Food Science and Technology最新文献_第3页

From the President and IFST News 主席寄语和 IFST 新闻

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_3.x

Chris Gilbert-Wood

When I attended the National College of Food Technology in 1977 to study for my BSc (Hons) in Food Technology, I never dreamt that one day I would be the Acting Chief Executive at the IFST. However, my career as a food technologist has led to many wonderful and challenging things, so I should not be too surprised.Being in the 60th year of the Institute during my short term of office has also made me reflect on what is different now. There are too many things to mention, so I will look at something that isn’t.I went to Weybridge, much to the surprise of my teachers, who wondered what a pupil with good grades in science A levels was doing going to study to work in the food industry. Little did they know about the food system and the opportunities it held for an inquisitive and curious person with a bias for science and maths, let alone what it had for me. Sadly, that is still the case today, with the opportunities for STEM-minded individuals to pursue careers in the food system still being too much of a secret. In a recent podcast, even the Head of Design and Technology at my old school dismissed design and technology in food as uninteresting based on his experience working in catering.It was a fundamental challenge then, and it still is today, although we are making progress. We must continue to convey what an amazing place the food system is to work in and how a career in Food Science and Food technology will allow people to contribute to solving some of the world's most pressing challenges. How do we feed the world sustainably, and how can we deal with the impact of a Western diet on our health? Whilst still allowing food to fulfil all those amazing social and cultural things that enjoying food with friends and family is the foundation of. I don’t understand why Gen Z are not queuing up.The other thing that has not changed is the importance of the members to the success of the Institute and, ultimately, the professionals who will do these amazing things. In 1962, two hundred Weybridge graduates spent three and a half hours one afternoon debating and discussing the merits of setting up a professional institute, which led to volunteer groups and, ultimately, the institute. In my twenty weeks in post, the fun part is two or three times a week, I join our members working on committees, in task and finish groups doing things for our profession with the team at the IFST facilitating those activities. Be it our work on accreditation and recognition, the education and CPD activities, teams working with the science committee on knowledge resources, the editors working on our Journals, the communities of practice led by our SIGs, and last but not least, the branch committees working on getting us together again to meet up face to face. Volunteers started us, and they are lifeblood still. Thank you to you all.So, there is something we need to change and one thing we definitely don’t. It is a privilege to do

作者可以从自己的引用指数得分中获得直接收益，而期刊的收益则是可以提高其影响因子，从而创造 "双赢 "局面。IFST主席斯特林-克鲁（Sterling Crew）采访了食品安全顾问、IFST副主席亚历克-基里亚基德斯（Alec Kyriakides）。亚历克-基里亚基德斯是我个人心目中的食品英雄之一，也是一位拥有超过35年行业经验的食品安全顾问。在零售商 Sainsbury's 工作的 28 年中，Alec 负责管理安全、质量、供应商绩效、技术培训、事故、客户投诉、分析保证和内部认证实验室。在加入 Sainsbury's 之前，他曾在食品制造行业工作，包括乳制品和酿造业。他是一名微生物学家，一直热衷于食品安全管理。艾力克与他人合著了多本关于食源性病原体（包括沙门氏菌、李斯特菌、肉毒梭菌、弯曲杆菌和大肠杆菌）实际控制的书籍。他曾在多个有影响力的行业和政府委员会任职，包括食品微生物安全咨询委员会，目前是坎普登生物研究所的非执行董事、国际食品科技学会理事、英国零售商协会国际咨询委员会主席、安全贸易技术标准委员会主席以及贝尔法斯特女王大学的荣誉讲师。亚历克是国际食品科技学会（IFST）研究员和 SOFHT 荣誉研究员。

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引用次数: 0

Revive and Thrive: Forgotten Crops for resilient Food Systems 振兴和茁壮成长：被遗忘的农作物：恢复性粮食系统

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_5.x

Szymon Lara explores the supply chain challenges and opportunities involved in integrating neglected cultivars and forgotten landraces into modern agriculture. The discussion highlights how diversifying food production can foster sustainable and resilient food systems, enhance agrobiodiversity, and invigorate local agriculture, among other benefits.Most of modern foods, processed or not, are made from commodity crops, which have been bred for specific agri-food characteristics with minimal considerations towards agri-biodiversity.The use of commodity crops across food systems has predominantly emerged as a result of the so-called Green Revolution during and around the interwar period. With massive changes to the agricultural spectrum, longer food supply chains were forming, complex food value chains started to appear and allowed for the formation of what we call today the global food system, resulting in high efficiency, standardisation and low-cost food, fixing many food insecurity issues.Nevertheless, modern food systems are viewed as unsustainable in the longer run, due to intensive agricultural and other resource-exhaustive practices. Although many argue that the stability of food supply is dependant on the modern commodity crops, some also argue that partial diversification of food systems with neglected and underutilised crops is sensible. This is also reflected in market demands, such as the consumer demand for more sustainably produced foods with pressure visible across the UK consumer base. Modern food systems are very dependent on just a handful of commodity crops, homogenised and not fit for maintaining future food and nutrition security(1, 2).Forgotten crops are vegetables, fruits, grains and other ‘ingredients’ that have fallen out of fashion and no longer constitute a major proportion of current food systems. The role of forgotten crops is often overlooked by most actors from the global food systems, but their potential has been recognised through multiple food and nutrition security conglomerates such as the Food and Agriculture Organisation (FAO). Partial diversification of the global food systems with ‘forgotten crops’ has the potential to increase food insecurity threats and build more resilient and healthy food systems for future generations, however, many barriers to such diversification still persist(3, 4).Defining what forgotten crops are can be tricky, but the key factor to consider is their minor role in broader food systems. Forgotten crops can include species of crops which are no longer in ‘commercial’ use but also varietals of crops, often replaced by ‘improved’ cultivars as well as their wild relatives and landraces. Landraces of crops are different, as those are dynamic population(s) of a cultivated plant that have historical origin, distinct identity and lack formal crop imp

