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Relevant bibliographies by topics / Food technology

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Academic literature on the topic 'Food technology'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 October 2024

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Journal articles on the topic "Food technology"

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Appleby, Primrose. "Food technology." Set: Research Information for Teachers, no. 2 (August 1, 1998): 1–4. http://dx.doi.org/10.18296/set.0839.

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Levine, A. S., T. P. Labuza, and J. E. Morley. "Food Technology." New England Journal of Medicine 312, no. 10 (March 7, 1985): 628–34. http://dx.doi.org/10.1056/nejm198503073121006.

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Aret, V. А. "USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY." Foods and Raw materials 5, no. 1 (June 29, 2017): 4–10. http://dx.doi.org/10.21179/2308-4057-2017-1-4-10.

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BN, Edae. "Food Irradiation - An Effective Technology for Food Safety and Security." Food Science & Nutrition Technology 8, no. 4 (October 5, 2023): 1–6. http://dx.doi.org/10.23880/fsnt-16000312.

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This review will look at the irradiation-based food preservation method. A country’s ability to successfully adopt new technologies hinges on the availability of a suitable infrastructure. Irradiation has a low operating cost and utilizes minimal energy, but it requires significant capital investments and a minimum output volume to be economical. Over a specific threshold concentration, off tastes might develop and organoleptic changes can occur. At low quantities, however, not all pathogens and their poisons will be eliminated. Radiation therapy can be difficult to standardize because the results vary. How effectively the therapy works depends on several factors, including the commodity and cultivar, radiation dose, level of maturity, physiological status, temperature and environment before and after treatment, pre-and post-harvest treatments, and the sensitivity of the microorganisms to be controlled. Tolerance varies with the maturity level. Depending on public perception, regulatory actions, economics, and logistics associated with specific conditions, irradiation as a method of reducing foodborne diseases will be used. Not all foods can be irradiated in all situations due to technological and financial restrictions. Irradiation cannot indefinitely extend the shelf life of fresh food because the enzymes in foods like fruits, vegetables, fish, shellfish, meat, and poultry are still active and resistant to even high-dose radiation. If foods are exposed to too much radiation, they may lose flavor, especially if they are high in fat. Irradiated grains and legumes must be packaged carefully to prevent insect infestations because irradiation does not leave behind any harmful residue that would deter insects. Irradiation produces very little chemical changes in food, and the changes are similar to those by other preservation methods like heat. The application of irradiation technology will benefit farmers whose post-harvest grain lost value as a result of food spoilage, consumers who experience health problems as a result of virus exposure, exporters of such cereals, and ultimately the government, which gains economically from the hard cash generated. It will also benefit firms that package food, extension agents, technical assistants, and researchers. Radiation processing of food has been approved by various international statutory bodies and organizations to ensure ‘Food Security & Safety’, and overcome ‘Technical barrier to International Trade’ and currently is being practiced in more than 60 countries worldwide.

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Kumar, Abhijeet, Simran Simran, Abhinandan Kumar, and Muhammad Mubashshir. "Food Security and its Conservation Technology." International Journal of Research Publication and Reviews 5, no. 5 (May 17, 2024): 8124–28. http://dx.doi.org/10.55248/gengpi.5.0524.1331.

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Patel, Yashwant Kumar. "EXTRUSION TECHNOLOGY: AN EFFICIENT TECHNOLOGY IN FOOD PROCESSING." International Journal of Multidisciplinary Research Configuration 2, no. 4 (October 28, 2022): 01–20. http://dx.doi.org/10.52984/ijomrc2401.

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Extrusion technology is an efficient method of producing varieties of new food products with minimal loss of nutrients. It is a food processing technique that integrates numerous unit activities such as mixing, heating, kneading, shearing, shaping, and forming into a single process. Food extrusion is a type of extrusion that is used in the food processing industry. It is a procedure in which a mixture of materials is driven through an aperture in a perforated plate or die with a food-specific pattern, and then cut to size by blades. The extruder is the machine that drives the mixture through the die, and the mixture is known as the extrudate. The extruder is made out of a big revolving screw that is firmly fitted into a stationary barrel, with the die at the end.This paper focuses on the operational practises used in the food processing business as well as their effects on various foods and their physiochemical properties. Extrusion processing is significant in food processing because it is used to make pasta, textured vegetable protein (TVP), ready-to-eat cereal snacks, baby meals, morning cereals, dietary fibre, pet foods, cereal-based modified starch, and conventional items. Extrusion cooking aids in the inactivation of enzymes and lowers microbial activity, Because of the high temperature, extrusions have an influence on the quality of food items. The most significant influence is on nutritional and physio-chemical characteristics. Because of the forward shifting of chemical structure, nature of protein, carbohydrates, and other elements. Extruded products are manufactured using many types of extruders. Key-words: Extrusion, minimal processing technology, extruded products, ready-to-eat cereal snacks, and HTST.

