Relevant bibliographies by topics / Proteinous food

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Academic literature on the topic 'Proteinous food'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Proteinous food"

Olasunkanmi, M. Bamiro. "CONSUMPTION ANALYSIS OF PROTEINOUS FOODS IN REMO DIVISION, OGUN STATE, NIGERIA." Continental J. Agricultural Economics 5, no. 2 (2011): 1–7. https://doi.org/10.5281/zenodo.810099.

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This study examined the consumption of proteinous food in Remo division of Ogun State, Nigeria. Primary data were obtained in a cross-section survey of 120 randomly selected households drawn by a combination of a multi-stage random sampling and stratified random sampling techniques. Descriptive statistics and ordinary least square (OLS) regression techniques were employed for data analysis. The descriptive statistics of the socio-economic characteristics of proteinous food consumers show that majority (56.7%) of the household heads are about 40 years old, most (73%) of the households’ heads ar

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UCHIYAMA, Sadao, Yukio SAITO, and Mitsuru UCHIYAMA. "Protein-binding of Ochratoxin A and Its Extractability from Proteinous Food." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 26, no. 6 (1985): 651–57. http://dx.doi.org/10.3358/shokueishi.26.651.

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Bamdad, Fatemeh, Amir Hossein Goli, and Mahdi Kadivar. "Preparation and characterization of proteinous film from lentil (Lens culinaris)." Food Research International 39, no. 1 (2006): 106–11. http://dx.doi.org/10.1016/j.foodres.2005.06.006.

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Svihus, Birger, and Ozren Zimonja. "Chemical alterations with nutritional consequences due to pelleting animal feeds: a review." Animal Production Science 51, no. 7 (2011): 590. http://dx.doi.org/10.1071/an11004.

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Pelleting is an energy-demanding process that is carried out on many animal feeds to assure a large macro-structure and thus improved handling properties and a high and homogenous feed intake. Due to the heat applied during conditioning and pelleting, some chemical alterations may take place. Proteins are to some extent denatured, and this will potentially improve nutritional value through inactivation of proteinous antinutrients, although may contribute negatively through inactivation of exogenous enzymes. Only a small fraction of the starch will be gelatinised, and pelleting will not affect

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WATANABE, MICHIKO. "Production of proteinous surfactants by the specific reactions of proteases." Journal of the agricultural chemical society of Japan 61, no. 4 (1987): 482–85. http://dx.doi.org/10.1271/nogeikagaku1924.61.482.

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BHADRA, Anuradha, Yuko OOTAKE, Tomoko YAMAGUCHI, Hitoshi TAKAMURA, and Teruyoshi MATOBA. "Water Soluble Proteinous Substances as Free Radical-Scavengers in Fish." Food Science and Technology Research 13, no. 4 (2007): 418–21. http://dx.doi.org/10.3136/fstr.13.418.

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Solgaard, Geir, Kaspar H. Thorsen, and Kurt I. Draget. "Encapsulation of a proteolytically active novel bioproduct; controlling the release of proteinous components." Food and Bioproducts Processing 87, no. 1 (2009): 40–45. http://dx.doi.org/10.1016/j.fbp.2008.03.003.

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Omosebi, M.O, M.A Oluokun, L.M Emiola, and R.A Shehu. "COMMON NUTRITIONAL PROBLEMS AMONG CHILDREN IN OYO EAST LOCAL GOVERNMENT OF OYO STATE." Continental J. Nursing Science 4, no. 1 (2012): 8–15. https://doi.org/10.5281/zenodo.824578.

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The study examined the common nutritional problems among children in Oyo East Local Government Area of Oyo State. A descriptive research design was used, while the study population consisted of nurses and nursing mothers. These people represented the group of respondents used in the study. In all, one hundred and fifty respondents in the area of study were randomly selected. The variables tested in the area of study include common nutritional problems like kwarshiorkor, marasmus, anaemia and ricket among many others. Data was collected through the use of a self-designed questionnaire, duly val

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Ojima, Yoshihiro, Minh Hong Nguyen, Reiki Yajima, and Masahito Taya. "Flocculation of Escherichia coli Cells in Association with Enhanced Production of Outer Membrane Vesicles." Applied and Environmental Microbiology 81, no. 17 (2015): 5900–5906. http://dx.doi.org/10.1128/aem.01011-15.