Szymon Lara 探讨了将被忽视的栽培品种和被遗忘的地方品种融入现代农业所涉及的供应链挑战和机遇。大多数现代食品，无论是否经过加工，都是由商品作物制成的，这些作物是针对特定的农业食品特性培育的，很少考虑农业生物多样性。随着农业领域的巨大变化，更长的粮食供应链正在形成，复杂的粮食价值链开始出现，并形成了我们今天所说的全球粮食系统，从而带来了高效率、标准化和低成本的粮食，解决了许多粮食不安全问题。然而，由于集约化农业和其他资源消耗性做法，现代粮食系统被认为从长远来看是不可持续的。尽管许多人认为，粮食供应的稳定性取决于现代商品作物，但也有人认为，利用被忽视和未充分利用的作物实现粮食系统的部分多样化是明智之举。这一点也反映在市场需求上，例如消费者对更多可持续生产食品的需求，这在英国消费者群体中是显而易见的。被遗忘的作物是指已经过时的蔬菜、水果、谷物和其他 "配料"，它们在当前的粮食系统中不再占主要比例。被遗忘作物的作用往往被全球粮食系统的大多数参与者所忽视，但它们的潜力已被粮食与农业组织（FAO）等多个粮食与营养安全联合组织所认识。利用 "被遗忘的作物 "实现全球粮食系统的部分多样化，有可能增加粮食不安全的威胁，并为子孙后代建立更具复原力和更健康的粮食系统，然而，这种多样化仍然存在许多障碍（3, 4）。被遗忘的作物可以包括不再 "商业化 "使用的作物品种，也可以包括经常被 "改良 "栽培品种取代的作物变种及其野生近缘种和陆生种。作物的陆生品系则不同，它们是栽培植物的动态种群，具有历史渊源、独特性，缺乏正式的作物改良，而且往往具有基因多样性，适应当地情况，并与传统耕作制度相关联，因此其利用前景广阔（1, 2, 6）。在英国，大多数 "被遗忘的作物 "都由各种种子库、基因库和研究机构正式维护，如苏格兰农业科学与建议组织（SASA）、约翰-英纳斯中心（JIC）或千年种子库（MSB）。通常情况下，这些登录品种多达数千个，例如被遗忘的小麦栽培品种（Triticum aestivum L.）或豌豆栽培品种（Pisum sativum L.）就由 JIC 的种质研究组（GRU）负责维护。其中一些被忽视的栽培品种正被小规模积极使用，但其影响仅限于边缘作用和当地粮食系统。在英国，一个很好的例子是所谓的 "bere 大麦"（Hordeum vulgare L.），它是苏格兰的一种陆地栽培作物，在整个奥克尼都得到了积极的栽培和使用[6]。这包括种植由于产量和农艺特性等原因在其他地方已经过时的作物，或由于现代农业实践尚未进入这些地区。这些地区是许多被遗忘的有趣品种和地方品种的宝库。撒哈拉以南非洲地区就是这样一个例子，在那里可以找到被遗忘的作物，如香蕉的近缘种 Ensete ventricosum L. 和 Fonio（Digitaria exilis Staph.在英国，这主要是由 "种子监护人 "或小型种植者和分配地持有者进行的。较高的商业风险，如：不规则的农艺特性、自发的感官特征和获得种子的限制，是大型实体改造这些作物的主要障碍。

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引用次数: 0

Ecotrophelia UK 2024: A chat with the BoozyBalls team 2024 年英国生态节：与 BoozyBalls 团队对话

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_14.x

If you read this magazine regularly, you might be quite familiar with Ecotrophelia, the British leg of the Europe-wide Dragons’ Den-style competition, now in its 12th year. Ecotrophelia challenges students across Europe to develop a sustainable and innovative food product from concept to market, promoting environmentally and socially sustainable design. The competition aims to inspire future generations of entrepreneurs to create groundbreaking products. From idea generation to the final packaged product, participants gain hands-on experience in bringing an eco-friendly food or drink product to market.Ecotrophelia UK, this yeas was won by a team from the University of Surrey, BoozyBalls. This unique creation, which impressed the judges with its approach to making alcoholic boba from food waste, will now represent the UK in the European finals in Paris in October 2024. In this article, Hannah Al-Memar and Tom Goble, the two members of the winning team, reflect on their experience.BoozyBalls are not just another new product; they represent a pioneering effort in addressing food waste while delivering a fun and unique consumer experience. BoozyBalls are ecofriendly alcoholic boba made from surplus fruits, vegetables, and bakery items like stale bread and buns. This innovative approach significantly reduces food waste in the UK.Hannah describes BoozyBalls as the first of their kind, emphasising their novelty and environmental impact. The product leverages food waste to create an alcoholic spirit, which is then flavoured with wonky fruit and waste fruit peels. The boba formation involves a chemical reaction using sodium alginate extracted from seaweed and calcium lactate, resulting in delightful, alcoholic pearls.Tom elaborates on the creation process, highlighting its sustainability. ‘Using stale bread, buns, and crumpets, we create a spirit flavoured with wonky fruit and waste fruit peels. Through a cool reaction involving sodium alginate extracted from seaweed and calcium lactate, we create our BoozyBalls. These can be enjoyed in bubble tea, cocktails, desserts, or even on their own.’The journey to create BoozyBalls was filled with challenges. Initially, the team aimed to produce a sustainable spirit but found the market saturated. This led to the innovative shift towards developing boba from scratch, a process that presented numerous technical difficulties.Hannah recounts the setbacks faced in recipe development and spherification techniques. ‘We faced a lot of setbacks in finding the optimal quantities of ingredients, but through extensive testing and trials, we finally produced boba we were really happy with.’Both Hannah and Tom recognise Ecotrophelia as a pivotal platform for fostering innovation and sustainable solutions in the food industry. Hannah appreciates the competition for enhancing her understanding of global food waste and providing invaluable business insights. ‘Ecotrophelia opens