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Udoh, Iniobong Enefiok. "The Role of Digital/ Telecommunication Technology in Food and Nutrition Technology." Food Science & Nutrition Technology 4, no. 5 (September 19, 2019): 1–3. http://dx.doi.org/10.23880/fsnt-16000197.

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Wilbey, R. Andrew. "Food Packaging Technology." International Journal of Dairy Technology 58, no. 2 (May 2005): 125. http://dx.doi.org/10.1111/j.1471-0307.2005.00157.x.

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Talhouk, Reem, Lizzie Coles-Kemp, Rikke Bjerg Jensen, Madeline Balaam, Andrew Garbett, Hala Ghattas, Vera Araujo-Soares, Balsam Ahmad, and Kyle Montague. "Food Aid Technology." Proceedings of the ACM on Human-Computer Interaction 4, CSCW2 (October 14, 2020): 1–25. http://dx.doi.org/10.1145/3415205.

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Chen, Xiao Dong, and Dong Li. "Food powder technology." Journal of Food Engineering 94, no. 2 (September 2009): 129. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.027.

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Dissertations / Theses on the topic "Food technology"

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Spaniolas, Stelios. "Food forensics : the application of single nucleotide polymorphisms technology for food authentication." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.446391.

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Wallgren, Christine. "Food in the Future : energy and transport in the food system." Licentiate thesis, Stockholm : Arkitektur och samhällsbyggnad, Kungliga Tekniska högskolan, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-9303.

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Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

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The objective of this research was to study the antioxidant activity of soybean protein hydrolysates (SPH) and chickpea protein hydrolysates (CPH) at different concentrations, and to measure the antioxidant activity of fractions collected from the RP-HPLC analysis of SPH and CPH. Protein hydrolysates were prepared by the proteolytic enzyme trypsin. The hydrolysates obtained were subjected to DPPH (1, 1-diphenyl-2 picrylhydrazyl) radical scavenging assay. The SPH and CPH at concentration of 2.5-10 mg/ml showed antioxidant activity of 16.5-32 % and 3.4-26.8 %. SPH and CPH were fractionated by using RP-HPLC on C18 column. The antioxidant activity of four SPH and CPH fractions (F I, F II, F III, and F IV) was measured by using DPPH radical scavenging assay. For SPH, antioxidant activity of F III (47.7 %) was higher than other fractions at protein concentration of 1 mg/mL and for CPH; F II showed maximum antioxidant activity 27.9 % at protein concentration 1 mg/mL. The results from the SDS-PAGE confirmed the hydrolysis of protein samples. The second part of the study was to measure the impact of high pressure processing (HPP) on the degree of hydrolysis and antioxidant activity of proteins. High pressure processing (HPP) of isolated soybean protein (ISP) and isolated chickpea protein (ICP) was done at 400 MPa and 600 MPa for 5 min and 10 min. The degree of hydrolysis of isolated soybean protein and isolated chickpea protein treated with high pressure processing and with trypsin hydrolysis showed continuous increase from 12.4 to 24.9 % for SPH and 13.6 to 26.2 % for CPH. The DPPH radical scavenging assay showed a more than two fold increase in antioxidant activity of SPH and CPH: 67 % as compared to the 32 % of SPH without HPP and 56.6 % as compared to the 26.8 % of CPH without HPP at concentration 10 mg/mL. These results show that HPP increased the degree of hydrolysis and antioxidant activity of protein hydrolysates.
Le but principal de cette recherche constituait l'analyse du potentiel antioxydant, à diverses concentrations, d'hydrolysats de protéine de soya (HPS) et d'hydrolysats de protéine de pois chiche (HPP). Les hydrolysats de protéine ont été isolés à l'aide de l'enzyme protéolytique trypsine. Les HPS et HPP démontraient respectivement un potentiel antioxydant de 16.5 à 32% et 3.4 à 26.8 % lorsque présents à des concentrations de 2.5 à 10 mg/mL. L'utilisation d'une colonne C18 a permis de séparer, par CLHP-PI, les HPS et HPP en quatre fractions (F I, F II, F III, et F IV) qui furent dosées avec du DPPH (1,1-diphényl-2-picrylhydrazyle) afin de comparer leur pouvoir de scavenging sur les radicaux. Pour les HPS, le potentiel antioxydant de F III (47.7 %) était supérieur à celui des autres échantillons alors que pour les HPP, 27.9 % (F II) était le seuil maximal. Dans les deux cas, les hydrolysats étaient concentrés à 1mg/mL. L'hydrolyse des échantillons de protéine a été confirmée par SDS-page. La deuxième partie de l'étude visait à mesurer l'impact de la pascalisation sur le degré d'hydrolyse et le potentiel antioxydant des protéines. Des isolats de protéine de soya (IPS) et de protéine de pois chiche (IPP) ont été traités à haute pression (400 MPa et 600 MPa) pendant 5 et 10 min. Le degré d'hydrolyse des IPS et IPP soumis à la pascalisation et à la trypsin ont démontré une augmentation constante allant de 12.4 à 24.9 % pour les isolats de protéine de soya et de 13.6 à 26.2 % pour les isolats de protéine de pois chiche. L'analyse au DPPH du pouvoir d'épuration des radicaux a montré que le potentiel antioxydant des hydrolysats a plus que doublé, passant de 32 à 67 % pour les HPS et de 26.8 à 56.6 % pour les HPP, lorsqu'ils étaient traités par hautes pressions. Cela démontre que la pascalisation améliore le degré d'hydrolyse et le potentiel antioxydant des hydrolysats de protéines.

