sustainably produce enough insects? Entomophagy, however, as any utilisation of animals and the rest of nature...

  6. Product reformulation and nutritional improvements after new competitive food standards in schools.

    Science.gov (United States)

    Jahn, Jaquelyn L; Cohen, Juliana Fw; Gorski-Findling, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Rimm, Eric B

    2018-04-01

    In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. The sample included thirty-six school districts with both a middle and high school. After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

  7. A Complete Set of Technologies for Green Food Pork Production

    Institute of Scientific and Technical Information of China (English)

    YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

    2003-01-01

    Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

  8. Do cell based tissue engineering products for meniscus regeneration influence vascularization?

    Science.gov (United States)

    Koch, Matthias; Ehrenreich, Tobias; Koehl, Gudrun; Pattappa, Girish; Pfeifer, Christian; Loibl, Markus; Müller, Michael; Nerlich, Michael; Angele, Peter; Zellner, Johannes

    2017-01-01

    Meniscus regeneration is observed within the peripheral, vascularized zone but decreases in the inner two thirds alongside the vascularization. Within this avascular area, cell-based tissue-engineering-approaches appear to be a promising strategy for the treatment of meniscal defects. Evaluation of the angiogenic potential of cell-based tissue-engineering-products for meniscus healing. Evaluation of angiogenesis induced by rabbit meniscus-pellets, meniscus-cells (MC) or mesenchymal stem-cells (MSC) in cell-based tissue-engineering-products within a rabbit meniscus-ring was performed using a transparent dorsal skin fold chamber in nude mice. Observations were undertaken during a 14 days period. Cell preconditioning differed between experimental groups. Immunohistochemical analysis of the regenerated tissue in the meniscus-ring induced by cell loaded composite scaffolds for differentiation and anti-angiogenic factors were performed. Meniscus-pellets and MSC-/MC-based tissue-engineering-products induced angiogenesis. An accelerated vascularization was detected in the group of meniscus-pellets derived from the vascularized zone compared to avascular meniscus-pellets. In terms of cell-based tissue-engineering-products, chondrogenic preconditioning resulted in significantly increased vessel growth. MSC-constructs showed an accelerated angiogenesis. Immunohistochemical evaluation showed a progressive differentiation and lower content for anti-angiogenic endostatin in the precultured group. Preconditioning of MC-/MSC-based tissue-engineering-products is a promising tool to influence the angiogenic potential of tissue-engineering-products and to adapt these properties according to the aimed tissue qualities.

  9. Global challenges and perspectives of marketing of healthy food products

    Directory of Open Access Journals (Sweden)

    Mitić Sanja

    2012-01-01

    Full Text Available This paper deals with global trends of healthy food market growth, Serbian export potential as well as with the importance and role of positioning and other marketing strategies in this field. Secondary data will be used for identifying characteristics and range of healthy food market on a global level and key segments. In that context, the economic importance and export potential of this sector in Serbia will be discussed. Food sector accounts for high percentage of total Serbian export. Yet, those products are of low added value, neither branded nor packed. In order to position producers of healthy food on an international market successfully, strength and weaknesses of domestic production and export will be identified as well as measures for its promotion. In this paper, literature review in field of food positioning and marketing will be presented. Various positioning strategies of healthy food will be discussed from the aspect of branding, country of origin image, marketing mix instruments, with special emphasis on promotion and product labelling. Special part of paper will be dedicated to specific aspects of buying and food consumption behaviour. This behaviour is under the influence of numerous factors, both personal and sociodemographic, which will be analyzed in order to identify adequate positioning strategies. At the end, recommendations for successfully healthy food positioning on an international market will be given. We will present ways of improving marketing strategies regarding exploiting identified chances on an international market.

  10. Solvent production by engineered Ralstonia eutropha: channeling carbon to biofuel.

    Science.gov (United States)

    Chakravarty, Jayashree; Brigham, Christopher J

    2018-06-01

    Microbial production of solvents like acetone and butanol was a couple of the first industrial fermentation processes to gain global importance. These solvents are important feedstocks for the chemical and biofuel industry. Ralstonia eutropha is a facultatively chemolithoautotrophic bacterium able to grow with organic substrates or H 2 and CO 2 under aerobic conditions. This bacterium is a natural producer of polyhydroxyalkanoate biopolymers. Recently, with the advances in the development of genetic engineering tools, the range of metabolites R. eutropha can produce has enlarged. Its ability to utilize various carbon sources renders it an interesting candidate host for synthesis of renewable biofuel and solvent production. This review focuses on progress in metabolic engineering of R. eutropha for the production of alcohols, terpenes, methyl ketones, and alka(e)nes using various resources. Biological synthesis of solvents still presents the challenge of high production costs and competition from chemical synthesis. Better understanding of R. eutropha biology will support efforts to engineer and develop superior microbial strains for solvent production. Continued research on multiple fronts is required to engineer R. eutropha for truly sustainable and economical solvent production.

  11. Development of radiation fusion technology with food technology by the application of high dose irradiation

    International Nuclear Information System (INIS)

    Lee, Juwoon; Kim, Jaehun; Choi, Jongil

    2012-04-01

    This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized

  12. Development of radiation fusion technology with food technology by the application of high dose irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Juwoon; Kim, Jaehun; Choi, Jongil; and others

    2012-04-15

    This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized

  13. Application of sensory analysis in the enterprise of production of food

    Directory of Open Access Journals (Sweden)

    L. V. Berketova

    2018-01-01

    Full Text Available The article presents information on the relationship of the implementation of sensory analysis in food production enterprises with the activities of these enterprises: from the development of new products and technologies, from the quality control of food at all stages of the product life cycle, the study of the structure of consumer demand, and ending with the preparation of forecasts for the sale of products and other production and marketing issues. Touch analysis helps the manufacturer to determine how his product is consumed and to assume the reaction of a potential buyer to a new product. The use of sensory or organoleptic analysis in the food industry requires the presence of specially trained people or testers who are the instrument of organoleptic analysis, and the constant improvement of their testing techniques and their sensitivity through constant training. Regulatory documents that establish the rules and conditions for conducting organoleptic studies, according to the all-Russian classifier of standards, are in the group «67. Food production»" in particular in the subgroup “67.240-Organoleptic analysis”. This group of standards includes requirements for the laboratory in which the research is carried out, for testers, requirements for utensils and reagents, and methods of research. Modern methods of sensory analysis together with the use of mathematical statistics allow to obtain results of equal and sometimes greater reliability than the results obtained by chemical or physical methods in the evaluation of quality indicators of food products. There are two areas of research: analytical and consumer

  14. Membrane engineering via trans unsaturated fatty acids production improves Escherichia coli robustness and production of biorenewables.

    Science.gov (United States)

    Tan, Zaigao; Yoon, Jong Moon; Nielsen, David R; Shanks, Jacqueline V; Jarboe, Laura R

    2016-05-01

    Constructing microbial biocatalysts that produce biorenewables at economically viable yields and titers is often hampered by product toxicity. For production of short chain fatty acids, membrane damage is considered the primary mechanism of toxicity, particularly in regards to membrane integrity. Previous engineering efforts in Escherichia coli to increase membrane integrity, with the goal of increasing fatty acid tolerance and production, have had mixed results. Herein, a novel approach was used to reconstruct the E. coli membrane by enabling production of a novel membrane component. Specifically, trans unsaturated fatty acids (TUFA) were produced and incorporated into the membrane of E. coli MG1655 by expression of cis-trans isomerase (Cti) from Pseudomonas aeruginosa. While the engineered strain was found to have no increase in membrane integrity, a significant decrease in membrane fluidity was observed, meaning that membrane polarization and rigidity were increased by TUFA incorporation. As a result, tolerance to exogenously added octanoic acid and production of octanoic acid were both increased relative to the wild-type strain. This membrane engineering strategy to improve octanoic acid tolerance was found to require fine-tuning of TUFA abundance. Besides improving tolerance and production of carboxylic acids, TUFA production also enabled increased tolerance in E. coli to other bio-products, e.g. alcohols, organic acids, aromatic compounds, a variety of adverse industrial conditions, e.g. low pH, high temperature, and also elevated styrene production, another versatile bio-chemical product. TUFA permitted enhanced growth due to alleviation of bio-product toxicity, demonstrating the general effectiveness of this membrane engineering strategy towards improving strain robustness. Copyright © 2016 International Metabolic Engineering Society. Published by Elsevier Inc. All rights reserved.

  15. Ultra-processed products are becoming dominant in the global food system.

    Science.gov (United States)

    Monteiro, C A; Moubarac, J-C; Cannon, G; Ng, S W; Popkin, B

    2013-11-01

    The relationship between the global food system and the worldwide rapid increase of obesity and related diseases is not yet well understood. A reason is that the full impact of industrialized food processing on dietary patterns, including the environments of eating and drinking, remains overlooked and underestimated. Many forms of food processing are beneficial. But what is identified and defined here as ultra-processing, a type of process that has become increasingly dominant, at first in high-income countries, and now in middle-income countries, creates attractive, hyper-palatable, cheap, ready-to-consume food products that are characteristically energy-dense, fatty, sugary or salty and generally obesogenic. In this study, the scale of change in purchase and sales of ultra-processed products is examined and the context and implications are discussed. Data come from 79 high- and middle-income countries, with special attention to Canada and Brazil. Results show that ultra-processed products dominate the food supplies of high-income countries, and that their consumption is now rapidly increasing in middle-income countries. It is proposed here that the main driving force now shaping the global food system is transnational food manufacturing, retailing and fast food service corporations whose businesses are based on very profitable, heavily promoted ultra-processed products, many in snack form. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

  16. Biocatalysts: application and engineering for industrial purposes.

    Science.gov (United States)

    Jemli, Sonia; Ayadi-Zouari, Dorra; Hlima, Hajer Ben; Bejar, Samir

    2016-01-01

    Enzymes are widely applied in various industrial applications and processes, including the food and beverage, animal feed, textile, detergent and medical industries. Enzymes screened from natural origins are often engineered before entering the market place because their native forms do not meet the requirements for industrial application. Protein engineering is concerned with the design and construction of novel enzymes with tailored functional properties, including stability, catalytic activity, reaction product inhibition and substrate specificity. Two broad approaches have been used for enzyme engineering, namely, rational design and directed evolution. The powerful and revolutionary techniques so far developed for protein engineering provide excellent opportunities for the design of industrial enzymes with specific properties and production of high-value products at lower production costs. The present review seeks to highlight the major fields of enzyme application and to provide an updated overview on previous protein engineering studies wherein natural enzymes were modified to meet the operational conditions required for industrial application.

