Preface

Food industry and engineering—Quo vadis?

Objectives: Professionals and practitioners in food science & technology navigate a minefield of challenges stemming from the convergence of scientific inquiry and research, and mass and social media. Escalating skepticism and erosion of trust in science is exacerbated by poorly conducted science, plagiarism, inadequate peer review, predatory publishing, misrepresentation of science in the media, and public perceptions of science that are shaped by politicization and mis- and disinformation. Methods: Key search terms (science, food science & technology, nutrition) were crosslinked with search terms that describe challenges undermining trust in science (media, mis/disinformation, skepticism, hype, generative AI, credibility, politicization, etc.). Over 200 articles covering social media impacts on scientific credibility, the evolution of science & peer review, the rapidly changing rules governing scientific output in academia and industry and codes of ethics meant to govern how professionals work, particularly in the context of food science, food technology, and nutritional science. Results: Contradictory 'facts' presented in mass and social media generate distrust in scientific discoveries. Leveraging the comprehensive literature review, a strategic framework was defined that 1) identifies and manages factors that challenge integrity and credibility of food research, and 2) prescribes strategies that allow professionals to mitigate and manage challenges in this complex space in order to provide credible research results in food & nutritional science and food technologies. Evidence supports a compelling need for strict adherence to common codes of ethics when conducting, reporting and communicating research results in academia and public forums. Conclusions: Tools and a framework for professionals identifies the intersection of factors that contribute to erosion of trust and highlights challenges as they relate to perceived loss of integrity or credibility in food science and technology. Funding Sources: N/A.

The virtual 4th International Conference of Agroindustry and Bioeconomy (ICGAB) 2020 has been successfully held and the IOP Conference Proceeding Series: Earth and Environmental Science has been completed. This year ICGAB is special, it is the first virtual conference organised due to the Covid-19 global pandemic which hit us in early 2020. The conference was held virtually because of the travel restriction and social distancing policy of the Republic of Indonesia Government. In order to maintain an academic atmosphere and keep providing an academic forum for the students, academicians, researchers, and professionals despite the pandemic condition, the committee decided to hold the conference virtually.The current ICGAB 2020 is organised by the Faculty of Agricultural Technology, Universitas Brawijaya (Malang, Indonesia) on the 25th of August 2020. The organiser collaborated with MSAE (Malaysian Society of Agriculture and Food Engineers), AUCFA (ASEAN Universities Consortium on Food and Agro-based Engineering & Technology), Forum Komunikasi Perguruan Tinggi Teknologi Pertanian Indonesia (FKPT-TPI), International Association of Agro-based Engineering and Technology (IAAET), and Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) with the theme on “Emerging Technology and Integrated Information System for Sustainable Agroindustry”.This conference is aimed to communicate and disseminate research experiences, technology innovation, research and technology advances, as well as case studies related to sustainable agroindustry. This event provides a scientific platform enabling both local and international academia, researchers, policymakers, industry leaders, professionals, and other stakeholders to build networks, share ideas, and create research collaboration. The ICGAB 2020 is hopefully offering all participants to engage with the practices and/or implementation of advanced technology and information system to further develop the green economy in Indonesia through the creation of sustainable agroindustry.Since 2017, ICGAB has been successfully attracting more than 300 participants from different countries to each event. This year we proudly conducted the 4th ICGAB virtually. The conference consisted of the plenary and parallel sessions. The speakers and presenters came from six countries (Australia, Japan, South Korea, the Philippines, Malaysia and Indonesia). The virtual conference was held using the Zoom Meeting Platform. The conference organiser managed the conference from Malang, Indonesia, while the participants and speakers joined the conference virtually from their respective location in several cities in Indonesia and other countries (i.e. Malaysia, Philippines, Japan, Australia, and South Korea). The prominent resource persons invited as the keynote speakers were Rossana Marie Amongo, PhD (University of the Philippines Los Baños, Los Baños, the Phillipines), Ir. Mohd Fazly bin Mail P.Eng., M.I.E.M (Malaysian Agricultural Research and Development Institute, Malaysia), Assoc. Prof. Grause Guido (Tohoku University, Japan), Assoc. Prof. Yasmin Sultanbawa (The University of Queensland, Australia), and Prof. Teti Estiasih (Universitas Brawijaya, Indonesia).The parallel session of ICGAB 2020 was well attended with 13 (thirteen) topics covered; all presenters did an outstanding job of sharing their expertise and experiences, beneficial to support the creation of a circular economy in Indonesia. There 243 participants from 6 countries presented and discussed during the conferences. The parallel sessions were conducted in ten different Zoom conference rooms. Each room was led by a chairperson and co-chairperson. Each participant was given seven minutes to present the paper followed by a discussion session led by the chairperson. The parallel sessions run very well. The participants were actively engaged during the discussion sessions. The technical areas and applications covered by the proceedings, namely:1. Food Safety and Security2. Agricultural Engineering3. Agricultural Product Technology4. Agroindustrial Production System Management and Regulation5. Renewable Energy and Biorefinery6. Waste and Environmental Management7. Health, Nutrition and Medical Microbiology8. Industrial Biotechnology and Bioprocessing9. Food Microbiology10. Agro Forestry and Biodiversity11. Fisheries and Marine Resources Technology12. Animal Welfare and Technology13. Bioeconomy and BiobusinessDespite some minor limitations, thanks to the support of innovation and advancement of virtual technologies, it was possible for us to hold the conference on time and excellently.Among the presented papers, 191 manuscripts have been gone through the peer review process and 152 manuscripts have been accepted to be included in this IOP Conference Series: Earth and Environmental Science ICGAB 2020 Proceeding. Acknowledgment is due to all participants, reviewers, editors, committees and all who contributed to this event. We hope that this conference proceeding could contribute to the advancement of agricultural technology in the world. We also hope to see you at the 5th ICGAB 2021!CONFERENCE COMMITTEE, Scientific Committee, Steering Committee, Editors, ORGANIZER, SPONSOR and this titles are available in this pdf.

