Global Food Security and Wellness

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vi Preface

We hope this IUFoST book to become a valuable addition to the body of

knowledge of the food science and engineering scientific community.

Gustavo V. Barbosa-Cánovas
Gláucia María Pastore
Kezban Candoğan
Ilce G. Medina Meza
Suzana Caetano da Silva Lannes
Ken Buckle
Rickey Y. Yada
Amauri Rosenthal
Biography of the Editors

Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering at Washington

State University, USA. His areas of research interest in the food domain include
nonthermal and thermal processing, dehydration, physical properties, powder tech-
nology, edible films and water activity. He received his B.S. in Mechanical
Engineering at the University of Uruguay and his M.S. and Ph.D. in Food
Engineering at the University of Massachusetts. Dr. Barbosa-Cánovas is Editor-in-
Chief of the Food Engineering Book Series as well as the Food Engineering Reviews
Journal, both published by Springer. He is a past President of the International
Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST.
Gláucia María Pastore is a Professor of Food Science at the University of
Campinas (UNICAMP), Sao Paulo State, Brazil. She received a B.S. in Biology at
Pontificia Universidade Catolica de Campinas (PUCCAMP) and an M.S. and a
Ph.D. in Food Science at the University of Campinas. Professor Pastore was a
Visiting Scholar at the Department of Food Science, Ohio State University, USA,
working on producing flavor compounds from microorganisms. She is a Fellow of
the International Academy of Food Science and Technology (IAFoST) and Vice-
President for Research at UNICAMP. She was President of the Brazilian Society of
Food Science and Technology (SBCTA) and President of ALACCTA (Latin
American and Caribbean Association of Food Science and Technology). Professor
Pastore focuses her research on the biochemistry of functional foods and bioactive
compounds from tropical fruits, biotransformation of terpenes in aroma compounds,
and the study of biosurfactants from microorganisms.
Kezban Candoğan is a Professor of Food Engineering at Ankara University,
Turkey, where she received her B.S. and M.S. degrees, as well as a Ph.D. from
Clemson University, USA. Her M.S. research was on poultry meat processing,
whereas her doctoral work was on fermented sausage processing. In 2001 she joined
the Food Engineering Department, Ankara University, as a postdoctoral fellow. She
was promoted to Associate Professor in 2003 and to Full Professor in 2009. She is
a certified evaluator for MÜDEK (Turkish Association for Evaluation and
Accreditation of Engineering Programs). She is also a scientific consultant for the

vii
viii Biography of the Editors

Turkish food industry and is a scientific advisory committee member for SETBIR
(Union of Dairy, Meat, Food Processors and Producers of Turkey). Professor
Candoğan’s current research interests include active packaging of muscle foods,
development of functional and new meat products, characterization of PSE meats in
poultry processing plants, and detection of meat adulteration.
Ilce G. Medina Meza is an Assistant Professor at the Department of Biosystems
and Agricultural Engineering at Michigan State University, USA. She earned her
Ph.D. in Food Science at the Instituto Tecnologico de Veracruz, Mexico, and her
B.S. in Chemical Engineering at the Instituto Tecnologico de Orizaba, Mexico. She
has recently been a Visiting Professor at the Center for Nonthermal Processing of
Food (2012–2014) and an adjunct faculty member (2014–2016) at Washington
State University. Her research interests are on food process engineering, metabolo-
mics, and health engineering. She has devoted significant time exploring chemical
changes induced by thermal and nonthermal oxidative processes in lipids and ste-
roids, and evaluating their impact on food and health.
Suzana Caetano da Silva Lannes is Associate Professor III at the School of
Pharmaceutical Sciences, University of São Paulo, Brazil. She is President of the
Brazilian Society of Food Science and Technology (SBCTA), Vice President of the
Brazilian Association of Rheology, Member of the Brazilian Association of Scientific
Editors (ABEC), and Editor-in-Chief of Food Science and Technology Journal.
Professor Lannes has been working on the following food science and technology
areas: rheology, physical properties, development of special and nutritional food for-
mulations, cocoa products, and the study of fat foods and colloidal systems.
Ken Buckle is Emeritus Professor of the Food Science and Technology Group,
School of Chemical Engineering at the University of New South Wales (UNSW),
Sydney, Australia. He has a B.Sc. (Hons 1, Medal) and Ph.D. in food technology
from UNSW. Professor Buckle was Head of the Department of Food Science and
Technology and the School of Applied Biosciences, as well as Associate Dean for
International Development of Science Faculties at UNSW. His teaching and research
interests have covered food preservation, traditional food products, food safety,
hurdle technologies, food waste treatment and utilization, and food standards. He
was Chair of the IUFoST Scientific Council and a member of its Governing Council
(2003–2006), President (2001–2003) of the International Academy of Food Science
and Technology, and is Chair since 2006 of the Editorial Advisory Board of the
online IUFoST magazine The World of Food Science.
Rickey Y. Yada was appointed Dean of the Faculty of Land and Food Systems, and
Professor of Food Science at the University of British Columbia (UBC), Vancouver,
Canada in 2014. Prior to joining UBC, Dr. Yada was at the University of Guelph in a
number of leadership roles, including Chair and Professor of the Department of Food
Science, Assistant Vice President for Research, Canada Research Chair in Food
Protein Structure, and Scientific Director of the Food Institute. He was also the Vice
Chair of the Institute of Nutrition, Metabolism and Diabetes of the Canadian Institutes
of Health Research. Among other activities, Dr. Yada is a Member of the Board of
Biography of the Editors ix

