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  • Cover and contents
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Contents 4 Editorial 4 International and Home News 7 From the Chief Executive and IFST News 16 Facing up to food fraud in a pandemic. John Points and Louise Manning assess the evidence for an increase in food fraud as a result of the COVID‐19 pandemic. 21 Positive behaviours address the COVID‐19 threat. Denis Treacy outlines the essential ingredients of a programme to implement a COVID‐19 safe environment

    更新日期:2020-08-31
  • Editorial and News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31
    Melanie Brown

    Although the UK food sector is currently facing major challenges from the COVID‐19 pandemic (p24) and the approaching deadline for our departure from the EU, it must continue to focus on the implementation of actions, technologies and policies that will allow it to meet demanding climate change targets by 2050. Taking our eye off the ball could result in severe global consequences, such as excessive

    更新日期:2020-08-31
  • From the Chief Executive and IFST News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31
    Jon Poole

    FROM THE CHIEF EXECUTIVE UK Government food strategies appear to be like the buses right now. Nothing for years and then two are published within the space of a week. The first, launched on 27 July, was Tackling obesity: empowering adults and children to live healthier lives, a policy paper published by Department of Health and Social Care. The second, released just two days later, was The National

    更新日期:2020-08-31
  • Facing up to food fraud in a pandemic
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    John Points and Louise Manning, both members of the IFST's COVID‐19 Advisory Group, assess the evidence for an increase in food fraud as a result of the COVID‐19 pandemic.

    更新日期:2020-08-31
  • Positive behaviours address the COVID‐19 threat
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Denis Treacy of Culture Compass outlines the essential ingredients of a programme to implement a COVID‐19 safe environment in the workplace.

    更新日期:2020-08-31
  • Sustainable sourcing Healthy sweetness that respects nature
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Olga Liash of DSM describes an innovative approach to the production of low caloric sweeteners. In the last six months society has been shaken by COVID‐19, leaving many to wonder about its impact and consequences. Some say it has triggered positive temporary changes in climate: decreasing carbon emissions, improving air and water quality and rebounding wildlife. Yet despite these encouraging side effects

    更新日期:2020-08-31
  • Pathway to net zero
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Emma Piercy of the Food and Drink Federation reviews progress in meeting net zero emissions targets in the food and drink manufacturing sector and identifies the necessary steps to overcome barriers to decarbonisation.

    更新日期:2020-08-31
  • Convenience versus sustainability
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Ximena C. Schmidt Rivera of Brunel University London reports on a study of the sustainability of the UK ready‐made meal sector.

    更新日期:2020-08-31
  • Shaking up production in agriculture and food
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Energy from manure, tools for smarter pest management and a yield‐boosting nanotechnology are the ideas behind three early stage companies recently selected for support by a unique climate change fund. Tinne Midtgaard, SHAKE Programme Manager, describes how the SHAKE Climate Change programme works. From raising livestock to producing intensive agricultural crops, agriculture and food production, including

    更新日期:2020-08-31
  • The key to planetary and human health
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Mark Driscoll of Tasting the Future explains the importance of sustainable nutrition for planetary and human health. He outlines the actions required by governments, food businesses and civil society to put it into practice. Figure 1 Open in figure viewerPowerPoint The overlap between sustainable food production and consumption Sustainable nutrition, which is based on regenerative agricultural practices

    更新日期:2020-08-31
  • Modelling food demand in the 21st century
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Susan Lee and Ruth Wood of the Centre for Climate Change and Social Transformations explore what we can potentially learn from modelling future food and diets consistent with limiting warming to no more than 1.5°C.

    更新日期:2020-08-31
  • Hybrid meat
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Dr Simona Grasso of the University of Reading investigates the increasing popularity of hybrid meat products containing a combination of meat and plant ingredients. Many consumers are lowering their meat consumption for health, welfare or environmental reasons. Studies have found that if we want dietary change to be effective and long term, then the new practices should not differ too much from the

    更新日期:2020-08-31
  • Making life look and taste better
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Ralph Early, formerly Professor of Food Industry and Head of the Food Department at Harper Adams University, discusses the important role played by food additives in improving taste, appeal and availability of a wide range of food products.