  17. Past, Present and Future of Sensors in Food Production.

    Science.gov (United States)

    Adley, Catherine C

    2014-08-19

    Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers' health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world's food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT) tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

  18. Past, Present and Future of Sensors in Food Production

    Directory of Open Access Journals (Sweden)

    Catherine C. Adley

    2014-08-01

    Full Text Available Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

  19. Inflation and Intramarket Price Variability: Empirical Evidence from U.S. Food Products

    OpenAIRE

    Baek, Jungho

    2010-01-01

    The objective of this paper is to examine the response of relative price variability on U.S. food markets to food price inflation to identify whether such inflation influences the structure of relative prices between different food products. Results show that changes in food price inflation rate have a strong positive effect on the structure of relative prices across food products. In addition, the expected rate of inflation is found to be more important than the unexpected components as a de...

  20. Competencies of Reconfiguration in Product Development – The Case of Convenience Food

    OpenAIRE

    Voigt, Tim; Kuhl, Rainer

    2008-01-01

    Convenience food is characterized by a value added to the product core that corresponds to fast changing consumer needs. Thus, convenience food can be considered as an example of one of the most innovative product categories in the domain of the food industry. Concerning innovative activities the prevailing perception of convenience food is that all decisive impulses are coming from the market e.g. are driven by the power of demand. If so, than food producers have the chance to react on these...

  1. Food advertising, children's food choices and obesity: interplay of cognitive defences and product evaluation: an experimental study.

    Science.gov (United States)

    Tarabashkina, L; Quester, P; Crouch, R

    2016-04-01

    To investigate the role of product evaluations, nutritional and persuasion knowledge on children's food choices conducted because of limited evidence about the role of product evaluations on consumer choices in conjunction with cognitive defences. A randomised controlled 2 × 2 factorial experiment with an exposure to a food and a control (toy) advertisement conducted in a non-laboratory setting at an annual event traditionally visited by families. Children aged 7-13 years with biometric/weight data representative of the general Australian population. Height and weight (converted into body mass index z-scores) measured in addition to children's nutritional and persuasion knowledge, product evaluations, age and gender. The factors that undermine children's cognitive defences relate to taste, social appeal of foods and low nutritional and persuasion knowledge. An interplay between the above-mentioned factors was also observed, identifying four groups among young consumers, alluding to a complex and at times impulsive nature of children's decisions: (1) knowledgeable children with less positive product evaluations choosing a healthy snack; (2) knowledgeable but hedonism-oriented children seeking peer conformity choosing an advertised product; (3) knowledgeable children who chose a snack belonging to the same product category; and (4) less knowledgeable children with positive product evaluations and low nutritional knowledge choosing snacks from the advertised product category. Obese children were more likely to belong to a cluster of less knowledgeable and hedonism-oriented children. The problem of consumption of less healthy foods is complex and multiple factors need to be considered by health practitioners, social marketers and parents to address the issue of childhood obesity. Nutritional knowledge alone is not sufficient to ensure children make healthier food choices and emphasis should also be placed on persuasion knowledge education, targeting of peer norms

  2. Food and beverage product reformulation as a corporate political strategy.

    OpenAIRE

    Scott, C; Hawkins, B; Knai, C

    2016-01-01

    : Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape...

  3. Radiological control of food importation products

    International Nuclear Information System (INIS)

    Aguirre G, J.

    2003-01-01

    Nowadays exists the possibility of marketing products possibly polluted with radioactive isotopes, by that some countries like Mexico, they have been given to the task of creating legal bases and the necessary infrastructure with the end of carrying out the radiological surveillance of nutritious import products. In this work the legal bases that our country has established for the radiological control are presented besides the results of this radiological control carried out through the gamma spectroscopy analysis of nutritious import products sent to our country through diverse companies that import foods produced mainly in European countries. (Author)

  4. Radiation monitoring of imported food to Saudi Arabia after Chernobyl

    International Nuclear Information System (INIS)

    Abulfaraj, W.H.; Abdul-Majid, S.; Abdul-Fattah, A.F.

    1987-01-01

    Saudi Arabia has been indirectly affected by the Chernobyl accident. Large amounts of food or products that may enter the food chain are daily imported from European countries. After April 27, the Saudi government assigned the responsibilities of radiation monitoring of imported food to some universities and governmental sectors. The nuclear engineering department at King Abdulaziz Univ. (KAU) has undertaken the monitoring duties for products coming to western and southern provinces of the country. The sampling and monitoring procedures and results are described

  5. Food product health warnings promote dietary self-control through reductions in neural signals indexing food cue reactivity.

    Science.gov (United States)

    Rosenblatt, Daniel H; Summerell, Patrick; Ng, Alyssa; Dixon, Helen; Murawski, Carsten; Wakefield, Melanie; Bode, Stefan

    2018-01-01

    Modern societies are replete with palatable food cues. A growing body of evidence suggests that food cue exposure activates conditioned appetitive physiological and psychological responses that may override current metabolic needs and existing eating goals, such as the desire to maintain a healthy diet. This conditioned response results in unhealthy dietary choices and is a contributing factor in the current obesity epidemic. Prime based obesity prevention measures such as health warnings at point-of-sale or on product packaging may have the potential to counteract the influence of the obesogenic environment at the crucial moment when people make food purchasing or consumption decisions. Existing research into the efficacy of these intervention strategies has predominantly employed self-report and population level measures, and little evidence exists to support the contention that these measures counteract food cue reactivity at the time of decision making. Using a dietary self-control priming paradigm, we demonstrated that brief exposure to food product health warnings enhanced dietary self-control. Further, we analysed electroencephalographic correlates of selective attention and food cue evoked craving (N1, P3, LPP) to show that health warning exposure reduced the automatic appetitive response towards palatable food cues. These findings contribute to existing evidence that exogenous information can successfully prime latent goals, and substantiate the notion that food product health warnings may provide a new avenue through which to curb excessive energy intake and reduce rising obesity rates.

  6. Regulations applicable to plant food supplements and related products in the European Union.

    Science.gov (United States)

    Silano, Vittorio; Coppens, Patrick; Larrañaga-Guetaria, Ainhoa; Minghetti, Paola; Roth-Ehrang, René

    2011-12-01

    This paper deals with the current regulatory and legal settings of traditional plant food supplements and herbal medicinal products in the European Union (EU). Marketing of botanicals in foods and food supplements in the EU is subject to several provisions of food law, which cover aspects of safety, production, labelling and product composition, including the use of additives and maximum levels of contaminants and residues. However, due to limited harmonization at the EU level, specific national regulations adopted at a Member State level also apply and mutual recognition is the mechanism through which such products can be marketed in EU countries other than those of origin. Unlike food supplements, marketing of traditional herbal medicinal products is regulated by an ad hoc Directive (i.e. Directive 2004/24/EC) covering in detail all the relevant aspects of these products, including a facilitated registration procedure at national level. However, by distinguishing traditional herbal medicinal products from plant food supplements and establishing selective marketing modalities for these two product categories, the EU has been confronted with implementation difficulties for traditional herbal medicinal products and a lack of homogeneity in the regulatory approaches adopted in different EU Member States. In fact, currently the nature of the commercial botanical products made available to consumers as traditional medicinal products or food supplements, depends largely on the EU Member State under consideration as a consequence of how competent National Authorities and manufacturing companies interpret and apply current regulations rather than on the intrinsic properties of the botanical products and their constituents. When the EU approach is compared with approaches adopted in some non-European countries to regulate these product categories, major differences become evident.

  7. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

  8. Phytase for Food Application

    Directory of Open Access Journals (Sweden)

    Ursula Konietzny

    2006-01-01

    Full Text Available Phytase [myo-inositol(1,2,3,4,5,6hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improvephosphate utilisation from phytate[myoinositol(1,2,3,4,5,6hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran.

  9. Consumers’ Knowledge Related To Food Products And Their Attitudes To Health Risks

    Directory of Open Access Journals (Sweden)

    Ahmet Topuzoglu

    2007-08-01

    Full Text Available The objective of this study is to determine the knowledge and attitudes related to food purchase among individuals who apply to a primary health care center in Umraniye, Istanbul. In this descriptive study, data was collected through face to face interviews from 167 individuals who had applied to a primary health care center. The questionnaire form included sociodemographic variables as well as a group of questions that determine knowledge and attitudes related to food purchasing, consuming and food poisoning. Besides descriptive statistics, factor analysis was used in order to determine the attitudinal patterns related to food purchasing. The mean age of the 167 participants was 32.4±11.0. Among all 81.4% were female. The attack rate of food poisoning within the last one year was determined as 3.3%. Only 18.6% of the participants reported that they knew the organizations which monitor the safety of food products. The most approved attitude among the participants was the concern related to the durability of the package of the food products (92.8%. The attitude of returning the spoiled food back was 83.2%. Among all, 52.1% of the participants approved the attitude of reading food labels. 39.6% of the participants did not consider the expiry dates while 28.8% did not consider the mineral contents of the products. Factor analyses revealed eight factors for explaining the attitudinal patterns related to food purchasing. There is lack of knowledge concerning the selection of the appropriate food product for healthy nutrition. Reading product labels was not frequent during food purchase and so should be considered as an intervention area for health education. The consumers should get to know and access the organizations which monitor and control the safety of food products. [TAF Prev Med Bull. 2007; 6(4: 253-258

  10. Consumers’ Knowledge Related To Food Products And Their Attitudes To Health Risks

    Directory of Open Access Journals (Sweden)

    Ahmet Topuzoglu

    2007-08-01

    Full Text Available The objective of this study is to determine the knowledge and attitudes related to food purchase among individuals who apply to a primary health care center in Umraniye, Istanbul. In this descriptive study, data was collected through face to face interviews from 167 individuals who had applied to a primary health care center. The questionnaire form included sociodemographic variables as well as a group of questions that determine knowledge and attitudes related to food purchasing, consuming and food poisoning. Besides descriptive statistics, factor analysis was used in order to determine the attitudinal patterns related to food purchasing. The mean age of the 167 participants was 32.4±11.0. Among all 81.4% were female. The attack rate of food poisoning within the last one year was determined as 3.3%. Only 18.6% of the participants reported that they knew the organizations which monitor the safety of food products. The most approved attitude among the participants was the concern related to the durability of the package of the food products (92.8%. The attitude of returning the spoiled food back was 83.2%. Among all, 52.1% of the participants approved the attitude of reading food labels. 39.6% of the participants did not consider the expiry dates while 28.8% did not consider the mineral contents of the products. Factor analyses revealed eight factors for explaining the attitudinal patterns related to food purchasing. There is lack of knowledge concerning the selection of the appropriate food product for healthy nutrition. Reading product labels was not frequent during food purchase and so should be considered as an intervention area for health education. The consumers should get to know and access the organizations which monitor and control the safety of food products. [TAF Prev Med Bull 2007; 6(4.000: 253-258

  11. Exergetic comparison of food waste valorization in industrial bread production

    NARCIS (Netherlands)

    Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.

