In the supply chain of perishable food products, large losses are incurred between farm and
fork. Given the limited land resources and an ever-growing population, the food supply chain …

Food scientists need to work together with agriculturists, nutritionists, civil society, and
governments to develop an integrative approach to feed a growing population sustainably …

Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding
agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop …

Background The concepts of sustainability and food systems have developed over time and
their definitions vary depending on different discipline perspectives. There has been an …

This study investigated understanding of agricultural vocational school teachers about green
skills and its entity in the curriculum. Data were gathered through survey of teachers from …

The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the
use of by-products derived from fruit processing. In effect 14 product designs of fruit gels …

This paper deals with the question about how early humans managed to feed themselves,
and how they preserved and stored food for times of need. It attempts to show how humans …

Structured Abstract Background Food processing is under severe criticism despite of its 3.3
million years history and despite of all advancements in food safety, quality and functionality …

In this study, a theoretical analysis of food processing (eg, solar drying), worldwide cooking
pattern, and cooking methods by using the solar energy has been reviewed. Solar food …

This study aimed to analyze the eligibility of e-module and the effectiveness of their use in
improving the green skills of vocational students. This research used development research …