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ABSTRACTMicrobial flocculation is a phenomenon of aggregation of dispersed bacterial cells in the form of flocs or flakes. In this study, the mechanism of spontaneous flocculation ofEscherichia colicells by overexpression of thebcsBgene was investigated. The flocculation induced by overexpression ofbcsBwas consistent among the variousE. colistrains examined, including the K-12, B, and O strains, with flocs that resembled paper scraps in structure being about 1 to 2 mm. The distribution of green fluorescent protein-labeledE. colicells within the floc structure was investigated by three-dimensio

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Dan, M. U., M. A. Essien-Ibok, E. P. Udoinyang, I. U. Udo, and D. U. Ufot. "Effects of reproductive hormones on reproductive biology of commonly consumed fish in Akwa Ibom State, Nigeria." Journal of Aquatic Sciences 38, no. 1 (2023): 119–30. http://dx.doi.org/10.4314/jas.v38i1.10.

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Nutritionally proteinous food and feed are required for a balance healthy living. This study was designed to assess the efficacy of some reproductive hormones: human chorionic gonadotropin (HCG), Ovaprim (OVA), extract of carp pituitary (CPE) and deoxy- corticosterone acetate (DOCA) on some aspects of reproductive biology of gravid Heterobranchus longifilis and Clarias gariepinus. A 25 number each of gravid males and females H. longifilis and C. gariepinus were employed in this study. Five experimental set up were designed for the study. Each treatment group was dosed with the required amount

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Dissertations / Theses on the topic "Proteinous food"

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 us

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Kim, Young Duk. "Encapsulation properties of several food proteins /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487868114110127.

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Arbabzadeh, Sima-Dokht. "Functionality hydrophobicity relationships of selected food proteins." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69580.

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Commercial food proteins were used in order to study the relationship between hydrophobicity and two functional properties: emulsification and foaming. Hydrophobicity determined by sodium dodecyl sulfate (SDS) binding method and the cis-parinaric acid (CPA) fluorescence probe method gave poor statistical correlation with foaming and emulsification. The SDS binding method gave higher hydrophobicity and higher correlation values with foaming and emulsifying, than the fluorescence probe CPA method. Fourier Transform Infrared (FTIR) spectroscopy was used to study the secondary structures, of th

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Maruyama, Nobuyuki. "Molecular Food Studies on Soy and Wheat Proteins." Kyoto University, 2000. http://hdl.handle.net/2433/181049.

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Kyoto University (京都大学) 0048 新制・課程博士 博士(農学) 甲第8420号 農博第1104号 新制||農||799(附属図書館) 学位論文||H12||N3377(農学部図書室) UT51-2000-F324 京都大学大学院農学研究科食品工学専攻 (主査)教授内海成, 教授森友彦, 教授北畠直文 学位規則第4条第1項該当

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Marengo, M. "IMMOBILIZATION OF BIOACTIVE PROTEINS ON SOLID SUPPORTS : APPLICATIONS TO FOOD PACKAGING AND FOOD NANOTECHNOLOGY." Doctoral thesis, Università degli Studi di Milano, 2009. http://hdl.handle.net/2434/158985.

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Much of the interest concerning bioactive protein immobilization onto solid supports can be attributed to the many potential applications protein-modified surfaces may have in the area of biotechnology. Immobilized bioactive proteins (e.g. antibodies, enzymes) have been used in countless immunoassays, as well as in clinical analysis and diagnostics, in biosensors, and in various industrial applications, including food processing. In this frame, this PhD thesis research project aimed at developing strategies to immobilize food-relevant bioactive proteins onto various solid supports, and at

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Barnard, Faye Marie. "Cold shock proteins of Listeria monocytogenes." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285457.

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Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.

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Ponce, Alquicira Edith. "Food analyzing using electrospray mass spectrometry." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324538.

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Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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Wong, Hing-wan. "Study of chemically modified food proteins by vibrational spectroscopy." View the Table of Contents & Abstract, 2006. http://sunzi.lib.hku.hk/hkuto/record/B36995939.

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Books on the topic "Proteinous food"

1938-, Kinsella John E., Soucie William G, American Oil Chemists' Society. Protein and Co-products Division., and Protein and Co-products Symposium (1988 : Phoenix, Ariz.), eds. Food proteins. American Oil Chemists' Society, 1989.

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Udenigwe, Chibuike C., ed. Food Proteins and Peptides. Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/9781839163425.

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Damodaran, Srinivasan, ed. Food Proteins and Lipids. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4899-1792-8.

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Parris, Nicholas, and Robert Barford, eds. Interactions of Food Proteins. American Chemical Society, 1991. http://dx.doi.org/10.1021/bk-1991-0454.

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Hudson, B. J. F., ed. Biochemistry of Food Proteins. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-9895-0.

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1937-, Parris Nicholas, Barford Robert A. 1936-, and International Chemical Congress of Pacific Basin Societies (1989 : Honolulu, Hawaii), eds. Interactions of food proteins. American Chemical Society, 1991.

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F, Hudson B. J., ed. Biochemistry of food proteins. Elsevier Applied Science, 1992.

