Over the past two decades, the world has been hit by cycles of economic, financial and natural calamities that have inhibited or reversed, global efforts to reduce food and nutrition insecurity. In this context, promoting livelihood resilience, food and nutrition and food security has become central to the policy agendas of governments and non-governmental organizations (NGOs). The general scope of the call for reviews will, therefore, cover research, capacity building and dissemination on how a sustainable food system can be achieved to realise food and nutrition security for poor, vulnerable and marginal populations. Food and nutrition security is imperative for human survival with dignity and takes account of economic vitality, social justice, human health and environmental health.
Food Research International is now seeking unpublished original manuscripts, short communications and review papers for a special issue devoted to legume-related research.
By-products originating from food processing are a considerable disposal problem for the food industry because these waste streams emerges in huge quantities and are often prone to microbial spoilage.
Agri-food industry generates, during the stages of raw material collection and preparation of derived food products, thousands of tons of byproducts, constituted by skins, peels, seeds, leaves, other inedible fractions, or parts discarded due to sensorial characteristics.
Owing to its raising importance, moods and emotions and their relation to food choice is the subject of major interest for distinct areas of food research such as sensory & consumer science, psychology, neuroscience and marketing, as well as for research and development departments in the food industry.
Owing to its economic importance, diversified products, complex composition and daily consumption by billions of people, coffee is the subject of major interest for many areas of research such as agricultural, food, nutrition and health sciences.
US food research has greatly contributed to the advancement of international food research and applied food science, engineering, technology and nutrition.