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Food for Thought: Julian Baggini's ‘How the World Eats’ 思考的食物：朱利安·巴吉尼的《世界是如何吃的》

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-12-05 DOI: 10.1002/fsat.3804_15.x

The need for a better understanding of how we feed ourselves has never been more important as we are facing a potential existential crisis. Julian Baggini forensically examines the best and worst food practices across a number of different societies. Both historically and contemporaneously as he reviews the complexities of the global food system and illuminates the different approaches to growing, preparing and eating food around the world.

He takes a look at the latest cutting edge technology such as new farming methods, cultured meat, GM and the contentious subject of ultra-processed food in the context of its social and cultural impact.

Baggini advocates that every well informed citizen should know the basics about how food is grown, reared, processed, traded and controlled. To enable them to make an informed choice, Baggini contends that the food system has never been in a more fragile state. He asserts the necessity of a global food philosophy to guide us in addressing and mending our fractured food system.

How we live is deeply influenced by how we eat, a concept Baggini explores through a fascinating journey that begins with the world of hunter-gatherers. Tracing the development of agriculture from its origins around 11,000 years ago to its modern intensification, he skilfully examines how food is ultimately derived from the land, sea, rivers, lakes, plants, and animals. However, he highlights that the food system itself is shaped by people, politics, and business. With keen attention to detail, he delves into the effectiveness of food governance, the challenges of food wastage and loss, and the profound impacts of commodification.

Baggini dissects natural selection and breeding by humans and ultimately GM and gene editing. He concludes that the will for change and the possibilities for change can converge, join forces and transform how the world eats for the better.

在我们面临潜在的生存危机之际，更好地了解我们如何养活自己的必要性从未像现在这样重要。朱利安·巴吉尼（Julian Baggini）从法医角度研究了许多不同社会中最佳和最差的饮食习惯。他回顾了全球粮食系统的复杂性，并阐明了世界各地种植、准备和食用食物的不同方法，从历史和当代两方面进行了探讨。他着眼于最新的尖端技术，如新的农业方法、培养肉、转基因和超加工食品这一有争议的话题，并将其放在其社会和文化影响的背景下。巴吉尼主张，每一个见多识广的公民都应该了解有关食品种植、饲养、加工、交易和控制的基本知识。为了使他们能够做出明智的选择，巴吉尼认为，粮食系统从未处于如此脆弱的状态。他断言全球饮食哲学的必要性，以指导我们解决和修复我们支离破碎的食物系统。我们的生活方式深受我们的饮食方式的影响，巴吉尼通过一段从狩猎采集者的世界开始的迷人旅程探索了这个概念。他追溯了农业的发展，从大约11000年前的起源到现代的集约化，巧妙地研究了食物是如何最终从土地、海洋、河流、湖泊、植物和动物中获得的。然而，他强调，食品系统本身是由人、政治和商业塑造的。他对细节非常关注，深入研究了食品治理的有效性、食物浪费和损失的挑战，以及商品化的深远影响。巴吉尼剖析了人类的自然选择和育种，以及最终的转基因和基因编辑。他的结论是，变革的意愿和变革的可能性可以汇聚在一起，联合起来，改变世界的饮食方式，使其变得更好。

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引用次数: 0

Two Scientists in conversation on Microstructure Analysis 两位科学家讨论微观结构分析

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-12-05 DOI: 10.1002/fsat.3804_9.x

Kar-Mun To and Harriet Spatharakis of Premier Analytical Services (PAS) discuss what it is like in their world of food microstructural analysis and why the analysis of a food material's microstructure is crucial to understanding the contribution of both raw ingredients and processing regimes on the physical and sensory attributes of foods.Meet one of the scientists involved in this conversation: Kar-Mun, who has over 30 years’ experience as a food scientist working across both academic and commercial settings. She has worked with Premier Analytical Services for the last 20 years and currently heads up the Rheology section. As a specialist in ingredient interactions and functionality, she provides technical support to customise textural qualities for product development and troubleshooting services to optimise transport processes and unit operations in manufacture. Kar-Mun is also a Fellow of the Institute of Food Science and Technology.Kar-Mun starts the conversation by stating: ‘When I hear the word rheology I always think of an old BT advert in the late 80's where a grandmother Beattie Bellman (played by Maureen Lipman) was trying to console her grandson Anthony that he had flunked all his exams except for pottery and sociology. On hearing the news over the phone, she quickly replied to him by saying ‘you got an ology, you’re a scientist!’ In science, the suffix -ology simply refers to the study of something. In the case of rheology, the study of how materials flow. According to the Oxford Reference, rheology—first coined by Eugene C. Bingham in 1928—is the study of the deformation and flow of materials, including their elasticity, viscosity, and plasticity. It has huge industrial significance with applications in a whole host of substances with complex microstructures from non-foods such as suspensions (paints) and polymers (oil recovery) to foods ranging from liquids (drinks) to solids (baked goods).’Kar-Mun explains that rheology principles are applied in everyday life without us even realising it. Examples lay in the simple actions like softening butter to spread on toast, shaking the ketchup before to squeezing the last bit out of the bottle, squashing the bread in the supermarket to see how fresh it is or pouring the gravy over our roast dinner. Rheologists, Kar-Mun points out, simply apply scientific methods to measure these behaviours in a reliable and objective way. Reflecting on her experience, Kar-Mun admits that she initially found the theory of rheology to be quite dry during university. However, it became much more engaging when she started applying the theory to real food systems. During her postgraduate work, she focused on the hydration of food polysaccharides using a rheometer which was the go-to of equipment to assess their viscosity — the internal friction of a fluid and its resistance to flow.A rheometer is a laboratory device used to measure how a vis

