Grand Challenges in Nutrition and Food Science Technology

Khoo, Chor San; Knorr, Dietrich

doi:10.3389/fnut.2014.00004

Cited by 18 publications

(18 citation statements)

References 6 publications

(5 reference statements)

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“…Urbanization is a result of modern living. Urbanization in conjunction with climate change will add new layers of complexity to the already existing grand challenges in food and nutrition ( 1 , 48 ). Several recommended research areas and actions have been proposed in this paper.…”

Section: Discussionmentioning

confidence: 99%

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Food for an Urban Planet: Challenges and Research Opportunities

2018

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Section: Discussionmentioning

confidence: 99%

“…In 2014, Khoo and Knorr ( 1 ) identified the global shift in population demographics as one of the twenty-first century grand challenges, which warrants research prioritization by the food and nutrition communities. A persistent global growth trend toward urbanization can be attributed to this demographic shift.…”

Section: Introductionmentioning

confidence: 99%

Food for an Urban Planet: Challenges and Research Opportunities

2018

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“…The recent EU-COST Action on electroporation where food scientists, electrical engineers and medical researchers share their experience to improve pulsed electric field processes and applications is an useful example of such a collaboration [149]. The creation of a new journal, Frontiers in Nutrition and Food Science Technology [150], can be seen as an attempt to better integrate nutrition and food science.…”

Section: Challenges and Research Agendamentioning

confidence: 99%

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

et al. 2015

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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 structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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“…Considering the current and future scenarios, crop science will face huge challenge. On one hand, it will be needed to increase crop yield, mainly those considered as primary foodstuffs for meeting the rising global food demand linked to population growth (Khoo and Knorr, 2014;Long et al, 2015;Ort et al, 2015). On the other hand, the impact of predicted climate changes on plant performance can cancel the possible future increases or even decrease currently crop yield (Pugh et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Research Article Genetic diversity as tool to identify standard leaf nutrients in cassava genotypes

Giles¹,

Rodrigues²,

Oliosi³

et al. 2018

Genet. Mol. Res.

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Among the factors affecting cassava yield, the leaf nutrients content has received little attention since cassava genotypes may grow well under inappropriate nutrient supply, however showing inadequate nutritional quality of tuberous roots. Considering this aspect, the genetic diversity should be explored in order to determine standard leaf nutrients in cassava genotypes. Thus, this study aimed at verifying leaf nutrient content (NC) as well as relationships among leaf nutrients (NR) in order to establish standard leaf nutrient level in twelve cassava genotypes. The experiment was performed during 2014/2015 crop seasons in northern region of Espírito Santo State, Brazil. A total of 24 samples were collected from each cassava genotype for quantification of leaf nutrient contents (N, P, K, Ca, Mg, S, Fe, Zn, Cu, Mn and B). UPGMA method for quantifying genetic diversity as well as Scott-Knott for grouping averages were used. Our results reported low genetic diversity for both NC and NR, corroborating with grouping Scott-Knott test. Therefore, our leaf nutrients content values can represent an adequate nutritional status of cassava genotypes, which can be used as reference values for such specie Partelli FL, et al 2 Genetics and Molecular Research 16 (4): gmr16039862

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Grand Challenges in Nutrition and Food Science Technology

Cited by 18 publications

References 6 publications

Food for an Urban Planet: Challenges and Research Opportunities

Food for an Urban Planet: Challenges and Research Opportunities

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

Research Article Genetic diversity as tool to identify standard leaf nutrients in cassava genotypes

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