Organic food quality: from field to fork

Saving Water: From Field to Fork

Saving Water: From Field to Fork Curbing Losses and Wastage in the Food Chain SIWI Policy Brief: Saving Water: From Field to Fork

oped and developing countries, sub-sovereign national bodies, universities and research institutes, community organisations, banks and private investors, aid donors, multilateral financial institutions, UN agencies and other international organisations.

Organic Food Quality & Safety Perception

Many more consumers have tried at least once organic food, but despite higher consumer awareness, they still show a great concern about food quality and safety. Recent research showed that there is still little knowledge of how organic products are produced and processed and which characteristics are fundamental for the consumer with regard to quality and safety. In this scenario, primary produ...

Nutritional genomics: food industry applications from farm to fork.

Nutritional genomics is a new and promising science area which can broadly be defined as the application of high throughput genomics (transcriptomics, proteomics, metabolomics/metabonomics) and functional genomic technologies to the study of nutritional sciences and food technology. First utilised in the food industry by plant biotechnologists to manipulate plant biosynthetic pathways, the use ...

Quality related communication approaches for organic food

As food quality becomes more complex, consumers are tending to reduce their involvement in the food purchase decisionmaking process. Consequently, prices are becoming more significant as they represent an easy choice criterion when consumers have less information about the differences between the product and process quality inherent in food items (including environmental or social issues). The ...