食品加工
粮食安全
持续性
业务
食物系统
生产(经济)
供应链
食物链
食品工业
人口
晋升(国际象棋)
自然资源经济学
营销
食品科学
农业
环境卫生
经济
地理
医学
政治学
生物
宏观经济学
法学
考古
古生物学
政治
生态学
作者
Mary Ann Augustin,Malcolm Riley,Regine Stockmann,Louise E. Bennett,Andreas Kahl,Trevor Lockett,Megan Osmond,Peerasak Sanguansri,Welma Stonehouse,Ian Zajac,Lynne Cobiac
标识
DOI:10.1016/j.tifs.2016.08.005
摘要
Food and nutrition security, a major global challenge, relies on the adequate supply of safe, affordable and nutritious fresh and processed foods to all people. The challenge of supplying healthy diets to 9 billion people in 2050 will in part be met through increase in food production. However, reducing food losses throughout the supply chain from production to consumption and sustainable enhancements in preservation, nutrient content, safety and shelf life of foods, enabled by food processing will also be essential. This review describes developments in primary food production systems and the role of food processing on population health and food and nutrition security. It emphasises the need to monitor the attitudes and values of consumers in order to better understand factors that may lead to negative perceptions about food processing. For a resource constrained world, it is essential to have a balanced approach to both energy and nutrient content of foods. Environmental sustainability is critical and both the agrifood production and the food processing sectors will be challenged to use less resources to produce greater quantities of existing foods and develop innovative new foods that are nutritionally appropriate for the promotion of health and well-being, have long shelf lives and are conveniently transportable. Healthy diets which meet consumer expectations produced from resilient and sustainable agrifood systems need to be delivered in a changing world with diminishing natural resources. An integrated multi-sectoral approach across the whole food supply chain is required to address global food and nutrition insecurity.
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