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MAHMUD, MD READUL. "Fluid Mechanics in Innovative Food Processing Technology." Doctoral thesis, Politecnico di Torino, 2016. http://hdl.handle.net/11583/2641365.

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Generally, food industries employ traditional technologies and bulk devices for mixing, aeration, oxidation, emulsification and encapsulation. These processes are characterized by high energy consumption and result in high cost product, with limited diversity and usually with non-competitive quality. Moreover, the byproduct is also high. In recent years immense efforts have been dedicated to overcome these issues and major advances in food engineering have come from transfer and adaptation of knowledge from related fields such as chemical and mechanical engineering. It is well known that the majority of elements contribute to transport properties, physical and rheological behavior, texture and sensorial traits of foods are in micro-level. In this context invention at microscopic level is of critical importance to improve the existing foods quality while targeting also the development of new products. Therefore, microfluidics has a significant role in future design, preparation and characterization of food micro-structure. The diminutive scale of the flow channels in microfluidic systems increases the surface to volume ratio and is therefore advantageous for many applications. Furthermore, high quality food products can be manufactured by means of innovative microfluidic technology characterized by less energy consumption and a continuous process in substitution to the problematic batch one. To meet these challenges, this work is focused on main two tasks: (i) efficient micromixing, and (ii) production of microbubbles and microdroplets. Firstly, two novel 3D split and recombine (SAR) micromixers are designed on an extensive collection of established knowledge. Mixing characteristics of two species were elucidated via experimental and numerical studies associated with microchannels at various inlet flow-rate ratios for a wide range of Reynolds numbers (1-100); at the same time, results are compared with two well-known micromixers. It was found that performances of the mixers are significantly affected by their design, inlet flow-rate ratios and Reynolds numbers. The proposed micromixers show better efficiency (more than 90%) in all examined range of Reynolds numbers than the well-known basic mixers at each desired region; the required pressure-drop is also significantly less than that of the previous mixers. Furthermore, numerical residence time distribution (RTD) was also explored, which successfully predicts the experimental results. In a word, the presented new micromixers have advantages of high efficiency, low pressure-drop, simple fabrication, easy integration and ease for mass production. Secondly, four micro-devices are designed for the mono-dispersed droplets and bubbles generation. Two different experimental setups were used to create water droplet in silicone oil (W/O) and air bubble in silicone oil (A/O) for continuous flow rate from 10 ml/h to 230 ml/h. The mean size of droplet and bubble as well as frequency of generation can be controlled by dispersed and continuous flow rate. Besides, squeezing and dripping flow regimes are observed inside the four devices over a broad range of Capillary numbers: 0.01~0.18. Among the examined four devices, T-1 and T-2 provide smaller droplet (100 µm) and higher production rate. Furthermore, negative pressure setup provides more robust bubble generation but positive pressure yields better production rate. In addition, droplet and bubble diameter is about four times less than the microchannel dimension, therefore small droplet and bubble can be generated spending less energy. In summary, the investigation in this dissertation reflects that both SAR micromixers and micro-devices are very efficient and can be applied to meet the growing demands of food industries. The first part of the thesis, chapters 1 to 5, addresses state of art, design, experimental technique and results of micromixers. The second part, chapters 6 to 9, presents background, construction of devices, tests and results related to the production of microdroplets and microbubbles. Finally, chapter 10 summaries the whole presented work.