    更新日期:2020-08-31
  • Building trust in food safety certification
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Marie‐Claude Quentin outlines the steps that the Global Food Safety Initiative is taking to modernise food safety certification procedures, in particular to address challenges highlighted by the COVID‐19 pandemic. It would be fair to say that the world of food safety certification has faced one of its biggest challenges over the past few months as the COVID‐19 pandemic led to sudden, significant disruptions

    更新日期:2020-08-31
  • Robotic automation is changing grocery retail
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Nancy Mann Jackson explains how technology and robotics are positioned to take grocery shopping to the next level. Earlier this year, Walmart unveiled its Alphabot robotic system, an automated system that is set to revolutionise grocery order fulfillment by enabling quicker, more efficient order picking. Operating inside a 20,000‐square‐foot warehousestyle space, Alphabot uses autonomous carts to retrieve

    更新日期:2020-08-31
  • Apprenticeships aid career progression
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-08-31

    Cian Short of Bakkavor explains the importance of the Level 3 Food Technologist Apprenticeship and the Level 6 Degree Apprenticeship for the company's future sustainability and innovation within the sector. In 2017, the Government gave our industry two amazing opportunities when it announced that it was going to introduce the Apprenticeship Levy and give businesses the opportunity to create new apprenticeship

    更新日期:2020-08-31
  • Cover and contents
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Contents 4 Editorial 4 International and Home News 7 From the President and IFST News 14 Food safety risk during the pandemic. Sterling Crew reviews the potential food safety challenges presented by SARS‐CoV‐2 and its impact on the food sector's management and control measures 18 Teamwork to tackle the food security crisis. Peter Jackson and Duncan Cameron describe the vision behind the university

    更新日期:2020-05-28
  • Editorial and News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28
    Melanie Brown

    Our June theme, innovation and collaboration, could not be more appropriate for the current COVID‐19 pandemic, the food safety implications of which are discussed on p14. We have seen universities, industry, government and the public collaborating on an unprecedented scale to test new drugs and digital technologies and to develop potential vaccines. Only innovative science and international collaboration

    更新日期:2020-05-28
  • From the President and IFST News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28
    Helen Munday

    The sustainability and integrity of the food and drink system has rarely been so front of mind and I am particularly privileged to be appointed to the role of President of the Institute of Food Science and Technology at this time. The Coronavirus pandemic is a very tragic situation, and we have all been in huge admiration of the health professionals fighting on our behalf on the front line, but it

    更新日期:2020-05-28
  • Food safety risk during the pandemic
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    The COVID‐19 pandemic is one of the largest public health crises in recent history. Sterling Crew reviews the potential food safety challenges presented by SARS‐CoV‐2 and its impact on the food sector's management and control measures . The COVID ‐19 pandemic and SARS‐CoV ‐2 COVID‐19 is the name of the disease caused by the novel coronavirus SARS‐CoV‐2. COVID‐19 has changed all of our lives so fundamentally

    更新日期:2020-05-28
  • Teamwork to tackle the food security crisis
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Peter Jackson and Duncan Cameron of the University of Sheffield describe the vision behind the university's new Institute for Sustainable Food and how its interdisciplinary approach is impacting the food system . The COVID‐19 pandemic has exposed the fragility of just‐in‐time food supply chains, the vulnerability of many communities to food insecurity and our reliance on migrant farm workers. But even

    更新日期:2020-05-28
  • Connecting industry and academia for innovation
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Howell Davies and Suzy Powell of Interface outline how the organisation works to connect business and academia, highlighting some examples of innovative food sector collaborations . Interface was established in 2005 to bridge the gap between businesses and academics, bringing them together for collaborative research and development. The organisation has connected over 3,000 businesses and organisations

    更新日期:2020-05-28
  • More research less waste
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Carol Wagstaff from the University of Reading and Leon Terry from Cranfield University introduce the new Horticulture Quality and Food Loss Network, which aims to stimulate research in the horticultural and post‐harvest sector to improve crop quality and to prevent food loss . Introduction Horticultural crops (vegetables, fruit, potatoes, flowers) contribute over £4bn to the UK economy per annum, making

    更新日期:2020-05-28
  • Putting UK research within reach
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Shivaun Meehan of the National Centre for Universities and Business explains the benefits of using konfer to develop partnerships for innovation . How do you feed a growing global population safely and sustainably during a global pandemic? The Institute of Food Science and Technology and the National Centre for Universities and Business[ 1] (NCUB) share common ground in believing old approaches are

