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Food Production - Science topic

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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?
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Food requirements can be manages to the extent best possible by: (i) Increasing area under cultivation (ii) Adopting high yielding disease resistant varieties (iii) Preventing wastage of stored food materials (iv) Preventing wastage of cooked food (v) Supplementary food products
All these have to be kept in mind before considering GM crops.
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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.
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Dear @Sravani Ponnam
Plant breeding, in its broadest sense, is the art and science of changing the plants genetically in relation to their economic use. Whereas, genetic engineering is the genetic manipulation (bypassing sexual reproduction) such that individuals with a new combination of inherited properties are established. Plant breeding is essentially a technology, and it utilizes various techniques. To my opinion, genetic engineering is the well utilised technique of present day plant breeding. Of course, many hold different opinions! The details can be accessed at:
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İs there any connection with rural population and plant and animal food production?
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Yes, I agree with the opinions of colleagues... As rural areas have huge productive potentials in the field of the agricultural and animal sectors, but unfortunately in many countries we notice that there is a great neglect of the agricultural sector, which negatively affects the population of rural areas and may lead to the migration of many of them to the cities, which greatly affects not only food production, but also the general economy of these countries.
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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.
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A very interesting question! Generally, the selected system boundaries should reflect goal and scope of your study. As far as I understand at the moment, you are setting the focus solely on the technosphere. If you want to be precise, the use-stage also includes the chemical conversion of food during the metabolism and the teatment of all resulting waste streams (e.g. sewage) at the end-of-life.
Without knowing your goal and scope definition in detail, I consider it valid to argue for either perspective. In any case, I would suggest to transparently communicate what system boundaries you chose and comprehensivly explain what led to that decision. Happy to discuss this further.
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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.
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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???
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Dear Ramandeep Kaur, most biopolymers used in packaging are not used in their native or virgin version, rather modified to improve their barrier properties such as the stability to moisture/water. Please have a look at the following reviews. My Regards
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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?
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It is an interplay of multiple factors.
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Do humans who eat food prepared in a restaurant face a higher risk of contracting an illness than those who eat packaged food?
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Thanks for nice question and very well answered by Prof Barbara, would like to add that : Food can be contaminated when it is handled, stored or prepared incorrectly!, Care in processing, transport, storage, preparing and serving of food is necessary to reduce the risk of contamination. The holistic approach of your question should be investigated in each country due to their own conditions probably.
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I try to make some food products from this species. Please provide me some articles on this question if answer is "yes".
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100 percent ------ its used in salad
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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???
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You are 100% right
Heavy metal accumulation in soil and water is one of major problems caused by inorganic contaminants. Their presence in agricultural soils in high quantities have impacted the food security significantly and, by extension, the human health. Amongst various physico-chemical methods available for remediation of heavy-metals-polluted-sites, phytoremediation approaches have been found to be safe and environment friendly. This review gathered scattered information on heavy metal phytoremediation studies published in both review and research articles. It described the impact of heavy metals on food security and comprehensively discussed the application of different phytoremediation approaches for treatment of heavy metal-polluted soils, the basic principles underlining them, their strengths and weaknesses. Our findings indicated that, while hundreds of hyper-accumulator plants are being reported yearly, only few describe limitations inherent in them, such as low growth rate, low biomass production, and low metal tolerance. Hence, this review also gave a detailed overview of research gaps in phytotechnology and advocates consideration of the 'omics' studies; genomics, proteomics, metabolomics and likes in selecting and enhancing potential plants for phytoremediation. For a sustainable large-scale phytoremediation application, we established a multi-technology repair strategy via the combination of different methods like application of biological composts, plant-growth promoting microorganisms, and phytohormones for stimulation of the plant-growth during phytoremediation. We also gave comprehensive insights to proper disposal of plants used for phytoremediation, this subject is often not well considered/planned while deciding the application of plants for removal of heavy metals from polluted environments.
This is a good piece of information to have overview of adverse effects and negative impact
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Hello everyone!
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.
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Considering the environmental issue, is it possible to increase world food production to meet population growth without an increase in a significant way the area destined for agricultural production?