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Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

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Anderson, Neal. "Technology assessment technology viable to keep "take-home" food warm for 30 minutes /." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003andersonn.pdf.

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Clayton, Lucy Ann. "The technology of food preparation the social dynamics of changing food preparation styles /." Diss., Online access via UMI:, 2004. http://wwwlib.umi.com/dissertations/fullcit/1424906.

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CARLSTRÖM, CARL, and HAGSTRÖM THERESIA SILANDER. "IoT in food retail New technology, new opportunities." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-223916.

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Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

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Silander, Hagström Theresia, and Carl Carlström. "IoT in Food Retail : New Technology, New Opportunities." Thesis, KTH, Industriell Marknadsföring och Entreprenörskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209567.

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Purpose: The purpose of this research is to induce a deeper and wider understanding of theimplications and the consequences of IoT and how it can affect wholesalers’ and retailers’opportunities to increase the value for their end customer.Design/Methodology/Approach: History and challenges of IoT as well as of the food retailindustry were studied, combined with interviews covering areas such as present challenges andtechnological adoption with 18 professionals from incumbent retailers, wholesalers, disrupters,industry and technical experts. Answers from interviews summarised, categorized and mappedtowards theories on technological transformation and synthesised into future estimations.Findings: The findings regard how IoT can increase the end customer value in the future valuechain of the food retail industry and key limitations and opportunities for its future developmentwithin the sector. The results concern areas such as online shopping and distribution,immigration and travelling, sustainability, stores and offers, technological adoption, internal ITstrategy, sharing of personal and corporate data, standardisation and traceability, customerexpectations and finally change in the customer offer.Practical implications: The study's practical value is related to its utility in explaining andpossibly forecasting the development of IoT applications within different sectors, allowingmanagers to capture value arising from technological changes.Originality/Value: This study offers a model to clarify and explain the impacts and challengesof the IoT within the food retail sector and is generalisable to other sectors and technologies.Paper type: Master thesis

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Books on the topic "Food technology"

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Gifford, Clive. Food technology. North Mankato, Minn: Chrysalis Education, 2004.

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Lambert, Mark. Food technology. New York: Bookwright Press, 1992.

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Mark, Lambert. Food technology. New York: Bookwright Press, 1992.

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Ian, Graham. Food technology. Mankato, Minn: Black Rabbit Books, 2009.

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Foundation, Nuffield, ed. Food technology. Harlow: Longman, 1996.

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Ian, Graham. Food technology. London: Evans, 2008.

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Henyon, DK, ed. Food Packaging Technology. 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959: ASTM International, 1991. http://dx.doi.org/10.1520/stp1113-eb.

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Curtis, Robert I. Ancient food technology. Leiden: Brill, 2001.

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Matz, Samuel A. Snack Food Technology. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-010-9778-9.

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Mallett, C. P., ed. Frozen Food Technology. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8.

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Book chapters on the topic "Food technology"

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Sharma, Sanyogita, and Neetu Shorgar. "Food Technology." In Sonochemistry, 271–94. Toronto : Apple Academic Press, 2018.: Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22323-9.

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Palzer, Stefan. "Food technology." In Technology Guide, 230–35. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-88546-7_45.

