Questions related to Food Production
The Indian food grain production is near 256 mt but to meet the future food requirement of growing population (500 mt), is contribution from genetically modified crops required or not?
Genetic engineering should be seen as one of the many tools available for use by plant breeders to improve crop varieties so that we increase food production, control pests, and improve farm profits.
If we eat a food product and consider the perparation + cooking phase to be the Production stage and the eating phase to be the Use stage, and the generated food waste from these stages go to EoL stage (food residue left on the plate in the Use stage in a restaurant without transport!), can I skip the Use stage for the whole LCA? Here we consume the food itself and I take the food waste directly to the End-of-Life stage. There is basically no environmental load in the Use stage, in my opinion. Unless we look at consumption as energy consumption...Thank you very much.
I have collected a signal from vector network analyzer by placing food product in between a couple of antennas in which 1 antenna acts as transmitter and other acts as receiver. i want to convert the collected signal to tomographic image of the food product placed in between the antennas. I'm unable to understand the process how to convert a signal to tomographic image, is it possible to reconstruct the tomographic image of the product from the single signal. i want to reconstruct the tomographic image of the food product placed in between the 2 antennas in MATLAB using reconstruction algorithm. please help me in my project.
As it is well established that hydrogels have great moisture absorbing capacity, they will be able to protect the food product from environmental moisture. But what if the food product also contains moisture and that is absorbed by hydrogels???
Food production around the world does not seem to be in proportion with the population size. For example africa, a resource rich continent deals with hunger and subsidy based agriculture while developed countries flourish beyond their need. What governs the speed of food production. What is the rationale behind it?
Do humans who eat food prepared in a restaurant face a higher risk of contracting an illness than those who eat packaged food?
There are plethora of papers and studies on the use of food crops as agents of phytoremediation of contaminated lands. I am wondering what will be the fate of food crops in the near future as this may hinder food production, and inadvertently affecting food security.
I wonder why the use of non food crops advocated for phytoremediation rather than plabts that can be grown as food sources???
We are working on factors affecting consumer purchase intention of organic food products in Haryana state in India. We need help in framing the questionnaire for this purpose.
If you have a standardized questionnaire in this regard we will be appreciated it to share it here.
Thanks for your help and guidance.
I tried to cover the bitterness of the bioactive compounds of a medicinal plant by encapsulating them using the nanophytosome technique putting them in a sweet food product, but it did not work.. Please suggest an aprroved way to overlap this problem for the food product or the bioactive compounds phytosome.
I'm working on a project with this topic and this is my first time and I don't know how to go about it
The idea of a tree belt in Africa may be fine and helpy, but it is also realistic when then land is missing for nourishing the people? In the Kagera district I saw in reality daily GREEN (!) trees cutting people carrying with bicycles from thinning forests only to make for cooking with open fire with green tree stems extremely energy lossy breakfast, lunch or dinner for their families.
I saw the full tree covered Rubondo National Park in Tanzanias Victoria sea, but here where nature is tree covered, no people would find enough human food. But reforestation of cleared areas I find always a good and sustainable practice. If you fly over Tanzania most land is deforested for crops for food production.
Are not models saying that tropical ecosystems will store less carbon in a warmer climate while at high latitudes warming will increase storage of carbon in trees (10.1016/B978-0-12-382225-3.00095-5) ?
So what helps more to help people?
Or people should not be helped and more delivered to their destiny as nature itself does regulation overpopulation and undergoing in a Social Darwinism kind?
I am working on a project on urban food initiatives and communities from an arts and humanities perspective. I’m interested in ideas of food citizenship and the project is aimed at raising awareness.
I hope you are all doing well. I've seen several research publications that use different starter level (concentrations) as research treatment for fermented food products. My first thought would say that it won't matter as much, considering that as long as there's nutrient available and no any inhibiting factors, it will continue to grow until reaching the dead phase. Well, higher starter concentration, theoretically, might results in faster growth, but is that really important in the fermented food product?