Premier Analytical Services （PAS）的Kar-Mun To和Harriet Spatharakis讨论了他们的食品微观结构分析领域，以及为什么对食品材料微观结构的分析对于理解原料和加工制度对食品物理和感官属性的贡献至关重要。来认识一下参与这次对话的一位科学家：卡尔-蒙，他作为一名食品科学家有30多年的经验，在学术和商业环境中工作。她在过去的20年里一直在Premier Analytical Services工作，目前负责流变学部门。作为成分相互作用和功能方面的专家，她提供技术支持，为产品开发提供定制的质地质量，并提供故障排除服务，以优化运输过程和生产中的单元操作。卡尔文也是食品科学与技术研究所的研究员。卡蒙以这样的方式开始了对话：“当我听到流变学这个词时，我总是想起80年代末英国电信的一则老广告，其中一位祖母贝蒂·贝尔曼（莫林·利普曼饰）试图安慰她的孙子安东尼，说他除了陶艺和社会学考试都不及格。”在电话里听到这个消息后，她迅速回复他说：“你有一个学，你是一个科学家！”在科学中，后缀-ology只是指对某物的研究。在流变学中，研究物质如何流动的学科。根据牛津参考资料，流变学——1928年由尤金·c·宾厄姆首先提出——是研究材料的变形和流动，包括它们的弹性、粘度和塑性。它具有巨大的工业意义，可以应用于从悬浮液（油漆）和聚合物（油回收）等非食品到从液体（饮料）到固体（烘焙食品）等一系列具有复杂微观结构的物质。卡尔-曼解释说，流变学原理在我们甚至没有意识到的情况下应用于日常生活。例如一些简单的行为，比如软化黄油涂在吐司上，在把番茄酱从瓶子里挤出最后一点之前摇晃一下，在超市里把面包压扁看看它有多新鲜，或者把肉汁倒在烤肉上。Kar-Mun指出，流变学家只是用科学的方法以可靠和客观的方式测量这些行为。回想起自己的经历，卡门承认，在大学期间，她最初发现流变学理论相当枯燥。然而，当她开始将这一理论应用于实际的食物系统时，它变得更加引人入胜。在她的研究生工作期间，她专注于使用流变仪来评估食物多糖的水化作用，这是评估其粘度的首选设备-流体的内摩擦及其流动阻力。流变仪是一种实验室设备，用于测量粘性流体（如液体、悬浮液或泥浆）在外力作用下的流动情况。（图1）当时，流变仪相对较新，需求很高，并且有一个预订系统，如果学生在白天预订早位的速度慢，他们将不得不工作到晚上！卡门指出，自她的学生时代以来，流变仪已经取得了长足的进步。如今，有许多类型适合各种预算。她还强调了来自制造商的技术支持的重要性，在学习如何使用这些专业设备分析食品特性时，她发现这是非常宝贵的。除了流变仪，她提到纹理分析仪是另一个必不可少的设备。（图2）.质地分析仪用于评估各种固体食品和非食品产品的许多特性，如硬度，脆性，铺展性，黏附性，抗拉强度，延伸性，仅举几例。与流变仪一样，有许多制造商能够提供此类设备，经受住时间考验的公司是那些不断更新和改进设备并为最终用户提供巨大技术支持的公司。毫无疑问，卡门在这些方面有着丰富的知识和经验。另一位专家哈丽特有着不同的背景。她在Premier Analytical Services有超过14年的显微镜专家经验。她是一名异物专家，具有很强的解决问题的能力，是食品生产行业的调查显微镜专家。她帮助客户了解成分和加工对产品结构的影响，以及它们与产品质地和外观属性的关系，协助产品开发并帮助解决问题。谈话结束后，哈丽特补充道：“食品科学并不是我真正听说过的东西，在学习了法医和分析科学之后，我以为我的日子将由向机器输入化学品和查看数字和图表组成。”有时这些东西仍然会出现在我的生活中，但现在我开始研究食物微观结构的世界。在Premier Analytical Services提供的工业实习学生项目中，我无意中进入了这个新奇的世界，从此再也没有回头。从异物分析的世界开始，这本身就是一个迷人的学科，我开始专攻调查显微镜。调查显微镜从一开始就吸引了我。可视化和揭示食品微观结构奥秘的能力令人着迷，谁知道它能告诉你这么多关于食品行为方式的原因。哈丽特解释说，虽然她知道食物是根据营养价值进行分析的——这是大多数人通过阅读食品标签所熟悉的，尤其是在周末或假期放纵之后——但她没有意识到大多数食品是如何精心设计和开发的，以满足消费者的需求，并遵循新的趋势。了解食品的微观结构及其成分可以将研发团队的雄心壮志变为现实。这些知识允许团队探索不同的想法，实现改进，并解决可能花费公司宝贵时间和金钱的问题。一种材料的微观结构，比如一种食品，基本上是一种材料在很小范围内的“构建块”。产品的微观结构在决定其物理性能方面起着重要作用，其中包括质地和硬度。因此，产品质量在很大程度上取决于食品经过加工后的微观结构。如果在加工过程中微观结构被破坏或影响成分的性能，产品质量可能会受到严重影响。因此，了解产品/成分的微观结构可以用来预测在开发食品、安装/升级新的加工设备或在工艺中引入新步骤时任何加工过程中可能发生的食品质量变化。哈丽特擅长的几个例子包括晶体生长、淀粉烹饪和配料分布（图3），以及通气、乳液稳定性和溶解动力学等。她接着说，每一种都对创造消费者喜爱的食品的不同特性很重要。哈里特解释说，虽然自17世纪初以来，光学显微镜就被用来观察细节的奇迹，但它们仍然是分析食物微观结构的最佳技术之一，以及特定成分染色技术。除了这些传统的工具，更现代的设备也有助于微观结构的分析。在哈丽特的案例中，扫描电子显微镜及其一系列附件是她在检查各种产品和成分时经常使用的另一个关键设备。这些关键工具让她理解了客户食品和配料中结构与功能之间的复杂关系。哈丽特接着说：“显微镜的世界不适合胆小的人，我希望它就像在载玻片/存根上拍一些小样本和拍一些漂亮的照片一样简单，但必须承认，它需要专家的眼睛和经验来了解产品的真实微观结构。”首先，了解所使用的每种技术的优缺点是很重要的。然而，无论是在准备阶段还是在使用设备本身，能够解释你所看到的是真的是产品的微观结构，还是已经被创造出来的东西，都是一项真正的技能。能够理解差异，使用相关的方法，以确保正确的解释是能够帮助客户了解问题的根源或帮助他们创造梦想的产品的重要因素。现在有很多技术可供选择，有时你需要跳出常规思维，找到设备和相应的专家，以支持从显微镜检查中得出的结论。这些专家可能很难找到，因为其他职业可能看起来更有吸引力，但在PAS，通过提供专业知识和指导，无论是在内部还是通过我们的人脉，我们已经帮助了许多客户。“哈丽特非常感谢她的导师苏·格德尼博士，以及她在职业生涯中与各种公司和机构的各种人建立的关系。 Premier Analytical Services是英国最大的食品企业之一Premier Foods的一部分，同时也与食品行业的生产、供应链和零售等领域的其他客户合作。因此，Harriet和Kar-Mun在一系列具有广泛不同微观结构和纹理的标志性品牌和产品上工作。他们认为，了解食品材料的微观结构和流变特性与了解味道、质地和香气的感官特性是密切相关的。他们提供的仪器分析补充了位于Worksop研发中心的训练有素的感觉小组所做的工作。仪器分析可以提供快速、准确、可重复的数据，这是人类评估人员无法做到的。尽管最终判断产品质量的是人类消

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引用次数: 0

Thinking Outside the Box 跳出思维定势

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-12-05 DOI: 10.1002/fsat.3804_12.x

To assess the environmental impact of packaging for fresh produce, food waste must be a key consideration. This article highlights the use of life cycle assessment (LCA) to evaluate sustainable packaging options like paperboard. By focusing on reducing food waste and minimizing environmental impact while preserving food quality, LCA offers a comprehensive approach to packaging design and selection.Food waste has become a critical concern. As part of the revision of the waste framework directive adopted by the European Parliament on 13 March 2024, binding national waste reduction targets have been set. By 31 December 2030, food processing and manufacturing must reduce waste by at least 20%, while retail, restaurants, food services and households must achieve a 40% reduction, based on 2020 baseline(1, 2).Food waste and loss is a systemic problem that needs to be addressed from farm to fork. According to the Food and Agriculture Organization (FAO), approximately 14% of the world's food is lost annually between harvest and the retail market (2019), while 17% is wasted at the retail and consumer levels (2021)(3). The perishable nature of fruit and vegetables significantly contributes to food waste during the consumption stage. Considering the different food groups, the United States Environmental Protection Agency (EPA) stated in 2021 that to reduce the impact of food losses and waste, the focus should primarily be on meat, cereals and fresh fruits and vegetables, as these are highly resource-intensive(4).Addressing this challenge is crucial to feeding a growing population. Reducing food loss and waste is part of UN Sustainable Development Goal 12 which, among other goals, aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along with production and supply chains, including post-harvest losses. But it is also fundamental to deliver on EU climate commitments in line with the EU Green Deal. Indeed, different sources(5, 6) indicate that food production is responsible for in the range of a quarter to a third of worldwide global greenhouse gases emissions. In turn (figure 1), the EC estimates that 16% of European greenhouse gases (GHG) emissions are due to food loss and waste.Packaging plays a key role in food waste prevention strategies by ensuring packed products have a longer shelf life and are transported without damage to the consumer, especially considering that the resources used to make the product are several times greater than those used to produce the packaging.In this study - a collaboration between Ghent University and Graphic Packaging International (Graphic Packaging) within the context of the Master of Science in Sustainable Food Packaging - we investigated how

