Current Trends in Green Technologies in Food Production and Processing

2016 ◽  
pp. 27-66
Keyword(s):  
Food Production ◽  
Green Technologies ◽  
Current Trends

Land Use and Agricultural Productivity in Zimbabwe

1985 ◽  
Vol 23 (2) ◽  
pp. 251-285 ◽  
Author(s):  
Dan Weiner ◽  
Sam Moyo ◽  
Barry Munslow ◽  
Phil O'Keefe
Keyword(s):  
South Africa ◽  
Land Use ◽  
Food Security ◽  
Population Growth ◽  
Southern Africa ◽  
Food Production ◽  
Turn Of The Century ◽  
Security Strategy ◽  
Current Trends ◽  
Cash Crops

Given a continuation of current trends, with increasing population growth and declining food production, Southern Africa (excluding South Africa) which could nearly feed itself during 1979–81, will be only 64 per cent self-sufficient by the turn of the century. Zimbabwe has a particularly important rôle to play in trying to prevent such a disaster. It is by far the most important exporter of food and cash crops in the region, and has been allocated the task of co-ordinating a food-security strategy for the nine member-states of the Southern African Development Co-ordination Conference, namely Angola, Botswana, Lesotho, Malawi, Mozambique, Swaziland, Tanzania, Zambia, and Zimbabwe.

The Restaurant Industry in the New Era

2020 ◽  
pp. 94-109
Author(s):  
Perran Akan
Keyword(s):  
Food Consumption ◽  
Food Production ◽  
Restaurant Industry ◽  
Recent Past ◽  
Customer Choice ◽  
New Era ◽  
Current Trends ◽  
Production And Consumption ◽  
Restaurant Managers ◽  
Unique Experience

Food production and consumption have shown significant changes in the recent past. These phenomena reflect on the restaurant industry, which is a major setting for food consumption. Restaurant customers now are more concerned about their health, more value conscious, digitally involved, demanding for more convenient and individualized service, and above all not only expect a meal but a “unique experience” from a restaurant. All these factors present challenges for businesses and oblige them to adapt their strategies and policies accordingly. Restaurant characteristics affecting customer choice is an extensively researched subject. The current trends shaping customers' lifestyles and preferences have made it necessary to update and make modifications to the restaurant choice criteria used in prior research. Restaurant managers also must identify the new customer needs and expectations. Up-to-date research will provide valuable information to businesses in this area to adapt their strategies accordingly and ensure the sustainability of their business.

scholarly journals New trends in food- and waterborne viral outbreaks

2014 ◽  
Vol 66 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Dragoslava Radin
Keyword(s):  
Food Production ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Contaminated Water ◽  
Food Handlers ◽  
Emerging Viruses ◽  
Current Trends ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Public Health Challenges

Current trends in food- and waterborne viral diseases have been reviewed. Awareness and surveillance of viral food and waterborne pathogens is generally not sufficient, with emphasis placed on noroviruses, hepatitis A virus, rotaviruses and newly emerging viruses. In addition, previously unknown food-borne pathogens, many of which are zoonotic, are constantly emerging. Food can be contaminated with a virus either at the source via contaminated water, or at the point of service by infected food handlers. Viruses can spread by water, direct person-to-person contact, airborne droplets or vomit, and they can persist in the environment as a source of continuing infection despite disinfection efforts. Food production and supply practices change, and food-borne pathogens seem able to exploit novel opportunities, for example fresh produce, and generate new food safety and public health challenges.

scholarly journals Economic potential of agro-food production in the Republic of Serbia

2021 ◽  
Vol 68 (3) ◽  
pp. 687-700
Author(s):  
Mihailo Ćurčić ◽  
Vladimir Todorović ◽  
Pavle Dakić ◽  
Kristijan Ristić ◽  
Milanka Bogavac ◽  
...  
Keyword(s):  
Economic Development ◽  
Comparative Advantage ◽  
Food Production ◽  
Food Industry ◽  
Economic Potential ◽  
Factor Intensity ◽  
Current Trends ◽  
The World ◽  
The Republic ◽  
European Markets

This research conducted a structural and analysis of the foreign trade position of the Republic of Serbia, with special emphasis on agricultural and food products, in order to provide detailed information regarding current trends, measuring the level of comparative advantage and international position in the world and European markets. The obtained results indicate the elements that have a limiting effect on the development of this type of production. Using the RCA Index methodology and the Lafay's Index, the link between the food industry and the character of industrial exchange was established, which is measured by the Grubel Lloyd's Index. The structure of exports was analyzed from the aspect of factor intensity, so the existence of negative values of a comparative advantage and intensive goods was confirmed. Finally, we believe that the results obtained have contributed to the unraveling of available instruments, the eventual efficient use of which would help rural development, and thus the overall economic development of the Republic of Serbia.

scholarly journals Green Technologies and Environmental Management: a New Understanding and Approach to the Use of Agricultural Waste

2021 ◽  
Vol 11 (1) ◽  
pp. 3065-3075
Keyword(s):  
Food Waste ◽  
Food Production ◽  
Fruits And Vegetables ◽  
Chemical Engineering ◽  
Agricultural Waste ◽  
Value Added ◽  
Green Technologies ◽  
Sustainable Food ◽  
Natural Substances ◽  
Extraction And Purification

The waste from fruit and vegetable processing and also agricultural wastes contain valuable particles (antioxidants, dietary fibers, proteins, natural dyes, aromatics, adsorbent sites for removing toxins and contaminants) and, on the other hand, can be extracted, purified, and valorized in value-added products. This is the basis for regaining the considerable potential of food waste, using it as a source of many green products, and opening up the possibility of their extraction and purification. It turns out that fruits and vegetables and roots and tubers have the highest rate of food waste. The FAO announced that global quantitative loss and waste of root crops, fruit, and vegetables is 40–50% per annum. Disposal of such quantities of waste is not only a challenge for food processors but is also a matter of key importance at the international level due to environmental pollution and economics. This is the right time to invite some disciplines and encourage the various industries to utilize chemistry and chemical engineering in the worldwide demand for environmentally friendly chemical processes by the new approach and insight into food waste. Contrarily food and agriculture biotechnology with a focus on sustainable food production can use living organisms to make useful products, with production carried out using microorganisms and natural substances from organisms. Bio-technologies in food production obligated effectively through application in the reclamation of wasteland by the deployment of microorganisms and plants to degrade toxic compounds; genetic modification in food, non-food crops; weed and pest control methods; minimized the consumption of energy and water in production processes to result in improved value-added activities and thus enhanced productivity.

scholarly journals Fermentation as a driver for food innovation

2019 ◽  
Vol 366 (Supplement_1) ◽  
pp. i89-i91
Author(s):  
Anna Loraine Hartmann ◽  
Rikke Adelsten Behrendt ◽  
Michael Bom Frøst
Keyword(s):  
Production System ◽  
Food Production ◽  
Research Fields ◽  
Current Trends ◽  
Technological Level ◽  
Food Production System

ABSTRACT The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.

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