汉娜和汤姆的经历为有抱负的食品科学家和专业人士提供了宝贵的启示，证明只要有创造力、奉献精神和对可持续发展的承诺，就能创造出突破性的产品。随着 BoozyBalls 的不断发展，它们证明了在食品创新的世界里，当激情与目标相遇时可以取得怎样的成就。

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引用次数: 0

Exploring Careers in Food Science 探索食品科学职业

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_15.x

Leanne Ellis outlines the essential roles of food scientists and technologists in ensuring food safety, quality, and compliance, and highlights the diverse career opportunities available in the industry due to current worker shortages and an aging workforce. The article encourages pursuing a career in food science and technology through various educational pathways and hands-on experiences.Food scientists have an understanding of the chemical, biological and physical attributes of food and drink and how these change when the product is put through different manufacturing processes. Food technologists apply food science to the manufacture and processing of food and drinks. They are specifically responsible for the implementation of food safety, quality, integrity, development, and legal requirements.Both food scientists and technologists have a deep understanding of food safety and apply this at every stage of the production process. They are knowledgeable about pathogens such as Listeria and Salmonella, and understand the specific health risks these bacteria can pose. This understanding also includes how to prevent bacterial growth, how to preserve food and drinks and they have the skills to take food samples to test for bacterial contamination. For example, increasing sugar reduces water activity like in jam, and if another preservation method is added, like canning, then the shelf life can be extended further.Food quality, sometimes called Quality Assurance or Quality Control, involves an intrinsic understanding of the food or drink manufacturing and processing process. That means that every time you consume something, it is to a standard you expect. No one wants to buy a product of varying quality and food producers know that consistency is key to customer loyalty and the future of the business. Quality technologists or quality assurers oversee production procedures, in addition to this, they may develop and monitor the quality attributes of the food and drink to ensure specifications and standards are met. For example, when you buy jam, you expect it to be the same colour and have the same amount of fruit pieces.Food and drink manufacturing and processing must meet with food law, legal requirements which include the Food Safety Act 1990, Food hygiene legislation, Weights and Measures Act 1985, as well as labelling requirements. A food technologist would be familiar with these laws and regulations, ensuring the production process adheres to them and would implement systems to record the evidence to demonstrate compliance with the legislation. This can be used as evidence of precautions taken should a food safety incident occur, such as a food poisoning outbreak like the recent Escherichia coli outbreak caused by salad leaves in packaged sandwiches.Food development is an exciting fast-paced area of work and can be the development of completely novel products such as vegan

由于食品和饮料行业缺乏食品科学家和食品技术专家，有证据表明，食品科学和技术的创新可能会受到限制，而重要的研究和开发机会是巨大的。需要注入新的人才来激活创新，食品和饮料公司正在寻找具有科学、创造性和创新思维的年轻人。从一级到八级的食品科学与技术资格证书，适合所有类型的学习者。食品饮料制造和加工行业往往会为不同类型的人提供各个级别的职位空缺。进入食品饮料行业时，你有可能几乎没有任何知识或技能，最初你将接受基本的食品卫生培训，可能会在工厂车间从事操作或生产工作，但随后可以进入 "技术部门"，那里需要食品科学和技术技能。食品科学与技术专业毕业生的入职职位有很多种，如工艺技术员、NPD 技术员和规格技术员，这些职位可以晋升为技术部门的高级职位、经理和总监级别。如果您决定在大学学习食品科学与技术，大多数大学都提供本科生实习机会，有些大学还提供研究生实习机会。大学讲师的反馈告诉我们，那些利用工业实习机会的学生更容易将实习中学到的知识和技能应用到大学工作中。此外，食品行业的雇主告诉我们，完成工业实习的学生在工作场所的表现更好。学徒制提供了在赚取薪水的同时进行系统学习的机会。学徒制提供实践经验，有可能获得一份长期工作，学徒等级从 2 级到 7 级不等。有人误认为在食品饮料制造和加工行业工作收入低、技术含量低。然而，事实并非如此。食品行业是最大的制造业雇主，不仅英国各地都有机会，而且世界各地都需要食品科学与技术知识和技能。食品科学家和技术专家往往善于分析，具有人际交往和团队合作技能，善于解决问题，高标准地遵守规则和条例，非常注重细节，并且头脑灵活。食品和饮料制造及加工行业是一个非常适合发展、学习和进步的地方，职业前景无限广阔。食品科学与技术是一门引人入胜的学科，包括微生物学、生物化学、营养学、感官科学和食品立法等科目。

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引用次数: 0

Insects on the Menu: Overcoming Neophobia for a Protein Revolution 菜单上的昆虫克服恐新症，实现蛋白质革命