为了评估新鲜农产品包装对环境的影响，食物浪费必须是一个关键的考虑因素。这篇文章强调使用生命周期评估（LCA）来评估可持续包装的选择，如纸板。通过专注于减少食物浪费和尽量减少对环境的影响，同时保持食品质量，LCA提供了一个全面的方法来包装设计和选择。食物浪费已经成为一个严重的问题。作为欧洲议会于2024年3月13日通过的废物框架指令修订的一部分，已经设定了具有约束力的国家废物减少目标。到2030年12月31日，食品加工和制造业必须至少减少20%的浪费，而零售、餐馆、食品服务和家庭必须在2020年基线的基础上减少40%（1,2）。食物浪费和损失是一个从农场到餐桌都需要解决的系统性问题。根据粮食及农业组织（粮农组织）的数据，从收获到零售市场（2019年），全球每年约有14%的粮食损失，而17%的粮食浪费在零售和消费者层面（2021年）(3)。水果和蔬菜的易腐性在消费阶段显著地造成了食物浪费。考虑到不同的食物类别，美国环境保护署（EPA）在2021年表示，为了减少食物损失和浪费的影响，重点应主要放在肉类、谷物和新鲜水果和蔬菜上，因为这些都是高度资源密集型的(4)。应对这一挑战对于养活不断增长的人口至关重要。减少粮食损失和浪费是联合国可持续发展目标12的一部分，除其他目标外，该目标旨在将零售和消费者层面的全球人均粮食浪费减少一半，并减少粮食损失以及生产和供应链，包括收获后损失。但根据《欧盟绿色协议》履行欧盟的气候承诺也是至关重要的。事实上，不同的来源（5,6）表明，粮食生产造成的温室气体排放量占全球温室气体排放量的四分之一到三分之一。反过来（图1），欧盟委员会估计16%的欧洲温室气体（GHG）排放是由于食物损失和浪费。包装在防止食物浪费战略中发挥着关键作用，确保包装产品具有更长的保质期，并且在运输时不会对消费者造成损害，特别是考虑到用于制造产品的资源比用于生产包装的资源多几倍。在这项研究中-根特大学和图形包装国际（图形包装）在可持续食品包装科学硕士的背景下合作-我们调查了在考虑不同类型的包装时，新鲜农产品废物模式的变化如何影响环境影响。这是一个在学术研究中越来越受关注的基本问题。然而，鉴于其复杂性，它并不总是包括在工业包装的生命周期评估（lca）的范围内。这些通常仅限于生产和处理包装的直接影响，而忽略了粮食损失和浪费的间接影响，尽管这些影响可能更大。为此，《图形包装》杂志最近的一项研究调查了用纸板托盘包装的葡萄和圣女果比用塑料托盘包装的葡萄和圣女果保质期更长的机理。类似的观察结果返回葡萄，虽然更广泛的研究可能需要和可能有变化取决于比较的包装，储存条件等。本研究的目的是评估葡萄包装的环境可持续性。葡萄变质的主要原因是真菌/酵母的生长，以及运输过程中单个葡萄的水分流失和损失/损坏。随后进行了一项从摇篮到坟墓的研究，采用了生命终结分配的截止方法。LCA依据国际标准ISO 14040/44，采用EF 3.0方法进行。虽然其他LCA指标也进行了计算，但本文仅讨论对土地利用和气候变化潜力的主要影响。比较了不同消费包装对环境的影响。如下所述，研究的场景包括不同的材料，纸板和类似大小的PET（聚对苯二甲酸乙二醇酯）托盘，使用原生PET和回收PET (rPET)，以及使用阶段的可变食物浪费。请注意，再生纤维素盖子可以指定为满足法国先前讨论的AGEC6法律的无塑料要求，但由于LCA数据库中缺乏合适的数据，因此无法进行比较。使用的背景数据主要来自ecoinvent®数据库，并辅以来自Graphic Packaging及其纸板供应商的原始数据。

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引用次数: 0

Technological Innovations in Food Quality Analysis 食品质量分析中的技术创新

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-12-05 DOI: 10.1002/fsat.3804_6.x

Ahmed Hamad explores the world of food quality analysis with an overview of advancements.Food quality analysis has advanced considerably due to technological innovations that offer enhanced detection capability, speed, and accuracy. This article explores advancements in spectroscopy, biosensors, artificial intelligence (AI), and blockchain technology, which address the complex needs of food quality monitoring and safety assessment. These innovations improve both the efficiency of testing and the transparency of food supply chains, supported by relevant studies from scientific literature. Food quality analysis is critical to ensure that food products consumed by the public meet the required safety and quality standards. With increasing global trade and complex food supply chains, ensuring food safety has become a significant challenge. Innovations in food quality analysis have led to the development of technologies that can rapidly detect contaminants, pathogens, and other harmful substances(1). These technologies not only offer greater precision but also facilitate real-time monitoring, ensuring timely corrective actions. Recent research has highlighted the role of AI, biosensors, spectroscopy, and blockchain in transforming traditional food analysis methods and contributing to improved food safety(2). This article will explore further key technological developments.Spectroscopic techniques have been widely adopted in food quality analysis for their non-invasive and rapid detection capabilities. The most prominent methods include near-infrared (NIR) Spectroscopy, Fourier transform infrared (FTIR), and laser-induced breakdown spectroscopy (LIBS). NIR spectroscopy is extensively used to analyze food composition, including moisture, fat, protein, and carbohydrate contents. Recent advances in portable NIR devices have enabled on-site analysis, which is critical for real-time quality monitoring. FTIR spectroscopy is highly effective for detecting food adulteration and assessing the quality of fats and oils. New FTIR-based methods combine multivariate analyses to identify subtle changes in food composition that are otherwise undetectable(3). LIBS is emerging as a powerful tool for the detection of metal contaminants in food. Its ability to perform rapid elemental analysis without extensive sample preparation makes it ideal for food safety applications(3).Biosensors have revolutionised food quality monitoring by combining biological recognition elements with transducer components to detect and measure specific analytes in food samples. They offer fast and accurate detection of contaminants, pathogens, and allergens, providing real-time analyses. This makes them crucial for perishable goods and large-scale food production environments.