    更新日期:2020-05-28
  • Change through innovation
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    The Knowledge Transfer Network (KTN) supports collaboration between businesses and academia to encourage change through innovation. Jayne Brookman describes some of its activities . KTN Activities in the food sector The Knowledge Transfer Network (KTN) uses sector expertise to connect across industries, geographies and skillsets to change through innovation. The KTN AgriFood team works across the entire

    更新日期:2020-05-28
  • Championing innovation for a resilient food system
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Laura Elphick outlines the goals and aspirations of EIT Food and explains how it is working to increase collaboration and innovation in the food sector . Arguably now more than ever our agri‐food system faces multiple threats and challenges. From a growing population that is expected to reach 9.8bn people by 2050 (UN, 2017)[ 1] , to a global food waste crisis where one‐ third of all food is lost or

    更新日期:2020-05-28
  • A vision of the food system – 2045 CE
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Tom Æ Hollands, Wayne Martindale and Mark Swainson look ahead at the challenges that will face the food system in 2045 and the advances that will be necessary to ensure sufficient resilience . If international initiatives to mitigate climate change, population health and wealth distribution fall short, there is high potential for 2045 to be a very challenging point for the food system. The Lloyds Register

    更新日期:2020-05-28
  • Food out of thin air
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Dilek Ercili‐Cura, Anna Häkämies, Laura Sinisalo, Pasi Vainikka and Juha‐Pekka Pitkänen introduce a new bacterial source of protein that requires only CO 2 from air, water and minerals as raw materials and uses renewable electricity as an energy source . According to the World Meteorological Organisation 2019 report[ 1] , the past decade has been the warmest on record and it ended with an increase

    更新日期:2020-05-28
  • Canada's Cinderella crop
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Michael Eskin of the University of Manitoba, Canada, charts the rise of canola oil from rapeseed as a healthy edible oil for human consumption . Introduction Canada was traditionally known for the outstanding quality of its wheat. In comparison, only a relatively small amount of oilseed crops, mainly sunflower and flax, were grown in Western Canada. The transformation of canola oil from an obscure

    更新日期:2020-05-28
  • Inside knowledge
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    India Langley of LettUs Grow outlines the different approaches to controlled environment agriculture and explains how the company's no pressure aeroponic growing system has overcome many of the problems associated with more traditional aeroponic systems . In a just‐in‐time model, retailers rely on suppliers to send items as they are needed instead of storing them in large stock rooms. Because of this

    更新日期:2020-05-28
  • Smoothing the way for new food businesses
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Richard Bradford‐Knox, Simon Neighbour and Kevin Kane explain Preston City Council's approach to managing risk and achieving compliance through cooperation and collaboration with new food businesses . Introduction Certain categories of food business, which produce or process meat, fish and other animal products and are considered to be high risk, are required to obtain pre‐approval before start‐up

    更新日期:2020-05-28
  • Professional internships for PhD students
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Nicola Cholod of BBSRC explains the benefits of Professional Internships for PhD Students (PIPS) for both students and host organisations . ‘For those businesses that employ staff with PhDs, such is the value placed on their specialist knowledge, research skills and problem‐solving ability, that three quarters of employers taking part in the research said their loss would have either a business critical

    更新日期:2020-05-28
  • Careers case studies
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-05-28

    Steering towards sustainability Liat Adler I have always been interested in all areas of science and when it came to university, I couldn't decide which to pursue. I ended up choosing natural sciences for my bachelor's degree so I could delay specialising. Eventually, I gravitated towards biochemistry, with a particular interest in biotechnology and sustainability. This led me to apply for my first

    更新日期:2020-05-28
  • Cover and contents
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    更新日期:2020-03-05
  • Editorial and News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05
    Melanie Brown

    Interest in plant‐based proteins has been taking off rapidly in the last 12 months as the numbers of consumers adopting vegan, vegetarian or flexitarian diets rises. Consumers have become increasingly aware of the link between dietary choice and climate change and this has become a primary concern for many. Food companies are responding to this opportunity by investigating new and traditional sources

    更新日期:2020-03-05
  • From the President and IFST News
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05
    David Gregory

    Three years pass very quickly. By this time in 2017 I was approaching the end of my year as President Elect and looking forward to the AGM and my confirmation as President of IFST. So, in writing my last column as President, it is timely to reflect on the achievements of the IFST over this time period and the progress we have made on your behalf. During my time as President, there have been four key

