Anakalo Shitandi spoke on the role of the Universities in assuring Food Safety. He noted that currently there are 14 out of 70 universities offering Food Science and related courses in Kenya alone. Out of these, only 3 are offering research and outreach hence the need for more. He asserted that the university plays a major role in food safety by making contributions on government advisory boards, consumer advisory, professional advisory committees, scientific societies, academia, manufacturers, observers, research and publication, capacity enhancement and food standards development.
Universities are also actively involved in Food safety research emerging issues such as toxigenomics, microbiology, immunology, epidemiology and bio-informantics. This is enhanced by donors such as USAID and World Bank funding food safety research through improvement of specialized labs in the universities. The Universities also on their own accord have initiatives such as research on pesticides, antimicrobial resistance, extension and outreach to educate and create awareness on issues affecting the immediate community e.
Samuel Onjolo of Kenya Bureau of Standards giving his presentation. KEBS is the regulator for all foods in Kenya and is in charge of standards development through technical Committees that include regulators, civil society, manufactures, research organizations, consumer organizations, academic institutions and interested parties. In the afternoon session participants were divided into 9 groups where they discussed and presented on emerging issues in food safety in Africa. In the second break out session the groups were able to discuss and present the key areas of interest and major courses that would be necessary for a global Food Safety and Quality curriculum right from Undergraduate level to masters level.
This section gives outcome of group discussions: Session one gives top ten issues raised by groups and gaps to be filled while session two gives discussions on curriculum. Group presenters: Mr. Oloo, Mr. Musita and Mr. Use of inappropriate harvest technology that injures the produce e. Attach students across the farm to fork chain at all levels to gain general understanding of food safety issues.
Session 1: Issues and areas where science and communication and interaction need strengthening for food safety. Lack of integrity — corruption, adulteration of products, wrong labeling, not adhering to regulations. Low capacity in utilization of available knowledge- Data may be available but how does it reach to the farmer in the village? Poor policies that do not create good environment for food safety. Poor focus on food safety. Culture, People may not be ready to break away from some traditional practices that may predispose to food safety hazards.
Poverty-Leaves people with minimal choice for food so they consume whatever is available regardless of its safety. Budget allocation- Governments to increase budget allocation to funding for research and outreach. Collaboration among food safety organizations and institutions to communicate with one voice. Multidisciplinary approach to teaching for the trainees to have a holistic perspective in food safety management.
Longer industrial attachment period to enable trainees to acquire adequate knowledge in food safety. These products do not have adequate information on usage, dosage, effects on eco system etc. Lack of adequate market for fresh indigenous vegetables. This means produce spoils while still at the farm or produce of poor quality reach the consumer.
Transport: Poor infrastructure e. Lack of cold chain systems, poor roads, inappropriate packaging and preservation. Fluctuation in quality of these veggies means that processed products cannot be consistent with regards to quality and safety. Seasonal variations in quality. Processors lack adequate capacity to address safety issues associated with these fluctuations.
Lack of proper knowledge on value addition means low consumption patterns of traditional foods. Hence a mismatch between supply and demand. Need to value add during processing rather than consuming is or as minimally processed products. Provision of training and extension to build capacity of farmers, processors, transporters and traders. Group presentations: Ms. Loretta, Ms. Daisy and Ms. Food laws do not cascade down to the consumers hence the consumer does not know what to demand and expect when it comes to food safety and quality.
Fragmentation of the existing laws weakens the system and bring about duplication of roles, overlaps and gaps. Also results in complexity during implementation. Political interference. This ties the regulators from doing their job e. We are more keen on food security at the expense of food safety hence the laxity in implementation. Political instability as a results of war, drought or floods which brings about food insecurity. Inadequate training and specialization in Food safety which would create a work force that is expert in food laws and regulations. Microbiology, Toxicology, Crop and animal production and food safety, Basic human nutrition, Food chemistry, Diet and diseases, Food laws and regulations.
Food quality assurance, Food safety management systems, Risk assessment, Community participation and outreach. Food fortification to cater for nutrition needs not met by processed foods e. Infrastructure- Constant monitoring and evaluation of food transport, processing chain, regular supply of electricity and equipment maintenance. Agro climatic conditions and proper hazard detection principles to be incorporated filtration analysis , Food spoilage and preservation methods. Reinstitute, reinforce food safety programs from low levels of training to foster understanding.
Constant screening, reassessment on the eligibility, authenticity of our leadership to conformity with emerging issues in the society today. Knowledge of standards governing contamination e. Lack of enforcement of rules and regulations due to weak institutions; also relates to corruption and bribery. Post processing contamination e. Have media publish information from reliable sources for example by translating information into lay terms that can be universally understood. Implement training to farmers, food handlers, consumers Train individuals and all stakeholders and stakeholders to become experts.