艾哈迈德·哈马德探索世界食品质量分析与进步的概述。由于技术创新提供了增强的检测能力、速度和准确性，食品质量分析取得了相当大的进步。本文探讨了光谱学、生物传感器、人工智能（AI）和区块链技术的进展，这些技术解决了食品质量监测和安全评估的复杂需求。这些创新既提高了检测效率，又提高了食品供应链的透明度，并得到了科学文献相关研究的支持。食品质量分析对于确保公众消费的食品符合规定的安全和质量标准至关重要。随着全球贸易的增加和食品供应链的复杂，确保食品安全已成为一项重大挑战。食品质量分析的创新导致了能够快速检测污染物、病原体和其他有害物质的技术的发展(1)。这些技术不仅提供更高的精度，而且便于实时监控，确保及时采取纠正措施。最近的研究强调了人工智能、生物传感器、光谱学和区块链在改变传统食品分析方法和提高食品安全方面的作用(2)。本文将进一步探讨关键技术的发展。光谱技术以其无创、快速的检测能力在食品质量分析中得到广泛应用。最主要的方法包括近红外光谱（NIR）、傅里叶变换红外光谱（FTIR）和激光诱导击穿光谱（LIBS）。近红外光谱被广泛用于分析食物成分，包括水分、脂肪、蛋白质和碳水化合物的含量。便携式近红外设备的最新进展使现场分析成为可能，这对实时质量监测至关重要。FTIR光谱是检测食品掺假和评估油脂质量的有效方法。新的基于红外光谱的方法结合了多变量分析来识别食物成分的细微变化，否则无法检测到(3)。LIBS正在成为检测食品中金属污染物的有力工具。它能够进行快速元素分析，而无需大量的样品制备，使其成为食品安全应用的理想选择(3)。生物传感器通过将生物识别元件与传感器组件相结合来检测和测量食品样品中的特定分析物，从而彻底改变了食品质量监测。它们可以快速准确地检测污染物、病原体和过敏原，提供实时分析。这使得它们对易腐货物和大规模食品生产环境至关重要。电化学生物传感器对包括大肠杆菌和沙门氏菌在内的食源性病原体高度敏感。它们与便携式设备的集成使现场测试成为可能，从而减少了对复杂实验室设备的需求(4)。光学生物传感器，特别是那些使用荧光和表面等离子体共振（SPR）的传感器，已被用于检测食物基质中的过敏原和化学残留物。它们提供实时监控和高特异性，这对确保生产和加工过程中的食品安全至关重要(4)。纳米技术的最新进展进一步提高了生物传感器的灵敏度，允许在分子水平上检测污染物(2)。由于需要及时的结果，快速检测方法对于现代食品分析至关重要。基于聚合酶链反应的方法、芯片实验室技术和先进的传感器有助于加快食品检测速度。Lab-on-a-chip技术将多个实验室功能集成到单个芯片中，能够快速检测食品中的污染物。这些小型化的系统具有高度的可移植性和立竿见影的效果。纳米技术为食品质量检测开辟了新的可能性，特别是在检测极低浓度的污染物方面。纳米粒子和纳米传感器正被用于开发高灵敏度的检测系统，这些系统可以嵌入食品包装或用于快速测试设备。纳米传感器在检测毒素、过敏原和病原体方面是有效的。它们可以集成到便携式设备中，实现现场和实时的食品安全监测(4)。人工智能已经成为自动化食品质量分析的变革性工具。机器学习模型和神经网络用于基于复杂数据集评估食品质量，提供比传统方法更快、更准确的预测。机器学习算法现在被广泛应用于预测食物变质、优化保质期和检测欺诈。这些模型可以分析大型数据集，识别模式，并提供有关粮食退化的早期预警(5)。人工智能驱动的计算机视觉系统被部署在食品加工厂，以监控产品外观，检测表面缺陷，并确保质量的一致性。该应用程序对于水果和蔬菜的分级特别有价值（2,5）。区块链技术被整合到食品供应链中，以提高可追溯性和透明度。区块链创建了一个分散的分类账，可以跟踪从农场到餐桌的供应链的每一步。区块链确保安全记录食品的来源、加工和运输数据，使消费者和监管机构能够验证食品的真实性(1)。当与物联网（IoT）集成时，区块链可以实时监控食品运输过程中的温度、湿度和处理等条件。这种实时数据可以确保易腐食品在整个供应链中保持其质量(1)。尽管这些技术为食品质量分析提供了重大改进，但仍有挑战需要解决。实施先进技术的成本可能使中小型企业望而却步。此外，必须调整监管框架以纳入这些新技术。随着人工智能、生物传感器和区块链变得越来越普遍，监管机构需要制定新的标准和指导方针，以确保这些技术的有效和安全使用(1)。虽然大型食品公司能够负担得起对这些技术的投资，但中小企业可能难以应付高昂的初始成本。开发低成本替代品或提供补贴可能有助于弥补这一差距(3)。

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引用次数: 0

Cover and contents 封面及内容

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-12-05 DOI: 10.1002/fsat.3804_1.x

4 Editorial

4 International and Home News

8 IFST News

18 60 Years of Innovation: How Technology and Sustainability Are Redefining Food Sarah

Gaunt and Susan Arkley on innovations, with insights from Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands, and Gavin Milligan.

22 From Data to Finished Richard Marshall explores AI's role in product development and quality

26 Technological Innovations in Food Quality Analysis Ahmed Hamad on food analyses and

advancements.

28 Minimising Acrylamide in Foods: Key Insights from IFST's New Technical Brief IFST latest

Technical Brief

32 Artificial Intelligence and the food sector: a golden opportunity for growth Experts from the AFIC at Sheffield Hallam University on research and innovation through AI.

36 Two Scientists in conversation on Microstructure Analysis Kar-Mun To and Harriet Spatharakis on the importance of microstructural analysis

40 Not all bubbles are equal: bread texture and the science of baking Bogdan Dobraszczyk examines bread-making science and product quality.

44 Unlocking Bioavailability: Elevating Food Quality Through Smart Processing Shalima Sreenath on processing and bioavailability of bioactive compounds.

48 Thinking Outside the Box Lore De Ridder, Pieter Nachtergaele, Lieselot Boone, Erasmo Cadena Martinez, Elodie Bugnicourt, Luis Apodaca, Mirna Zgheib on the use of LCA in evaluating sustainable packaging options while preserving food quality.

52 Beyond the Label: Insights into Allergens for Food Businesses Stella Holt on allegens and transparency for customers.

56 Careers and training in the food and drink sector

58 Book review

59 Crossword

《60年的创新：技术和可持续性如何重新定义食品》萨拉·冈特和苏珊·阿克利探讨创新，并从韦恩·马丁代尔、克雷格·利德利、杰克·诺曼、汤姆·霍兰兹和加文·milligan那里获得见解。《从数据到成品》理查德·马歇尔探讨人工智能在产品开发和质量中的作用26《食品质量分析中的技术创新》艾哈迈德·哈马德探讨食品分析和进步IFST最新技术简报人工智能与食品行业：增长的黄金机会谢菲尔德哈勒姆大学AFIC专家通过人工智能进行研究和创新两位科学家在微观结构分析上的对话Kar-Mun To和Harriet Spatharakis讨论微观结构分析的重要性并非所有气泡都是平等的。面包的质地和烘焙的科学波格丹·多布拉斯奇克考察了面包制作的科学和产品质量解锁生物利用度：通过智能加工提高食品质量洛尔·德·瑞德，Pieter Nachtergaele, Lieselot Boone, Erasmo Cadena Martinez, Elodie Bugnicourt, Luis Apodaca， Mirna Zgheib关于在保持食品质量的同时使用LCA评估可持续包装选择在标签之外：洞察食品企业的过敏原斯特拉·霍尔特关于过敏原和消费者的透明度。56食品饮料行业的职业和培训58书评59填字游戏