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_6.x

Tiffany Lau outlines how the growing global population, food insecurity, and environmental sustainability concerns have driven the demand for alternative protein sources like edible insects, which offer nutritional benefits and a lower environmental footprint, but face challenges such as consumer neophobia, regulatory hurdles, and safety concerns in Western countries.The increased concern over the surge in global population, food insecurity and environmental sustainability has driven a demand towards the exploration of alternative sources of protein, to replace conventional meat. In addition, climate change-induced challenges such as invasive pests, inconsistent rainfall, and soil erosion have placed further strain on the current agriculture productivity, which can potentially affect the global food supply chain. This has led to an increased attention to edible insects, due to its potential to be a nutritious and environmentally friendly alternative source of protein. For centuries, the consumption of edible insects, known as entomophagy, has been practised around the world. Insects have been utilised not only as food but also as feed and medicine, with over 2,000 species being consumed by humans globally. For example, one of the most popular street foods that can be found in Thailand, Hon Mhai, is a dish served with seasoned deep-fried silkworms. While in Mexico, Escamoles is a dish made by the larvae of 2 species of ant, Liometopum occidentale var. luctuosum and L. apiculatum, and is part of the ancient Mexican diet since the Aztecs.However, the practice of consuming insects in Western countries is uncommon, not only due to a lack of exposure but also largely because of legislation, which does not permit all insects for human consumption. Edible insects and any insect-based products need to be approved under the Novel Food Regulation prior to consumption. Novel foods are defined as foods that have no significant history of consumption within the UK or EU prior to 15th of May 1997. The process of novel food authorisation takes into consideration various aspects including toxicological, nutritional, pharmacokinetics, allergenicity, and can take up to 17 months or more for approval. According to the UK Food Standard Agency (FSA)(1), edible insects submitted to the Novel Food Application (on or before 31st December 2023) and allowed to be marketed include yellow mealworm (Tenebrio molitor), house cricket (Acheta dometicus), banded cricket (Gryllodes sigillatus) and black soldier fly (Hermetia illucens).Roughly 2 billion people around the world eat insects. People in Asian or African countries tend to consume edible insects in their original form, either as part of the main meal or snacks. Although the consumption of edible insects has been practised for centuries, there is still reluctance among

提取的功能成分可用于多种用途，包括食品工业中的营养强化剂或制药业中的营养补充剂。例如，甲壳素是一种前景广阔的碳水化合物来源，在制药、食品、化妆品和纺织行业有着广泛的应用。

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引用次数: 0

Regulatory challenges for lab-grown ingredients 实验室培育成分面临的监管挑战

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_12.x

Novel technologies are the future of food innovation but the road to market entry is paved with regulatory challenges. Daniele Leonarduzzi here outlines what you need to know.A growing global population, unprecedented climate change and political instability are all driving the need to build a more sustainable and resilient food chain. Novel technologies are a vital part of future strategies, with lab-grown ingredients widely seen as promising alternatives to those produced from traditional farming methods.Created via cellular agriculture, these innovative products have the potential to transform global food production through greater food availability, better supply chain diversity and customisable nutrition profiles.Take lab-grown meat for example. Singapore, Canada, Israel, Australia, New Zealand, the EU and US are among the many countries to have implemented regulatory measures for its manufacture and production. Yet many others are still deciding on the most appropriate course of action.This lack of harmony is a major obstacle for commercialisation. Regulatory discrepancies across jurisdictions can lead to multiple approval processes, causing delays and inefficiencies for industry operators.That's not to say these challenges are unsurmountable. But it does mean that the importance of understanding the regulatory framework, as well as the exact data and labelling requirements of each market can’t be emphasised enough. All these elements need to be addressed to give novel food submissions the best chance of success.Regulatory approval is indeed a fundamental step in bringing novel foods onto the market and this is a strictly governed process with highly complex guidelines. Without a clear product strategy and the right supporting scientific data, presented in the correct format, applications are likely to fail – leading to longer lead times, increased costs and no guarantee of a positive outcome. In case of lab-grown foods, where do you start?Gathering the required scientific data and building a coherent dossier that demonstrates the safety of lab-grown ingredients is a complex task. It requires regulatory expertise, scientific understanding and broad analytical knowledge to navigate the detailed requirements set out by the various authorities, such as:■ Data must be based on batches of product that are representative of the scale-up process, which can be particularly difficult for smaller startup companies to achieve.■ Potential hazards associated with lab-grown ingredients and its manufacturing process must be identified. This includes a thorough evaluation of the biological, chemical and physical agents that may pose a risk to human health.■ A full nutritional evaluation covering amino acid profile, fats, minerals, and vitamins must be included.■ Information relating to the source and safety of the cells used must be provided, such as type of anima

新技术是食品创新的未来，但进入市场的道路却充满了监管挑战。不断增长的全球人口、前所未有的气候变化和政治不稳定都促使人们需要建立一个更具可持续性和复原力的食物链。新技术是未来战略的重要组成部分，实验室培育的食材被广泛认为是传统农业方法生产的食材的有前途的替代品。通过细胞农业创造的这些创新产品有可能通过提高食品供应、改善供应链多样性和定制营养成分来改变全球食品生产。新加坡、加拿大、以色列、澳大利亚、新西兰、欧盟和美国等许多国家已对其制造和生产实施监管措施。这种不协调是商业化的一大障碍。不同司法管辖区之间的监管差异可能会导致多重审批程序，给行业经营者造成延误和效率低下。但这确实意味着，了解监管框架以及每个市场的确切数据和标签要求的重要性怎么强调都不为过。要想让新食品申请获得最大的成功机会，就必须解决所有这些问题。监管审批确实是新食品进入市场的基本步骤，这是一个严格管理的过程，有着非常复杂的指导方针。如果没有明确的产品战略和正确的科学数据支持，并以正确的格式提交，申请很可能会失败--导致更长的准备时间、更高的成本以及无法保证积极的结果。收集所需的科学数据并建立一个连贯的档案来证明实验室种植成分的安全性是一项复杂的任务。这需要专业的监管知识、科学理解力和广泛的分析知识，以应对各主管机构提出的详细要求，例如： ■ 数据必须基于能代表放大过程的产品批次，这对于规模较小的初创公司来说尤其难以实现。必须提供与所用细胞的来源和安全性有关的信息，如动物类型和相关健康史、组织类型、无病原体等。生产过程中使用的所有原材料以及成品中的杂质（抗菌素和生长因子残留）都应进行评估。虽然人们普遍认为需要进行某种形式的区分以确保透明度，但对于准确的措辞和所需信息的水平，统一的监管方法在很大程度上仍然难以实现。这种不确定性意味着，随时了解各个市场的最新标签法规和指导意见至关重要。为了避免代价高昂、耗费时间的错误，我们强烈建议开展广泛研究、监测法规变化并寻求专家建议，以正确理解相关法规。将知识产权与安全评估结合起来讨论似乎不太协调，但这一问题具有重要的商业影响--尤其是对新型食品而言。例如，根据欧盟委员会的《透明度条例》，如果不能提供不公开某些数据的正当理由，或不能成功提出保密请求，就意味着档案中包含的任何信息都可能被公开，包括专有信息。随着新技术的不断进步，仅凭科学雄心还不足以将这些产品推向市场。要实现这一目标--以及实现这一目标的速度--有赖于获得相关安全机构的监管批准。对安全评估和标签要求的全面了解很可能被证明是最终取得商业成功的决定性因素。