Sharing your practical experiences would be very much appreciated.
I would like to identify and quantify the concentration of glyphosate in the soybean-based food product and compare the it to glyphosate-free soybean-based food product. But I am not sure what are the best technique to do it? Can we used HPLC, or LC-ESI-MS?
In Every year india we have losses fruits and vegetables more than 100 to 1000 tons after harvesting and post harvesting losses.We are all day to day purchasing fruits and vegetables, how many things we consume a day?.As most of them consume very less in quantity,remaining after that fruits and vegetables going to dustbin.In this cycle should be control awareness to the public for dried food products uses and technical guidance.The dried fruits and vegetables nutrition,health benefits are more.We will utilization solar energy for drying fruits and vegetables, stop the post harvesting losses.
The contribution of localized food production to the overall sustainability of the food system.
For a research project, I want to measure enzyme activity during the process. Is it possible to measure this with a pH meter? In some results I already saw a pH change, however for me it's not clear what the enzymes do on the pH.
Looking for suggestions: A packaging material which has properties to repel Chocolate cream like food products.
Any Ideas to make a viscous repellent packaging material for the food products having tendency to be sticky on the surface of the pack/jar/container etc.
A permanent mechanism to fix this issue.
I've been planning a military long range patrol mre for quite some time, and I'm thinking of a way to reduce it's weight even further than I had done. Already reduced packaging weight by quite some. Now I've had a idea is it possible to remove more moisture from a food product then by freeze drying it? Or combining freeze drying with some other technique.
For example, in the process of obtaining callus from Stevia rebaudiana or Moringa oleifera leaves, if these or other plant species have been used as a commercial food product, or if it has been added directly to a food product; If so, should it go through a pretreatment or can it be added directly? So far, I have not found any information, not even in the FDA (Food and Drug Administration)
We are looking for a suitable alternative antifoam for a biotechnology process (GMO, E. Coli), product quality food, product for EU market. We know, that we cannot remove the antifoam during DSP part. The antifoam remains in final product. What antifoam should we test to be in compliance with EU quality requirements?
Looking for sources of literature that contain information about the technical details about food production on non-allotments plots in the time period 1850-1980. Methodology, heritage seeds, gardening methods, vegetables, flowers for sale, growing protein sources such as rabbits, swine, cattle, cheese production ect.
Calories demands of miners, industrial workers, spouses, children, and elderly
Many people collect pets like stamps (see: https://www.researchgate.net/post/Why_do_people_collect_stamps)
I recall an article which claimed that each cat in a household was claimed to be the equivalent of 8 BMW's and a dog has a poorer carbon footprint. This was due, apparently, to pet food production. Can anyone provide primary data? Is this comparison (cat/BMW) reasonable?
I have this article from a search of the Google variety: https://newsroom.ucla.edu/releases/the-truth-about-cats-and-dogs-environmental-impact
What practical measures are needed to lower the ideological barriers between organic and GM, and thus fully exploit the combined potential of both GM crops and organic modes of production in order to achieve agroecological management practices compatible with the sustainable intensification of food production?
Every year, millions of tons of food of food are wasted in every highly developed country. How should the logistics of deliveries of agricultural products be improved and the consumers of food products to be more economical in order to economise the purchased food so that citizens do not throw so much food into the trash? How to change the habits of consumers? What institutions should still be created to take away unused food from consumers and, if it is suitable for consumption, efficiently, systematically transfer it to poorer countries in which food is lacking? In connection with the above, the current question is: How can the food waste in developed countries be systematically reduced?
Please reply. I invite you to the discussion.
The first green revolution of the late 1950s and early 1960s generated unprecedented growth in food production. However, these achievements have come at some cost to the environment, and they will not keep pace with future growth in the world population. We need creative and energetic plant breeding programmes for the major crops world‐wide, with a strong public sector component. We need to explore all options for better agronomic practice, including better soil management and smarter intercropping, especially in the tropics. Finally, we need to be able to deploy existing methods of genetic modification that reduce losses to pests, disease and weeds, improve the efficiency of fertilizer use and increase drought tolerance. We also need to devise methods to improve photosynthetic efficiency, and move the capacity for nitrogen fixation from legumes to other crops. These are all desirable and, with public support, feasible goals.