The 4th International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29-31, 2023. The symposium explored the connotations and needs of "The Great Food Perspective" under the theme "Focusing on new discoveries in food technology and creating a new future of nutrition and health" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the Journal of Agricultural and Food Chemistry highlights the important topics of the 4th ISFSNH and includes more than 20 papers.

Sustainable Food Processing and Engineering Challenges

It is our great pleasure and honour to welcome you to the 60th International Meat Industry Conference (MEATCON2019) which will be held on Mt. Kopaonik, Serbia on September 22-25, 2019, hosted traditionally by the Institute of Meat Hygiene and Technology, Serbia.The Conference aims to serve as a mutual platform to discuss the latest trends and address critical issues in different areas of food science (Food Safety, Food Quality, Food Technology, Food related Legislations, Food & Environment, Nutrition, Sustainable production, Consumer studies) across Europe, bringing together professionals from all sectors including government, industry, research institutions and academia. This three-days gathering will cover the whole picture of animal food chain, including production and technology aspects, quality issues, consumer behaviour, safety risk and intervention strategies – with 114 contributions that have been accepted. All papers were subjected to rigorous peer-review by conference committee members, international reviewers as well as English language editorial service. It is an honour for us to publish all the contributions to the Conference in this volume and we hope that they will be very useful for the Conference participants and other potential interested readers.In addition, the 60th International Meat Industry Conference offers an exclusive opportunity for researchers across the globe to meet, network and perceive new scientific innovations. World-renowned speakers from Serbia and abroad, oral and poster presentations, round table, innovative techniques, developments and the newest updates in food science are principal features of this Conference.The Conference has been supported by: Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia – Veterinary Directorate, Ministry of Education, Science and Technological Development of the Republic of Serbia and Chamber of Commerce and Industry of Serbia and co-organized jointly by the Faculty of Veterinary Medicine (University of Belgrade), Institute of Food Technology (University of Novi Sad) and Scientific Veterinary Institute “Novi Sad“. The Conference has been sponsored by national meat industry and other companies from the region.Target audience:–Food Science Technologists–Food Science Scientists and Researchers–Food Science and Safety Department–Food Science Faculty–Food Professionals from Manufacturing, Retail and Food Service IndustryOn behalf of the committee, we would like to thank all authors who have contributed to this proceedings, reviewers, speakers, attendees, organizing committee and sponsors who contributed to the success of MEATCON2019.Dr Brankica LakicevicChairman of the Programme CommitteeEditors:Dr Maria Font i Furnols, RTA Institute of Agrifood Research and Technology, Granja Camps i Armet, 17121 Monells, SpainDr Brankica Lakicevic, Institute of Meat Hygiene and Technology, 11040 Belgrade, Kacanskog 13

The food industry has always been at the forefront of technological innovation, from the advent of mechanized equipment in the early 20th century to the introduction of computerized systems in recent decades. The present era is strongly driven by technology. Particularly in the food sector, technologies such as intelligent packaging, RFID, smart labels, artificial intelligence (AI), Big Data, and Internet of Things (IoT) are proffering potential solutions and fostering creation of smarter traceability systems. Today, AI is utilized in various aspects of food processing and packaging, from quality control and defect detection to supply chain management and smart packaging solutions. These advancements in integration have led to more efficient processes, reduced costs, better compliance with safety regulations, and tremendously increased production capabilities and enhanced food safety standards. This review offers a comprehensive overview of recent advancements and trends in AI applications in food processing and packaging. This review also stresses current advances in the application of RFID tags and traceability sensors in food packaging.