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引用次数: 0

Ethical Supply Chains: Building a Sustainable Future 道德供应链：建设可持续的未来

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_7.x

Garry Warhurst delves into how companies can embed sustainability and ethical practices into their supply chains, building on his earlier examination of challenges within the UK meat industry and its supply chain in the FST December 2023 issue. This article provides a comprehensive exploration of the global supply chain landscape, offering actionable insights for integrating sustainability and ethics into corporate supply chain frameworks.On January 12, 2021, the UK government implemented business measures addressing human rights violations in China's Xinjiang region. This is a recent and poignant example of human rights concerns within global supply chains. From these measures, UK businesses needed to ensure that they were not profiting from these human right abuses and all UK businesses needed to take the appropriate action. For many businesses, this was the removal of suppliers in that region. However, what else could have been done to highlight this issue prior to UK government issuing their control measures? We will investigate this as we go. However, before this, let's look at the bigger picture regarding where the UK is getting its food from and why this is important.According to the UK Food Security Index 2024, which was issued in May this year, the UK produces 60% of all the food we consume, which means that 40% is imported. Within figure 1, it breaks down the UK production supply ratio by food type for 2022. This shows that the UK produces most of the meat, cereal, dairy and eggs that we need. However, we only produce 55% of the fresh vegetables and 17% of the fresh fruit we consume, as the rest is imported(1).Of course, there are some foods which currently cannot be grown in the UK due to our climate, (e.g., cocoa, coffee, tea and rice) and we rely solely on imports for these commodities.As the climate changes and the planet warms up, we will see climate migration occur from the traditional growing areas, such as around the Mediterranean Sea for olives (in January 2024, we saw prices increase in olive oil in the UK due to drought in the primary growing regions), to new locations where land necessary for growing the crops we need to survive will be competing with land where we can live. However, alongside the movement of crops, comes the movement of people away from their homelands as they become too hot to live in and the work for them dries up.Staying in the Mediterranean region, figure 2 shows the projected annual temperature changes around the Mediterranean Sea dependent on either a global rise in temperature of <2°C (Representative Concentration Pathways (RCP) 2.6) or of 4°C (RCP8.5) and this shows that if climate change is not restricted to <2°C, then the Mediterranean basin annual temperature could rise by 7°C by the end of this century, with an increase by 60% in the number of tropical nights(2</spa

首先，公司需要有一种文化，愿意投入资源、时间和金钱，将可持续发展和道德实践作为一项重要的供应标准。一旦建立了这种文化，就应该实施可持续和道德采购政策，并对做出采购决定的员工进行培训。应鼓励对道德和气候相关问题进行前景扫描，并将其纳入风险评估。一些非政府组织（NGO），如大赦国际、联合国、无国界医生组织、绿色和平组织、世界自然基金会（WWF）和世界经济论坛，都会就人权问题和世界目前面临的气候风险发布报告和信息。在审查嵌入式国家风险时，应考虑这些报告。除风险评估外，公司还应审视自身的做法，即要求供应商做什么或需要做什么，以确保他们能向公司供货。例如，是否要求供应商付款为企业供货，或在其成本增加时被迫降低费率？如果是这样，就可能导致不良行为和违反道德。因此，与供应商签订的合同必须稳健，适合双方。供应商提供的价格是否过低，好得不真实？如果是，那么他们很可能只能通过偷工减料、违反某种形式的法律或道德标准来实现这些价格。应鼓励使用在线系统来共享信息，无论是使用 SEDEX 还是其他数据共享平台，如制造 2030 (M2030)（允许共享气候信息，是英国一些零售商的要求）或 EcoVadis（审查供应链中的环境、社会和道德表现）。因此，需要围绕数据是什么以及数据为何如此重要开展培训和教育。一旦确定了风险，安装了系统和标准，与供应商进行了沟通，并就他们需要完成的工作进行了培训，我们就需要确保对数据进行验证，并不断改进和强调机遇，以继续推动道德和可持续发展议程。同样重要的是要注意，数据会随着时间的推移而变化，某些数据（如碳排放报告）需要每年更新。因此，控制和系统必须是动态的，以便能够反映这些变化。这还包括需要处理可能突然发生的危机，如乌克兰和加沙地带的战争或受气候影响的天气事件造成的农作物损失。

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引用次数: 0

A focus on Sensory Science careers 关注感官科学职业

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_16.x

Insights from an interview between the Editor and Kate Bailey, Principal Sensory and Consumer Scientist and member of the IFST's Special Interest Group on Sensory Sciences (SSG).KB: I was always curious about how the world worked in general, so I was leaning towards a scientific career, and fascinated once I found out how the components of food nourish the human body. After a false start in another science degree, I met someone who was researching a PhD following a Food Science degree, and realised that was the perfect combination as it covers so many different aspects from chemistry, biology and physics, to production, development and sensory.Having enjoyed my degree at Leeds, and spent a few years in applications and product development, while in NPD at Mars I was offered the opportunity to do a job swap for a year with a colleague in Sensory. This was to build on my interest in consumer centric design. Once I had spent a year in Sensory, I never looked back!Even now, I find it very useful to have studied Food Science as it covers such a wide range of topics, and also my time spent in development is great when planning out projects, and empathetically looking after my stakeholders’ needs.KB: My current role is 50:50 European and Global. On the European side, I love working with my Snacks and PMSS (Prepared Meals, Soups, Stocks & Dressings) teams on customer and proactive projects, helping to solve challenges such as nutritional optimisation, and understanding consumer perceptions across Europe.Globally, I am responsible for coordinating projects that happen across multiple sites (and time zones!), ensuring we use best practice to align research plans and timelines. I am also proactively looking at new methodologies and technologies from rapid methods to AI, to evaluate the benefits for Kerry.KB: It always comes down to time and resources, but mostly time! Both in our teams, and as a business we are always looking at the most efficient, yet scientifically robust way of doing things. For us as a Sensory & Consumer European team and global function, this means addressing timelines realistically upfront, challenging and being flexible where it's possible. We are also investigating and trialling rapid methods, and assessing use cases, as well as how technology can aid us in this space.KB: I referred to it before, it was the ‘year’ spent in sensory. Back then, sensory wasn’t on my radar at all, but living through how the methodologies and outputs gave us the information on how to keep giving consumers the best experiences possible through food & beverages was illuminating.Another aspect of my career that people are often surprised by is that before I worked at Kerry, I worked at JLR (Jaguar Land Rover). While my job title was Perceived Quality Engineer, the objective of my role was similar – to understand what drives different aspects of t

