This BSc Food Science & Human Nutrition programme at Maynooth University offers a comprehensive understanding of nutrition, biology, and chemistry as applied to food. With a focus on ingredients, production, products, and nutrition, students explore various aspects of food science including food saf

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Explore the world of food safety and preservation through this detailed course in Home Science at Mahila Mahavidyalaya, Karad. The course covers topics like basics of food safety, principles of food preservation, methods of food preservation, and practical sessions on preparing various food items. G

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The CORE Organic Pleiades Network held its first annual workshop in Brussels, focusing on organic research and innovation in the European agri-food sector. The event discussed HEU partnerships, national/regional action plans, research funding, and more. CORE Organic aims to enhance knowledge and inn

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Triple Performance is a comprehensive knowledge and collaboration platform designed for agro-ecology transition. It offers a space for farmers and agri-stakeholders to exchange knowledge, discuss farming practices, and enhance agri-systems through feedback. The platform includes a wiki for farming k

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Microorganisms play a crucial role in the food and industrial sectors, both benefiting and causing harm. They are involved in processes such as organic compound transformation, fermentation, and food production. While beneficial microorganisms contribute to the creation of various useful food produc

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Food Research Lab is one of the leading food industry consultants and offers various food production services. We provide food production and food manufacturing consultancy services to food, beverage and nutraceutical companies. Primary food production involves everything from food procurement, inve

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Evolving theories of transformational change emphasize the importance of transformative actions in addressing climate change impacts on agri-food systems. The IPCC AR6 report highlights the need for system-wide shifts to mitigate GHG emissions and enhance resilience in the face of escalating climate

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The Kenya Agri-Nutrition Strategy focuses on six primary areas to enhance nutrition-sensitive agriculture actions. These areas include leadership, advocacy, governance, strengthening service delivery systems, increasing food availability and consumption, harnessing resources, community empowerment,

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The presentation highlights the consumer spending on food, food price trends over time, 2021 food prices, and forecasts for 2022 in a historical context. It emphasizes that U.S. consumers spent 12% of their expenditures on food in 2020, aligning with historical averages. Food price inflation remaine

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The agri-food sector in Uzbekistan faces various challenges such as food security, climate change, and market risks. The session explores the complexities influencing sector management and emphasizes the need for a coherent national strategic framework. It highlights the importance of planning and p

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Enterprise Zambia Challenge Fund, implemented by Self Help Africa with support from the European Union and the Government of Zambia, aims to integrate smallholder farmers into sustainable value chains in Zambia. The project provides economic, nutrition, and technical support to agri-enterprises, wit

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The public sector, private sector, and joint sector play crucial roles in the economy. Public sector includes government services and enterprises, while private sector focuses on profit-making activities. Private sector contributes significantly to national income, generates employment, and ensures

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European Training Foundation's study focuses on analyzing future skill needs in selected sectors using an innovative method that combines big data analysis and traditional techniques. The study aims to support education and training policies by understanding how drivers of change impact jobs and ski

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Enhance your knowledge on using equipment for making food with proper safety procedures. Learn about essential points like wearing protective gear, checking hot food temperatures, food safety principles, and sanitization requirements. Understand machine settings, food temperature checks, and serving

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The National Food Reserve Agency (NFRA) under the Federal Ministry of Agriculture & Water Resources plays a crucial role in addressing agricultural production, storage, and marketing challenges in Nigeria. With a vision to ensure sustainable food access for all Nigerians and become a global food pro

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This chapter highlights essential practices for prepping food to prevent cross-contamination and time-temperature abuse in a food service setting. Topics covered include safe methods for thawing food, cooking temperatures, microwave cooking, informing consumers of risks, requirements for partially c

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Delve into the world of food science and technology with insights on what scientists do, the importance of understanding food, definitions of food science and food technology, factors affecting food spoilage, and traditional and modern food processing technologies. Gain knowledge on testing hypothes

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This chapter focuses on the essential food safety practices in the service industry, covering topics such as time and temperature requirements for holding food, ways to prevent time-temperature abuse and cross-contamination, minimizing bare-hand contact with food, preventing staff and customers from

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LEAP-Agri focuses on improving food security and sustainable agriculture through research and innovation collaborations between African and European teams. With a total budget of 28M and 30 partners from 18 countries, LEAP-Agri has funded 27 R&I projects, aiming to strengthen the EU-Africa partn

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Brookfield Community Food Cupboard is a project aiming to provide food security to individuals and families in the Riverside Park/Hunt Club area, including students and families served by Brookfield High School. The initiative seeks to supplement existing food security programs by offering a day's w