National Institute of Food Science and Technology, FFNHS, University of Agriculture, Faisalabad, 38040, Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China. Department of Food Science, Faculty of Agriculture, Zagazing University, Zagazing, Egypt. Department of Food Science and Technology, Faculty of Environmental and Agricultural Science, El Arish University, Egypt. Corresponding author’s e-mail:, sobianiazi47@yahoo.com;Ipasha2001@uaf.edu.pk

Nuclear magnetic resonance (NMR) is a versatile technique that allows assessing the composition and structure of food samples. It provides information on molecular properties, which can be used for quantification of concentration and interactions of components within the food samples. Due to the fact that many foods are proton-rich (with protons originating from water, fat, carbohydrates, and proteins) and carbon-rich (originating from fat, carbohydrates, and proteins), 1H and 13C NMR have become the most common type of NMR in food analysis.1-3 NMR is used in a wide range of applications, included in the fields of food microbiology, food chemistry, food engineering and food packaging (see Table 1)4-23. Table 1 shows the multiple applications of NMR in food science. Analysis of food components is nowadays one of the main interests of authors. Water, proteins, and fat have been studied qualitatively, and in some cases, also quantitatively. Other aspects, such as processing, conformational analysis of certain molecules, and packaging, are also among the targets. In case of quality control, NMR is valued to certificate the quality of highly appreciated food products for consumers, for instance, olive oil. Within the field of food process engineering, two water-in-food issues widely studied with NMR techniques are the translation and location of water in food samples, as well as water-biopolymers interactions.24-27 Within all types of NMR, time domain nuclear magnetic resonance (TD-NMR) turns out to be a fast and accessible tool to study water populations present in food. Most of the TD-NMR studies on food samples use relaxometry methods. Spectral information seems to provide less information for water-related issues because water present in various physical environments does not give chemical differences (e.g., chemical shifts). The reason is that water is found in various physical environments, but chemical differences barely exist.26 The relaxometry analyses are based on differences in transverse relaxation times (the so-called T2, or its inverse R2 = 1/T2) of components. T2 values for water in food depend on the concentration of water in the food matrix, and usually range from microseconds to seconds. These T2 values can therefore be related to different populations of protons (1H) with various rotational mobilities, which can then be assigned to different groups of proton-bearing water populations contained in a proteinaceous sample.4, 26 The objective of this perspectives paper is, first, to collect studies on water binding to proteins and their interactions within proteinaceous food samples. Then, perspectives of future work on this topic are presented. In order to study water population within samples, Dekkers et al. (4) associated transverse relaxation times on the TD-NMR spectrum to proton-bearing components. As shown in Figure 1, the transverse decay curves were analysed with the Levenberge-Marquardt non-linear least squares algorithm. This algorithm fits a sum of exponential curves—the so-called components—to the decay, resulting in an amplitude A and transverse relaxation time T2 for each component. The longest relaxation time of the sample in the spectrum, which is shorter than that of pure water, would correspond to some relatively mobile water within interstices in the protein matrix. The fact that this relaxation time is lower than that of free water, in their conclusion, may be due to pore confinement and by fast proton exchange with dissolved components. When the concentration of soy protein isolate (SPI) rises, this water population disappears, which suggests stronger water-binding capacity of SPI at this concentration. The relaxation time of the averaged middle two components represented more than 90% of the signal intensity. This signal was assigned to absorbed water. The T2 of this water population decreases as a function of protein concentration, reflecting the decreasing mobility of this fraction. Finally, the component with the shortest relaxation time probably represents protein-bound protons. The intensity of this signal rises with concentration, which leads to