    2015-01-01

    This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy

  12. Consumers' cognitions with regard to genetically modified foods: Results of a qualitative study in four countries

    DEFF Research Database (Denmark)

    Bredahl, Lone

    of the research presented in this paper was to gain insight into consumers' cognitions with regard to genetically modified foods to obtain a better understanding of how consumers form attitudes to genetic engineering in food production. Perceived risks and benefits of applying genetic engineering in foods were...... on consumer belief structures was investigated. 3. Means-end chain theory served as the theoretical basis for conducting qualitative interviews ­ using the laddering method ­ with 400 consumers in Denmark, Germany, the United Kingdom and Italy, using beer and yoghurt as tangible product examples. 4. Initial......, the results also indicate that general attitude domains such as food neophobia and attitude to technology may influence consumers' belief structures and eventually attitudes towards applying gene technology in food production. The extent to which thes domains play a significant role however, still remain...

  13. Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

    Directory of Open Access Journals (Sweden)

    Shruti Shukla

    2017-12-01

    Full Text Available Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

  14. Protection against radioactive contamination of foods and agricultural products

    International Nuclear Information System (INIS)

    Szabo, A.; Kovacs, Z.

    1977-01-01

    Methods suitable for diminishing radioactive contamination of foods and agricultural products and reducing at the same time the irradiation hazards for the human organism are dealt with. The possibilities for the decontamination of foods vegetal and of animal origin are discussed separately. (author)

  15. Virtual Nitrogen Losses from Organic Food Production

    Science.gov (United States)

    Cattell Noll, L.; Galloway, J. N.; Leach, A. M.; Seufert, V.; Atwell, B.; Shade, J.

    2015-12-01

    Reactive nitrogen (Nr) is necessary for crop and animal production, but when it is lost to the environment, it creates a cascade of detrimental environmental impacts. The nitrogen challenge is to maximize the food production benefits of Nr, while minimizing losses to the environment. The first nitrogen footprint tool was created in 2012 to help consumers learn about the Nr losses to the environment that result from an individual's lifestyle choices. The nitrogen lost during food production was estimated with virtual nitrogen factors (VNFs) that quantify the amount of nitrogen lost to the environment per unit nitrogen consumed. Alternative agricultural systems, such as USDA certified organic farms, utilize practices that diverge from conventional production. In order to evaluate the potential sustainability of these alternative agricultural systems, our team calculated VNFs that reflect organic production. Initial data indicate that VNFs for organic grains and organic starchy roots are comparable to, but slightly higher than conventional (+10% and +20% respectively). In contrast, the VNF for organic vegetables is significantly higher (+90%) and the VNF for organic legumes is significantly lower (-90%). Initial data on organic meat production shows that organic poultry and organic pigmeat are comparable to conventional production (both <5% difference), but that the organic beef VNF is significantly higher (+30%). These data show that in some cases organic and conventional production are comparable in terms of nitrogen efficiency. However, since conventional production relies heavily on the creation of new reactive nitrogen (Haber-Bosch, biological nitrogen fixation) and organic production primarily utilizes already existing reactive nitrogen (manure, crop residue, compost), the data also show that organic production contributes less new reactive nitrogen to the environment than conventional production (approximately 70% less). Therefore, we conclude that on a local

  16. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

    OpenAIRE

    Dwivedi, Sangam L.; van Bueren, Edith T. Lammerts; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D.; Ortiz Rios, Rodomiro Octavio

    2017-01-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar di...

  17. Predicting women purchase intention for green food products in Indonesia

    OpenAIRE

    Sudiyanti, Sudiyanti

    2009-01-01

    Masteroppgave i økonomi og administrasjon - Universitetet i Agder 2009 This study investigated the applicability of the Theory of Planned Behavior in predicting women consumers on their intention towards purchasing green food products among 406 participants. Using linear regression, five independent variables had been examined: attitude towards green food products, subjective norms, perceived behavioral control, and perceived difficulty in predicting purchase intention. The ...

  18. Antimicrobial Substances for Food Packaging Products: The Current Situation.

    Science.gov (United States)

    Pellerito, Alessandra; Ameen, Sara M; Micali, Maria; Caruso, Giorgia

    2018-04-04

    Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.

  19. Engineering yeast for high-level production of stilbenoid antioxidants

    DEFF Research Database (Denmark)

    Li, Mingji; Schneider, Konstantin; Kristensen, Mette

    2016-01-01

    engineered the yeast Saccharomyces cerevisiae for production of stilbenoids on a simple mineral medium typically used for industrial production. We applied a pull-push-block strain engineering strategy that included overexpression of the resveratrol biosynthesis pathway, optimization of the electron transfer...... to the cytochrome P450 monooxygenase, increase of the precursors supply, and decrease of the pathway intermediates degradation. Fed-batch fermentation of the final strain resulted in a final titer of 800 mg l(-1) resveratrol, which is by far the highest titer reported to date for production of resveratrol from...

  20. Biohydrogen production from enzymatic hydrolysis of food waste in batch and continuous systems

    Science.gov (United States)

    Han, Wei; Yan, Yingting; Shi, Yiwen; Gu, Jingjing; Tang, Junhong; Zhao, Hongting

    2016-01-01

    In this study, the feasibility of biohydrogen production from enzymatic hydrolysis of food waste was investigated. Food waste (solid-to-liquid ratio of 10%, w/v) was first hydrolyzed by commercial glucoamylase to release glucose (24.35 g/L) in the food waste hydrolysate. Then, the obtained food waste hydrolysate was used as substrate for biohydrogen production in the batch and continuous (continuous stirred tank reactor, CSTR) systems. It was observed that the maximum cumulative hydrogen production of 5850 mL was achieved with a yield of 245.7 mL hydrogen/g glucose (1.97 mol hydrogen/mol glucose) in the batch system. In the continuous system, the effect of hydraulic retention time (HRT) on biohydrogen production from food waste hydrolysate was investigated. The optimal HRT obtained from this study was 6 h with the highest hydrogen production rate of 8.02 mmol/(h·L). Ethanol and acetate were the major soluble microbial products with low propionate production at all HRTs. Enzymatic hydrolysis of food waste could effectively accelerate hydrolysis speed, improve substrate utilization rate and increase hydrogen yield. PMID:27910937

  1. Marketing and labelling of radiation insect-disinfested food and agricultural products

    International Nuclear Information System (INIS)

    Urbain, R.W.; Urbain, W.M.

    1985-01-01

    Marketing procedures need to be designed specifically for the particular products involved. While most marketing efforts are directed toward the consumer, it is likely that with radiation insect-disinfestated foods, the principal effort will be concerned with food distributors and retailers. Labelling as ''irradiated'' should be at the option of the vendor and not mandatory. A three-step procedure for marketing is proposed: (1) identification of specific market need or opportunity; (2) test production and marketing; and (3) commercial production and marketing. It is suggested that information on irradiated foods directed toward answering potential consumer interests and concerns be made available

  2. 78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Science.gov (United States)

    2013-12-23

    .... FDA-2013-F-1539] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive... U.S.C. 348(b)(5)), notice is given that a food additive petition (FAP 2276) has been filed by DSM...

  3. Simulation and optimization of logistics distribution for an engine production line

    Energy Technology Data Exchange (ETDEWEB)

    Song, L.; Jin, S.; Tang, P.

    2016-07-01

    In order to analyze and study the factors about Logistics distribution system, solve the problems of out of stock on the production line and improve the efficiency of the assembly line. Using the method of industrial engineering, put forward the optimization scheme of distribution system. The simulation model of logistics distribution system for engine assembly line was build based on Witness software. The optimization plan is efficient to improve Logistics distribution efficiency, production of assembly line efficiency and reduce the storage of production line. Based on the study of the modeling and simulation of engine production logistics distribution system, the result reflects some influence factors about production logistics system, which has reference value to improving the efficiency of the production line. (Author)

  4. Consumer attitudes to food quality products : emphasis on Southern Europe

    NARCIS (Netherlands)

    Klopcic, M.; Kuipers, A.; Hocquette, J.F.

    2012-01-01

    Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the

  5. USING OF SECONDARY PRODUCTS OF RAPESEED PROCESSING IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    E. A. Raksha-Slusareva

    2014-04-01

    Full Text Available When oil and biodiesel are extracted from rapeseed, secondary derived products are formed, which are not used effectively at the moment. The article deals with the problems of possible their use in food industry. During food product preparation for special dietary consumption we used electrophysical (processing by hydroelectropulse and physical (drying, grinding, steam treatment processing of raw materials. Through the developed technology for rapeseed cake processing, we received raw materials suitable for use in food industry. On the basis of these raw materials, the «Nutrition product for special dietary consumption “Ripakovyi”» was developed. It is a part of rape seed meal obtained from the seeds with low content of glucosinolates and erucic acid processed by hydroelectropulse dried in the cabinet oven or in the convective dryer, crushed and disinfected based on a developed soft technology for biologically active substances conservation. The production of this product solves the problem of rational utilization of rapeseed meal and diversification of foods for special dietary consumption.

