Srinivasan Krishnamoorthy, J. Moses, C. Anandharamakrishnan
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引用次数: 2
Abstract
ABSTRACT The COVID-19 pandemic has certainly jeopardized the global food systems and affected consumer views on food safety and food purchasing patterns. The SARS-CoV-2 transfer to and from the fomites had heightened concerns about the safety in the entire food chain, although there is no evidence so far. In this context, this review gives an overview of existing knowledge on the effect of different food processing, storage, and handling conditions on the survivability of SARS-CoV-2, changing consumer preferences, and common solutions to recreate safe and sustainable food systems for a post-COVID-19 world.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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