think that it could represent the protein-bound proton population. The slight dispersion of relaxation rates of the middle fraction—which corresponds to second and third water populations, averaged on this spectrum—may be due to the heterogeneity within the individual phases. Another example of information that can be extracted from TD-NMR studies on water is the compared study of water-binding capacity (WBC) of different materials. Figure 2 shows the comparative study of four plant-based materials carried out by Peters et al.6. It can be observed that vital wheat gluten calibration curve increased more gradually than was found for SPI, pea protein isolate, and lupin protein concentrate. This behaviour might be explained as being related to isoelectric point of the proteins. The isoelectric point of gluten is around 7.5—whereas the value for the other proteins is around 4.5—which would lead gluten to less interact with water in these samples.28 Dekkers et al.5 focused on the WBC of phases in a blend of plant-based materials in order to better understand the rheological behaviour of that blend. The blend consisted of a phase-separated blend of an aqueous SPI phase and aqueous Wheat Gluten (WG) phase. The exact distribution of water over both phases determines the blend rheological properties. In past studies on rheology of biopolymer blends, the water distribution was often taken as a fit parameter. Now, NMR was used to determine the water distribution quantitatively, and the outcomes of NMR turned out to be fully in line with water distributions as predicted by rheology. The authors calculated a theoretical R2 value of water distributions in SPI-WG blends, then compared these values with experimental R2 values of the blends. They observed that experimental R2 values were lower than the calculated R2 values, which would mean that water was more mobile than expected. This could be explained by the fact that water was not evenly distributed among the SPI and WG phases. Peters et al.8 studied a dairy material for its WBC as well. They compared measurements of WBC on whey protein pellets by weighing the pellet obtained after centrifuging a dispersion with TD-NMR measurements. Previously, it was assumed that the interstitial water (water between particles) can be neglected, implying that all water was absorbed by dry matter in the pellet. However, this assumption turns out to be inaccurate to measure WBC. As a matter of fact, TD-NMR did allow differentiation between water inside and between the particles, which leads to a more accurate assessment of different populations of water inside the food sample. Figure 3 shows how TD-NMR can be potentially useful to study WBC in food samples. As stated in the introduction, a need exists for developing a new category of product, being dense protein food products. Partly as healthy foods,29 partly as products that can replace products from animal origin. A key element of interest is to better understand the sensory properties of those products. High-protein foods are often associated with hard and dry texture. Furthermore, plant-based products are often less juicy than the animal-based ones. TD-NMR is an attractive tool to investigate water binding in dense protein products. It allows to differentiate the different water populations in a product as well as to quantify them. Thus, a simple but versatile tool is available to compare differences in water binding of various products. We can therefore imagine that future research will focus TD-NMR studies on a broad range of samples, including plant-based food samples. For this purpose, both classic ingredients (soybean, lupin, wheat gluten) as well as novel plant-based ingredients (rapeseed, sunflower, pea, faba bean) will be studied. The first objective will be to identify water populations within the samples and their dependence with certain parameters, such as dry matter content, pH, or amount of added salt. Certain stages of processing, such as heating or shearing, can be included as well. A further step would be to compare the relative TD-NMR signals to carry out semi-quantification. Finally, we will aim to quantify these water populations in absolute units. The second objective will be the study of the biopolymers, which constitute the food matrix, these include fat, proteins, and carbohydrates as well as the interactions amongst them. Fat content determination is nowadays labour-intensive and invasive, thus a faster and non-invasive alternative is highly desirable. Both identification and quantification of these biopolymers will be aimed.