  6. Health claims in the labelling and marketing of food products:

    Science.gov (United States)

    Asp, Nils-Georg; Bryngelsson, Susanne

    2007-01-01

    Since 1990 certain health claims in the labelling and marketing of food products have been allowed in Sweden within the food sector's Code of Practice. The rules were developed in close dialogue with the authorities. The legal basis was a decision by the authorities not to apply the medicinal products’ legislation to “foods normally found on the dinner table” provided the rules defined in the Code were followed. The Code of Practice lists nine well-established diet–health relationships eligible for generic disease risk reduction claims in two steps and general rules regarding nutrient function claims. Since 2001, there has also been the possibility for using “product-specific physiological claims (PFP)”, subject to premarketing evaluation of the scientific dossier supporting the claim. The scientific documentation has been approved for 10 products with PFP, and another 15 products have been found to fulfil the Code's criteria for “low glycaemic index”. In the third edition of the Code, active since 2004, conditions in terms of nutritional composition were set, i.e. “nutrient profiles”, with a general reference to the Swedish National Food Administration's regulation on the use of a particular symbol, i.e. the keyhole symbol. Applying the Swedish Code of practice has provided experience useful in the implementation of the European Regulation on nutrition and health claims made on foods, effective from 2007.

  7. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Science.gov (United States)

    2010-10-01

    ... convenience/labor-saving foods. 809.270 Section 809.270 Federal Acquisition Regulations System DEPARTMENT OF... 809.270 Qualified products for convenience/labor-saving foods. (a) Each VISN Nutrition and Food Service representative is authorized to establish a common VISN QPL for convenience and labor-saving foods...

  8. 77 FR 71750 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Science.gov (United States)

    2012-12-04

    .... FDA-2012-F-1100] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...) (21 U.S.C. 348(b)(5))), notice is given that a food additive petition (FAP 2273) has been filed by DSM...

  9. The study of the kinetics of drying food raw material of plant origin in the active hydrodynamic regimes and development of dryer engineering calculation methods

    Directory of Open Access Journals (Sweden)

    A. N. Ostrikov

    2015-01-01

    Full Text Available Consumer properties of food raw material formed during the heat treatment. New physical, flavoring and aromatic properties of the products of plant origin, formed during drying due to substantial changes in the composition of the raw materia l occurring as a result of biochemical reactions. In the production of dried and roasted products is very important to follow the parameters that contribute to the passage of biochemical processes aimed at creating a product with high nutritional qualities, strong aroma and pleasant taste. We studied the basic kinetics of the drying process of food raw material (in terms of artichoke in a dense interspersed layer, which formed the basis for the rational choice of the drying regime with due consideration of changes in the moisture content of the product are studied. The nature of the effect of the dried product movement hydrodynamic conditions on a layer height and intensity of drying is established. As a result of food raw material drying process kinetics analysis (in terms of artichoke multistep drying regimes were chosen. Analysis of the artichoke particles drying by air, air-steam mixture and superheated steam intensity showed the presence of two parts: the horizontal one and gradually diminishing one. Kinetic laws of the artichoke drying process in a dense interspersed layer were the basis of engineering calculation of dryer with a transporting body in the form of a "traveling wave". Application of the dryer with the transporting body in the form of a "traveling wave" for food raw material drying allow to achieve uniform drying of the product due to the use of soft, gentle regimes of oversleeping while preserving to the utmost particles of the product; to improve the quality of the finished product through the use of interspersed layer that reduces clumping of product to be dried.

  10. Metabolic engineering of Cyanobacteria and microalgae for enhanced production of biofuels and high-value products.

    Science.gov (United States)

    Gomaa, M A; Al-Haj, L; Abed, R M M

    2016-10-01

    A lot of research has been performed on Cyanobacteria and microalgae with the aim to produce numerous biotechnological products. However, native strains have a few shortcomings, like limitations in cultivation, harvesting and product extraction, which prevents reaching optimal production value at lowest costs. Such limitations require the intervention of genetic engineering to produce strains with superior properties. Promising advancements in the cultivation of Cyanobacteria and microalgae have been achieved by improving photosynthetic efficiency through increasing RuBisCO activity and truncation of light-harvesting antennae. Genetic engineering has also contributed to final product extraction by inducing autolysis and product secretory systems, to enable direct product recovery without going through costly extraction steps. In this review, we summarize the different enzymes and pathways that have been targeted thus far for improving cultivation aspects, harvesting and product extraction in Cyanobacteria and microalgae. With synthetic biology advancements, genetically engineered strains can be generated to resolve demanding process issues and achieve economic practicality. This comprehensive overview of gene modifications will be useful to researchers in the field to employ on their strains to increase their yields and improve the economic feasibility of the production process. © 2016 The Society for Applied Microbiology.

  11. Analysis of reaction products of food contaminants and ingredients: Bisphenol A diglycidyl ether (BADGE) in canned foods

    NARCIS (Netherlands)

    Coulier, L.; Bradley, E.L.; Bas, R.C.; Verhoeckx, K.C.M.; Driffield, M.; Harmer, N.; Castle, L.

    2010-01-01

    Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The

  12. A Value-Based Business Approach to Product Line Software Engineering

    Directory of Open Access Journals (Sweden)

    Raman K. Agrawalla

    2009-08-01

    Full Text Available The present conceptual paper is an attempt to provide a Value-Based Business Approach (VBBA to product line software engineering. It argues that Product line software engineering should be seen as a system and considered as a means towards the end of appropriating more and more value for the business firm; contingent upon the fact that it provides value to customer and customer's customers operating its value creating system with agility, speed, economy and innovation; getting governed by the positive sum value creation outlook and guided by value- based management. With our value-based business triad, the product line engineering process can hope to achieve simultaneously value, variety and volume, product differentiation and cost leadership enabling the business firm to land on the virtuous value spiral.

  13. Companion Animals as a Source of Viruses for Human Beings and Food Production Animals.

    Science.gov (United States)

    Reperant, L A; Brown, I H; Haenen, O L; de Jong, M D; Osterhaus, A D M E; Papa, A; Rimstad, E; Valarcher, J-F; Kuiken, T

    2016-07-01

    Companion animals comprise a wide variety of species, including dogs, cats, horses, ferrets, guinea pigs, reptiles, birds and ornamental fish, as well as food production animal species, such as domestic pigs, kept as companion animals. Despite their prominent place in human society, little is known about the role of companion animals as sources of viruses for people and food production animals. Therefore, we reviewed the literature for accounts of infections of companion animals by zoonotic viruses and viruses of food production animals, and prioritized these viruses in terms of human health and economic importance. In total, 138 virus species reportedly capable of infecting companion animals were of concern for human and food production animal health: 59 of these viruses were infectious for human beings, 135 were infectious for food production mammals and birds, and 22 were infectious for food production fishes. Viruses of highest concern for human health included hantaviruses, Tahyna virus, rabies virus, West Nile virus, tick-borne encephalitis virus, Crimean-Congo haemorrhagic fever virus, Aichi virus, European bat lyssavirus, hepatitis E virus, cowpox virus, G5 rotavirus, influenza A virus and lymphocytic choriomeningitis virus. Viruses of highest concern for food production mammals and birds included bluetongue virus, African swine fever virus, foot-and-mouth disease virus, lumpy skin disease virus, Rift Valley fever virus, porcine circovirus, classical swine fever virus, equine herpesvirus 9, peste des petits ruminants virus and equine infectious anaemia virus. Viruses of highest concern for food production fishes included cyprinid herpesvirus 3 (koi herpesvirus), viral haemorrhagic septicaemia virus and infectious pancreatic necrosis virus. Of particular concern as sources of zoonotic or food production animal viruses were domestic carnivores, rodents and food production animals kept as companion animals. The current list of viruses provides an objective

  14. Packing for food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Chmielewski, A G [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

    2006-07-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  15. Packing for food irradiation

    International Nuclear Information System (INIS)

    Chmielewski, A.G.

    2006-01-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  16. The basis and safety of food irradiation. Advantages of radiation treatment for food sanitation and storage

    Energy Technology Data Exchange (ETDEWEB)

    Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

    2001-09-01

    The food irradiation has the history of more than 60 years in its development. However, its commercial application has not been promoted well in Japan even though the safety of irradiated foods was confirmed. Recently, relevant authorities in 52 countries have given clearance to many commodities, and irradiated foods are commercially distributed in USA and EU countries. The international situation makes some unavoidable circumstances which can not close the commercialization of food irradiation in Japan. The present report contains the basis and application of food irradiation, and history of development in the World and Japan. Moreover, the safety of irradiated foods are demonstrated from many evidences of researches in animal feeding tests, in analysis of radiolytic products, in nutritional evaluations and in microbiological studies of irradiated foods. Especially, it makes obvious from the results of many researches that unique radiolytic products can not be produced by irradiation of foods. Because main radiation effects are induced by oxidation degradation of food components as similar to natural oxidation by heating or UV light. Radiation engineering for commercial process and identification methods of irradiated foods are also presented. (author)

  17. Food product health warnings promote dietary self-control through reductions in neural signals indexing food cue reactivity

    Directory of Open Access Journals (Sweden)

    Daniel H. Rosenblatt

    Full Text Available Modern societies are replete with palatable food cues. A growing body of evidence suggests that food cue exposure activates conditioned appetitive physiological and psychological responses that may override current metabolic needs and existing eating goals, such as the desire to maintain a healthy diet. This conditioned response results in unhealthy dietary choices and is a contributing factor in the current obesity epidemic. Prime based obesity prevention measures such as health warnings at point-of-sale or on product packaging may have the potential to counteract the influence of the obesogenic environment at the crucial moment when people make food purchasing or consumption decisions. Existing research into the efficacy of these intervention strategies has predominantly employed self-report and population level measures, and little evidence exists to support the contention that these measures counteract food cue reactivity at the time of decision making. Using a dietary self-control priming paradigm, we demonstrated that brief exposure to food product health warnings enhanced dietary self-control. Further, we analysed electroencephalographic correlates of selective attention and food cue evoked craving (N1, P3, LPP to show that health warning exposure reduced the automatic appetitive response towards palatable food cues. These findings contribute to existing evidence that exogenous information can successfully prime latent goals, and substantiate the notion that food product health warnings may provide a new avenue through which to curb excessive energy intake and reduce rising obesity rates. Keywords: Health warnings, Dietary decision making, Self-control, Electroencephalogram, EEG, N1, P3, LPP

  18. The future of sustainable food production.

    Science.gov (United States)

    Ronald, Pamela; Adamchak, Raoul

    2010-03-01

    By the year 2050, the number of people on Earth is expected to increase from the current 6.7 to 9.2 billion. What is the best way to produce enough food to feed all these people? If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, farm workers will be at increased risk for disease, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to resolve the need for increased food production with the desire to minimize its impact.

