Food Safety and Waste

As the global population rises, so does the demand for food. However, unsustainable food production and supply leads to safety concerns and excessive waste. During production, pathogenic bacteria, viruses, fungi, and several parasites can arise, live and destroy food during this phase. Worryingly, these microorganisms can be carried in food that is supplied for consumption by humans and animals, leading to serious health concerns on a mass scale. The economic burden of food safety and waste further raises further interest and need for food safety to be improved and waste reduced.

The scope of the collection includes but is not limited to:

• Preventative measures for food contamination
• Possibilities of integrating food waste to food reuse
• Impact of food waste on countries with varying demographics
• Methods of extending the shelf-life of fresh produce
• Strategies to reduce greenhouse gas emissions from farm to fork

Collection advisors: Avo Karus (Estonian University of Life Sciences, Estonia)