Agricultural experts generally agree that future increases in food production will come from three options:1) expanding the land area, 2) increasing the frequency in which the land is cropped, and 3) raising crop yields through varietal improvement and better crop management. The first and second options are close to the limit and we are left with the third option. Do you think improved varieties and better management practices will be the key to future increases in food production?
Among the potential threats to economic activity: the impact of global warming on a degraded environment and an increase in the number and geographic reach of “extreme weather” natural disasters that could challenge food production and impact global migration.
Efficient ways and how they work,have worked.
Which investors have been already attracted in which companies? (information needed from academic sources)
Worldwide, the COVID-19 pandemic is having unprecedented and deleterious effects on food production. The impact can be ascertained in terms of shortage in food supply, demand for semi-perishable food items especially during lock-down, food inflation, reverse migration of rural laborers etc. However, the long-run effects of the pandemic on any agrarian economy, especially emerging economies is highly uncertain. In the context, what kind of data and methodology (econometric) can be utilized to track the short-run and long-run impact on the agriculture sector? Any sample papers using econometric approaches to quantify the impact will be highly appreciated.
How much raw materials are required for producing 1 kg of final products for each of the following?
1. Orange jam 2. Orange Jelly 3. Orange Marmalade 4. Tomato sauce 5. green Chilli Sauce 6. Tomato puree 7. Ginger paste 8. Canned pineapple
Are you facing any shortages?
Are you cooking and preparing food more than before?
Are we relying more on local food production? if yes - give examples. If not - would you like to increase your self-reliance on local food?
Are we changing attitudes towards the importance of fresh-healthy additive fruits and veggies?
Welcome to share your experience and thoughts!
Land has already become limited and soil fertility, in some places, like the developing and poor nations, is gone. The biggest challenge now is that increasing mouths need to be feed from very limited agricultural land available. Does that not call for promotion of landless food production, e.g. on the flood plains, on the mountain tops and even on the roof tops of one's' own home?
By keen observation on how forests grow and sustain themselves without human intervention, we can learn from Nature, replicate the systems and patterns to model our own forests — ones filled with trees and plants that produce food we can eat.
Furthermore, we can design and construct the most self governed sustainable food production systems.
The EAT-Lancet Commission on healthy diets from sustainable food systems show in 2019, that a Great Food Transformation (GFT) is both necessary and achievable to feed with a healthy diet a global population of nearly 10 billion people within food production boundaries by 2050. However, they emphasize, that this GFT will only be achieved through widespread, multisector, multilevel action that includes a substantial global shift towards healthy dietary patterns, large reductions in food loss and waste, and major improvements in food production practices. The healthy reference diet that the Commission proposes, largely consists of vegetables, fruits, whole grains, legumes, nuts, and unsaturated oils, includes a low to moderate amount of seafood and poultry, and includes no or a low quantity of red meat, processed meat, added sugar, refined grains, and starchy vegetables. Will that be possible?
Consumption of wild animals is bound with the rural economy in developing countries. Sometime, demand for Wild Animal Foods (WAF) is very high in developed countries too.
However, experts think the Coronavirus transmitted from live animals to human through the food. If this is a truth, impacts of consumption of wild animals on Global Economy is significant, and enforcement of lows at international level is essential to control this.
I would like to discuss about the feasibility of enforcement of lows at national and international level to control WAT.
Is there any research update on the CIELAB colour measurement of food products using any latest colour analysis software? let us have a discussion on this.
I am a 3rd year Journalism student at Solent University. I am currently working on my Final Major Project. My project is about how air pollution influences our environment, and I will divide it into three articles to answer these three main questions:
•How air pollution affects the soil?
•How air pollution affects plants?
