Cover story
Tim Benton and Catherine Thompson of Leeds University explore the problems of food supply in a changing world and identify the need for multi-metric analysis to estimate risk and embed sustainability and resilience in food supply chains. Growing demand for food in a changing world
News
Active packaging eliminates bacteria

Speciality packaging manufacturer Parkside has developed a new flexible packaging with built-in antimicrobial technology to reduce bacterial growth on the outer packaging of fresh poultry [7].

Food Waste app

A smartphone app concept, The Pantry, devised by Loughborough University aims to change consumer behaviour and attitudes towards food waste by encouraging us to forward plan and take greater ownership of our food [3].

In a study conducted by the Centre for Sustainable Manufacturing and Recycling Technologies (SMART) at Loughborough University, 10 volunteers used a mobile phone to help demonstrate how the Pantry app would work over a seven-day period by recording a description of their food waste, its weight and the reason for discarding it.

Food Crime Confidential

Food crime can involve dishonesty at any stage in the production or supply of food. It is often complex and likely to be seriously detrimental to consumers, businesses or the general public interest.

To address this problem, the National Food Crime Unit (NFCU) launched Food Crime Confidential in June. This is a reporting facility, targeted at those working in or around the UK food industry, which allows anyone with suspicions about food crime to report them safely and in confidence, over the phone or by email.

Features

Introducing konfer

Dr Joe Marshall of the National Centre for Universities and Business explains the ambitions of konfer, a new tool for enhancing university-industry collaboration. In 2016, the National Centre for Universities and Business (NCUB) launched konfer – an intelligent brokerage tool that has been created to improve the ease with which university-business collaboration can be enabled and maintained.

Advances in packaging fresh produce

Eva Almenar and Christopher T. Wilson of Michigan State University review progress in the development and uptake of modified atmosphere packaging, active packaging and intelligent packaging to extend the shelf life of fresh produce. Harvested fresh produce is still alive, which leads to enormous difficulties when shipping and retailing fruits and vegetables. In the postharvest period, biochemical processes, such as respiration, transpiration and ethylene autocatalysis, continue, shortening the shelf life of the produce.

Food system resilience

Tim Benton and Catherine Thompson of Leeds University explore the problems of food supply in a changing world and identify the need for multi-metric analysis to estimate risk and embed sustainability and resilience in food supply chains. Growing demand for food in a changing world



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