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引用次数: 0

Cover and contents 封面和内容

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_1.x

4 Editorial

4 International and Home News

4 IFST News

16 Driving Change: Sustainable Food Systems and the Path Forward Gavin Milligan examines sustainability in supply chain management.

20 Revive and Thrive: Forgotten Crops for resilient Food Systems Szymon Lara explores neglected cultivars and forgotten landraces into modern agriculture.

24 Insects on the Menu: Overcoming Neophobia for a Protein Revolution Tiffany Lau on consumer reluctance and regulatory issues regarding insect proteins.

28 Ethical Supply Chains: Building a Sustainable Future Garry Warhurst provides an exploration of the global supply chain landscape, offering insights for integrating sustainability and ethics into corporate supply chain frameworks.

32 Drowning in Data Mariella Barra and Alistair Williams Explore the role of data-driven decision-making and the impact of Industry 5.0 on supply chain traceability.

36 The Fragile Link: Supply Chain Disruptions and Global Food Security Maria Masoura outlines the drivers of supply chain disruption.

40 Navigating ethical challenges in an Al-enabled food industry Richard Werran discusses the extensive ethical challenges of using Al in the food industry.

44 From Ocean to Table: Ensuring Seafood Traceability MarinTrust explores global seafood traceability.

46 Regulatory challenges for lab-grown ingredients Novel technologies are the future of food innovation, but regulatory challenges hinder market entry. Daniele Leonarduzzi explains this.

48 Embracing Sustainable and Healthy Eating Juliet Wilson explores sustainable, healthy

eating, focusing on nutrition and environmental impact.

56 Careers and training in the food and drink sector

59 Book reviews

4 社论4 国际和国内新闻4 IFST 新闻16 推动变革：加文-米利根（Gavin Milligan）探讨了供应链管理的可持续性：Szymon Lara 探讨了被忽视的栽培品种和被遗忘的陆地品系在现代农业中的应用：24 《菜单上的昆虫：克服蛋白质革命中的恐新症》 Tiffany Lau 探讨了消费者对昆虫蛋白质的不情愿和监管问题：32 Drowning in Data Mariella Barra and Alistair Williams Explore the role of data-driven decision-making and the impact of Industry 5.0 on supply chain traceability.36 The Fragile Link：玛丽亚-马苏拉（Maria Masoura）概述了供应链中断的驱动因素。40 在使用铝的食品工业中应对道德挑战理查德-沃兰（Richard Werran）讨论了在食品工业中使用铝所面临的广泛道德挑战：46 实验室种植配料面临的监管挑战新技术是食品创新的未来，但监管挑战阻碍了市场进入。Daniele Leonarduzzi 对此进行了解释。48 《拥抱可持续的健康饮食》 Juliet Wilson 探讨了可持续的健康饮食，重点关注营养和环境影响。

{"title":"Cover and contents","authors":"","doi":"10.1002/fsat.3803_1.x","DOIUrl":"10.1002/fsat.3803_1.x","url":null,"abstract":"4 Editorial4 International and Home News4 IFST News16 Driving Change: Sustainable Food Systems and the Path Forward Gavin Milligan examines sustainability in supply chain management.20 Revive and Thrive: Forgotten Crops for resilient Food Systems Szymon Lara explores neglected cultivars and forgotten landraces into modern agriculture.24 Insects on the Menu: Overcoming Neophobia for a Protein Revolution Tiffany Lau on consumer reluctance and regulatory issues regarding insect proteins.28 Ethical Supply Chains: Building a Sustainable Future Garry Warhurst provides an exploration of the global supply chain landscape, offering insights for integrating sustainability and ethics into corporate supply chain frameworks.32 Drowning in Data Mariella Barra and Alistair Williams Explore the role of data-driven decision-making and the impact of Industry 5.0 on supply chain traceability.36 The Fragile Link: Supply Chain Disruptions and Global Food Security Maria Masoura outlines the drivers of supply chain disruption.40 Navigating ethical challenges in an Al-enabled food industry Richard Werran discusses the extensive ethical challenges of using Al in the food industry.44 From Ocean to Table: Ensuring Seafood Traceability MarinTrust explores global seafood traceability.46 Regulatory challenges for lab-grown ingredients Novel technologies are the future of food innovation, but regulatory challenges hinder market entry. Daniele Leonarduzzi explains this.48 Embracing Sustainable and Healthy Eating Juliet Wilson explores sustainable, healthyeating, focusing on nutrition and environmental impact.56 Careers and training in the food and drink sector59 Book reviews","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Navigating ethical challenges in an AI-enabled food industry 应对人工智能食品行业的伦理挑战