  19. 40 CFR 1045.305 - How must I prepare and test my production-line engines?

    Science.gov (United States)

    2010-07-01

    ... production-line engines? 1045.305 Section 1045.305 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR POLLUTION CONTROLS CONTROL OF EMISSIONS FROM SPARK-IGNITION PROPULSION MARINE ENGINES AND VESSELS Testing Production-line Engines § 1045.305 How must I prepare and test my production-line engines...

  20. 40 CFR 1048.305 - How must I prepare and test my production-line engines?

    Science.gov (United States)

    2010-07-01

    ... production-line engines? 1048.305 Section 1048.305 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR POLLUTION CONTROLS CONTROL OF EMISSIONS FROM NEW, LARGE NONROAD SPARK-IGNITION ENGINES Testing Production-line Engines § 1048.305 How must I prepare and test my production-line engines? This...

  1. Consumers’ Purchasing Decision towards Food Products of Small and Medium Enterprises

    OpenAIRE

    Diana-Rose, Faizal; Zariyawati, Mohd Ashhari; Norazlina, Kamarohim; Annuar, Md Nassir; Manisah, Othman

    2016-01-01

    The Gross Domestic Product (GDP) of Malaysia has continuously increased from year to year. All industry sectors are responsible for contributing to Malaysia’s GDP, including the food and beverage industry. The sales within the Malaysian food and beverage retail industry were forecast to grow yearly. This study is to examine Malaysian consumers’ acceptance of food and beverage products of Small and Medium Enterprises (SMEs). In depth, this study also tries to investigate whether consumers use ...

  2. Chapter 14. Radionuclides in vegetal production and food processing

    International Nuclear Information System (INIS)

    Toelgyessy, J.; Harangozo, M.

    2000-01-01

    This is a chapter of textbook of radioecology for university students. In this chapter authors deal with problems connected with using of radionuclides in vegetal production and food processing. Chapter consist of next parts: (1) Influence of radiation on foods; (2) Radiation sterilisation in health service

  3. [Brazil: agricultural modernisation and food production restructuring in the international crisis].

    Science.gov (United States)

    Bertrand, J P

    1985-01-01

    This study examines the complex relationship of capital accumulation, external debt, and food supply in Brazil, a country which has simultaneously increased its food exports and its unsatisfied demand for food imports in the context of the world economic crisis. In Brazil, the substitution of export cash crops for subsistence crops has been accompanied by a profound but incomplete restructuring of the basic food supply and model of consumption, a restructuring made possible by declining real cost of the new foods. The gap between the extremely rapid evolution of consumption, especially in the urban areas, and the possibilities of concomitant transformation of production is the characteristic feature of the change occuring in Brazil. The current diet of the developed countries evolved over a relatively long period and was based on the declining real cost of basic foodstuffs made possible by increasing labor productivity. Between 1800-1900, the real cost of a kilo of bread was halved, while that of meat remained stable. In France and the US respectively, 80 and 90% of the principal cereals are consumed by animals, while in developing countries most grains are directly consumed. Numerous indices suggest that Brazil has begun to differentiate its food regime in the direction of decreased consumption of cereals, tubers, and legumes, and increased consumption of animal products, with grains increasingly consumed indirectly by animals. Since the early 1970s, Brazil has developed a powerful processed food industry which supports intensive breeding of poultry and, to a lesser extent, pork and milk cattle. However, low income population groups have been forced to reduce their consumption of traditional foodstuffs, whose real prices have undergone relative increases, without achieving a satisfactory level of consumption of the new products. Brazilian food problems result not from insufficient production of food but from the choice of a strongly internationalist model of

  4. Perceived Effect of Climate Variation on Food Crop Production in ...

    African Journals Online (AJOL)

    The study objective is to determine the perception of food crop farmers in Oyo state to climate variation as it affects their production, because the relationship between climate variation and food security is direct and Oyo State has enormous potentials to make Nigeria food secure. Multi-stage sampling technique was used to ...

  5. Simulation and optimization of logistics distribution for an engine production line

    Directory of Open Access Journals (Sweden)

    Lijun Song

    2016-02-01

    Full Text Available Purpose: In order to analyze and study the factors about Logistics distribution system, solve the problems of out of stock on the production line and improve the efficiency of the assembly line. Design/methodology/approach: Using the method of industrial engineering, put forward the optimization scheme of distribution system. The simulation model of logistics distribution system for engine assembly line was build based on Witness software. Findings: The optimization plan is efficient to improve Logistics distribution efficiency, production of assembly line efficiency and reduce the storage of production line Originality/value: Based on the study of the modeling and simulation of engine production logistics distribution system, the result reflects some influence factors about production logistics system, which has reference value to improving the efficiency of the production line.

  6. Exploring the Dynamics of Responses to Food Production Shocks

    Directory of Open Access Journals (Sweden)

    Aled Jones

    2017-06-01

    Full Text Available Food production shocks can lead to food crises where access to appropriate quantities and quality of food become inadequate, unaffordable, or unreliable on a major scale. While the physical causes of food production shocks are well researched, the dynamics of responses to them are less well understood. This paper reviews those dynamics and includes evidence gathered via interviews of 44 expert practitioners sourced globally from academia, government, industry, think-tanks, and development/relief organizations. The paper confirms that policy interventions are often prioritised for national interests and poorly coordinated at regional and global scales. The paper acknowledges future compounding trends such as climate change and demographic shifts and suggests that while there are signs of incremental progress in better managing the impacts of shock events, coordinated responses at scale will require a paradigm shift involving major policy, market, and technological advancements, and a wide range of public and private sector stakeholders.

  7. Cost and price estimate of Brayton and Stirling engines in selected production volumes

    Science.gov (United States)

    Fortgang, H. R.; Mayers, H. F.

    1980-01-01

    The methods used to determine the production costs and required selling price of Brayton and Stirling engines modified for use in solar power conversion units are presented. Each engine part, component and assembly was examined and evaluated to determine the costs of its material and the method of manufacture based on specific annual production volumes. Cost estimates are presented for both the Stirling and Brayton engines in annual production volumes of 1,000, 25,000, 100,000 and 400,000. At annual production volumes above 50,000 units, the costs of both engines are similar, although the Stirling engine costs are somewhat lower. It is concluded that modifications to both the Brayton and Stirling engine designs could reduce the estimated costs.

  8. Sustainable consumption and production in the food supply chain

    DEFF Research Database (Denmark)

    Govindan, Kannan

    2018-01-01

    Increased globalization and a growing world population have a great impact on the sustainability of supply chains, especially within the food industry. The way food is produced, processed, transported, and consumed has a great impact on whether sustainability is achieved throughout the whole food...... supply chain. Due to the complexity that persists in coordinating the members of food supply chain, food wastage has increased over the past few years. To achieve sustainable consumption and production (SCP), food industry stakeholders need to be coordinated and to have their views reflected...... in an optimized manner. However, not much research has been done concerning the influence of stakeholders and supply chain members’ coordination in the food industry's SCP context. To facilitate the theory development for SCP, in this work, a short literature review on sustainable supply chain management...

  9. Metabolic engineering of Agrobacterium sp. ATCC31749 for curdlan production from cellobiose.

    Science.gov (United States)

    Shin, Hyun-Dong; Liu, Long; Kim, Mi-Kyoung; Park, Yong-Il; Chen, Rachel

    2016-09-01

    Curdlan is a commercial polysaccharide made by fermentation of Agrobacterium sp. Its anticipated expansion to larger volume markets demands improvement in its production efficiency. Metabolic engineering for strain improvement has so far been limited due to the lack of genetic tools. This research aimed to identify strong promoters and to engineer a strain that converts cellobiose efficiently to curdlan. Three strong promoters were identified and were used to install an energy-efficient cellobiose phosphorolysis mechanism in a curdlan-producing strain. The engineered strains were shown with enhanced ability to utilize cellobiose, resulting in a 2.5-fold increase in titer. The availability of metabolically engineered strain capable of producing β-glucan from cellobiose paves the way for its production from cellulose. The identified native promoters from Agrobacterium open up opportunities for further metabolic engineering for improved production of curdlan and other products. The success shown here marks the first such metabolic engineering effort in this microbe.

  10. CHANGES IN FOREIGN TRADE IN AGRI-FOOD PRODUCTS BETWEEN THE EU AND CHINA

    Directory of Open Access Journals (Sweden)

    Karolina Pawlak

    2016-12-01

    Full Text Available The aim of the paper was to identify the changes in bilateral trade in agri-food products between the EU and China, as well as to assess – in mutual relations – ex post competitive advantages of major groups of agri-food products in 2008–2015. The research is based on data from the Statistical Office of the European Union (Eurostat. The analysis covered the value, trade balance, shares in total trade and commodity structure of trade in agri-food products between the EU and China. Selected indices of revealed comparative advantage (XRCA, MRCA, RTA, Coverage Ratios (CR, Specialization Indicators (SI, and the indices of Intra-Industry Trade (IIT were calculated for major product groups of the Combined Nomenclature. It was  proved that bilateral trade in agri-food products between the EU and China has increased signifi cantly in 2008–2015, and the EU transformed from an importer to a net exporter. Despite the intensifi cation of mutual trade, the importance of China in the EU export of agri-food products remained relatively small. The structure of bilateral trade in agri-food products between the EU and China is consistent with the distribution of comparative advantages obtained by exporters and it is shaped under assumptions of the theory of similarity of preferences, the theory of product diff erentiation of the Armington type, and the Heckscher-Ohlin-Samuelson theorem of resources abundance. It can be considered that the Chinese agri-food sector is still in the stage of a factor-driven economy, while the agriculture and food industry in the EU countries has reached the stage of an innovation-driven economy.

