University of Agricultural Sciences, India
Sustainably feeding the constantly growing world is one of our major challenges. The demand for food was achieved by a blend of scientific and technological progress, government policies, institutional interventions, business investments and through delivery mechanisms. However, increased farm inputs and outputs were partly at the expense of detrimental effects on the environment. It is estimated that, in 2050 there will be 9.8billion people requiring about 70 percent more food for consumption. In this regard, food science and technology has a significant role to play in achieving food and nutrition security of the world. Advancement in food preservation and stabilisation technologies can extend shelf life of food and food products by strengthening the ability of food sustainably available for all by reducing food waste. Good post-harvest handling practices from farm to retail, including supporting logistics and infrastructure, can mitigate the loss of fresh produce. This is becoming increasingly relevant as the food produced in rural areas has to reach the growing population in urban areas and megacities. This results in increased pressure for the optimisation of the distribution of food, improved access to appropriate modes of transportation and better management of cool chain logistics to ensure sustainable food supply. Despite these concerns for the future, the continuous push for research and technological advancements must continue for successful achievement of global food security and sustainability issues. Existing and emerging technologies has to address the four dimensions of food security. For example, technologies for improving agricultural productivity, methods for improving soil fertility and irrigation technologies can increase food availability. Post-harvest and processing technologies can address food accessibility, biofortification can make food more nutritious and climate-smart technologies (including the use of precision agriculture and early warning systems) can mitigate food instability. However, harnessing the potential of such technologies for food security requires investments in research and development, human capital, infrastructure and knowledge flows. A favourable environment for agricultural innovation would benefit from an enabling environment, gender-sensitive approaches to technology development and dissemination, and regional &international collaboration. Furthermore, technology foresight and assessment for agricultural innovations must be in place to manage potential technological risks, while maximizing potential improvements to food security. Preceding international initiatives were rightly concerned with hunger and malnutrition, while many of these initiatives exhibited concern for the poor, but not all were able to translate the concern for improving nutritional well-being into action. Accordingly, identification of successful ways and means for achieving progress is especially important. Planners and policy makers need an effective policy and programme framework for making decisions and for formulating workable and effective interventions. These not only need to be adapted easily at different country situations, also they need to be sensitive and responsive to the socio-cultural contexts and complexities. Additionally, effective interventions require nutritional surveillance and provision of security is specially needed during emergencies and economic crises.
Biography:
Dr. M Shivamurthy is currently the Professor (HAG) and University Head of the Department of Agricultural Extension, University of Agricultural Sciences, Bangalore, India. Visiting scholar for the Ghent University, Belgium and Humboldt-University, Berlin besides local coordinator for the International Masters in Rural Development. He carried out more than 15 externally funded research projects and research guide for 21 MSc and PhD scholars, has over 200 publications in reputed journals/proceedings and books. In recognition of his work he has received several national and international awards and presented papers at more than thirty international conferences and training programmes.
Specialization and present research: Rural Development, Natural Resource Management, Adoption and Diffusion Studies, Human Resource Management, Empowerment of women, formation of SHGs and Scaling up of Agricultural Innovations in rural areas.
Zhejiang University, China
Cadmium is a non-essential, toxic heavy metal for plants, animals and humans. Genotypes with low grain Cd accumulation and Cd tolerant were successfully screenedfrom 600 barley genotypes. Physiological mechanism for genotypic differences in Cd accumulation and tolerance in barley was elucidatevia characterizing physiochemical characters, including cd uptake and subcellular distribution, photosynthesis, free amino acid, phytochelatin, an atomic structure, atpase, reactive oxygen species (ROS) metabolism and other physio-chemical responses. Furthermore, stress-specific proteins and relevant genes associated with Cd tolerance were identified. qtls were detected for root Cd concentration and Cd tolerance index (CTI) of shoot dry weight, root glutathione peroxidase and dehydro as corbatereductase. Meanwhile, zip genes (ZIP3, ZIP8) were isolated from low and high grain Cd accumulation barley genotypes, respectively, and incorporated into barley plants (Golden Promise) using a grobacterium transformation. In addition, we investigated the effects of Zn, GSH, NO and ASA on alleviating Cd stress, indicating that rational Zn, GSH, NO, or/and Se application could alleviate Cd toxicity to plants and reduce Cd uptake and accumulation.
Biography:
Dr. Prof Feibo Wu has completed her PhD in 2003 from Zhejiang University (ZJU). She is the Deputy Director of Crop Science Institute of ZJU. Her main research interest is evaluation and identification of plant germplasm, mainly in barley, resistant/tolerant to abiotic stresses and its molecular physiology, and phytoremediation of metal-contaminated environments and safe crop production. She has published 97 papers in reputed SCI-JOURNALS and has been serving as an editorial board member of Plant Growth Regulation.
Swiss German University, Indonesia
Membrane technology has gained more application for the separation and purification processes in various industries, including food, beverage and herbal industries. There are two categories of membrane based on the material used to prepare it, namely polymer membranes and ceramic membranes, each of them having advantageous and disadvantageous. Polymer membranes are cheaper in price compared to the ceramic membranes, however ceramic membranes show a better stability against chemicals and can be applied at a higher temperature. Here, the development of various membranes both polymer and ceramic, and their application for food, beverage and herbal industries are presented. An ultrafiltration polymer membrane was developed using beverage plastic bottles as the source of the membrane polymer material. The membrane was tested for an ultrafiltration experiment and showed a rejection of particles with a molecular weight about 20,000 Dalton. The utilization of plastic bottle waste as the raw material to prepare the membrane also becomes a solution for the environmental problem caused by the large amount of disposed plastic bottle waste. Further, the development of a ceramic microfiltration membrane from kaolin and alumina is also presented. The result of the microfiltration experiment showed that the ceramic membrane had a high permeate flux and a 100% rejection of microorganism, showing that the membrane has a potential to applied for purification and sterilization processes in food, beverage and herbal industries. Some examples of the application of the membranes for the sterilization of extract solutions such as butterfly pea extract and coffee silver skin extract solutions are presented.
Keywords: Membrane, microfiltration, ultrafiltration, food, beverage, herbal, sterilization
Biography:
Samuel P Kusumocahyo is a lecturer and researcher in the Faculty of Life Sciences and Technology, Swiss German University, Indonesia. His current position is the Dean of the faculty covering study programs of Food Technology, Sustainable Energy & Environment, Pharmaceutical Engineering, and Biomedical Engineering. He received Bachelor & Master Degree (Dipl.-Ing) in Chemical Engineering from Aachen University (RWTH Aachen), Germany, and Doctoral Degree in Chemical Engineering & Environmental Science from Shizuoka University, Japan. He is an expert in the separation processes using membranes which are widely applied for food & beverage industries, waste treatment, water purification, chemical processes, biofuels production, etc. His recent research activities include the optimization of extraction processes of various Indonesian natural plants for the development of new source of bioactive compounds.
Contact us for any additional information - contact@madridge.org
Madridge Publishers is licensed under a Creative Commons Attribution 4.0 International License.