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Parkinson, Susan, and Bill Aalbersberg. "16. Technology, Food and Food Processing." In Island Technology, 165–75. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1994. http://dx.doi.org/10.3362/9781780445212.016.

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Mittu, Bharti, Shikha Gupta, and Zarina Begum. "Food Frying." In Frying Technology, 1–26. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003329244-1.

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Akmeemana, Chalani, Sankha Karunarathna, and Indira Wickramasinghe. "Food and Food Packaging Technology." In Haematococcus, 137–48. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-2901-6_9.

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Curtis, Robert I. "Food Storage Technology." In A Companion to Science, Technology, and Medicine in Ancient Greece and Rome, 587–604. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781118373057.ch36.

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Coff, C. "Moralizing food technology." In Know your food, 372–78. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-813-1_56.

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Baker, Jill L. "Food as technology." In Technology of the Ancient Near East, 251–73. Milton Park, Abingdon, Oxon: Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351188111-17.

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Shoba, H., Ramappa, and S. K. Jain. "Food Packaging Technology." In Frontiers in Food Biotechnology, 121–41. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-3261-6_8.

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Persson, P. O., and G. Löndahl. "Freezing technology." In Frozen Food Technology, 20–58. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_2.

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Conference papers on the topic "Food technology"

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Clear, Adrian K., Rob Comber, Adrian Friday, Eva Ganglbauer, Mike Hazas, and Yvonne Rogers. "Green food technology." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2494091.2497316.

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Potoroko, I., A. Kadi, A. Paymulina, U. Bagale, M. Abotaleb, and E. M. El-Kenawy. "Food resources in food system technology: Bifunctional food system technology based on pickering emulsions." In 6th Smart Cities Symposium (SCS 2022). Institution of Engineering and Technology, 2022. http://dx.doi.org/10.1049/icp.2023.0585.

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Hardiyati, Ria, Indah Purwaningsih, Muhammad Zulhamdani, Chichi Laksani, and Yan Rianto. "Comparative Study in Functional Food Technology: A Bibliometric Analysis." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009985800760082.

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Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.

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Zaka, K. O. "Household processing and dissemination of tomato paste technology." In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110161.

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Ericksen, P. "A Food Systems Approach to Understanding Food Security." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061389.

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Xu, Ge, and Likun Qiu. "Extracting Food Names from Food Reviews." In 2015 IEEE / WIC / ACM International Conference on Web Intelligence and Intelligent Agent Technology (WI-IAT). IEEE, 2015. http://dx.doi.org/10.1109/wi-iat.2015.100.

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Enkh-Amgalan, Sh, and Ch Davaasambuu. "Eco - food storage." In 2007 International Forum on Strategic Technology. IEEE, 2007. http://dx.doi.org/10.1109/ifost.2007.4798600.

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Maat, J. "European Technology Platform Food for Life." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061189.

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Takhumova, Oksana, Tatiana Bondarenko, Sergei Shlykov, and Ruslan Omarov. "Studying identification algorithms in food technology." In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n268.

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Reports on the topic "Food technology"

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Zilinski, Lisa. Food Technology and Processing / Food Preservation - University of South Florida. Purdue University Libraries, January 2012. http://dx.doi.org/10.5703/1288284315003.

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Brackett, Robert, Jason Wan, Alvin Lee, and Armand Paradis. National Center for Food Safety and Technology. Fort Belvoir, VA: Defense Technical Information Center, December 2013. http://dx.doi.org/10.21236/ada608897.

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Koenderink, N. J. J. P., J. L. Top, P. Goethals, and A. Nieuwenhuizen. Programmeringsstudie Smart Technology in Agro-Horti-Water-Food. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/478487.

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Pruski, Marek, Brian Trewyn, Young-Jin Lee, and Victor S. Y. Lin. Nanoparticle Technology for Biorefinery of Non-Food Source Feedstocks. Office of Scientific and Technical Information (OSTI), January 2013. http://dx.doi.org/10.2172/1233429.

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Pruski, Marek, Brian G. Trewyn, Young-Jin Lee, and Victor S. Y. Lin. Nanoparticle Technology for Biorefining of Non-Food Source Feedstocks. Office of Scientific and Technical Information (OSTI), January 2013. http://dx.doi.org/10.2172/1061465.