  11. Algal photosynthesis as the primary driver for a sustainable development in energy, feed, and food production.

    Science.gov (United States)

    Anemaet, Ida G; Bekker, Martijn; Hellingwerf, Klaas J

    2010-11-01

    High oil prices and global warming that accompany the use of fossil fuels are an incentive to find alternative forms of energy supply. Photosynthetic biofuel production represents one of these since for this, one uses renewable resources. Sunlight is used for the conversion of water and CO₂ into biomass. Two strategies are used in parallel: plant-based production via sugar fermentation into ethanol and biodiesel production through transesterification. Both, however, exacerbate other problems, including regional nutrient balancing and the world's food supply, and suffer from the modest efficiency of photosynthesis. Maximizing the efficiency of natural and engineered photosynthesis is therefore of utmost importance. Algal photosynthesis is the system of choice for this particularly for energy applications. Complete conversion of CO₂ into biomass is not necessary for this. Innovative methods of synthetic biology allow one to combine photosynthetic and fermentative metabolism via the so-called Photanol approach to form biofuel directly from Calvin cycle intermediates through use of the naturally transformable cyanobacterium Synechocystis sp. PCC 6803. Beyond providing transport energy and chemical feedstocks, photosynthesis will continue to be used for food and feed applications. Also for this application, arguments of efficiency will become more and more important as the size of the world population continues to increase. Photosynthetic cells can be used for food applications in various innovative forms, e.g., as a substitute for the fish proteins in the diet supplied to carnivorous fish or perhaps--after acid hydrolysis--as a complex, animal-free serum for growth of mammalian cells in vitro.

  12. Algal Photosynthesis as the Primary Driver for a Sustainable Development in Energy, Feed, and Food Production

    Energy Technology Data Exchange (ETDEWEB)

    Anemaet, I.G.; Bekker, G.; Hellingwerf, K.J. [Molecular Microbial Physiology Group, Swammerdam Institute for Life Sciences, University of Amsterdam, Nieuwe Achtergracht 166, 1018 WV, Amsterdam (Netherlands)

    2010-11-15

    High oil prices and global warming that accompany the use of fossil fuels are an incentive to find alternative forms of energy supply. Photosynthetic biofuel production represents one of these since for this, one uses renewable resources. Sunlight is used for the conversion of water and CO2 into biomass. Two strategies are used in parallel: plant-based production via sugar fermentation into ethanol and biodiesel production through transesterification. Both, however, exacerbate other problems, including regional nutrient balancing and the world's food supply, and suffer from the modest efficiency of photosynthesis. Maximizing the efficiency of natural and engineered photosynthesis is therefore of utmost importance. Algal photosynthesis is the system of choice for this particularly for energy applications. Complete conversion of CO2 into biomass is not necessary for this. Innovative methods of synthetic biology allow one to combine photosynthetic and fermentative metabolism via the so-called Photanol approach to form biofuel directly from Calvin cycle intermediates through use of the naturally transformable cyanobacterium Synechocystis sp. PCC 6803. Beyond providing transport energy and chemical feedstocks, photosynthesis will continue to be used for food and feed applications. Also for this application, arguments of efficiency will become more and more important as the size of the world population continues to increase. Photosynthetic cells can be used for food applications in various innovative forms, e.g., as a substitute for the fish proteins in the diet supplied to carnivorous fish or perhaps-after acid hydrolysis-as a complex, animal-free serum for growth of mammalian cells in vitro.

  13. Algal Photosynthesis as the Primary Driver for a Sustainable Development in Energy, Feed, and Food Production

    Energy Technology Data Exchange (ETDEWEB)

    Anemaet, I G; Bekker, G; Hellingwerf, K J [Molecular Microbial Physiology Group, Swammerdam Institute for Life Sciences, University of Amsterdam, Nieuwe Achtergracht 166, 1018 WV, Amsterdam (Netherlands)

    2010-11-15

    High oil prices and global warming that accompany the use of fossil fuels are an incentive to find alternative forms of energy supply. Photosynthetic biofuel production represents one of these since for this, one uses renewable resources. Sunlight is used for the conversion of water and CO2 into biomass. Two strategies are used in parallel: plant-based production via sugar fermentation into ethanol and biodiesel production through transesterification. Both, however, exacerbate other problems, including regional nutrient balancing and the world's food supply, and suffer from the modest efficiency of photosynthesis. Maximizing the efficiency of natural and engineered photosynthesis is therefore of utmost importance. Algal photosynthesis is the system of choice for this particularly for energy applications. Complete conversion of CO2 into biomass is not necessary for this. Innovative methods of synthetic biology allow one to combine photosynthetic and fermentative metabolism via the so-called Photanol approach to form biofuel directly from Calvin cycle intermediates through use of the naturally transformable cyanobacterium Synechocystis sp. PCC 6803. Beyond providing transport energy and chemical feedstocks, photosynthesis will continue to be used for food and feed applications. Also for this application, arguments of efficiency will become more and more important as the size of the world population continues to increase. Photosynthetic cells can be used for food applications in various innovative forms, e.g., as a substitute for the fish proteins in the diet supplied to carnivorous fish or perhaps-after acid hydrolysis-as a complex, animal-free serum for growth of mammalian cells in vitro.

  14. Effective use of product quality information in food supply chain logistics

    OpenAIRE

    Rijpkema, W.A.

    2014-01-01

    Food supply chains have inherent characteristics, such as variability in product quality and quality decay, which put specific demands on logistics decision making. Furthermore, food supply chain organization and control has changed significantly in the past decades by factors such as scale intensification and globalization. In practice, these characteristics and developments frequently lead to supply chain problems, such as high levels of product waste, product quality problems, and high lo...

  15. Food supply and bioenergy production within the global cropland planetary boundary.

    Science.gov (United States)

    Henry, R C; Engström, K; Olin, S; Alexander, P; Arneth, A; Rounsevell, M D A

    2018-01-01

    Supplying food for the anticipated global population of over 9 billion in 2050 under changing climate conditions is one of the major challenges of the 21st century. Agricultural expansion and intensification contributes to global environmental change and risks the long-term sustainability of the planet. It has been proposed that no more than 15% of the global ice-free land surface should be converted to cropland. Bioenergy production for land-based climate mitigation places additional pressure on limited land resources. Here we test normative targets of food supply and bioenergy production within the cropland planetary boundary using a global land-use model. The results suggest supplying the global population with adequate food is possible without cropland expansion exceeding the planetary boundary. Yet this requires an increase in food production, especially in developing countries, as well as a decrease in global crop yield gaps. However, under current assumptions of future food requirements, it was not possible to also produce significant amounts of first generation bioenergy without cropland expansion. These results suggest that meeting food and bioenergy demands within the planetary boundaries would need a shift away from current trends, for example, requiring major change in the demand-side of the food system or advancing biotechnologies.

  16. Molecular-Based Identification and Detection of Salmonella in Food Production Systems: Current Perspectives.

    Science.gov (United States)

    Ricke, Steven C; Kim, Sun Ae; Shi, Zhaohao; Park, Si Hong

    2018-04-19

    Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify this pathogen at all stages in food systems. Methods for subtyping have evolved over the years, and the introduction of whole genome sequencing and advancements in PCR technologies has greatly improved the resolution for differentiating strains within a particular serovar. This, in turn, has led to the continued improvement in Salmonella detection technologies for utilization in food production systems. In this review, the focus will be on recent advancements in these technologies, as well as potential issues associated with the application of these tools in food production. In addition, the recent and emerging research developments on Salmonella detection and identification methodologies and their potential application in food production systems will be discussed. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  17. RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW

    Directory of Open Access Journals (Sweden)

    N. A. Gorbunova

    2016-01-01

    Full Text Available The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safetyproblems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the RussianFederation for assurance of safe consumption of food products produced from nanomaterials.

  18. Sustainable Product Design, Engineering and Management Education for Industrial Design Engineering

    NARCIS (Netherlands)

    Boks, C.; Diehl, J.C.; Wever, R.

    2006-01-01

    Developments in the field of sustainable product design are manifold, which means that education in this field is rapidly evolving as well. In this paper, the continuously evolving portfolio of courses offered at Delft University of Technology’s Industrial Design Engineering faculty is

  19. Food and beverage product reformulation as a corporate political strategy.

    Science.gov (United States)

    Scott, C; Hawkins, B; Knai, C

    2017-01-01

    Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape public health policies and decisions to suit commercial needs. We propose a taxonomy of food and beverage industry corporate political strategies that builds on the existing literature. We then analyzed the industry's responses to a 2014 U.S. government consultation on product reformulation, run as part of the process to define the 2015 Dietary Guidelines for Americans. We qualitatively coded the industry's responses for predominant narratives and framings around reformulation using a purposely-designed coding framework, and compared the results to the taxonomy. The food and beverage industry in the United States used a highly similar narrative around voluntary product reformulation in their consultation responses: that reformulation is "part of the solution" to obesity and NCDs, even though their products or industry are not large contributors to the problem, and that progress has been made despite reformulation posing significant technical challenges. This narrative and the frames used in the submissions illustrate the four categories of the taxonomy: participation in the policy process, influencing the framing of the nutrition policy debate, creating partnerships, and influencing the interpretation of evidence. These strategic uses of reformulation align with previous research on food and beverage corporate political strategy. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Declining Global Per Capita Agricultural Production and Warming Oceans Threaten Food Security

    Science.gov (United States)

    Funk, Chris C.; Brown, Molly E.