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There should be several plans and agrarian strategies to increase the world food production, like sustainable irrigation management, or machinery advancements in agricultural intensification, or pests control, all aiming to increase crop yields. However, the social dimension and planning of the existing levels of processed food production, they should be also considered. Such indicative measures should be:
-the redirection of food surplus from the developed to the developing economies, as well as
-the know-how sharing of techniques in agricultural production from the developed economies in strengthening/scaling-up the local products' intensification.
These measures could be also proven beneficial to confront the food production shortage in a global level of analysis, or especially benefiting the developing economies and their local communities.
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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.
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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
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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?
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Planting trees doesn’t always help with climate change. Reforestation is seen as a way to help cool the climate, sucking excess warming carbon out of the atmosphere. But it’s not always that simple.
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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.
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Hi,
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.
Many thanks.
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Yeah. Addition of starter rate in the raw material affects the final product. Like, with some changes like pH, acidity, flavour production, proteolysis, improvement in bio-functionality along with rate of inoculation, generation of antioxidants.
These all depends on rate of addition, period of incubation, and temperature of incubation.
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The software can be used as quality control tool for food colour during processing of foods.
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Si existe tanto con los programas PXL-DAQ y Microsoft Excel® 2013, y las mediciones se registraron en el modelo de color RGB para su conversión al sistema CIE L*a*b*.
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We are considering OpenLCA to conduct a LCA on a packaged food product, from cultivation till shelf. Has anyone used OpenLCA before and willing to share your experience/ reviews? Thanks!
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I'd suggest using the Agribalyse LCI database if you're doing an food-related LCA.
check out this webinar:
Good luck
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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?
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Thank you very much Rani Kashif Ameer for sharing the information.
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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.
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Also, check:
Drying Fruits and Vegetables:
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The contribution of localized food production to the overall sustainability of the food system.
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Local food producers share a common heritage because of the cultural and historical ties in their regions, while consumers tend to value food products produced locally. ( )
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Please suggest me a book that has a procedure for designing twin-screw extruder and its consideration for an extruded food product.
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I don't know of a specific book.
But together these articles will help you.
1)__ IFT and the FOOD TECHNOLOGY MAGAZINE
two lInks
A__ A list of articles they’ve published for food extruding and design
B__ 2017 Story - How Extrusion Shapes Food Processing
2)__ University of Nebraska - Lincoln
2010 Publication - Extrusion Systems: Design
3)__ Science Direct
Article about Extruders and Extrusion Processing
4)__ Thermo_Fisher Scientific
Food extrusion and design products for successful, laboratory-scale food development. With offer to download e-book Guide to Skilled Food Rheology & Extrusion
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Hi,
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.
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you may have pH changes by enzyme’s action.
The correct way to measure it is by using a galvanic cell as probe. Just a pH meter may not be possible due to huge necessary dilution, that has the potential to change the overall system behavior.
Best regards
WNM
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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.
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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.
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in fact, there are a lot of methods for drying food, but it should be noted, we can not do all of them for some ingredients like protein which is one of the most important ingredients in almost all food especially meat and chicken because when we are drying them excessive them we may see protein denaturation, although decreasing the weight of food is important, caring about nutritional value is much more important in any situation.
checking these links also can be useful:
Kind regards
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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)
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Dear Dr. Crhistian Mark Montenegro
What is the problem if you have got regenerated plants from leaves via tissue culture, are you worried about the media components, although normal plants grown in fields have to be provided with macro- and micro-elements to grow.
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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?
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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
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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
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Dear Alan F Rawle thank you for this rather unusual technical question. As you know we are inorganic chemists, so I'm far from being a proven expert in this field. However, with respect to your questions "Can anyone provide primary data? Is this comparison (cat/BMW) reasonable?" I would suggest the following research article entitled
The Ecological Paw Print of Companion Dogs and Cats
The paper is Open Access and can thus be freely downloaded from the general internet.
According to the following link "meat-eating by dogs and cats creates the equivalent of about 64 million tons of carbon dioxide a year, which has about the same climate impact as a year’s worth of driving from 13.6 million cars."
The truth about cats’ and dogs’ environmental impact
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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?
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-Genetically modified crops, I hope they will not spread because I see them as a step to manipulating human genes
-Selection and crossbreeding are much better
-Comparison is between organically fertilized crops and chemically modified crops, not with GM crops
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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.