•How air pollution affects food production?
I would like to know if there is anyone expert in air pollution consequences on soil, plants, food production available for an interview. As I am doing articles, I can send the questions via email.
I am aware of FDA being the reference institution for food production control. However, I am not sure which guidance in particular defines the testing which are required to be performed?
On behalf of my student, I am asking for participation in the survey.
"I am a student of the Social Sciences Academy. As part of the diploma seminar, I undertook a study on the attractiveness of Polish restaurants in the context of the modern culinary trend, which is the seasonality of food products. Therefore, I am looking for information that will be very valuable to justify my thesis. I am convinced that you also have this knowledge and experience. That is why I ask you to complete the anonymous survey below, which help me in completing my thesis. Thank you."
W imieniu mojej studentki proszę o udział w ankiecie.
" Jestem studentką Społecznej Akademii Nauk. W ramach seminarium dyplomowego podjęłam się opracowania dotyczącego atrakcyjności polskich restauracji w kontekście współczesnego trendu kulinarnego, którym jest sezonowość produktów spożywczych. W związku z tym poszukuję informacji, które będą bardzo wartościowe dla uzasadnienia stawianej przeze mnie tezy. Jestem przekonana, że wiedzę tą oraz doświadczenie posiadacie także i Państwo. Dlatego serdecznie proszę o wypełnienie poniższej anonimowej ankiety, przez co, w sposób bardzo istotny, pomożecie mi Państwo w realizacji mojej pracy dyplomowej. Za poświęcony czas z góry serdecznie dziękuję."
Hello, we are a group of students. This year we have a project which deal with the "study of the stress response of micro-organisms for the optimization of food production processes".
It's hard to find real infomations about it, so we need some help. Does someone has already work on this subject o one a similar subject ? or know someone who work on it.
Thank you for your help.
The contemporary world is suffering from population overload and the quantum of food required is significantly higher ...but the productivity of grains is going down day by day...How should we deal this extremely urgent global issue??
I am working on life cycle assessment (LCA) of a food production system, and need to quantify the amount of water use. there are many methods provided within SimaPro software to do so. However, I don't know which method would be preferable.
The people behind food production are becoming less. The farmers of the world are aged and many young people are not interested in farming .
Is EO suitable only to provide global food production monitoring or it can help also to farmers in developing countries? Is the resolution of current EO limitation? Where EO could help to farmers? What could be killing applications? Are this climatic analysis or some other analysis? This and more other questions we are trying to answer in EO4Agri projects http://www.eo4agri.eu/ . See our gap analysis report https://www.researchgate.net/publication/336022413_EO4AGRI_D22-Initial-Workshop-User-Requirements-and-Gap-Analysis-in-Different-Sectors-Report-v10 and try to help us identify additional possibilities or comment our conclusion. During the project we already discussed our ideas with African community during Nairobi INSPIRE Hack https://www.plan4all.eu/2019/04/team-1-progress-report-i/
I am working with gelatine-containing food products such as marshamallow, gummies candies, pastilles, gelatine powder etc.
Kindly suggest any suitable DNA extraction kit for DNA extraction from gelatine-containing food products. I have been using DNeasy Mericon Food Kit by Qiagen, however I still couldn't get the DNA out from samples.
Aquaponic is a sustainable food production method, which combines aquaculture with the hydroponic cultivation (without soil) of plants using a closed water cycle.
Visit the link http://www.project.zhaw.ch/de/science/aquavet.html
The report so far has shown that Africans population is likely to explode in the coming years. The challenge of food productivity has continued to increase tremendously. Then we asked: If the next republic of hunger may be situated in Africa.
I am analyzing the safety aspects of two food production sites producing similar products. I wish to compare these geographically distinct sites across seasons as well as processing steps. I have 4 independent variables (none of which are continuous) and 10 dependent variables. I am not looking for interrelationships between the dependent variables. I have explored the Multivariate analysis in SPSS to analyze my data. Is this the correct choice of statistical test for the above problem? Is there a more suitable test for the same? There are suggestions for Regression and Repeated measures. Any thoughts?
