Kyle Landry, PhD’s Post

📰 📊 Insightful analysis: “The state of food systems worldwide in the countdown to 2030”, published in "Nature Food" Nature Portfolio, by distinguished experts such as HLPE-FSN's patrick webb, Danielle Resnick, Ramya Ambikapathi, Jane Battersby, Carlo Cafiero, Patrick CARON (CIRAD), CGIAR's Ismahane Elouafi, FAO's Chief Economist Maximo Torero, FAO's Preet Lidder, and several others. The article presents a recently developed food system indicator framework and holistic monitoring architecture to track food system transformation towards global development, health and sustainability goals.  Read it: https://lnkd.in/d52g89x5 The publication originates from The Food Systems Countdown to 2030 Initiative (FSCI) and marks a significant step in scientifically monitoring global agriculture and food systems, offering guidance to policymakers aiming for comprehensive transformation. FSCI is led by the Global Alliance for Improved Nutrition (GAIN), FAO, Columbia Climate School, Cornell University College of Agriculture and Life Sciences.

Excitement is building as the Department of Food Science, AU FOOD gears up to host the second International Cellular Agriculture Conference from June 11th to June 13th 🚀   The theme of this year’s conference, "Bringing Cellular Agriculture to the Consumer," delves into the crucial link between innovative solutions and real-world applications.   Hear top experts and industry leaders speak at the beautiful surroundings at the Lakeside Lecture Theatres in Aarhus, Denmark.  Read more by following the link in the comments 👇 #aufood #foodinnovation #foodscience

Register for this new webinar where Dr Luke Bell will present recent examples of the fascinating research being carried out at the University of Reading. Plus, learn how GC-O is being used to extend the workflow to include sensory evaluation, uncovering aroma-active compounds that might otherwise be missed!

Hi all, We have an upcoming webinar on 10th July with the University of Reading. This will be an interesting opportunity to see how #GCxGC can help with food, flavour and fragrance testing workflows. Click on the link below to register and we hope to see you all there. #Food #TD

Scientists with the University of Saskatchewan used the Canadian Light Source (CLS) to study a promising new technique for decontaminating eggs and recently published their findings. The problem with ‎conventional egg decontamination processes, which use chemicals and heat, is that they can damage the egg cuticle and shell, which are ‎natural barriers to bacteria and help to maintain nutritional quality during storage. The new cleaning method involves treating eggs using tiny water droplets sprayed with high-voltage electricity to decontaminate the shell. The researchers then used the CLS’s ultra-bright synchrotron light to obtain highly detailed 3D scans of the eggs. The researchers found the new approach significantly reduced the amount of E. coli and Salmonella bacteria on the eggs, but did not damage the cuticle and shell and preserved the food’s nutritional quality. “We hope this new technique is added to the existing egg processing line, to ensure thorough removal of pathogens from the egg surface,” said team member Mehdi Heydari, a postdoctoral fellow with USask College of Engineering. “This can help ensure the eggs on grocery store shelves are as safe to eat as possible.” Heydari worked alongside other USask scientists, including principal investigator Lifeng Zhang and co-investigators Karen Schwean-Lardner and Shelley Kirychuk. “Using this emerging, green technology would improve food safety while also lowering carbon dioxide emissions during processing,” he added. The next step for this research will be to determine how to scale up this technology for large-scale operations. The team members are grateful to the Natural Sciences and Engineering Research Council of Canada (NSERC), the Government of Saskatchewan Ministry of Agriculture, and the Canadian Poultry Research Council for funding this research project. https://bit.ly/4cbmM0b #eggs #agriculture #foodscience #WorldFoodSafetyDay #WorldFoodSafety #WFSD #foodsafety

🔥 MUST READ! 🥗 This Analysis presents a recently developed #foodsystem indicator framework and holistic monitoring architecture to track food system #transformation towards #globaldevelopment, #health and #sustainability goals. 🍜 Five themes are considered: (1) diets, nutrition and health; (2) environment, natural resources and production; (3) livelihoods, poverty and equity; (4) governance; and (5) resilience. 