凯特-贝利（Kate Bailey）是首席感官和消费者科学家，同时也是国际食品科技学会感官科学特别兴趣小组（SSG）的成员。凯特-贝利（Kate Bailey）：我总是对整个世界是如何运转的充满好奇，因此我倾向于从事科学工作，当我发现食品的成分是如何滋养人体时，我就深深地着迷了。在开始攻读另一个理科学位时，我遇到了一个正在攻读食品科学博士学位的人，我意识到这是一个完美的组合，因为它涵盖了从化学、生物和物理到生产、开发和感官等许多不同的方面。我很喜欢在利兹攻读的学位，并在应用和产品开发方面工作了几年，在玛氏公司从事 NPD 工作时，我有机会与感官部门的同事交换工作一年。这让我对以消费者为中心的设计产生了浓厚的兴趣。在感官部门工作了一年后，我就再也没有回去过！即使是现在，我也觉得学习食品科学非常有用，因为它涵盖了如此广泛的主题，而且我在开发部门工作的时间对于规划项目和以同理心关注利益相关者的需求也非常有用。在欧洲方面，我喜欢与我的零食和 PMSS（预制餐、汤、汤料和调味品）团队在客户和前瞻性项目上合作，帮助解决营养优化等挑战，并了解欧洲消费者的看法。在全球方面，我负责协调在多个地点（和时区！）开展的项目，确保我们采用最佳实践来调整研究计划和时间表。我还积极研究从快速方法到人工智能等新方法和新技术，评估其对凯瑞的益处。KB：时间和资源总是最重要的，但主要是时间！无论是在我们的团队中，还是作为一个企业，我们一直在寻找最高效、最科学的工作方法。对于我们感官与amp; 消费品欧洲团队和全球职能部门来说，这意味着要在可能的情况下，提前、挑战和灵活地解决时间问题。我们还在调查和试验快速方法，评估用例，以及技术如何在这一领域帮助我们。当时，感官技术根本不在我的考虑范围之内，但这些方法和成果如何为我们提供信息，让我们知道如何通过食品和饮料为消费者提供尽可能好的体验，让我深受启发。我职业生涯的另一个方面常常让人感到惊讶，那就是我在嘉里工作之前，曾在 JLR（捷豹路虎）工作过。虽然我的职称是感知质量工程师，但我的工作目标是相似的--了解消费者体验不同方面的驱动因素，并帮助设计和工程部门优化这些因素。KB：现在有很多选择，而且现在比以往任何时候都更容易改变职业方向，所以不要觉得自己被大学毕业后的第一个工作所束缚。能在食品行业的不同领域和岗位工作，以及在汽车行业以完全不同的方式使用我的技能，都让我受益匪浅！我一直热衷于关注消费者，并在我的产品开发岗位上从事这方面的工作，这直接促成了我在感官部门的工作机会。

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引用次数: 0

Editorial and News 社论和新闻

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_2.x

Veronica Giacintucci

Welcome to our latest issue dedicated to the sustainability of the supply chain—a crucial topic as we navigate the complexities of modern food systems. This edition brings together a range of perspectives and insights aimed at advancing sustainable practices and addressing critical challenges.We begin by examining the alignment of supply chain management with the UN Sustainable Development Goals (SDGs). Addressing environmental, social, and economic challenges requires a cohesive approach, with collaboration being key to driving meaningful change.Our focus then shifts to the integration of neglected crops and forgotten landraces into contemporary agriculture. These traditional cultivars, often overlooked in modern farming, have the potential to enhance food system resilience through crop diversification and improved resistance to pests and climate change.We also explore edible insects as a sustainable protein source. Despite their environmental and nutritional benefits, integrating insects into mainstream diets faces obstacles due to consumer neophobia—fear or aversion to unfamiliar foods. Overcoming cultural biases and unfamiliarity is crucial for their acceptance.Incorporating sustainability and ethics into corporate supply chains is another critical topic. We provide actionable insights for businesses striving to align their practices with broader sustainability goals.The ethical implications of artificial intelligence (AI) in the food industry are also addressed, including challenges such as bias, data privacy, and environmental impact. The role of data-based decision-making and the implications of Industry 5.0 on supply chain traceability is also examined.The overarching message is clear: securing a sustainable and ethical food future requires a diverse array of strategies that balance traditional knowledge with modern technology. Adaptability, collaboration, and forward-thinking are essential to overcoming the complex challenges ahead.In a two-year study, the Royal Agricultural University (RAU) explored how cultured meat might affect UK farmers. Researchers assessed farmers’ views through focus groups and modelled farm business impacts if cultured meat becomes a dietary staple. Cultured meat, known for its similarity to conventional meat, has drawn investor interest. Despite significant research into its ethics, health, and climate impacts, the effect on farm businesses was largely unexplored. The study found both threats and opportunities for farming, suggesting that collaboration could benefit both sectors. Partnering with eight farms, the study produced business plans to adapt to cultured meat's rise, and investigated using agricultural by-products in its production. Findings indicate a potential for synergy between traditional farming and cultured meat production.Read the report here: https://shorturl.at/cBGWtAfterlife Ag, co-founded by Winson Wong, addresses resta

Biospringer by Lesaffre 的战略营销和创新总监 Heli Kilpala 强调了消费者对可持续和道德蛋白质替代品日益增长的需求。Biospringer 提供通过发酵生产的酵母蛋白，作为素食和纯素产品的新选择。大豆、小麦和豌豆等植物性蛋白质已经很受欢迎，但藻类、昆虫和实验室培育的肉类等新兴来源也越来越受到关注。然而，这些替代品的全球供应量仍然有限。ADM的研究表明，灵活主义者、素食主义者和纯素食主义者愿意尝试不同的蛋白质选择，这为结合多种蛋白质来源的混合产品创造了机会。ADM公司欧洲、中东和非洲地区蛋白质营销总监艾丽西亚-汉伯特（Alicia Humpert）强调了这些混合产品在缩小熟悉蛋白质来源与新蛋白质来源之间差距方面的重要性。蛋白质市场不断扩大，提供了大量创新机会。Kilpala 指出，Biospringer 的酵母蛋白符合可持续性、口味、便利性和营养等消费趋势。酵母蛋白与某些植物蛋白不同，不依赖气候条件，是一种可靠的替代品。混合产品融合了植物蛋白和动物蛋白，可以应对行业挑战，满足消费者对多样化蛋白质来源的偏好。蛋白质市场有望大幅增长，预计到 2032 年，替代蛋白质市场规模将至少达到 550 亿美元。这份具有里程碑意义的申请将实验室生产而非传统动物养殖的培植鹅肝引入了欧盟的监管框架。Gourmey 公司的努力不仅限于欧盟，它还在新加坡、瑞士、英国和美国为其养殖鹅肝申请批准。这种雄心勃勃的做法反映了向可持续和创新食品生产方式的广泛转变。欧洲优质食品研究所（GFI）高级政策经理塞斯-罗伯茨（Seth Roberts）对这一举措表示欢迎，并强调了创新与传统的融合。受欧洲 GFI 委托，YouGov 最近在 15 个欧洲国家进行了一项调查，结果显示人们强烈支持种植肉。在 13 个国家中，超过半数的受访者赞成在符合安全和营养标准的前提下批准种植肉。值得注意的是，在意大利和匈牙利，尽管关于禁止种植肉的讨论仍在进行，但对种植肉的支持却十分明显。Gourmey 的申请是在 Aleph Farms 在瑞士和英国申请种植牛肉近一年后提交的。美国于 2023 年批准了两种养殖鸡肉产品，新加坡于 2020 年 12 月批准了养殖肉类。栽培肉可显著减少资源使用和环境影响，是传统肉类的理想替代品。在欧盟，栽培肉的审批程序属于严格的《新食品法规》管辖范围。欧盟委员会和欧洲食品安全局的这一全面评估预计至少需要 18 个月的时间，评估内容包括安全性和营养方面，以及潜在的社会经济影响。这些网络得到了英国研究与创新机构（UKRI）480万英镑的支持，作为其应对感染战略主题的一部分，明年还将为新的研究计划拨款700万英镑。这些网络联合了来自农业、食品、环境、人类和动物医学、政策、行为研究、工程和社会科学等不同领域的专家，共同开发整体解决方案。这些网络专注于特定领域：AMAST 网络解决农业食品领域的 AMR 问题；CLIMAR 研究 AMR、气候变化和污染之间的联系；ARREST-AMR 在 "同一健康 "背景下开发诊断工具；真菌 "同一健康 "和 AMR 网络解决抗真菌耐药性问题。未来 AMR 网络（FAN）为 AMR 领域的早期职业研究人员提供支持，而 IMPACT AMR 则侧重于减轻 AMR 的政策干预。人民 AMR 网络（People AMR Network）研究社区抗生素的使用和行为变化，而 TARGet 网络则利用基因组学的进步进行 AMR 监测和控制。该计划是英国皇家研究院更广泛战略的一部分，旨在防治传染病、提高国防和应对能力，并加强对流行病的防备。通过增进知识、开发新疫苗和疗法，英国皇家研究院旨在更好地检测和阻断传染病的出现和传播，从而支持世界一流的发现科学并加深对疾病的了解。