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_10.x

AI is rapidly being adopted across various sectors, transforming roles by eliminating repetitive tasks and enabling more productive use of time, while businesses experiment with AI to gain a competitive edge. The article highlights that European legislation, such as the new AI Act, aims to ensure the responsible and ethical use of AI, mandating transparency and compliance for all businesses operating within its jurisdiction.‘AI is coming to take your job!’ It's a phrase we’ve probably heard on countless occasions, and no doubt given some serious consideration. After all, according to BSI's research, 81% of businesses globally are investing in AI(1). We are seeing mass adoption, adaptation, and experimentation across almost every sector, as businesses seek to achieve efficiencies and improvements or look to gain a competitive edge.AI has already changed some roles while making others redundant, often eliminating mundane, repetitive tasks, and enabling the time saved to be used more productively(2). This is likely to continue as businesses experiment with and explore how AI can best benefit their processes and procedures to gain them first-mover advantage in a highly competitive market.While some roles currently undertaken by humans are expected to disappear – according to a BSI study, 31% of business leaders across nine sectors think AI will replace specific job functions. Research suggests that by 2029, 80% of human decisions will not be replaced by AI, but will be augmented by generative AI (GenAI)(3).AI is quickly making significant inroads across business, and every organisation today faces the challenge of adopting and implementing AI – transparently, responsibly, and ethically. BSI research shows that globally, 83% of businesses say it's important for their organisation to inform others in the supply chain about how AI is being used in the business or their future plans to use it(1).The businesses that succeed in the future will likely leverage the benefits of AI to improve many aspects of their operation – and European Union (EU) regulators have recognised this, introducing new legislation in the form of the AI Act(4), which is designed to govern how businesses use AI.This means that partner organisations, suppliers, clients, and customers are likely to scrutinise how the businesses they engage with use AI to ever greater degrees.The pace of technological advances can be such that legislation and even guidance are playing catch-up. This is only to be expected because, until the full scope of new technology is appreciated, it can be difficult to spot potential pitfalls.This has been true of AI. However, with the introduction of the AI Act, Euro

''需要人工智能专家来实施、管理和发展人工智能，企业必须掌握正确的知识，以指导他们如何开发人工智能、确定潜在用途并将其嵌入业务中，当然还有如何对其进行监控、报告、评估和发展。"对于企业来说，在人工智能实施的相对早期阶段，机会在于建立一个符合当前法律要求并值得员工、客户、业务合作伙伴和顾客信赖的框架。这意味着要建立一个框架，使企业能够自信地拥抱人工智能带来的所有可能性，同时遵守所有道德期望。在整个行业中，人工智能和预测分析在我们的工作方式中扮演着越来越重要的角色(16)，有无数创新的方式正在探索、试验和嵌入这项技术，以实现重大改进。其中一些改进有可能对底线产生积极影响，一些改进旨在提高客户满意度，还有一些改进旨在真正拯救生命。例如，将人工智能和机器学习整合到质量控制和保证中，可以提高效率和准确性，维护食品生产和分销的最高质量和安全标准(17)。同样，通过对社交媒体的实时监控，人工智能还可以主动提醒企业注意食品安全事件，从而实现及时干预(18)。人工智能还可用于积极监控危害分析和关键控制点（HACCP）计划中的关键控制点（CCP）和控制点（CP）(19)。通过分析趋势和整合供应商的实时数据，企业可以实时管理和了解更全面的食品情况和更广泛的安全风险(20)。人工智能可以通过跟踪库存和推荐使用现有配料的食谱，帮助消费者和餐馆更好地管理食品消费和需求(21)。与此同时，零售商也有机会利用人工智能更好地了解需求，预测波动，确保只储存最有可能售出的食品，从而监控并减少生产周期中的食品浪费（22, 23）。此外，人工智能还能帮助食品企业创造有益健康的产品和更健康的替代品，并简化包括行政、销售和营销在内的大量其他工作。例如，在某些商业领域，人工智能正越来越多地用于筛选求职者、确定最合适的候选人并缩短招聘过程所需的时间（24）。在零售环境中，人工智能正通过个性化过敏提醒、识别秤上的水果和蔬菜、智能收银台和食谱信息等方式，帮助顾客购买特定产品（甚至吸引消费者进店购买特定产品）(25)。因此，人工智能的使用伴随着大量潜在的伦理考虑和风险，必须经过深思熟虑、慎重考虑，最重要的是，要从战略角度加以管理。虽然据说如今的人工智能智商相当于 155（26）（爱因斯坦的智商是 160），但它肯定不是无懈可击的，使用它的人类也是如此。人工智能的推理和逻辑可能存在缺陷，斯坦福大学 2024 年 5 月的研究记录了人工智能缺乏透明度的情况(28)，这使人们难以理解它是如何得出某些结论或做出特定决定的。它还缺乏人类的同理心和创造力，这意味着在开展任何大型人工智能项目时都必须考虑到这一点。从工人待遇和社会经济问题到地缘政治挑战、供应链波动和公共卫生，食品行业有大量的伦理触点需要引导和管理。在实施人工智能（其中包含大量数据）时，考虑实施的伦理意义及其对所有相关方可能产生的影响有助于确保系统的可信度。

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引用次数: 0

The Clever Guts Diet: How to revolutionise your body from the inside out 聪明的胆量饮食：如何由内而外彻底改变你的身体

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_17.x

I was saddened by the news of Michael Mosley's passing. His work brought serious science into everyday life, significantly impacting our nation's health. He was also a champion of the research into the gut microbiome. His enthusiasm and curiosity were infectious. Mosley authored many bestselling diet books with a focus on intermittent fasting, weight management and longevity, including The Fast Diet (2014), The 8-Week Blood Sugar Diet (2015), The Fast 800 (2018), and The Fast 800 Keto (2021). One of my personal favourites is The Clever Guts Diet: How to revolutionise your body from the inside out.