I'm looking for affaordable materials to be used as ingrediets in Food Products. We have studied the impact of Indian Gooseberry, Ginger, Pomagranates, Cinnamon, Cumin and etc on glycemic responses.
Want to know whether there are other options that are commercially viable.
We make Food Products such as Pickle , Amla Murrabba(Indian Goose berry dipped in Sugar Solution ) , Medicated Juices (Eg. Alovera Juice, Amla Juice etc) and various other Drinks.Sodium Benzoate is used as preservative in almost all the Food Products for preservation and maintain the shelf Life. Interested in Knowing the alternatives of Sodium Benzoate to minimize the side affects associated with that.
I am trying to extract microbial DNA from a food product (feed) and I have not any equipment for mechanical lysis. I have checked enzymatic protocols and most of them use TE buffer and lysozyme, but I have found a wide diversity of TE buffer compositions and lysozyme concentrations.
Can anyone facilitate me instructions for TE buffer and lysozyme use for DNA extraction protocol? (both volume and concentration).
Thank you in
I'm developing a food product using a GMO strain in the lab and I would like to know if there are any EU regulations on conducting a consumer analysis with a GMO food product developed in the lab ? EU directive has only provided information on products to be launched in the market, but nothing on testing a proof of concept or a prototype.
Any insights are highly appreciated.
I am examining the safety of a food production site. I find a lot of non-detects, which is a good thing in terms of food safety, but handling the zeros in the data is an issue. Certainly, I can't covert 0 CFU/ml to log value. Also adding a constant i.e Log(0+1) will change the entire meaning of the obtained results. I wish to statistically analyze the data; now since no statistical software accepts string/text data, I have to give a value for the log CFU/ml of the non-detects. Does anyone have a suggestion?
I was considering to modify the counts from 0 to 0.00001 which will in turn give a value of 0 log CFU/ml, however here too the CFU/ml value would be altered from the raw data. Any thoughts?
I'm doing a food product project for an exam; my product is a carambola (star fruit) juice. I've read some bibliography about that product, do you think HPP treatment could be a good sanification process? What can I add to that juice? Do you think it must be filtered or not?
(1) To determine how biogas input production affect food production?
(2) To determine how biogas input production affect factor market?
(3) To determine how biogas input production affect diversity in crop systems?
I am writing my dissertation and I am doing search of how clean labelling (IV) is impacting the purchase intention (DV).
Now I've done a mediator and a moderator analysis and those variables were significant:
- Trust in Clean Labelling on food products
- Attitude towards clean labelling on food products
- Attitude towards clean labelling on food products (again!)
I am wondering know how to interpret the Variable Attitude, as this seems to be a mediator and a moderator at the same time? Is this even possible?
It would be great if someone could help me 🙂
a term"phytochemicals" is used for various food products. I am not sure what these compounds are and why and how they are useful? And if they are useful, which diets have them?
Thomas Robert Malthus predicted 220 years ago that human population would increase faster than food production, An Essay on the Principle of Population’ (1798). This did not happen as he had anticipated. Nearly 200 years later Esther Boserup, ‘The Conditions of Agricultural Growth: The economics of agrarian change under population pressure’ (1965), offered a theory to explain why Malthus was wrong, and food production was mainly keeping up with demand. In her theory Boserup describes how agriculture has progressed in a series of steps, which is sometimes collectively referred to as 'intensification'. My question is, what will be the next step change which will raise food production?
Hello Dear Researchers and Professors,
We want to make Khakhara having various fruit flavour. But now as we mix up the fruit powder with the flour it got burnt at the time of roasting and tastes very bad.
So solution is needed for this process, If any other technique or idea is there than please share.
We collected sensory scores from 30 semi-trained panels using hedonic scale (1-5) to evaluate a food product. So we need a suggestion to use more appropriate statistical software. Thank you.