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引用次数: 0

Driving Change: Sustainable Food Systems and the Path Forward 推动变革：可持续粮食系统和前进之路

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_4.x

Gavin Milligan explores the multifaceted concept of sustainability within supply chain management, examining its intersection with the United Nations Sustainable Development Goals (SDGs), addressing environmental, social, and economic challenges, and advocating for collaborative efforts to foster a more sustainable future.When we mention the word ‘sustainability’, we are mostly aware that it can be rather a slippery thing as the term is used to cover many different concepts. As Humpty-Dumpty said to Alice, a word ‘means just what I choose it to mean — neither more nor less’(1). People often cite the so-called Brundtland definition (which was initially coined to describe sustainable development rather than ‘sustainability’) which says that to be sustainable something must meet the needs of the present without compromising the ability of future generations to meet their own needs.Leaving aside quite what constitutes a ‘need’ and the unknowability of the needs of future generations, social conditions today vary hugely and what is taken for granted in one location might be the stuff of fantasy somewhere else. As I write this introduction, there is widespread coverage in the UK media of contamination of the public water supply by Cryptosporidium, with 77 reported cases of cryptosporidiosis as of May 24th. That is undoubtedly very unpleasant for those individuals, but globally one in four people does not have access to safe drinking water every day of their lives and according to the charity WaterAid UK, 1,000 children die every day for lack of access to clean water.The united nations’ sustainable development goals.So what, then, do we mean when we use the term ‘sustainability’ throughout this issue of the Food Science and Technology Journal? Firstly, sustainability is not a thing in its own right, it is rather a characteristic of other things. I have a straightforward non-technical definition of sustainability which is simply the capacity to prosper over the long term. What individuals, organisations and governments need to do to ensure prosperity will inevitably change over time, as will the definition of prosperity and the types of actions which are acceptable to deliver it. The concept of a Minimum Digital Living Standard(2) is now mainstream, for instance, but the internet didn’t even exist a generation ago.The IFST takes very seriously its role as an independent expert body across the food system and recognises that members are highly likely to have a professional need to understand the key issues under the umbrella term of sustainability. Technical managers are very often the custodians of food waste reporting, for instance, and people working in product development are exposed to supply chain issues with every new ingredient. Both groups, and others where IFST members wor

加文-米利根（Gavin Milligan）探讨了供应链管理中的可持续发展这一多层面概念，研究了它与联合国可持续发展目标（SDGs）的交叉点，应对了环境、社会和经济方面的挑战，并倡导通过合作来促进更可持续的未来。正如胖墩儿对爱丽丝说的那样，"一个词的含义就是我选择它的含义--不多也不少"(1)。人们经常引用所谓的布伦特兰定义（该定义最初是用来描述可持续发展而非 "可持续性 "的），其中指出，要实现可持续发展，就必须在满足当代人需求的同时，不损害后代人满足自身需求的能力。就在我写这篇导言的时候，英国媒体广泛报道了公共供水受到隐孢子虫污染的事件，截至 5 月 24 日，已报告 77 例隐孢子虫病。这对这些人来说无疑是非常不愉快的，但在全球范围内，每四个人中就有一个人每天都无法获得安全的饮用水，根据英国水援助组织（WaterAid UK）的数据，每天有1000名儿童因无法获得清洁水而死亡。首先，可持续性本身并不是一个事物，而是其他事物的特征。我对 "可持续性 "有一个非技术性的直接定义，即 "长期繁荣的能力"。随着时间的推移，个人、组织和政府为确保繁荣而需要做的事情将不可避免地发生变化，繁荣的定义以及为实现繁荣而采取的可接受的行动类型也将发生变化。例如，"最低数字生活标准"(2) 的概念现在已成为主流，但互联网在一代人之前甚至还不存在。国际食品科技学会非常重视其作为整个食品系统的独立专家机构的作用，并认识到其成员极有可能在专业上需要了解可持续发展这一总括术语下的关键问题。例如，技术经理通常是食物浪费报告的监管者，而从事产品开发的人员则会接触到每一种新配料的供应链问题。这两个群体，以及 IFST 成员工作的其他群体，都必须考虑与产品质量、可用性、一致性等有关的问题，而产品本身之外的因素，如供应链中人员的工作条件，也会引起客户和其他利益相关者的兴趣。因此，认识到可持续食品系统方面的专业知识对研究所及其个体成员越来越重要，IFST 已委托以框架文件的形式进行审查。这项工作于 2017 年首次开展，去年对这一概念进行了更新和重构，以使 IFST 成员更容易理解。在本期《食品科学与技术》杂志中，您可以阅读到以更新后的框架文件中所包含的一些主题为基础的文章，希望这些文章能够激发您学习更多知识的兴趣。可持续发展目标被描述为 "更美好世界的蓝图"，是尝试将可持续发展概念付诸实施的良好开端。虽然可持续发展目标在很大程度上是以政府语言为框架的--鉴于其起源，这一点不足为奇--而且并不总是很容易适用于许多企业（167 项目标中可能有四分之一与私营部门直接相关），但它们确实为企业和其他组织确定优先参与领域提供了一个非常清晰的总体框架，即使细节并不总是完全一致。本文将从可持续发展目标中囊括的一些关键点出发，探讨这些关键点在供应链中的作用，并提出一些食品企业可以有效参与的方法。我们正处于通常所说的第六次生物大灭绝(3)之中，生物多样性正在以惊人的速度减少。前五次生物大灭绝是由地质或天文事件造成的，而这一次则是由人类活动造成的，主要是高水平的物质消费。虽然这不仅影响到农业食品行业，但就对自然环境造成的直接物理后果而言，它的影响最大。根据环保慈善机构世界自然基金会（WWF）引用的统计数据，40%的土地已被用于粮食生产。世界自然基金会（WWF）与伦敦动物学会（ZSL）联合发布的《2022 年地球生物报告》（4）显示，自 1970 年以来，野生动物数量急剧下降了 69%。该报告的一些早期版本包含一些统计异常，但即使考虑到这些异常，下降幅度也是巨大的。请静下心来想一想这意味着什么；在你或你父母的一生中，平均每三只野生动物中就有两只消失了，而人类的人口及其对食物的需求却增加了一倍多，平均个人财富也增加了一倍多（尽管这两方面的增长在全世界范围内并不均衡）。近年来，再生农业(5) 的概念逐渐成为主流，它的松散定义（此处由世界经济论坛定义）是：在集约化耕作中使用重型机械、化肥和杀虫剂，导致土壤退化，而再生农业的重点是改善土壤的健康状况。根据艾伦-麦克阿瑟基金会的说法，再生农业是通过采用 "因地制宜的做法 "来实现的，例如使用多样化的作物品种和覆盖作物、轮牧和农林业（在作物或牧草周围或中间种植树木），从而使农田更接近森林和原生草地等自然生态系统，为各种生物提供栖息地"。可持续农业倡议（SAI）平台于去年 9 月发布了一个新框架，旨在创建一个 "具有复原力和生产力的粮食系统，使自然生态系统得以再生，并提高农民的生活质量"。其目的是 "减轻和适应气候变化的影响，改善土壤健康，支持生物多样性，将水保留在土壤中并减少其消耗"。SAI 平台的成员包括雀巢、达能、联合利华和百事可乐等全球最大的食品和消费品企业，因此其影响范围是巨大的。即使你不在这些公司工作，还有许多其他 SAI 平台成员，而且再生农业的原则并不局限于这些组织。如果您的供应商选择流程尚未涵盖这一点，您可以询问与您购买的产品类型相关的实践问题，并与风险最高的供应商合作，逐步改善他们的实践。由于地球的温度比太阳低得多，再发射辐射的能量较低，并且与波长较长的辐射有关，主要是红外线。对进入的波长不可见的气体可以吸收流出的波长，将其中一些重新发射回大气层，而不是让它们逃逸到太空中。这就是温室效应，之所以称之为温室效应，是因为其中一些过程与太阳光照射玻璃的过程相同，被困住的热量无法散发，导致地球温度上升，从而对天气模式产生影响。在农业系统中，温室效应主要与甲烷（主要来自反刍动物及其排泄物）和一氧化二氮（来自土壤扰动和氮肥的低效使用）有关。化石燃料燃烧释放二氧化碳也是农业的一部分，但与包括化肥和食品制造在内的一般工业过程更为相关。其他温室气体包括制冷剂气体中的氟化气体，这在食品行业也很常见，另外还有一些与发电和电子制造等专业活动更为相关的气体，而这两个行业的产品都是农业食品行业的助推器。农业食品活动对全球供暖和气候危机的影响因地理位置、工业化水平、教育程度和许多其他因素而异，并与上一节中提到的生物多样性危机相辅相成，因为动植物无法在其既定的地理位置上生存，或者相反，它们能够在以前无法生存的地区生存。可持续发展目标并非十全十美，但它们是一个有用的框架，可指导各组织及其员工采取相关行动，从而改善农业食品系统的可持续性，进而改善我们所有人的生活以及我们生活的自然生态系统的状况。我们在工作生活中做出的日常决定可以对每个目标中明确或隐含的问题产生积极影响，从而改善其他人的生活和生计以及我们共同生活的自然世界。如果没有云雀在野花地毯上的高歌，这个世界将是一个贫穷的世界。