Trustees of the International Life Science Institute (ILSI) North America, and the
North American Editor for Trends in Food Science and Technology. Dr. Yada is a
Past President and Fellow of the Canadian Institute of Food Science and Technology,
IUFoST Past-President and Fellow of the International Academy of Food Science
and Technology, as well as Fellow of the Institute of Food Technologists.
Amauri Rosenthal is a Scientific Researcher at EMBRAPA (Brazilian Agricultural
Research Corporation) Food Technology Center, Rio de Janeiro, Brazil, where he was
Director for 4 years. He represented his organization by spending 2 years at AgroSup
Dijon and Ensbana Dijon, France, as part of EMPRAPA Labex, an International
Program among Brazil and selected countries, working on emerging technologies to
process foods, mainly focusing on bacterial spore inactivation. His areas of research
interest are mostly in food engineering, where he has been spending a significant
amount of time on high pressure and thermal processing, dehydration, hurdle technol-
ogy, food safety and food quality. His B.Sc. in Food Engineering and M.Sc. in Food
Science were completed at the University of Campinas (UNICAMP), Brazil, and his
Ph.D. in Food Bioengineering at the University of Reading, UK. He is Chair of
Section VI on Post Harvest and Bioprocess Engineering and Vice-Chair of the Food
Safety Working Group of CIGR (International Commission of Agricultural and
Biosystems Engineering), while also serving as the Brazilian Deputy Representative
at the ISEKI Food Association. He is a Member of the Editorial Board of the Food
Engineering Reviews Journal and the lead editor of the Fruit Processing book pub-
lished by Springer. He was chair of the 2013 IFT/EFFoST (Institute of Food
Technologists/European Federation of Food Science and Technology) Workshop on
Nonthermal Processing of Food held in Florianopolis, Brazil.
Contents

1 Supporting Country-Driven Innovations and Agrifood

Value Chains for Poverty and Hunger Reduction................................ 1
Shenggen Fan
2 Preserving Food After Harvest is an Integral Component
of Food Security....................................................................................... 15
Malcolm C. Bourne
3 Microbiological Safety of Fruit and Vegetables in the Field,
During Harvest, and Packaging: A Global Issue.................................. 27
Santos García and Norma Heredia
4 Ensuring Food Safety in Developing and Developed Countries:
Aspects Associated with the Use of Veterinary Drugs
in Fish Farming in Brazil........................................................................ 49
Felix G.R. Reyes and Katia S.D. Nunes
5 Functional Dairy Products...................................................................... 67
Yuridia Ortiz, Eduardo García-Amézquita, Carlos H. Acosta, and David R.
Sepúlveda
6 Brazilian Native Fruits as a Source of Phenolic Compounds.............. 105
Neuza Mariko, Aymoto Hassimotto, and Franco Maria Lajolo
7 Technology and Nutrition Opportunities for Healthful Foods
from Morama Beans, an Emerging Crop in Botswana........................ 125
Jose C. Jackson
8 Advancements in Obtaining and Utilizing Bovine Milk Proteins
in Foods and Nutrition............................................................................ 141
Valdemiro Carlos Sgarbieri
9 Chocolate and Cocoa Products as a Source of Health
and Wellness............................................................................................. 175
Suzana Caetano da Silva Lannes