Based on the Essential Science Indicators database, this study analyzed 2,886 top papers in the subject category of Food Science and Technology from January 2011 to June 2021. The 2,886 top papers include 2,882 highly cited papers and 56 hot papers. All papers written in English, were from 10,698 authors, 2,666 organizations and 115 countries/territories, published in 106 journals and two book series in the field. The top five Journals are Food Chemistry, Food Hydrocolloids, Trends in Food Science Technology, Critical Reviews in Food Science and Nutrition and Journal of Agricultural and Food Chemistry. The top six countries and regions were Peoples R China, USA, Spain, Italy, Brazil and India. The top six organizations of Jiangnan University, University of Massachusetts, South China University of Technology, Zhejiang University, Jiangsu University and University of Valencia were popular based on contribution of articles more than 45 papers each. The top five authors were Mcclements David Julian, Sun Da-Wen, Barba Francisco J., Lorenzo Jose M. and Zhang Min. All keywords were separated seven clusters for different research topic. Visualizations offer exploratory information on the current state in a scientific field or discipline as well as indicate possible developments in the future.

Food Technologies: Packaging

The development of antibiotic resistant pathogens has resulted from the use of subtherapeutic concentrations of antibiotics delivered in poultry feed. Single flavouring ingredients must be approved by the CFIA prior to their flavouring ingredients that are approved are listed in Schedule V , Part I or II , of flavour reference ( e.g. , Fenaroli's Handbook of Flavour Ingredients). All application(s) for renewal or amendment to a registered feed must be Net Volume: 20 L. 2-Decanon ist eine chemische Verbindung aus der Gruppe der CRC Press, 2014, ISBN 978-1-4822-0868-9, S. 62 (eingeschrankte Negishi: Handbook of Organopalladium Chemistry for Organic Synthesis, 2 Volume Set. Hochspringen ↑ George A. Burdock: Fenaroli's Handbook of Flavor Ingredients, Sixth Edition:. 2 Department of Food Science and Technology , School of Agriculture , 4-Varamin Branch, Islamic Azad University, Varamin , Fenaroli ' s handbook of flavor. 2. 1School of Health Sciences, Purdue University, West Lafayette, Indiana. 2School of Fenaroli's Handbook of Flavor Ingredients, vol 3. CRC Press, Boca Johanson G, Ernstgard L, Gullstrand E, Lof A, OstermanGolkar S. Williams CC. Analysis of water for NFT-402 FOOD BIOCHEMISTRY 3:1:2 Unit-I Nomenclature, Classification (Food Technology) Year 2nd , Semester III S. No. Vol. III.CRC Press. 3. Gerorge AB. 2004. Fenaroli's Handbook of Flavor Ingredients. Other names. 2-Octanol 2-Octyl alcohol 1-Methyl-1-heptanol. Capryl alcohol Jump up ^ Handbook of Flavor Ingredients, Volume 1 Giovanni Fenaroli (Prof. Two white grape varieties (Chardonnay and Sauvignon Blanc) and two red grape alcohol by volume (abv), while total phenolics were higher in smoke-affected C = control, S = smoke-affected, †: TA and VA measured as tartaric acid and Fenaroli's Handbook of Flavor Ingredients, 4th ed., CRC Press: Boca Raton, FL. Author: Mostafa A.Abbassy1, Smir A.M.Abdelgaleil2, Rasha Y.A.Rabie1 The oil showed a remarkable toxic effect against S. littoralis in a topical Burdock GA (1995) Fenaroli's Handbook of Flavor Ingredients. Vol. I: Natural Flavors. Vol 4, Issue 07, 2015. 392. Abhishek et al. 2. *. ,1. Department of Pharmaceutics, KCT‟S R.G.Sapkal College of Pharmacy, Anjaneri, Nashik. 422 213 Furia, E. Fenaroli‟s Handbook of Flavour Ingredients, Bellanca, N., Ed., CRC Press:. Use of Claim 12, wherein said daily dose is administered in two doses of from 1.5 to 3 due to generally low dietary intake and omega-3 's health-promoting benefits. Fenaroli's Handbook of Flavor Ingredients, The Chemical Rubber Company, Mostofsky SH: Basal ganglia volume and shape in children with attention.

We propose a color transfer method that used color contrast based templates to express the visual difference clearly between objects, while remaining the quality of the input image. Our algorithm employs colors of both the input image and template distributed on the chrominance plane of CIE color space. The templates are made by considering the effect of color contrast and have the shape of either a line or a curve represented color distribution of the basic colors based gradation image. These tempates can be modeled on spline curves. We also generate simply new templates with the different basic colors by moving the control points of that curve. The color transfer method using the templates is done through a regressive analysis and color matching. We maintained color coherence of the input image by transforming similarly the color distribution of an input image to the one of templates.

Journal of Food BiochemistryVolume 43, Issue 6 e12913 EDITORIAL Trends in phytochemical research Changmou Xu, Corresponding Author Changmou Xu cxu13@unl.edu orcid.org/0000-0002-8115-8445 Department of Food Science & Technology, University of Nebraska–Lincoln, Lincoln, Nebraska Correspondence Changmou Xu, Department of Food Science & Technology, University of Nebraska–Lincoln, 1901 N 21st St, Lincoln NE 68588. Email: cxu13@unl.eduSearch for more papers by this author Changmou Xu, Corresponding Author Changmou Xu cxu13@unl.edu orcid.org/0000-0002-8115-8445 Department of Food Science & Technology, University of Nebraska–Lincoln, Lincoln, Nebraska Correspondence Changmou Xu, Department of Food Science & Technology, University of Nebraska–Lincoln, 1901 N 21st St, Lincoln NE 68588. Email: cxu13@unl.eduSearch for more papers by this author First published: 07 June 2019 https://doi.org/10.1111/jfbc.12913Citations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume43, Issue6Special Issue: Trends in Phytochemical ResearchJune 2019e12913 RelatedInformation

This article traces the transnational history of Indian Multi-Purpose Food (Indian MPF, or simply MPF) to make two contributions to the historiography of development in post-War South Asia. Firstly, it illuminates the involvement of supporters of Indian nationalism in North America, who backed the use of food supplements in India, in the process of mobilising US resources to promote Indian national development in general, and family planning in particular. Secondly, the article sheds new light on the production of development knowledge on food and nutrition in early post-colonial India and the role that food science and technology assumed in national food planning in the first decades after Independence.