    更新日期:2020-03-05
  • Diverging standards?
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Helen Munday, Chief Scientific Officer of the Food and Drink Federation (FDF), assesses the likely impacts on the food industry of the Government's approach to Brexit trade negotiations. It's just over a year since Theresa May reassured business leaders that she was committed to ‘frictionless trade’ with the EU. How times have changed. Mrs May was unable to get Parliament to pass her deal – even by

    更新日期:2020-03-05
  • Protein diversification
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Wayne Martindale, Tom Æ Hollands and Mark Swainson explore the issues surrounding the wider adoption of plant protein in food products.

    更新日期:2020-03-05
  • Food of the millennium
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Raschid Stoffel of AlgaEnergy explains the potential benefits of using microalgae for applications in a number of industrial sectors and in particular describes some current projects aiming to develop new sources of food ingredients.

    更新日期:2020-03-05
  • Plant protein ingredients
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Laetitia Guérin‐Deremaux of Roquette explains the useful properties of pea protein as a food ingredient and describes a study investigating the effect of pea protein on satiety and weight management.

    更新日期:2020-03-05
  • Masking flavours for plant proteins
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    New sources of plant protein are beginning to replace animal sources of protein in food products. Kevin Bangratz and Marie Le Beller of Prova explain why masking flavours are needed to reduce the off notes in the taste of many plant proteins.

    更新日期:2020-03-05
  • Food safety culture
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Richard Bradford‐Knox of RBK Consultants and Simon Neighbour, Environmental Health Manager, Preston City Council, follow up their article on risk management of food safety (vol 32, issue 1) with an analysis of critical points that influence organisational safety cultures.

    更新日期:2020-03-05
  • Pack(ag)ing a punch
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Packaging serves a purpose far greater than just creating undesirable waste. While keeping sustainability issues in mind, Carol Raithatha, points out some of the reasons why our industry really should be positive about packaging.

    更新日期:2020-03-05
  • Food ethics: moral marketing
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    In the second part of this article, Ralph Early, formerly Professor of Food Industry and Head of the Food Department at Harper Adams University, discusses the need for food companies to address the moral issues governing reasons for developing new food products and the objectives of their marketing strategies. Part one of this article, published in Food Science and Technology in December 2019, reviewed

    更新日期:2020-03-05
  • Hidden in plain sight
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Rick Sanderson of Gate to Plate Compliance asks should modern slavery be the price we pay for ‘affordable’ food? He reviews the performance of British food and beverage companies at meeting the requirements of the Modern Slavery Act. In October 2015 the Modern Slavery Act was passed, the first of its kind in Europe and one of the first in the world to specifically address slavery and trafficking in

    更新日期:2020-03-05
  • Circular food supply chains
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Stella Despoudi of Aston University and Manoj Dora of Brunel University investigate the challenges involved in switching from a linear food supply chain to a circular one.

    更新日期:2020-03-05
  • Fair deal for groceries suppliers
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Christine Tacon, the Groceries Code Adjudicator, describes how she has achieved progress for groceries suppliers by embedding Code compliance in the UK's largest retailers. Since my appointment in June 2013 as the UK's first Groceries Code Adjudicator, I have seen great changes in the relationship between the major retailers I regulate and their direct suppliers. The Groceries Supply Code of Practice

    更新日期:2020-03-05
  • Revolutionising meat production using Blockchain
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Kostas Ntolkeras The most seriously I used to consider food was as ‘fuel’ for my football. I grew up in Thessaloniki, a port city in northeast Greece and used to play semi‐professionally for Iraklis F.C. – so a career in agri‐food was never on my horizon as a consideration. However, at 17, when it came to the choice between studying and playing, I chose university. It was my internship with the Royal

    更新日期:2020-03-05
  • Read&Digest
    Food Sci. Tech. (IF 1.443) Pub Date : 2020-03-05

    Monitoring microbes in foods This is the second edition of the book; the first was published in 1997 and revised in 1999, so this edition, as noted in the preface, is long overdue. The book is intended for anyone who requires information on ‘producing, using and interpreting microbiological criteria in the food and catering industries.’ Laboratory microbiologists, food safety professionals, R&D and

    更新日期:2020-03-05
Contents have been reproduced by permission of the publishers.
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