    2009-01-01

    Despite accelerating globalization, most people still eat food that was grown locally. Developing countries with weak purchasing power tend to import as little food as possible from global markets, suffering consumption deficits during times of high prices or production declines. Local agricultural production, therefore, is critical to both food security and economic development among the rural poor. The level of local agricultural production, in turn, will be controlled by the amount and quality of arable land, the amount and quality of agricultural inputs (fertilizer, seeds, pesticides, etc.), as well as farm-related technology, practices, and policies. In this paper we discuss several emerging threats to global and regional food security, including declining yield gains that are failing to keep up with population increases, and warming in the tropical Indian Ocean and its impact on rainfall. If yields continue to grow more slowly than per capita harvested area, parts of Africa, Asia, and Central and Southern America will experience substantial declines in per capita cereal production. Global per capita cereal production will potentially decline by 14 percent between 2008 and 2030. Climate change is likely to further affect food production, particularly in regions that have very low yields due to lack of technology. Drought, caused by anthropogenic warming in the Indian and Pacific Oceans, may also reduce 21 st century food availability by disrupting Indian Ocean moisture transports and tilting the 21 st century climate toward a more El Nino-like state. The impacts of these circulation changes over Asia remain uncertain. For Africa, however, Indian Ocean warming appears to have already reduced main growing season rainfall along the eastern edge of tropical Africa, from southern Somalia to northern parts of the Republic of South Africa. Through a combination of quantitative modeling of food balances and an examination of climate change, we present an analysis of

  1. Effects of a Possible Pollinator Crisis on Food Crop Production in Brazil.

    Science.gov (United States)

    Novais, Samuel M A; Nunes, Cássio A; Santos, Natália B; D Amico, Ana R; Fernandes, G Wilson; Quesada, Maurício; Braga, Rodrigo F; Neves, Ana Carolina O

    2016-01-01

    Animal pollinators contribute to human food production and security thereby ensuring an important component of human well-being. The recent decline of these agents in Europe and North America has aroused the concern of a potential global pollinator crisis. In order to prioritize efforts for pollinator conservation, we evaluated the extent to which food production depends on animal pollinators in Brazil-one of the world's agriculture leaders-by comparing cultivated area, produced volume and yield value of major food crops that are pollinator dependent with those that are pollinator non-dependent. In addition, we valued the ecosystem service of pollination based on the degree of pollinator dependence of each crop and the consequence of a decline in food production to the Brazilian Gross Domestic Product and Brazilian food security. A total of 68% of the 53 major food crops in Brazil depend to some degree on animals for pollination. Pollinator non-dependent crops produce a greater volume of food, mainly because of the high production of sugarcane, but the cultivated area and monetary value of pollinator dependent crops are higher (59% of total cultivated area and 68% of monetary value). The loss of pollination services for 29 of the major food crops would reduce production by 16.55-51 million tons, which would amount to 4.86-14.56 billion dollars/year, and reduce the agricultural contribution to the Brazilian GDP by 6.46%- 19.36%. These impacts would be largely absorbed by family farmers, which represent 74.4% of the agricultural labor force in Brazil. The main effects of a pollinator crisis in Brazil would be felt by the poorer and more rural classes due to their lower income and direct or exclusive dependence on this ecosystem service.

  2. Declining global per capita agricultural production and warming oceans threaten food security

    Science.gov (United States)

    Funk, Christopher C.; Brown, Molly E.

    2009-01-01

    Despite accelerating globalization, most people still eat food that is grown locally. Developing countries with weak purchasing power tend to import as little food as possible from global markets, suffering consumption deficits during times of high prices or production declines. Local agricultural production, therefore, is critical to both food security and economic development among the rural poor. The level of local agricultural production, in turn, will be determined by the amount and quality of arable land, the amount and quality of agricultural inputs (fertilizer, seeds, pesticides, etc.), as well as farm-related technology, practices and policies. This paper discusses several emerging threats to global and regional food security, including declining yield gains that are failing to keep up with population increases, and warming in the tropical Indian Ocean and its impact on rainfall. If yields continue to grow more slowly than per capita harvested area, parts of Africa, Asia and Central and Southern America will experience substantial declines in per capita cereal production. Global per capita cereal production will potentially decline by 14% between 2008 and 2030. Climate change is likely to further affect food production, particularly in regions that have very low yields due to lack of technology. Drought, caused by anthropogenic warming in the Indian and Pacific Oceans, may also reduce 21st century food availability in some countries by disrupting moisture transports and bringing down dry air over crop growing areas. The impacts of these circulation changes over Asia remain uncertain. For Africa, however, Indian Ocean warming appears to have already reduced rainfall during the main growing season along the eastern edge of tropical Africa, from southern Somalia to northern parts of the Republic of South Africa. Through a combination of quantitative modeling of food balances and an examination of climate change, this study presents an analysis of emerging

  3. Radiation control of salmonellae in food and feed products

    Energy Technology Data Exchange (ETDEWEB)

    1963-12-01

    A panel on radiation control of harmful organisms, primarily Salmonella, transmitted by food and feed products was convened by the International Atomic Energy Agency (IAEA) in December 1962. Transmission of pests and diseases is a consequence of the growth in world trade. As most food and feed products are distributed from large centralized plants, primary infection at such centers can lead to the spread of diseases over wide areas and among a great number of people. The main purpose of this panel was to advise the Director General of the International Atomic Energy Agency as to how the Agency could assist in solving the problem of bacterial infection of food and animal feeds. The panel meeting was attended by twelve experts on public health problems, food hygiene, radiomicrobiology and radiation technology and by representatives from the Food and Agriculture Organization of the United Nations (FAO) and the World Health organization (WHO). In view of the seriousness of the spread of Salmonella and other organisms and the fact that radiation control seems to offer significant advantages in a number of cases, it was recommended by the panel members that the Agency publish the papers presented. Refs, figs and tabs.

  4. Radiation control of salmonellae in food and feed products

    International Nuclear Information System (INIS)

    1963-01-01

    A panel on radiation control of harmful organisms, primarily Salmonella, transmitted by food and feed products was convened by the International Atomic Energy Agency (IAEA) in December 1962. Transmission of pests and diseases is a consequence of the growth in world trade. As most food and feed products are distributed from large centralized plants, primary infection at such centers can lead to the spread of diseases over wide areas and among a great number of people. The main purpose of this panel was to advise the Director General of the International Atomic Energy Agency as to how the Agency could assist in solving the problem of bacterial infection of food and animal feeds. The panel meeting was attended by twelve experts on public health problems, food hygiene, radiomicrobiology and radiation technology and by representatives from the Food and Agriculture Organization of the United Nations (FAO) and the World Health organization (WHO). In view of the seriousness of the spread of Salmonella and other organisms and the fact that radiation control seems to offer significant advantages in a number of cases, it was recommended by the panel members that the Agency publish the papers presented. Refs, figs and tabs

  5. Enabling Product Design Reuse by Long-term Preservation of Engineering Knowledge

    Directory of Open Access Journals (Sweden)

    Jörg Brunsmann

    2009-12-01

    Full Text Available In the highly competitive engineering industry, product innovations are created with the help of a product lifecycle management (PLM tool chain. In order to support fast-paced product development, a major company goal is the reuse of product designs and product descriptions. Due to the product’s complexity, the design of a product not only consists of geometry data but also of valuable engineering knowledge that is created during the various PLM phases. The need to preserve such intellectual capital leads engineering companies to introduce knowledge management and archiving their machine-readable formal representation. However, archived knowledge is in danger of becoming unusable since it is very likely that knowledge semantics and knowledge representation will evolve over long time periods, for example during the 50 operational years of some products. Knowledge evolution and knowledge representation technology changes are crucial issues since a reuse of the archived product information can only be ensured if its rationale and additional knowledge are interpretable with future software and technologies. Therefore, in order to reuse design data fully, knowledge about the design must also be migrated to be interoperable with future design systems and knowledge representation methods. This paper identifies problems, issues, requirements, challenges and solutions that arise while tackling the long-term preservation of engineering knowledge.

  6. Determination of aflatoxin B1 in food products in Thailand ...

    African Journals Online (AJOL)

    Aflatoxin B1 is generally found in feed and food stuff, such as cereal and all products derived from cereals, including processed cereals since it has been proven to be at least partly resistant to food processing methods. Hence, the aim of this study was to determine the possibility of contamination of aflatoxin B1 in food ...

  7. Analysis of Expectations of Forest Products Industry from Forest Industry Engineering Education

    OpenAIRE

    GEDİK, Tarık; ÇİL, Muhammet; SEVİM KORKUT, Derya; CEMİL AKYÜZ, Kadri; KOŞAR, Gökşen; BEKAR, İlter

    2016-01-01

    Forest industry engineers, representing the qualified labor within the forest products industry, choose their field of study either deliberately or by chance. This study explores the main skill sets of forest industry engineers required by forest products industry. As representatives of forest industry owner of forest products companies were surveyed about their views on the qualifications a forest industry engineer must have.This study covered total 7111 companies registered to TOBB as a for...

  8. Analysis of reaction products of food contaminants and ingredients: bisphenol A diglycidyl ether (BADGE) in canned foods.

    Science.gov (United States)

    Coulier, Leon; Bradley, Emma L; Bas, Richard C; Verhoeckx, Kitty C M; Driffield, Malcolm; Harmer, Nick; Castle, Laurence

    2010-04-28

    Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The significant decay of BADGE was demonstrated by liquid chromatographic (LC) analysis of foodstuffs, that is, tuna, apple puree, and beer, spiked with BADGE before processing and storage. Life-science inspired analytical approaches were successfully applied to study the reactions of BADGE with food ingredients, for example, amino acids and sugars. An improved mass balance of BADGE was achieved by selective detection of reaction products of BADGE with low molecular weight food components, using a successful combination of stable isotopes of BADGE and analysis by LC coupled to fluorescence detection (FLD) and high-resolution mass spectrometric (MS) detection. Furthermore, proteomics approaches showed that BADGE also reacts with peptides (from protein digests in model systems) and with proteins in foods. The predominant reaction center for amino acids, peptides, and proteins was cysteine.

  9. Reducing calorie sales from supermarkets - "silent" reformulation of retailer-brand food products

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Sommer, Iben

    2017-01-01

    Background Food product reformulation is seen as one among several tools to promote healthier eating. Reformulating the recipe for a processed food, e.g. reducing the fat, sugar or salt content of the foods, or increasing the content of whole-grains, can help the consumers to pursue a healthier......’ sales data – enriched with data on products’ energy density - from a Danish retail chain. Sales of eight product categories were studied. Within each of these categories, specific products had been reformulated during the 52 weeks data period. Using econometric methods, we decompose the changes...... in calorie turnover and sales value into direct and indirect effects of product reformulation. Results For all considered products, the direct effect of product reformulation was a reduction in the sale of calories from the respective product categories - between 0.5 and 8.2%. In several cases...