The gut microbiome is the collection of bacteria and other organisms that live in the gastrointestinal system. In recent years it has become increasingly clear that a gut full of friendly microbes is vital for our good health. Mosley's was an early promoter of this approach. We are still just beginning to get to grips with this mysterious microscopic world.

It is life changing new plan that aims to make you healthier, happier and slimmer. In this groundbreaking book and drawing from the latest research, Mosley provides scientifically proven ways to control our cravings, boost our mood, and lose weight by encouraging a more diverse microbiome and increasing the good bacteria that keep us healthy.

A very informative and clearly explained publication that allowed me to understand the workings of my gut and how to adjust my eating habits to support it. It is not a diet book but a way of changing the way you look at food, what to avoid and what to eat more of. The book has many recipes, meal plans, checklists and tips to improve our gut and our wellbeing. Along with chapters which detail the specific gut bacteria and Mosley's opinion on their benefits to health. The appendix contains a long list of references for further reading.

我对迈克尔-莫斯利去世的消息感到悲痛。他的工作将严肃的科学带入日常生活，对我们国家的健康产生了重大影响。他还是肠道微生物组研究的倡导者。他的热情和好奇心极具感染力。莫斯利撰写了许多畅销饮食书籍，重点关注间歇性断食、体重管理和长寿，包括《快速饮食》（2014 年）、《8 周血糖饮食》（2015 年）、《快速 800》（2018 年）和《快速 800 Keto》（2021 年）。我个人最喜欢的一本书是《聪明的肠道饮食：如何由内而外彻底改变你的身体》。肠道微生物组是生活在肠胃系统中的细菌和其他生物的集合。近年来，人们越来越清楚地认识到，充满友好微生物的肠道对我们的健康至关重要。莫斯利公司是这种方法的早期倡导者。我们对这个神秘的微观世界的了解才刚刚开始。这是一个改变生活的新计划，旨在让你更健康、更快乐、更苗条。在这本开创性的书中，莫斯利从最新研究中汲取营养，提供了经过科学验证的方法，通过鼓励更多样化的微生物群和增加有益菌来保持我们的健康，从而控制我们的欲望、提升我们的情绪并减轻体重。这不是一本减肥书，而是一种改变你对食物的看法、避免吃什么和多吃什么的方法。书中有许多改善肠道和健康的食谱、膳食计划、清单和小贴士。还有一些章节详细介绍了特定的肠道细菌以及莫斯利对它们对健康益处的看法。附录中列出了一长串参考文献，供读者进一步阅读。

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引用次数: 0

Embracing Sustainable and Healthy Eating 拥抱可持续健康饮食

Q2 Agricultural and Biological Sciences

Food Science and Technology

Pub Date : 2024-09-04 DOI: 10.1002/fsat.3803_13.x

Juliet Wilson provides an insightful exploration of sustainable and healthy eating, addressing dietary choices and environmental concerns from a nutrition point of view.

Food production and consumption have a significant impact on the environment, accounting for up to 30% of global greenhouse gas emissions (GHGe)⁽¹⁾. Furthermore, activities associated with food production, including livestock farming, fishing, and food processing, contribute to land conversion, deforestation, water pollution, and biodiversity loss.

The health of the planet is intrinsically connected to our own health. It may not be surprising then that parallel to the climate and nature crisis, humans are experiencing a crisis of their own, illustrated by rising levels of non-communicable diseases and obesity.

We must commit to dietary change to meet climate, nature, and health targets. However, the complexity of balancing sustainability objectives, healthy eating advice and trends towards digital personal nutrition makes it difficult to know how to prioritise change. This article aims to discuss and unravel the main principles of a healthy and sustainable diet (HSD) to enable individuals to make meaningful, informed choices that will improve their health, protect nature, reduce climate change and support positive societal outcomes.

Sustainable food systems (SFS) aim to ensure resilience and reliability of the economic, social and environmental factors required for food security and nutrition. Current dietary patterns cause environmental pollution and are resource intensive, resulting in growing pressure on key planetary boundaries that preserve the integrity of our environment.

At the final stage of the food system, sustainable food principles are presented as relatable, navigable actions for the consumer. Actions include reducing foods associated with the highest greenhouse gas emissions in their production and swapping in foods associated with lower carbon emissions. Therefore, swapping animal products and for plant-based products sit at the core of a sustainable eating pattern.

Healthy diets encompass dietary goals that define nutrient adequacy, optimal intakes of specified food groups and dietary patterns. Defining a healthy diet is complex, as they are embedded in unique historical, religious, social, cultural and economic contexts and are thus very diverse.

A healthy diet is beneficial to health and disease prevention, typically non-communicable diseases (NCDs) such as cardiovascular disease, cancer, chronic respiratory disease and diabetes. The incidence of NCDs has rapidly increased globally, and estimates suggest they account for 74% of all deaths globally. Dietary risk factors are a major determinant of NCD⁽³⁾.

