Pandemics and Innovative Food Systems

ISBN-13: 9781032042619 / Angielski / Twarda / 2023 / 258 str.

Anil Kumar Anal

Opis

A good understanding of the magnitude of risks and impact of the COVID-19 pandemic and other pandemics in general on food and nutrition security is essential for an appropriate response to manage food insecurity and malnutrition.

The debate on health, nutrition and food security cannot be scrutinized at a more opportune moment. The pandemic that we recently faced and are still facing has given rise to increased food and nutrition insecurity for individuals, families, and communities. The COVID-19 crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. In the longer term, we face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies.

With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. The book draws on the experience from the past and present pandemics to better prepare the world for future crises.

Spis treści

Unravelling the Food-Nutrition-Health Nexus to Build Healthier Food Systems. Improving Food Safety and Security through a One-Health Approach: An outlook during and post COVID-19 Pandemic. Do millets contribute to food safety better than maize and other staple crops and commodities? Food Security in Circular Economy towards Achieving Sustainable Development Goals-An Overview in Perspectives of Sustainable Food Systems. Improving traceability in the food supply chain management system. Cereal Grains with Enhanced Nutrition: Functional Components and Food Applications. Tuber Crops and Their Potential in Food and Nutritional Security. Processing of Millets for Nutritionally Enhanced Food Production. Underutilized Cereals and Pseudocereals' Nutritional Potential and Health Implications. Traditional foods and their roles in health and nutrition security. Improving Aquatic-based Food Production, Processing and Distribution. Edible Insects as Alternative Sources of Proteins: Black Soldier Fly Larvae (Hermetia illucens) Production, Processing, and Safety Concerns.

O autorze

Anil Kumar Anal is a Professor and Head of the Department of Food Agriculture and Bioresources at the Asian Institute of Technology (AIT), Thailand. His expertise is in Food and Nutrition Security, Food Safety, Food- and Bioprocessing and Preservation, and Bioeconomy. His research interests also include the formulation and delivery of cells and bioactive for human and veterinary applications, controlled release technologies, particulate systems, application of nanotechnology in food, agriculture and pharmaceutics, functional foods, and food safety, including Antimicrobial resistance, Risk Analysis, and Mitigation Strategies. Prof. Anil has 10 patents (US, World Patents, EU, Canadian and Indian); more than 130 referred international journal articles, 30 book chapters, one authored book, 5 edited books, and several in conference proceedings. He has been a Keynote Speaker and Expert in various Food, Biotechnology, Agro-Industrial Processing, and Veterinary as well as Life Sciences based conferences and workshops organized by national, regional and international agencies. He has served as Advisory members, Associate Editor, Members of Editorial Board of various Regional and International peer-reviewed Journal publications. Prof. Anil has experience on conducting innovative research and product developments funded by various donor agencies, including European Union, FAO, Various Government Agencies, CTCN, USAID, and various food and biotech industries. He completed his master's and Doctoral degrees in Food and Bioprocess Technology at the Asian Institute of Technology, Thailand. He has also worked as a researcher and academician at Otago University and the Massey University in New Zealand.