It would be useful to connect these recommendations with our forthcoming report on charitable food supply ecosystems (note to self!)
We are pleased to have been featured in the new Food White Paper by Midlands Engine, highlighting various institutions in midlands leading the food systems transformation in the UK. University of Nottingham as a long history of food research capabilities that keeps expanding. Explore the case studies - https://lnkd.in/eC-RNA8p
I am pleased to share that our paper, co-authored with Alexandra Humphreys, on how historical injustices shape today's food systems, was recently highlighted in ANH Academy. This piece builds upon the insights from our previous work and explores the enduring effects of colonial legacies on global food systems. You can read the full article through the link below. https://lnkd.in/dN5sJS25
very insightful and informative article on how colonial structures are affecting our food systems. the system as always is designed to extract, impoverish and keep Africa in a cycle of dependency and at the bottom of the value chain!
I am pleased to share that our paper, co-authored with Alexandra Humphreys, on how historical injustices shape today's food systems, was recently highlighted in ANH Academy. This piece builds upon the insights from our previous work and explores the enduring effects of colonial legacies on global food systems. You can read the full article through the link below. https://lnkd.in/dN5sJS25
Our June newsletter went out last week, did you find something in there for you? We included opportunities and resources for food systems experts and food science researchers, including the food policy research being conducted by researchers at #Nottingham. If you wish to learn more about global challenges and ongoing solutions to our food, then subscribe to receive our next issue: https://lnkd.in/eyfJg_JY
Research Professor in History and Philosophy of Knowledge at the Vrije Universiteit Brussel. Roman Catholic. National Conservative. Free Speech advocate - whether I agree or don't agree with you.
For those around in the Brussels area, on March 27 I have the honour to host Marieke Hendriksen at the Knowledge In International Perspective (KIIP) Seminar. She will discuss 'Food history as history of knowledge: opportunities and challenges'. In her own words, "The field of food studies overlooks a crucial aspect: the history of food as knowledge. This gap calls for a focused exploration that delves into how food practices and knowledge have historically influenced human development. Current research skims over the surface, missing the depth of knowledge systems behind food's role in society. Addressing this oversight can enrich food studies, offering new insights into the complex interactions between food, culture, and innovation. Advocating for a dedicated study into food knowledge history, this initiative aims to enhance our understanding of food's impact on human history and identity, challenging us to embrace and navigate its complexities." For more details and how to register, see
Why study food science? We spoke to students from the University of Surrey about why they decided to study a degree in food science and technology, and we'll be sharing their perspectives across National Food Science and Technology Week. We also asked what inspires and excites them about food science and technology, and we loved their answers. We want to hear from you as well. What inspires you about the exciting and evolving food sector? Let's get a conversation going down in the comments 👇 Tag us Institute of Food Science and Technology (IFST) and use #FoodSciTechWeek to share your experiences and news across National Food Science and Technology Week.
Another issue of the INTERNATIONAL JOURNAL OF FOOD STUDIES (https://lnkd.in/eQ8rh8Er) was just published. Please find here the table of contents: https://lnkd.in/eWJyWu_z
I am thrilled to share that I have submitted my manuscript, “Comprehensive Study on the Impact of Ohmic Heating and Water Bath on the Survival of Escherichia coli in Carrot Juice,” for oral presentation at the 30th National and the 5th International Congress of Food Science and Technology of Iran. This study investigates the effectiveness of ohmic heating and water bath treatments in reducing Escherichia coli populations in carrot juice, providing valuable insights for food safety and preservation.
Looking forward to this public lecture at City, University of London about what city governments are learning as they "embrace food systems thinking, enhance civil society participation in the food governance context, create new urban-rural linkages and form new collective visions for food system transformation." Right on!
Msc KU LEUVEN & GHENT (IUPFOOD) Food technologist |Researcher| Product developer &Innovator. Founder; The Food Bulletin Ug. Co-founder;Chen Foods.
TOPIC; A look into the four food science trends for 2024 as identified by the Science and Policy team, Institute of Food Technolgists. Your engagements and contributions are highly welcome! Let's get started tomorrow📌👏. #FoodSciTechWeek #letstalkfood #celebratefoodscience
"It’s time to pay attention to the hidden costs of your food," Herman Brouwer delves into the true cost accounting in foods in our latest newsletter. This approach, he says, involves calculating the social and environmental costs of production, going beyond the market price. It also allows you to compare products based on their actual costs, unveiling the often unseen expenses borne by society and the environment. Check out our newsletter to learn more about this approach and FAO-commissioned research dubbed "The State of Food and Agriculture 2023". Here's the link