Personalised Nutrition (PN) is one of today's buzzwords. However, the concept of PN is not new. Tradition

EAT-Lancet 委员会建议，由于红肉是非必需品，而且与不良健康后果有关，因此，如果以多样化的植物性饮食取而代之，最佳摄入量可能为每天 0 克（3）。植物性食物中通常不含维生素 B12，因此应补充维生素 B12(12)。根据健康风险和可持续收益，建议摄入量为 0 - 70 克/天，具体取决于个人的营养需求和偏好。与红肉不同，家禽与不良健康后果无关，因此，指导原则是通过保持现有摄入量或尽可能减少摄入量来最大限度地减少对环境的影响。一项针对主要连锁超市的简短网络调查显示，平均每块鸡胸肉重约 150 克，一块沙朗牛排重 225 克，一份肉馅重约 125 克。每周红肉摄入量上限为 490 克/周（70 克/天），可以摄入两份瘦肉和一份牛排。应避免食用加工肉类（熏肉、火腿、香肠、汉堡、辣肉肠等），因为这些食物既是地球健康的负担，也与不利的健康结果有关。这种肉豆混合的做法可确保蛋白质摄入量不受影响。选择一些不太知名的肉类，如侧腹肉排或衣架肉排，往往更便宜，也更可持续。更妙的是，用豆腐、豆豉、毛豆、苋菜和藜麦等其他植物性蛋白质来源来替代一些肉类膳食。虽然乳制品对环境的影响比肉类小，但与大多数植物性食品相比，它们的环境影响并不乐观。尽管乳制品对环境的影响低于肉类，但与大多数植物性食品相比，它们并不乐观。因此，乳制品可促进骨骼健康和预防骨折。目前建议的钙摄入量为 700 毫克/天(13)，这与最新指南一致(8, 9)。就健康要求而言，每天 350-500 克牛奶和乳制品，再加上多样化的饮食，就能达到足够的钙、碘和维生素 B12 摄入量。我们鼓励牛奶和乳制品摄入量低的人食用强化植物替代品和富含钙、碘的食物。不过，即使是强化食品也可能无法提供足够的碘，因此建议食用加碘盐和海产品（14）。奶酪，尤其是硬质奶酪的温室气体排放量很高，因此建议降低奶酪的摄入量（8，9）。总的来说，乳制品对环境的影响和提供的必需营养素被认为足以证明对环境的影响是合理的。因此，需要对海产品种群进行精心管理，以避免过度捕捞，并减少海产品养殖场的污染（14, 15）。在英国，我们食用的鱼类中 80% 仅来自 5 个物种：鳕鱼、黑线鳕、鲑鱼、金枪鱼和对虾。选择捕捞强度较低的鱼种有助于提高鱼类的多样性。1. 购买经海洋管理委员会（MSC）认证的野生鱼，该委员会确保鱼类得到良好管理和可持续采购。 2. 购买经水产养殖管理委员会（ASC）认证的养殖鱼。 3. 每周吃两份鱼，其中一份应为油性鱼类。 4. 吃多种鱼类，例如鳕鱼、无须鳕、狭鳕和鲱鱼。目前，只有 32.5% 的 16 岁及以上成年人吃 5 份或 5 份以上的水果和蔬菜(11)，远低于实现健康和可持续发展目标所需的 430 克目标摄入量(9)。实现水果和蔬菜摄入量目标对许多人来说都是一个重大的提高：全球 75% 的粮食供应仅来自 12 种植物。这种饮食单调与多样性的减少有关，威胁着我们食物系统的恢复能力。此外，植物中的有色色素，如类黄酮和类胡萝卜素，通常是与健康益处相关的活性化合物，因此缺乏饮食多样性很可能会降低健康益处。建议增加全麦谷物、豆类和豆制品的摄入量，以提供蛋白质并帮助抵消较低的肉类摄入量。历史上，许多营养丰富的水果和蔬菜仅仅因为形状不对和 "丑陋 "而被丢弃和送往垃圾填埋场。Mishappen 产品价格更低，同样富有营养，有助于减少食物浪费。

{"title":"Embracing Sustainable and Healthy Eating","authors":"","doi":"10.1002/fsat.3803_13.x","DOIUrl":"10.1002/fsat.3803_13.x","url":null,"abstract":"Juliet Wilson provides an insightful exploration of sustainable and healthy eating, addressing dietary choices and environmental concerns from a nutrition point of view.Food production and consumption have a significant impact on the environment, accounting for up to 30% of global greenhouse gas emissions (GHGe)(1). Furthermore, activities associated with food production, including livestock farming, fishing, and food processing, contribute to land conversion, deforestation, water pollution, and biodiversity loss.The health of the planet is intrinsically connected to our own health. It may not be surprising then that parallel to the climate and nature crisis, humans are experiencing a crisis of their own, illustrated by rising levels of non-communicable diseases and obesity.We must commit to dietary change to meet climate, nature, and health targets. However, the complexity of balancing sustainability objectives, healthy eating advice and trends towards digital personal nutrition makes it difficult to know how to prioritise change. This article aims to discuss and unravel the main principles of a healthy and sustainable diet (HSD) to enable individuals to make meaningful, informed choices that will improve their health, protect nature, reduce climate change and support positive societal outcomes.Sustainable food systems (SFS) aim to ensure resilience and reliability of the economic, social and environmental factors required for food security and nutrition. Current dietary patterns cause environmental pollution and are resource intensive, resulting in growing pressure on key planetary boundaries that preserve the integrity of our environment.At the final stage of the food system, sustainable food principles are presented as relatable, navigable actions for the consumer. Actions include reducing foods associated with the highest greenhouse gas emissions in their production and swapping in foods associated with lower carbon emissions. Therefore, swapping animal products and for plant-based products sit at the core of a sustainable eating pattern.Healthy diets encompass dietary goals that define nutrient adequacy, optimal intakes of specified food groups and dietary patterns. Defining a healthy diet is complex, as they are embedded in unique historical, religious, social, cultural and economic contexts and are thus very diverse.A healthy diet is beneficial to health and disease prevention, typically non-communicable diseases (NCDs) such as cardiovascular disease, cancer, chronic respiratory disease and diabetes. The incidence of NCDs has rapidly increased globally, and estimates suggest they account for 74% of all deaths globally. Dietary risk factors are a major determinant of NCD(3).Personalised Nutrition (PN) is one of today's buzzwords. However, the concept of PN is not new. Tradition","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"48-51"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_13.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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