{"title":"封面和内容","authors":"","doi":"10.1002/fsat.3801_1.x","DOIUrl":null,"url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>8 <b>IFST News</b></p><p>20 <b>Food waste: a changing landscape</b> Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.</p><p>25 <b>Chronicles of Safety: Evolution of laws UK Food Standards</b> Garry Warhurst travels through time to review the key milestones in food safety regulations.</p><p>30 <b>Adulteration analysis: modern strategies</b> Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.</p><p>35 <b>Global Food Systems: Science, Solutions, Sustainability</b> Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.</p><p>39 <b>Food Tech: 100 Years of Innovations</b> Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.</p><p>42 <b>Fermenting Forward: Tradition meets Trend</b> Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.</p><p>46 <b>A new era of healthy fats</b> Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.</p><p><b>52 Decarbonising food - the second green revolution</b> Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>62 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"1"},"PeriodicalIF":0.0000,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_1.x","citationCount":"0","resultStr":"{\"title\":\"Cover and contents\",\"authors\":\"\",\"doi\":\"10.1002/fsat.3801_1.x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>8 <b>IFST News</b></p><p>20 <b>Food waste: a changing landscape</b> Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.</p><p>25 <b>Chronicles of Safety: Evolution of laws UK Food Standards</b> Garry Warhurst travels through time to review the key milestones in food safety regulations.</p><p>30 <b>Adulteration analysis: modern strategies</b> Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.</p><p>35 <b>Global Food Systems: Science, Solutions, Sustainability</b> Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.</p><p>39 <b>Food Tech: 100 Years of Innovations</b> Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.</p><p>42 <b>Fermenting Forward: Tradition meets Trend</b> Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.</p><p>46 <b>A new era of healthy fats</b> Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.</p><p><b>52 Decarbonising food - the second green revolution</b> Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>62 <b>Book reviews</b></p>\",\"PeriodicalId\":12404,\"journal\":{\"name\":\"Food Science and Technology\",\"volume\":\"38 1\",\"pages\":\"1\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_1.x\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsat.3801_1.x\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsat.3801_1.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
20 Food waste: a changing landscape Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.
25 Chronicles of Safety: Evolution of laws UK Food Standards Garry Warhurst travels through time to review the key milestones in food safety regulations.
30 Adulteration analysis: modern strategies Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.
35 Global Food Systems: Science, Solutions, Sustainability Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.
39 Food Tech: 100 Years of Innovations Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.
42 Fermenting Forward: Tradition meets Trend Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.
46 A new era of healthy fats Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.
52 Decarbonising food - the second green revolution Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.
56 Careers and training in the food and drink sector
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