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Yes, unfortunately the scale of food waste is still high. Systems and instruments for reducing food overproduction, logistics for transporting food products, storage and consumption should be improved. It is necessary to limit the scale of throwing away food products in order to reduce the waste of inputs, raw materials, energy and natural resources. In addition, limiting the overproduction and scale of throwing away food products also reduces the scale of environmental pollution, e.g. chemical plant protection products used in the production model of agriculture, reducing the scale of greenhouse gas emissions from intensive, productive livestock farming, reducing the scale of water consumption, etc.
Best regards,
Dariusz Prokopowicz
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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.
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Dear Paul Reed Hepperly exactly. Unfortunately in my country, Soil science graduates have the highest unemployment rate among agricultural graduates. However, in developed countries, this insignificance is also seen in the soil.
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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?
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I think that the scenarios of GMO varieties will increase, but I hope that does not happen because of its great danger and there is the scenario of weather control and the scenario of shortening the growth period of the crop using growth regulators and the scenario of using algae and marine plants as food...But I am sure that if we abandon wars and did not pollute the planet and peace prevail, then food will suffice for humanity and it will overflow as well
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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.
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Efficient ways and how they work,have worked.
Which investors have been already attracted in which companies? (information needed from academic sources)
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Create an attractive investment project.
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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.
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Please read our recent manuscript on the effects of Covid-19 on food, agriculture, and economy
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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
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Hi there sadhan
search the product you wish and it will give you its composition.
good luck
isaac
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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!
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No junk food
only healthy diet
lots of cooking, baking or trying new recipes
Healthy life style
More family time
More focused on self improvement
More focused on religious affairs
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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?
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I think that will partially help for solving this problem.
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I want to develop a method to preserve sugarcane juice in any form.
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agree with Rohitha Fernando
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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.
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Yes agroforestry is a viable option.
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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?
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Hello Carmen. I was a part of the EAT-Lancet presentation made in FSSAI, India. I agree that major emphasis was given to 'reduce food waste' and to encourage healthy lifestyle through the newly proposed "ideal/model plate". But I feel it can only be achieved through major transformations in the supply chain sector along with consumer discouragement for fast foods. Also, if a great transformation is to be seen, it cannot be envisaged in a one-sided battle by the industries. Consumers have to weigh in as well. Lifestyle is not easily changeable but can be gradually modified. Food processing sector has progressed beautifully in the past decade and we have a variety of food items today but what is healthy and what is not needs to be branded and provided as information to the consumers.
Although a lot of countries have already adapted to the EAT-Lancet ideal plate, an overall global transformation could take more than 2050.
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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.
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Most of published recommendation I am reading are related to the ban of wild meat consumption. These proposals neglects the cultural aspects and the well-being outcomes associated to subsistence hunting, and do not take into account the importance of hunting on protein provision in disenfranchised communities for example. This could be understood as a colonialist recommendation with a high probability to be ineffective in tropical developing countries. We need to find some balance between wildlife consumption regulation and the rights of traditional people. We are in a tricky moment, where it is very easy to let the rope break on the weaker side. Conservation amd decision makers should include local leaders and indigenous people in this discussion to increase the legitimacy of any recommendation.
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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.
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RGB is device dependent - the color depends on the physical or chemical properties of the display device e.g. phosphors. LAB colors are modeled on actual human visual perception - it uses one luminosity (L) axis and two color axes , "a" which is the red-green axis and "b" which is the blue-yellow axis. LAB colors are considered better for any kind of color analysis, than RGB. Another disadvantage of RGB is that it is not perceptually uniform i.e. same change in color values are not always accompanied by same change in color perception throughout the RGB color space (color cube).
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Hello,
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.
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You Left the important part about the effect of air pollution on human health.
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Hello,
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?
Thanks,
Antonio
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Olabisi Abidemi Adekalu any references to the AOAC manual?
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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."
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Done!
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I want to select the highest bioactive plant combination (they might have synergistic effect while mixing) for incorporate into a food product. Is there any suggestions except mixture design ?
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Dear Gayani Imanthika Dias ,
Good question, you and me forward to know answer for it.
Good luck
Oday
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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.
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That's true this mission is not impossible and I agree with chère Carole C Tranchant to select one product/process, e.g. fruit juice/pasteurization, as well as one or two pathogens for evaluating the stress response.