xi
xii Contents

10 Advances on the Production and Application of Peptides

for Promoting Human Health and Food Security................................. 195
Chibuike C. Udenigwe, Ifeanyi D. Nwachukwu, and Rickey Y. Yada
11 IUFoST Distance-Assisted Training Program....................................... 221
Daryl Lund and Donald Mercer
12 Food Science and Technology Undergraduate
and Graduate Curricula in North America........................................... 237
Rickey Y. Yada, Charity Parr-Vasquez, and Brian C. Bryksa
13 Food Science and Technology Curricula in Africa:
Meeting Africa’s New Challenges........................................................... 247
Amanda Minnaar, John R.N. Taylor, Steven Haggblade,
John David Kabasa, and Nelson K.O. Ojijo
14 Yeasts from Traditional Cheeses for Potential Applications................ 277
Seda Karasu Yalçin and Z. Yesim Ozbas
15 Beta-Lactoglobulin Fibril Dispersions:
Structural and Rheological Characteristics.......................................... 295
Simon Loveday, M. Anandha Rao, and Harjinder Singh
16 Animal Welfare and Meat Quality: Methodologies to Reduce
Pre-slaughter Stress in Broiler Chicken................................................. 301
Massami Shimokomaki, Elza I. Ida, Adriana L. Soares,
Alexandre Oba, Talita Kato, Mayka R. Pedrão, Fabio A.G. Coró,
and Rafael H. Carvalho
17 Protein Oxidation in Meat and Meat Products.
Challenges for Antioxidative Protection................................................ 315
Sisse Jongberg, Marianne N. Lund, and Leif H. Skibsted
18 Religious Slaughter of Animals: International Efforts
to Meet This Need Responsibly............................................................... 339
Joe M. Regenstein
19 Mitigation of Acrylamide Formation in Highly Consumed Foods...... 357
Franco Pedreschi and María Salomé Mariotti
20 Scale-Up Issues and Cost of Manufacturing Bioactive
Compounds by Supercritical Fluid Extraction
and Ultrasound Assisted Extraction....................................................... 377
Juliana M. Prado, Priscilla C. Veggi, and M. Angela A. Meireles
21 Multiphysics Modelling of Innovative Food Processing
Technologies.............................................................................................. 435
Pablo Juliano and Kai Knoerzer
Contents xiii

22 Ultrasound-Assisted Freezing of Fruits and Vegetables:

Design, Development, and Applications................................................. 457
Md. Nahidul Islam, Min Zhang, and Benu Adhikari
23 Characterization of Microbial Inactivation
by Microwave Heating............................................................................. 489
Pascale Gadonna-Widehem and Jean-Claude Laguerre
List of Contributors

Carlos H. Acosta Centro de Investigación en Alimentación y Desarrollo,

Cuauhtémoc, Chihuahua, Mexico
Benu Adhikari School of Applied Sciences, RMIT University, Melbourne, VIC,
Australia
Malcolm C. Bourne Deceased
Brian C. Bryksa Department of Food Science, University of Guelph, Guelph,
ON, Canada
Rafael H. de Carvalho Paraná Technological Federal University, Londrina
Campus, Londrina, Brazil
Fabio A.G. Coró Paraná Technological Federal University, Londrina Campus,
Londrina, Brazil
Shenggen Fan International Food Policy Research Institute, Washington, DC, USA
Pascale Gadonna-Widehem Institut Polytechnique LaSalle Beauvais, Beauvais
Cedex, France
Santos García Departamento de Microbiología e Inmunología, Facultad de Ciencias
Biológicas, Universidad Autónoma de Nuevo León, San Nicolás, NL, Mexico
Eduardo García-Amézquita Centro de Investigación en Alimentación y
Desarrollo, Cuauhtémoc, Chihuahua, Mexico
Steven Haggblade Department of Agricultural, Food and Resource Economics,
Michigan State University, Lansing, MI, USA
Aymoto Hassimotto Department of Food Science and Nutrition, Faculty of
Pharmacy, Universidade de São Paulo, São Paulo, Brazil
Norma Heredia Departamento de Microbiología e Inmunología, Facultad de Ciencias
Biológicas, Universidad Autónoma de Nuevo León, San Nicolás, NL, Mexico