Basics such as: Communication skills, Biochemistry, Organic chemistry, Inorganic chemistry, Health and diseases. Lois, Ms. Caroline and Wameyo. Availability — Limited by climate change, Political instability, poor infrastructure, post-harvest process losses due to inadequate technologies, agricultural practices, Labor issues-aged and diseased farming community. Ability to purchase — Long supply chain, farm gate vs market prices differ greatly due to middlemen.
Group presentations: Dr. Mulwa, Mr. Moses and Mr. International student exchange program, also with regional and international food legislation bodies. Quality of water being used to grow food is highly contaminated leading to myriad of food safety concerns. Lack of proper regulation in the food sector such that anybody can produce regardless of their understanding of food safety and hygiene.
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Fragmentation within the system such that it is not clear who should be doing what so nothing is done sometimes. Lack of absorption of trained food scientist in government agencies responsible for regulation. Improper storage of already processed products by the retailers and distributors. Some sell expired product to unaware consumers. Accurate and current data on the extent of several food safety issues is lacking so documents being passed do not capture the actual extent of the problem. Consumers should be properly informed or joined by those with the expertise in research and academia.
Integrating consumer groups with those who have the information. Basic education of the consumer on food hygiene, depending on the type of food it is, whether processed or raw.
Empower consumer to understand and practice their role. Advocacy groups- Putting retailers to task to ensure proper storage and sale of processed products.
Global Issues in Food Science and Technology - Gustavo V. Barbosa-Cánovas - Google книги
Involvement of the consumer in making policies and standards. Come up with clear ways to empower them to participate. Employment of qualified scientists in all the sectors of the food and water both at national and county government level to ensure that proper procedures and steps are taken. Use of radio and TV to reach out.
Advantage of radio and TV broadcasted in many different local languages.
Global Food Security and Wellness
Congratulations to Prof. Register at www. ISSN Skip to main content. Subscribe to rss Subscribe by email. He highlighted that the National Food Control System NFCS is responsible to protect consumers from Public Health concerns and foodborne diseases, protect consumers from adulteration and promote economic development in the food system through the six pillars: 1.
Food Laws and regulation 2. Food Control management 3. Inspection services 4. Lab services, 5. Food monitoring and epidemiology and 6. Training and capacity building The NFCS is a multi-agency association working through the combined effort of diverse government ministries, private sector and consumers.
Ngahu giving their presentations at the symposium Private sector stakeholders were not left out of the discussion either. Food Additives: Misconceptions and Misinformation Dr. Emerging Issues in Food Borne diseases Dr. Outcome of group discussions: break-out sessions In the afternoon session participants were divided into 9 groups where they discussed and presented on emerging issues in food safety in Africa. Improper post-harvest handling causes food losses. Damage during transport 3. Pests at farm level. Causes yield losses 4.
Environmental and climatic changes- Heat, rain, humidity, temperature 5. Crop diseases 6. Field sanitation practices 7. Storage fungi attacks Chemical misuse and overuse resulting in excessive residues Spillage and excessive peeling during processing Improper preservation that leads to losses during storage. Poor storage conditions Is it fashion?
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Gaps in Knowledge 1. Inadequate skills for processing 2. Inadequate understanding of food safety 3. Keeping abreast with technological advancements 4. Food presentation ]Policy and legislation 4. Risk analysis 5. Attachments in 2 phases- In first and second year and also in third and fourth year. Masters Courses 1.
Communication and Journalism 2. Job shadowing and apprenticeship 3. Quality assurance and safety of street and traditional foods. Language Barrier 2. Lack of integrity — corruption, adulteration of products, wrong labeling, not adhering to regulations 3.
Prices and offers may vary in store. Kobo ebook. A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today.
Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists.
The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. Select Parent Grandparent Teacher Kid at heart. Age of the child I gave this to:. Hours of Play:. Tell Us Where You Are:. Preview Your Review. The Four Competitions will be held in Mumbai to inspire and recognise innovation and leadership in food science and technology: Read more about them below and spread the word to students, young scientists, and your colleagues who work with them.
You are encouraged to nominate candidates for or apply for the following competitions:. The purpose of this competition is to encourage food science and technology undergraduate students to use their knowledge and skills to develop innovative food products to fight hunger. Students are challenged to develop a nutritious product based on regional raw materials and technologies. The primary focus is on the practical application of scientific and technological principles with the concern for safety, sensory acceptability, shelf life, health and marketability.
Deadline for submission of a letter with project and product details is April 1, Find full information on competition, the application process, dates and application form here. Seven young scientists in their first post-doctoral position, first academic position, age 35 or under, will be selected from nominees to attend the Congress. Each young scientist will address a global audience with his or her research following a plenary speaker. He or she will then join over other food scientists and technologists to experience this global event.