  10. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets.

    Science.gov (United States)

    Dwivedi, Sangam L; Lammerts van Bueren, Edith T; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D; Ortiz, Rodomiro

    2017-10-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar diversity and nutritional quality are crucial. We call for better cooperation between food and medical scientists, food sector industries, breeders, and farmers to develop diversified and nutritious cultivars that reduce soil degradation and dependence on external inputs, such as fertilizers and pesticides, and to increase adaptation to climate change and resistance to emerging pests. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  11. How Could Agricultural Land Systems Contribute to Raise Food Production Under Global Change?

    Institute of Scientific and Technical Information of China (English)

    WU Wen-bin; YU Qiang-yi; Verburg H Peter; YOU Liang-zhi; YANG Peng; TANG Hua-jun

    2014-01-01

    To feed the increasing world population, more food needs to be produced from agricultural land systems. Solutions to produce more food with fewer resources while minimizing adverse environmental and ecological consequences require sustainable agricultural land use practices as supplementary to advanced biotechnology and agronomy. This review paper, from a land system perspective, systematically proposed and analyzed three interactive strategies that could possibly raise future food production under global change. By reviewing the current literatures, we suggest that cropland expansion is less possible amid iferce land competition, and it is likely to do less in increasing food production. Moreover, properly allocating crops in space and time is a practical way to ensure food production. Climate change, dietary shifts, and other socio-economic drivers, which would shape the demand and supply side of food systems, should be taken into consideration during the decision-making on rational land management in respect of sustainable crop choice and allocation. And ifnally, crop-speciifc agricultural intensiifcation would play a bigger role in raising future food production either by increasing the yield per unit area of individual crops or by increasing the number of crops sown on a particular area of land. Yet, only when it is done sustainably is this a much more effective strategy to maximize food production by closing yield and harvest gaps.

  12. Batch dark fermentation from enzymatic hydrolyzed food waste for hydrogen production.

    Science.gov (United States)

    Han, Wei; Ye, Min; Zhu, Ai Jun; Zhao, Hong Ting; Li, Yong Feng

    2015-09-01

    A combination bioprocess of solid-state fermentation (SSF) and dark fermentative hydrogen production from food waste was developed. Aspergillus awamori and Aspergillus oryzae were utilized in SSF from food waste to generate glucoamylase and protease which were used to hydrolyze the food waste suspension to get the nutrients-rich (glucose and free amino nitrogen (FAN)) hydrolysate. Both glucose and FAN increased with increasing of food waste mass ratio from 4% to 10% (w/v) and the highest glucose (36.9 g/L) and FAN (361.3mg/L) were observed at food waste mass ratio of 10%. The food waste hydrolysates were then used as the feedstock for dark fermentative hydrogen production by heat pretreated sludge. The best hydrogen yield of 39.14 ml H2/g food waste (219.91 ml H2/VSadded) was achieved at food waste mass ratio of 4%. The proposed combination bioprocess could effectively accelerate the hydrolysis rate, improve raw material utilization and enhance hydrogen yield. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Production of hydrogen from by-products of food industries by rhodospirillaceae

    Energy Technology Data Exchange (ETDEWEB)

    Reh, U.

    1983-11-01

    The decomposition of organic substances from food-by-products as whey, beet sugar molasses, cane-sugar-molasses and potato-water by the Rhodospirillaceae Rp. capsulata, Rp. acidophila, Rm. vannielii, Rs. rubrum, and Rs. tenue to hydrogen and carbon dioxide were tested. In a pre-cultivation Lactobacillus bulgaricus converted the sugars of the by-products into lactic acid, which is easier in handling. Rs. rubrum was superior in producing hydrogen from this nutrient. It released from whey up to 56% of the substrate hydrogen, from beet sugar molasses 42%, from cane-sugar-molasses 89% and from potato-water 19%. Out-door-researches were made to evaluate the decrease of hydrogen yield under the influence of weather as well as day and night periods compared to the homogeneous conditions of the laboratory. From 200 m/sup 3/ whey, the daily output of a dairy, 4000 m/sup 3/ hydrogen corresponding to an energy equivalent of 1000 l fuel oil could be produced. To achieve this, 130 000 m/sup 2/ have to be covered with batch fermenters. These results show, that there is nearly no hope to decompose food by-products by Rhodospirillaceae in large scale technology, unless a new processing technology using a flow-fermenter and raising the hydrogen production significantly will be found.

  14. Boosted food web productivity through ocean acidification collapses under warming.

    Science.gov (United States)

    Goldenberg, Silvan U; Nagelkerken, Ivan; Ferreira, Camilo M; Ullah, Hadayet; Connell, Sean D

    2017-10-01

    Future climate is forecast to drive bottom-up (resource driven) and top-down (consumer driven) change to food web dynamics and community structure. Yet, our predictive understanding of these changes is hampered by an over-reliance on simplified laboratory systems centred on single trophic levels. Using a large mesocosm experiment, we reveal how future ocean acidification and warming modify trophic linkages across a three-level food web: that is, primary (algae), secondary (herbivorous invertebrates) and tertiary (predatory fish) producers. Both elevated CO 2 and elevated temperature boosted primary production. Under elevated CO 2 , the enhanced bottom-up forcing propagated through all trophic levels. Elevated temperature, however, negated the benefits of elevated CO 2 by stalling secondary production. This imbalance caused secondary producer populations to decline as elevated temperature drove predators to consume their prey more rapidly in the face of higher metabolic demand. Our findings demonstrate how anthropogenic CO 2 can function as a resource that boosts productivity throughout food webs, and how warming can reverse this effect by acting as a stressor to trophic interactions. Understanding the shifting balance between the propagation of resource enrichment and its consumption across trophic levels provides a predictive understanding of future dynamics of stability and collapse in food webs and fisheries production. © 2017 John Wiley & Sons Ltd.

  15. A preliminary investigation of radiation level and some radionuclides in imported food and food products

    International Nuclear Information System (INIS)

    Sinakhom, F.; Mongkolphantha, S.

    1980-04-01

    A preliminary study of gross beta activity and content of some long-lived radionuclides associated with fission products in various types of imported food and food-products was carried out. Food samples were purchased monthly during 1976-1977 from general well-known supermarkets and local grocery stores up to a total of 89 samples. The gamma spectrum of long-lived radionuclides was searched using a 128 channel analyzer coupled with 3'' x 3'' NaI (T1) crystal detector. Two radionuclides were frequently found to be present in these food samples, viz. potassium-40 and cesium-137 and their concentrations were subsequently determined. The limits of detection under the conditions used for potassium-40 and cesium-137 were 0.04 and 0.03 pCi/g-wet weight, respectively. Samples were dry-ashed and counted for gross beta activity utilizing a low background anti-coincidence G.M. counter. The content of strontium-90 was also investigated concurrently by solvent extraction technique employing tri-n-butyl phosphate as an extractant. Results of the study are tabulated. (author)

  16. Importance of systems biology in engineering microbes for biofuel production

    Energy Technology Data Exchange (ETDEWEB)

    Mukhopadhyay, Aindrila; Redding, Alyssa M.; Rutherford, Becky J.; Keasling, Jay D.

    2009-12-02

    Microorganisms have been rich sources for natural products, some of which have found use as fuels, commodity chemicals, specialty chemicals, polymers, and drugs, to name a few. The recent interest in production of transportation fuels from renewable resources has catalyzed numerous research endeavors that focus on developing microbial systems for production of such natural products. Eliminating bottlenecks in microbial metabolic pathways and alleviating the stresses due to production of these chemicals are crucial in the generation of robust and efficient production hosts. The use of systems-level studies makes it possible to comprehensively understand the impact of pathway engineering within the context of the entire host metabolism, to diagnose stresses due to product synthesis, and provides the rationale to cost-effectively engineer optimal industrial microorganisms.

  17. Engineering Documentation Control Handbook Configuration Management and Product Lifecycle Management

    CERN Document Server

    Watts, Frank B

    2011-01-01

    In this new edition of his widely-used Handbook, Frank Watts, widely recognized for his significant contributions to engineering change control processes, provides a thoroughly practical guide to the implementation and improvement of Engineering Documentation Control (EDC), Product Lifecycle Management and Product Configuration Management (CM). Successful and error-free implementation of EDC/CM is critical to world-class manufacturing. Huge amounts of time are wasted in most product manufacturing environments over EDC/CM issues such as interchangeability, document release and change control -

  18. Teaching chemical product design to engineering students: course contents and challenges

    DEFF Research Database (Denmark)

    Skov, Anne Ladegaard; Kiil, Søren

    Chemical product design is not taught in the same way as traditional engineering courses like unit operations or transport phenomena. This paper gives an overview of the challenges that we, as teachers, have faced when teaching chemical product design to engineering students. Specific course...

  19. Biobased production of alkanes and alkenes through metabolic engineering of microorganisms

    DEFF Research Database (Denmark)

    Kang, Min Kyoung; Nielsen, Jens

    2017-01-01

    Advancement in metabolic engineering of microorganisms has enabled bio-based production of a range of chemicals, and such engineered microorganism can be used for sustainable production leading to reduced carbon dioxide emission there. One area that has attained much interest is microbial...... hydrocarbon biosynthesis, and in particular, alkanes and alkenes are important high-value chemicals as they can be utilized for a broad range of industrial purposes as well as ‘drop-in’ biofuels. Some microorganisms have the ability to biosynthesize alkanes and alkenes naturally, but their production level...... is extremely low. Therefore, there have been various attempts to recruit other microbial cell factories for production of alkanes and alkenes by applying metabolic engineering strategies. Here we review different pathways and involved enzymes for alkane and alkene production and discuss bottlenecks...

  20. Nutritional composition of five food trees species products used in ...

    African Journals Online (AJOL)

    Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso. Thiombiano Daniabla Natacha Edwige, Parkouda Charles, Lamien Nieyidouba, Sere Aminata, Castro-Euler Ana Margarida, Boussim Issaka Joseph ...