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引用次数: 0

From Ocean to Table: Ensuring Seafood Traceability 从海洋到餐桌：确保海产品的可追溯性

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_11.x

Around the world, seafood production supports more than 600 million livelihoods and feeds more than 3 billion people, according to the United Nations’ Food and Agriculture Organisation (FAO). People eat more aquatic foods than ever – about 21 kg per capita in 2022 – more than double the consumption rate 50 years ago. The demand for seafood is set to continue to grow worldwide, leading to a 20% increase in the supply of aqua products by the year 2030. This is good news considering that aquatic animal foods provide high-quality proteins – 15 percent of animal proteins and 6 percent of total proteins worldwide – and key nutrients including omega-3 fatty acids, minerals and vitamins.Marine ingredients like fishmeal and fish oil play a pivotal role in the seafood industry. At a time when aquaculture production has surpassed capture fisheries in the provision of aquatic animals to global food systems (FAO, State of the World's fisheries and Aquaculture, 2024), the essential nutrients which marine ingredients provide through aquafeeds to farmed fish are badly needed. In 2020, global aquaculture production was at 87Mt in 2020. To sustain this production, 52Mt feed was used in 2020, using 4.1Mt of fishmeal.Marine ingredients are produced globally using raw materials that can be whole fish, fish by-products, or a combination of both. By-products, often consisting of offcuts and trimmings from fish initially meant for human consumption, have become a significant source, constituting more than a third of the world's marine ingredient production.Ensuring traceability of marine ingredients poses a unique challenge due to the diversity of species and the complexity of the supply chain. Thirty-eight per cent of seafood products are traded globally, making those materials one of the most traded commodities. This complexity makes it difficult to identify and segregate by-product material. Traceability is essential for food safety, combating illegal fishing, and verifying species authenticity. However, challenges such as data collection, disparate standards, fraud, technological gaps, and lack of interoperability hinder widespread adoption.To improve traceability, the seafood industry can look to other industries for standardised processes that enable interoperability. For example, the internet allows devices and services from different providers to communicate seamlessly through standardised communication protocols. Similarly, the seafood industry needs a common language for traceability.The Global Dialogue on Seafood Traceability (GDST) is an international platform that aims to create global industry standards for seafood traceability. MarinTrust, the leading certification programme for marine ingredients, provides the assurance that marine ingredients are responsibly sourced and produced. Almost half of the world's marine ingredients are certified against the MarinTrust standard. Certificates are granted

联合国粮食及农业组织（FAO）称，在全世界，海产品生产支撑着 6 亿多人的生计，养活着 30 多亿人。人们食用的水产食品比以往任何时候都多，2022 年人均约 21 公斤，是 50 年前消费量的两倍多。全球对海产品的需求将继续增长，到 2030 年，水产品供应量将增加 20%。这是一个好消息，因为水产动物食品提供优质蛋白质（占全球动物蛋白质的 15%，占全球蛋白质总量的 6%）和关键营养素，包括欧米伽-3 脂肪酸、矿物质和维生素。当水产养殖产量在为全球食物系统提供水生动物方面超过捕捞渔业时（粮农组织，《2024 年世界渔业和水产养殖业状况》），人们急需海洋配料通过水产饲料为养殖鱼类提供必要的营养物质。2020 年，全球水产养殖产量为 8 700 万吨。为维持这一产量，2020 年使用了 5200 万吨饲料，其中使用了 410 万吨鱼粉。全球生产的海洋配料使用的原料可以是整鱼、鱼副产品或两者的组合。副产品通常由最初供人类食用的鱼的下脚料和边角料组成，已成为一个重要来源，占全球海洋配料产量的三分之一以上。由于物种的多样性和供应链的复杂性，确保海洋配料的可追溯性是一个独特的挑战。38% 的海产品在全球范围内交易，使这些材料成为交易量最大的商品之一。这种复杂性使得副产品材料的识别和隔离变得十分困难。可追溯性对于食品安全、打击非法捕捞和验证物种真实性至关重要。然而，数据收集、标准不一、欺诈、技术差距和缺乏互操作性等挑战阻碍了可追溯性的广泛采用。为了提高可追溯性，海产品行业可以借鉴其他行业的标准化流程，实现互操作性。例如，互联网允许不同供应商的设备和服务通过标准化通信协议进行无缝通信。海产品可追溯性全球对话（GDST）是一个国际平台，旨在创建海产品可追溯性的全球行业标准。MarinTrust 是领先的海产品原料认证计划，为海产品原料以负责任的方式采购和生产提供了保证。全球近一半的海洋配料都通过了 MarinTrust 标准认证。MarinTrust 还利用 GDST 框架，为负责任的可追溯性提供保证。该计划侧重于加强数据收集、使用、传输和管理，与海洋配料生产商合作，提高行业透明度和领导力，旨在实现全面创新的可追溯性。

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引用次数: 0