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Sripathi, Lakshmi. Adoption of Blockchain technology in food supply chain management. Ames (Iowa): Iowa State University, January 2019. http://dx.doi.org/10.31274/cc-20240624-117.

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Koo, Jawoo, Berber Kramer, Simon Langan, Aniruddha Ghosh, Andrea Gardeazabal Monsalue, and Tobias Luni. Digital innovations: Using data and technology for sustainable food systems. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/9780896294257_12.

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Research Institute (IFPRI), International Food Policy. Food policy indicators: Tracking change: Agricultural Science and Technology Indicators ASTI. Washington, DC: International Food Policy Research Institute, 2018. http://dx.doi.org/10.2499/1024320473.

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(CIEH), Chartered Institute of Environmental Health. Online display of food hygiene ratings by food businesses in Wales. Food Standards Agency, June 2023. http://dx.doi.org/10.46756/sci.fsa.lvn877.

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Abstract:

The Chartered Institute of Environmental Health (CIEH) was commissioned by the Food Standards Agency (FSA) to facilitate a workshop to explore regulators views about proposals to introduce mandatory online display of food hygiene ratings by food businesses in Wales. This report details the findings. Participants were supportive of the FSA’s proposals and welcomed the opportunity for engagement at an early stage. They were unanimous in their views that mandating the display of food hygiene ratings online by businesses would represent a natural progression of the current scheme which has evolved over time, reflecting changes in the landscape whereby online food sales have increased dramatically. A gradual approach to introducing any new requirements for food businesses was favoured with voluntary online display by pathfinder businesses initially, followed by phased implementation of a statutory scheme. The likely IT challenges associated with implementation, particularly for small food businesses was highlighted as a concern by participants who welcomed the prospect of a potential technological solution which would automatically update business websites and social media accounts with up-to-date ratings. The resource implications for already stretched local authorities associated with verifying business compliance was highlighted, but the opportunity for this surveillance to be done remotely by the FSA or others was identified, with LAs only needing to be notified in the event of a problem or non-compliance being identified for potential enforcement action. Investment in technology was identified as key to the success of this initiative as there was a general feeling that whilst the Food Hygiene Rating Scheme (FHRS) has developed over time, the technology supporting it has not. Participants suggested that a mobile app should be developed to provide consumers with quick, easy to access up-to-date ratings information. A mobile app would also enable other benefits to be realised. Early engagement about proposals with aggregators and identification of pathfinder food businesses were identified as potential next steps for the FSA, together with continuation of work to explore technological fixes to reduce potential burdens on businesses and regulators associated with implementation of the Scheme.

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Briones, Roehlano, Ivory Myka Galang, and Jokkaz Latigar. Transforming Philippine Agri-Food Systems with Digital Technology: Extent, Prospects, and Inclusiveness. Philippine Institute for Development Studies, December 2023. http://dx.doi.org/10.62986/dp2023.29.

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This study presents a rapid assessment of the adoption of digital technology in Philippine agriculture and its implications for smallholder farmers. Modernization of agriculture, a perennial goal in agricultural policy, is increasingly linked with digital technologies, as outlined in the Philippine Development Plan (PDP) and underscored by Industry 4.0’s transformative impacts on markets, trade, and manufacturing. Digital agriculture offers significant potential benefits, including enhanced productivity, market access, and sustainability. However, it also presents the risk of exacerbating the “digital divide,” potentially leaving vulnerable rural populations further behind. The assessment explores the current application of digital technologies in agricultural value chains, the prospects for further adoption, and whether these technologies are benefiting the most vulnerable farmers and fisherfolk. Findings reveal that while certain digital agriculture components like advisory apps and online retail networks are widespread, others remain in early development or at prototype stages. Government priorities and stakeholder interests (farmers, fisherfolk, agribusiness companies) suggest promising prospects for expanding digital agriculture tools, including decision support systems and online marketplaces. The study also identifies strategies to bridge the digital divide, such as community organizing, development of rental markets, and investments in rural connectivity. Key policy recommendations include harmonizing government data and advisory services, creating a single government portal for digital agriculture, integrating digital solutions into farm management, expanding decision support for diversification and climate resiliency, and establishing a centralized e-commerce platform. Emphasizing the importance of government-led initiatives, the study advocates for exploring public-private partnerships to enhance the commercialization and accessibility of digital agricultural technologies.

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