Luís Pinto de Andrade 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐩𝐫𝐞𝐬𝐞𝐧𝐭 𝐚𝐭 𝐅𝐚𝐫𝐦 𝐭𝐨 𝐅𝐨𝐫𝐤 𝐨𝐮𝐫 𝐟𝐨𝐨𝐝, 𝐨𝐮𝐫 𝐡𝐞𝐚𝐥𝐭𝐡, 𝐨𝐮𝐫 𝐟𝐮𝐭𝐮𝐫𝐞, 𝐬𝐩𝐞𝐚𝐤𝐞𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐬𝐜𝐢𝐞𝐧𝐭𝐢𝐟𝐢𝐜 𝐬𝐞𝐬𝐬𝐢𝐨𝐧 :𝐓𝐡𝐞𝐦𝐞 𝐕𝐈𝐈𝐈: 𝐁𝐢𝐨𝐚𝐜𝐭𝐢𝐯𝐞 𝐂𝐨𝐦𝐩𝐨𝐮𝐧𝐝𝐬, 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐬𝐭𝐢𝐜𝐬, 𝐅𝐨𝐨𝐝 𝐌𝐚𝐭𝐫𝐢𝐜𝐞𝐬 𝐚𝐧𝐝 𝐇𝐮𝐦𝐚𝐧 𝐇𝐞𝐚𝐥𝐭𝐡 𝐈𝐦𝐩𝐚𝐜𝐭 He is a Professor Coordinator at the Polytechnic Institute of Castelo Branco- School of Agriculture (IPCB - Instituto Politécnico de Castelo Branco) since 1995 where he develops ongoing teaching activities in 1st and 2nd cycle courses in the areas of Animal and Agricultural Production Systems, Food Technologies and Animal Reproduction. He has held several academic positions, with emphasis on the coordination of the Master’s Degree (MSc) in Innovation and Quality in Food Production at the IPCB from 2014 to 2018, and is responsible for teaching in the areas of Food Technology and Innovation of Development of New food products. #FarmToFork #fusilli #fusilliproject #congress #Congresso #congresso2023 #sustainability #sustentabilidade #sustentabilidadeambiental #agroalimentar #desperdíciozero #desperdicioalimentar #desperdícioalimentar #foodlossandwaste #cultivar #dopradoaoprato #inovação #castelobranco #castelobrancoportugal #food2030 #science #urbanfoodsystems #healtyfood #PlantHealth #ecosystem #gutmicrobiota #horizon #Innovation #soilhealth

Scientists at land-grant universities are working to improve food production, access, and affordability. See how Hatch Multistate research projects bring together researchers in different states to keep food on every table: https://lnkd.in/eY54awJC These projects are supported in part by the USDA National Institute of Food and Agriculture

What if you could eat meat but without having to slaughter animals? Lab-grown meat – or cultivated and cell-based meat – is developed directly from animal cells. Professor #GermanoGlufkeReis, who is currently a Research-in-Residence Fellow at our University's Passau International Centre for Advanced Interdisciplinary Studies (PICAIS), has studied how this and other meat alternatives transform the meat industry. There are environmental issues as well, as animal agriculture is responsible for a significant amount of greenhouse gas emission.   Germano Glufke Reis is a Professor at the Universidade Federal do Paraná, Management School, in Brazil, where people love their beef, just as much as Bavarians love their "Leberkas". But, just as vegan alternatives have become popular in our University’s refectory, meat-alternatives are on the rise in Brazil as well. Professor Reis is hosted by Dr Terese Venus, who heads the #BMBF junior research group "BioEconomy Economics" at our University. The group focuses on addressing economic questions related to the transition to a global bioeconomy. Meet and discuss with Professor Reis in two public events next week: 📅 On Monday, 23 Oct 2023, he is giving a public lecture at 4:15 pm in WiWi 301 (School of Business, Economics and Information Systems). More information: https://lnkd.in/dutAURSY 📅 On Thursday, 26 Oct 2023 at 2 pm, he is chairing an online-roundtable on the topic “Cultivated Meat: Opportunities and Challenges”. Register via: https://lnkd.in/dXAJRD_K #PICAIS #InterdisciplinaryStudies #BioEconomy #Economics #cultivatedmeat #meatsubstitutes #alternativeproteins  #lecture #roundtable #Passau #sustainability #UniversityofPassau

Read the report of the @RASE event for 'pearl's of wisdom' from The Douglas Bomford Trust trustee Prof Simon Pearson (from Lincoln Institute for Agri-Food Technology), and Jude (Judith) Capper (Harper Adams University). The upcoming series of #FarmOfTheFuture webinars look informative for DBT's followers too - especially the one on #AI ?