Bon courage :-)
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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??
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This is not only a techical issue,e.g. balancing production and waste.
Everything connected to food is also an ethical issue, e.g. eating and being eaten, creating an eco-logical food chain, conscious/mindful eating.
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Hi everyone,
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.
Thanks,
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Dear Ramin,
As Aryan Shahabian suggests this depends on what you want to assess, or in more general terms it depends on your research questions.
There are several articles on the topic as well (as you are interested in food production system the discussion on virtual water in the second paper could be relevant):
It also depends on the nature of your inventory data. If you have an inventory with regional water flows you could go for a method with regional characterization factors.
Hope this helps,
Paul
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The people behind food production are becoming less. The farmers of the world are aged and many young people are not interested in farming .
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More than enough, I am afraid, considering the relatively high population growth and the high rate of technical progress.
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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/
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Dear Maged,
thanks for this answer. We will try discuss questions of EO for food security on next GEO meeting in Canberra.
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Hi,
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.
Thanks :)
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Aquaponic is a sustainable food production method, which combines aquaculture with the hydroponic cultivation (without soil) of plants using a closed water cycle.
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Dear Maurizio,
Aquaponics is one of the promising methods to address the growing demand for marine-based protein, while assuring the economic profitability out of the farming system.
Please find our recently published literature review on aquaponics here:
Hope you find it helpful,
Ramin
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How to standardize fast food production in order to achieve consistency? Following Standard Operating Procedures not enough....
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Improve the processes, Reduce the waste, use some techniques to improve the workflows and production method, consider the production and process quality control and then document the processes using work-study techniques
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What are the common food safety challenges in prevailing food products in the market of developing countries?
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Dear Paroma Arefin.
I am afraid that for our developing countries, critical challenges are included in every single step of the production chain.
For example, It is so difficult to control the presence of highly toxic pesticide residues, dangerous microorganisms, antibiotics or heavy metals in our raw food materials. During processing, the implementation of microbiological controls in a GMP or HACCP program are basically beyond the question because of insufficient or inadequate plant conditions and infrastructure, safe water, staff training, modern technologies for quality assurance, packaging operations and standard sanitizing procedures, just to mention a few reasons.
From the market point of view and because of the relatively limited purchasing power of our consumers, people tend to give more importance to the price of the final products than to its quality and safety, so pressure on producers to improve their product, processes and complementary operations in terms and for the sake of safety is rather low and weak.
Climatological conditions such as high temperatures and humidity all year round do not help either and they rather contribute to the propagation of dangerous bacteria, fungi and animal pests into the different steps of the agroindustrial chains.
In addition to all the reasons above mentioned, I am absolutely convinced that more education on food safety for the civil population might be the clue to success in food safety assurance, and that precisely turns out to be the toughest challenge for our developing countries, not only on the production side but especially on the consumer's side mainly constituted by our impoverished civil populations.
I hope this analysis helps.
Best regards from Costa Rica.
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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.
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@ Professor Tosin, with government commitment we can get there.
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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?
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Hi,
When there are multiple dependant variables and multiple independent ones, we use the Multivariate Multiple Regression*
You can find more information here:
Best regards,
Note: Multivariate Multiple Regression should not be confused with Multivariate Regression which is used in a case of one independant variable and 2 or more dependant ones.
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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.
Thank you
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Have you ever heard about halal processed foods and products exhibition or conferences in your country ?
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Yes, it is a very large market in any region of the world, initially in the food area and currently already being seen also in the cosmetic. Developed initially for the Islamic community, but is spreading rapidly due to good production and marketing practices.
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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.
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If the legislation and regulations of your country allow it, you can use natural preservatives, such as: Natamycin, Nisin, Epsilon-polylysine, etc; citric derivatives such as Citricidal and some antioxidants that also work as antimicrobials, such as rosemary or licorice extract, etc.
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Any one who can elaborate the question
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Thankyou Jasim Al-Saadi and Carole C Tranchant for your kind expertise regarding the subject.
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Dear colleges,
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
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Miriam Cabello-Olmo, could you please suggest me which protocol you used to extract total microbiome DNA from feed, I will use fish feed for my work.
