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Ways to Reduce Food Waste and Promote Healthy Eating by Hannah Joy on April 15, 2021 at 5:06 PM
Food waste has drastically increased in the last few years. Therefore, its necessary to follow few strategies to reduce food waste, reveals a new study.
Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest. You can reduce food waste by obtaining less or eating more. Our concern was that if people are reducing waste by eating more, what does that mean for nutrition? And how do we think about these tradeoffs in a way that promotes both good nutrition outcomes and good food waste outcomes? Public policies have generally focused on either obesity or food waste, but rarely considered them
Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other.
Purdue Agriculture dean appoints new food science department head
WEST LAFAYETTE, Ind. Karen Plaut, Purdue University’s Glenn W. Sample Dean of Agriculture, has appointed Senay Simsek as head of the Department of Food Science. We are excited to welcome Dr. Simsek home to the department, where she earned her doctorate. She has had an incredible career at North Dakota State University, rising to her current position of an endowed professor and earning an outstanding reputation as a researcher in food chemistry and carbohydrates, Plaut said. She brings proven experience as a leader, researcher and teacher to the food science department and the college leadership team.
Description: Modified atmosphere packaging (MAP) is instrumental for extending the shelf-life of packaged horticultural products and fresh cuts through modifying the package headspace gas composition.
By increasing carbon dioxide and decreasing oxygen concentrations, the respiration rate of these products tends to decrease, thereby slowing down their post-harvest quality losses and spoilage. The optimal headspace carbon dioxide and oxygen concentrations, which are highly product-dependent, can be established by controlling several packaging and product parameters.
Besides manipulating carbon dioxide and oxygen headspace concentrations to maximize shelf-life, other volatile vapours have also been deployed to inhibit microbial growth and some enzymatic reactions, through controlled release technologies.