The Future of Sustainable Food is in Your Hands

The sustainable production of food on a global scale has never been more important. With growing populations and environmental concerns, decisions we make now will have a major impact in the future.

Together we can make a difference by developing sustainable food production, whilst reducing the environmental impact and ensuring better nutrition for everyone, now and for future generations.



Seasonal nitrogen dynamics in lowland rice cropping systems in inland valleys of northern Ghana
Journal of Plant Nutrition and Soil Science (December 2016)

Safety aspects of the production of foods and food ingredients from insects

Molecular Nutrition & Food Research (November 2016)

Isolation of peptides from a novel brewers spent grain protein isolate with potential to modulate glycaemic response
International Journal of Food Science & Technology (November 2016)

Bioactive compounds of oils extracted from fruits seeds obtained from agroindustrial waste
European Journal of Lipid Science and Technology (October 2016)

Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes
Journal of Food Science (September 2016)

Improving the Sun Drying of Apricots (Prunus armeniaca) with Photo-Selective Dryer Cabinet Materials
Journal of Food Science (September 2016)

New bio-based epoxy materials and foams from microalgal oil
European Journal of Lipid Science and Technology (August 2016)

Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique
Journal of Food Science (August 2016)

Thermoplastic Starch: A Possible Biodegradable Food Packaging Material – A Review
Journal of Food Process Engineering (July 2016)

Bioconversion of anhydrosugars: Emerging concepts and strategies
IUBMB Life  (July 2016)

Commercially available alternatives to palm oil
Lipid Technology (April 2016)

Traditional and novel foods from indigenous flours: Nutritional quality, glycemic response, and potential use in food industry
Starch/Stärke (April 2016)

Development and Characterization of Edible Films Based on Fruit and Vegetable Residues
Journal of Food Science (January 2016)

Digestion and metabolic fates of starch, and its relation to major nutrition-related health problems: A review
Starch/Stärke (January 2016)

Simultaneous conversion of free fatty acids and triglycerides to biodiesel by immobilized Aspergillus oryzae expressing Fusarium heterosporum lipase
Biotechnology Journal (December 2016)

Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids
International Journal of Food Science & Technology (November 2016)

Addressing the inter-individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction

Molecular Nutrition & Food Research (November 2016)

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid
Journal of Food Science (November 2016)

Opportunity and challenge of seaweed bioethanol based on life cycle CO2 assessment
Environmental Progress & Sustainable Energy (September 2016)

Enhancing microbial production of biofuels by expanding microbial metabolic pathways
Biotechnology and Applied Biochemistry (August 2016)

Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors
Journal of the Food and Science of Agriculture (August 2016)

Estimating the evaporation from irrigation reservoirs of greenhouses using satellite imagery
Environmental Progress & Sustainable Energy (July 2016)

Starch-based films and food coatings: An overview
Starch/Stärke (June 2016)

Nodulation and root growth increase in lower soil layers of water-limited faba bean intercropped with wheat
Journal of Plant Nutrition and Soil Science (June 2016)

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing
Journal of Food Science (April 2016)

Enzymatic conversion of acid oils to biodiesel
Lipid Technology (January 2016)

Planting seeds for the future of food

Journal of the Food and Science of Agriculture (January 2016)