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F, Hudson B. J., ed. Developments in food proteins. Elsevier Science, 1991.

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Hudson, B. J. F. Biochemistry of Food Proteins. Springer US, 1992.

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Hudson, B. J. F. Developments in food proteins. Elsevier Applied Science, 1987.

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Book chapters on the topic "Proteinous food"

Alais, C., and G. Linden. "Proteins." In Food Biochemistry. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_5.

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Lusas, E. W., and K. C. Rhee. "Applications of Vegetable Food Proteins in Traditional Foods." In Plant Proteins: Applications, Biological Effects, and Chemistry. American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0312.ch004.

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Bottomley, R. C., M. T. A. Evans, and C. J. Parkinson. "Whey Proteins." In Food Gels. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0755-3_11.

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Rodger, Graham W., and Peter Wilding. "Muscle Proteins." In Food Gels. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0755-3_9.

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Aurand, Leonard W., A. Edwin Woods, and Marion R. Wells. "Proteins." In Food Composition and Analysis. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_6.

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deMan, John M. "Proteins." In Principles of Food Chemistry. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4614-6390-0_3.

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Zhao, Xinhuai, Yu Fu, and Chunli Song. "Proteins." In Essentials of Food Chemistry. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0610-6_3.

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Lanier, Tyre C. "Functional Food Protein Ingredients from Fish." In Seafood Proteins. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4_10.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Plant Proteins." In Dimensions of Food. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_11.

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Hobbi, Parinaz, Alaa El-Din A. Bekhit, Frederic Debaste, Nei Lei, and Amin Shavandi. "Insect-Derived Protein as Food and Feed." In Alternative Proteins. CRC Press, 2021. http://dx.doi.org/10.1201/9780429299834-5.

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Conference papers on the topic "Proteinous food"

Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f

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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two

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Čaloudová, Jana, Matej Pospiech, Kateřina Křištofová, and Bohuslava Tremlová. "ZMĚNY RAMANOVA SPEKTRA PROTEINU SÓJI LUŠTINATÉ VLIVEM RŮZNÝCH NANOČÁSTIC / CHANGES IN THE RAMAN SPECTRUM OF SOY PROTEIN ISOLATE DUE TO VARIOUS NANOPARTICLES." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0046.

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Křištofová, Kateřina, Matej Pospiech, Jana Čaloudová, and Bohuslava Tremlová. "ZMĚNA RAMANOVA SPEKTRA PROTEINŮ SÓJI LUŠTINATÉ PO INKUBACI S BIOAKTIVNÍMI LÁTKAMI / CHANGE OF RAMAN SPECTRUM OF SOYBEAN PROTEINS AFTER INCUBATION WITH BIOACTIVE SUBSTANCES." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0216.

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Chen, Lingyun. "Structural design of plant protein gel networks for food applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wnsz2802.

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Gelation is one of the most important functional properties of proteins as it provides texture and structure in foods. Gelatin, egg white and whey proteins are widely used as gelling agents in the food industry. Plant proteins are considered inferior to animal proteins in gelling properties. With the recent surge in demand led by sustainability and health considerations, plant-based food products have taken a center stage in food product innovation. This trend has spurred academic and industrial interest to explore the opportunity of developing gelling ingredients from diversified plant protei

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Ribeiro, Amanda Ataides, Ana Luisa Burtet, Ana Maria Marsura, et al. "Early weaning as a cause of cow's milk protein allergy: a review." In III SEVEN INTERNATIONAL MULTIDISCIPLINARY CONGRESS. Seven Congress, 2023. http://dx.doi.org/10.56238/seveniiimulti2023-242.

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During the first months of life, breast milk is the main nutritional and immunological source, favoring the physical and cognitive development of the newborn (NB) (BRASIL, 2015). Early weaning consists of the interruption and insertion of other foods into the child's diet before 6 months. Even though it is beneficial, exclusive breastfeeding (EBF) is still a distant reality in many families. Given this, weaning can generate consequences for the baby, one of them being food allergies, which are immune-mediated reactions, generating inflammatory clinical responses, triggered by the intake of cer

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Luo, Fei, Ondrej Halgas, Pratish Gawand, and Sagar Lahiri. "Animal-free protein production using precision fermentation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ntka8679.

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The $1.4 trillion animal industry could not sustainably scale further to feed the next billion population, as it is resource intensive, and heavy in greenhouse gas emission. The recent plant-based food movement has provided solution for more sustainable protein sources. However, the plant-based food sector faces challenges in reaching parity in texture, sensory experience (mouthfeel) and nutritional value as animal products, limiting their potential of reaching beyond the vegan and flexitarian consumers. The technical challenge behind this problem is that proteins from plants have intrinsicall

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Clare, D., G. Gharst, and T. Sanders. "Transglutaminase Polymerization of Peanut Proteins." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060479.