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This lesson focuses on the importance of food safety, addressing how clean our food is and at what points safety can be compromised. It delves into common types of microbes that contaminate foods and explores ways in which food safety can be compromised. The activity involves case studies on food sa

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Understanding food spoilage causes, common food-poisoning bacteria, conditions for bacterial growth, ways to prevent food contamination, safe food handling practices, HACCP concept, types of perishable foods, importance of proper food storage, packaging materials for food, and recognizing signs of f

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Alberta offers a competitive business climate with low taxes and costs, making it a prime location for agri-investment. The province boasts a robust agri-food sector, providing a reliable supply of commodities and a strong reputation for high-quality agricultural products. With easy access to global

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Nigeria faces a significant challenge with malnutrition, requiring sustainable dietary changes through agricultural value chain growth. The country's agri-food system needs urgent transformation to support healthier diets and environmental sustainability. Research aims to analyze how agricultural gr

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Gain insight into the realm of food and nutrition through this comprehensive course. Explore the basics of nutrients, food science, and malnutrition while preparing for various career paths in the food industry, health sector, or NGOs. Modules cover food groups, cooking methods, nutrient functions,

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Kitchen hygiene and food safety are crucial to prevent food spoilage and food poisoning. Factors like enzymes, micro-organisms, and oxygen can lead to food spoilage, while food poisoning occurs when pathogenic bacteria multiply in consumed food. Practicing proper hygiene, storage, and preparation me

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The Division of Food and Nutrition at agri.nv.gov is proposing a capital improvement project for the Southern warehouse to address challenges with third-party cold storage. The current arrangement has led to food spoilage, delivery delays, and compliance difficulties. The proposal aims to develop on

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Understanding the progress of an agri-enterprise involves monitoring production efficiency, returns, and cash income. By assessing factors like yield per hectare and net income, farmers can optimize their operations for increased productivity and profitability. This process requires a comprehensive

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This research study by Claire Bynner and the University of Glasgow team focuses on the impact of COVID-19 on families, children, and young people, as well as the response of local third sector organizations in Scotland. The findings highlight the remarkable mobilization of the third sector during th

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Dr. Yanyun Zhao is a prominent Professor at Oregon State University specializing in food science and technology. With a strong research focus on food processing technologies and food safety, Dr. Zhao has made significant contributions to the field. Her expertise in value-added food processing, antim

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The National Food Security Act, 2013 (NFSA) aims to ensure food and nutritional security for all by providing access to adequate quality food at affordable prices. It includes provisions for hot cooked meals, food security allowance, social audit, nutritional support for children, and various monito

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Food safety is crucial in modern food production to prevent foodborne illnesses. With advancements in technology and increased demand for processed foods, the need to ensure the safety and quality of food has become paramount. Factors affecting food safety include poor hygiene practices, contaminate

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Empowered Youth in a Green Palestine presents a call for proposal aimed at enhancing economic resilience by providing business development support for small-scale agri-food businesses. The project focuses on promoting the green economy and creating employment opportunities for young individuals. Key

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Food Justice Primer provides insightful definitions and discussions on key concepts such as food justice, food insecurity, food sovereignty, and food deserts. It highlights the need for equitable sharing of benefits and risks in the food system, aiming to transform current disparities and inequities

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Working-age persons with disabilities face economic vulnerability and higher chances of living in food-insecure households. This study explores food sufficiency and barriers to accessing free food during the COVID-19 pandemic. Data was collected through an online survey, revealing insights into food

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This project aims to identify skill needs through state-of-the-art training, focus groups, and questionnaire design. It involves scenario development based on trends in sustainability, digitalization, and bioeconomy. The project will analyze past projects, EU policies, and best practices to harmoniz

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The Royal Society of Chemistry Food Group aims to lead, promote, and disseminate the understanding and importance of chemistry in food. Their vision is to enhance food and nutrition security through advancing the chemistry of food ingredients. They strive to engage with various communities to promot

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Poland ranks 5th among European Member States in total food waste, with approximately 3 million tons from households alone. The country is responsible for 10% of EU food waste annually, amounting to 9 million tons, with two-thirds of the wasted food still within its expiration date. The Polish Parli

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This workshop, held in Malaga, Spain, focused on exploring synergies between Digital Innovation Hubs (DIHs) and Agri-food partnerships. The agenda included discussions on how DIHs can meet Agri-food sector needs, with parallel discussion groups and field visits. It also highlighted the importance of

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Minnesota's agricultural sector heavily relies on trade, with over one-third of its production being exported. The state is the 4th largest agricultural exporting state in the US, with soybeans, corn, pork, and dairy being top export commodities. Access to export markets is crucial, as demonstrated

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