Thanks in advance.
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Dear all,
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.
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Ethics committee reports is also needed by some journals before publication. So keep that report very well
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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?
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There are two ways for solving of this problem, 1. Ignoring of the less than results and statistically analysis the positive count results only and reporting of the less than as a percentage of negative to positive count. 2. Converting the less than results to a value, and this depends on the sensitivity or detection limit of the method (i.e. if the detection limit is 1 cfu/ml as in liquid or 10 cfu/g in solids or more), the number would be one of three options; zero, detection limit, or the average between them.
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Looking for scientists & labs who are building novel technologies to transform our food production systems to be as sustainable as possible? Alternative Proteins, Cellbased Agriculture, Plantbased Meats, GMOs etc.
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Dear Flavio,
That’s quite an ambitious and not that easy to answer question. However what comes up in my mind when it comes to food innovations (combined to agricultural innovations):
The so-called Food Valley in the Netherlands:
And France, this country has a strong history and reputation as well. See for example the following research centres:
INRA : National institute of Agronomic Research
CIRAD : Centre for International Cooperation in Agronomic Research for Development
IRSTEA : National Research Institute of Science and Technology for Environment and Agriculture
CNRS : French National Centre for Scientific Research (dedicated to fundamental research)
There are interesting examples of companies that focus on sustainability and have experience with (the acquisition of) start-up companies (like Soliance). See for example:
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What is the positive and negative effects of global warming on food production?
What effect does this earth heat has on rainfall meanings?
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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?
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Well. There are two aspects for the juice what you can play with. You can make a clarified juice and one with pulps. Many people nowadays like to drink juice with pulp and people feels the authenticity of the juice as well as they get additional fiber from the fruit. All the best.
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(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?
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You can use the monographic approach
The fifth edition of this book breaks down the different stages of research in the social sciences, offers a complete and up-to-date overview of the available techniques and methods and proposes numerous application works.
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Hello,
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:
Mediator
- Trust in Clean Labelling on food products
- Attitude towards clean labelling on food products
Moderator
- Attitude towards clean labelling on food products (again!)
- Age
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 🙂
Thanks
Yvonne
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Again, greetings to all the esteemed colleagues who are followers of this question. Last week I submit to the Research Gate platform, the Spanish version and the English version of the work: Multicriteria models to evaluate social development projects [New version], what we assume may be in the interest of all of you.
I apologize to those who receive this information multiple times, since I am sending it to several questions related to the subject.
Thank you for your attention and I hope you find the information useful.
Best regards,
José Hernández.
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if i have E coli in food product ( or fecal contamination) and i found way to kill these microorganism in the product as heating or radiation or reprocessing.
my question can i use this product after treatment as food product?
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Does the legislation in your country allow this? Will the product still be fit for the intented purpose?
Both questions require a positive answer.
Still: if it is only one batch that is contaminated, search for another destination. If it is a continuous problem, try to alter your processing to get rid of the problem.
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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?
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Phytochemicals are biologically active, naturally occurring chemical compounds found in fruits, vegetables, grains, nuts, tea and seeds. The therapeutic effects of these medicinal plants can be attributed to, among others, the phytochemicals in them especially the flavonoids, alkaloids, sterols, terpenoids, phenolic acids, stilbenes, lignans, tannins and saponins. The abundance of scientific evidence indicates that such bioactive compounds have biological properties such as antioxidant activity, antimicrobial effect, modulation of detoxification enzymes, stimulation of the immune system, decrease of platelet aggregation and modulation of hormonemetabolism and anticancer property.
See:
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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?
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Probably nanotechnology based farming would be very popular and exciting in future.
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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.
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Thank You@ Marcus Ramdwar
Temperature goes up to 170 degree Celcius while roasting it.
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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.
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If you used the hedonic scale to rate 7 attributes of a food product you need to report the mean and standard deviation of each attribute. In this case, Excel will do the job very well. On a related matter, the 9-point scale is the most-used in hedonic testing as it provides effective discrimination when working with a number of samples. Cheers,
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Research in animal husbandry, Food production and security.
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When you confine yourself to Animal Husbandry, than all research is automatically applied. The difference can be in the timeframe between the research phase and the moment the results have a direct impact on the practice within the field of Animal Husbandry.