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Lozovskaya, V. S. "THE USE OF ALTERNATIVE PROTEIN SOURCES IN THE FOOD INDUSTRY: PROSPECTS FOR PLANT AND CELLULAR PROTEINS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.279-282.

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The discussion of the use of alternative protein sources in the food industry, including plant and cellular proteins, is a significant topic in the modern context. The use of alternative protein sources in the food industry is relevant in light of the increased interest in plant and cellular proteins. These sources represent promising alternatives to animal proteins in the food industry. Vegetable proteins can be obtained from various plants such as beans, peas, soybeans, nuts and cereals, which allows you to diversify and enrich food products. Cellular proteins produced using cell culture tec

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Doyen, Alain. "Opportunities and challenges for the development of insect protein-rich ingredients." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kqor7470.

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Over the past decade, the potential of edible insects as a novel food ingredient in high value-added products has been investigated to find alternatives to conventional animal protein sources that are over-exploited and harmful to the environment. One of the most challenge for the edile insect industry is to improve the consumer acceptability for this non conventional food matrix. Although there are many complex factors that influence the consumers' perceptions and acceptability of insects as food, it is well-documented that insect-based foods in which insects were not visible to the consumer

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Reports on the topic "Proteinous food"

Pexas, Georgios, Ilias Kyriazakis, and Bob Doherty. The Future of Animal Feed. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.gzi586.

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The feed-food competition for environmental and economic resources raises increasing concerns about the production and supply of protein for the global livestock sector. Risks to food-security and approaching deadlines for global sustainable development, means exploring the potential for alternative protein feeds is imperative. However, as the use of alternative feeds for livestock production is still at its infancy, it is critical that potential direct or indirect food safety risks are evaluated before implementation at commercial scales. This Rapid Evidence Assessment (REA) offers a lens tha

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Tanjore, Deepti. Fermentation of low-cost sustainable feedstocks to produce low-greenhouse gas generating food proteins. Office of Scientific and Technical Information (OSTI), 2020. http://dx.doi.org/10.2172/1631727.

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Herman, Eliot D., Gad Galili, and Alan Bennett. Recognition and Disposal of Misfolded Seed Proteins. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568791.bard.

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This project was directed at determining mechanisms involved in storage of intrinsic and foreign storage proteins in seeds. Seeds constitute the majority of direct and indirect food. Understanding how seeds store proteins is important to design approaches to improve the quality of seed proteins through biotechnology. In the Israeli part of this project we have conducted investigations to elucidate the mechanisms involved in assembling wheat storage proteins into ER-derived protein bodies. The results obtained have shown how domains of storage protein molecules are critical in the assembly of p

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Chepeliev, Maksym. Incorporating Nutritional Accounts in the GTAP Data Base. GTAP Working Paper, 2021. http://dx.doi.org/10.21642/gtap.wp90.

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In this paper, we develop an approach towards incorporation of nutritional accounts for the Global Trade Analysis Project (GTAP) Data Base. We rely on the Food and Agricultural Organization (FAO) food balance sheets data and nutritive indicators to estimate nutritional content of primary commodities and derived commodities represented in primary equivalent within the food balance sheets. Calories, fats, proteins and carbohydrates are estimated and reported. We further identify use categories that account for food, feed, seed, losses and other uses. In terms of food supply, we identify GTAP Dat

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination

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Geesey, Gill G., Peter A. Suci, Peter R. Griffiths, and Georges Belfort. Characterization of Molecular Interactions of Mytilus edulis Foot Proteins on Model Hydrated Surfaces. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada389135.

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Einarsson, Rasmus. Nitrogen in the food system. TABLE, 2024. http://dx.doi.org/10.56661/2fa45626.

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Nitrogen (N) plays a dual role in the agri-food system: it is an essential nutrient for all life forms, yet also an environmental pollutant causing a range of environmental and human health impacts. As the plant nutrient needed in greatest quantities, and as a building block of proteins and other biomolecules, N is a necessary part of all life. In the last century, an enormous increase of N turnover in the agri-food system has enabled increasing per-capita food supply for a growing world population, but as an unintended side effect, N pollution has increased to levels widely agreed in science

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Tacken, Gemma, Marcel Kornelis, Paul Bikker, and Patricia Jaspers. Do consumers accept processed animal proteins in feed of food producing animals? : A quantitative exploration in five European countries. Wageningen Economic Research, 2024. http://dx.doi.org/10.18174/671103.

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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, 2022. http://dx.doi.org/10.56661/d8817170.

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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the regio

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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Proce

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