xv
xvi List of Contributors

Elza I. Ida Department of Food Technology, Londrina State University,

Londrina, Brazil
Md. Nahidul Islam State Key Laboratory of Food Science and Technology,
Jiangnan University, Wuxi, Jiangsu, China
Jose C. Jackson Botswana Institute for Technology Research and Innovation
(BITRI), Gaborone, Botswana
Sisse Jongberg Department of Food Science, University of Copenhagen,
Frederiksberg C, Denmark
Pablo Juliano CSIRO Animal, Food and Health Sciences, Melbourne, VIC,
Australia
John David Kabasa College of Veterinary Medicine, Animal Resources and
Biosecurity, Makerere University, Kampala, Uganda
Talita Kato Paraná Technological Federal University, Londrina Campus,
Londrina, Brazil
Kai Knoerzer CSIRO Animal, Food and Health Sciences, Melbourne, VIC, Australia
Jean-Claude Laguerre Institut Polytechnique LaSalle Beauvais, Beauvais Cedex,
France
Franco Maria Lajolo Department of Food Science and Nutrition, Faculty of
Pharmacy, Universidade de São Paulo, São Paulo, Brazil
Suzana Caetano da Silva Lannes Pharmaceutical-Biochemical Technology
Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo,
Brazil
Simon Loveday Massey Institute of Food Science and Technology, Massey
University, Palmerston North, New Zealand
Daryl Lund University of Wisconsin-Madison, Madison, WI, USA
Marianne N. Lund Department of Food Science, University of Copenhagen,
Frederiksberg C, Denmark
Neuza Mariko Department of Food Science and Nutrition, Faculty of Pharmacy,
Universidade de São Paulo, São Paulo, Brazil
María Salomé Mariotti Escuela de Nutrición y Dietética, Facultad de Medicina,
Universidad Finis Terrae, Santiago de Chile, Chile
M. Angela A. Meireles School of Food Engineering, University of Campinas,
Campinas, São Paulo, Brazil
Donald Mercer Department of Food Science, University of Guelph, Guelph,
ON, Canada
List of Contributors xvii

Amanda Minnaar Deceased

Katia S.D. Nunes Department of Food Science, School of Food Engineering,
University of Campinas, Campinas, São Paulo, Brazil
Ifeanyi D. Nwachukwu Department of Human Nutritional Sciences, University of
Manitoba, Winnipeg, MB, Canada
Alexandre Oba Department of Animal Sciences, Londrina State University,
Londrina, Brazil
Nelson K.O. Ojijo Forum for Agricultural Research in Africa (FARA), Accra,
Ghana
Yuridia Ortiz Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc,
Chihuahua, Mexico
Z. Yesim Ozbas Food Engineering Department, Faculty of Engineering, Hacettepe
University, Ankara, Turkey
Charity Parr-Vasquez Office of Research Services, University of Waterloo,
Waterloo, ON, Canada
Mayka R. Pedrão Paraná Technological Federal University, Londrina Campus,
Londrina, Brazil
Franco Pedreschi Departamento de Ingeniería Química y Bioprocesos, Pontificia
Universidad Católica de Chile, Santiago de Chile, Chile
Juliana M. Prado School of Food Engineering, University of Campinas,
Campinas, São Paulo, Brazil
M. Anandha Rao Cornell University, Geneva, New York, USA
Joe M. Regenstein Cornell Kosher and Halal Food Initiative, Cornell University,
Ithaca, New York, USA
Felix G.R. Reyes Department of Food Science, School of Food Engineering,
University of Campinas, Campinas, São Paulo, Brazil
David R. Sepúlveda Centro de Investigación en Alimentación y Desarrollo,
Cuauhtémoc, Chihuahua, Mexico
Valdemiro Carlos Sgarbieri Food and Nutrition Department, State University of
Campinas, Campinas, São Paulo, Brazil
Massami Shimokomaki Paraná Technological Federal University, Londrina
Campus, Londrina, Brazil
Harjinder Singh Massey Institute of Food Science and Technology, Massey
University, Palmerston North, New Zealand
Leif H. Skibsted Food Chemistry, Department of Food Science, University of
Copenhagen, Frederiksberg C, Denmark
xviii List of Contributors

Adriana L. Soares Department of Food Technology, Londrina State University,

Londrina, Brazil
John R.N. Taylor Department of Food Science, University of Pretoria, Hatfield,
South Africa
Chibuike C. Udenigwe Department of Environmental Sciences, Dalhousie
University, Truro, NS, Canada
Priscilla C. Veggi School of Food Engineering, University of Campinas, Campinas,
São Paulo, Brazil
Rickey Y. Yada Faculty of Land and Food Systems, University of British Columbia,
Vancouver, BC, Canada
Seda Karasu Yalçin Faculty of Engineering and Architecture, Food Engineering
Department, Abant Izzet Baysal University, Golkoy, Bolu, Turkey
Min Zhang State Key Laboratory of Food Science and Technology, Jiangnan
University, Wuxi, Jiangsu, China
Chapter 1
Supporting Country-Driven Innovations
and Agrifood Value Chains for Poverty
and Hunger Reduction

Shenggen Fan

1.1 Introduction

According to the latest World Bank estimate, about one billion people live in
­poverty, despite tremendous progress made in the past two decades (World Bank
2014). Ruling out China, the developing world is not on track to halve poverty—the
first Millennium Development Goal (Stevens et al. 2012; Chen and Ravallion 2012).
Progress toward halving the prevalence of undernourishment is also off-track and
even much slower if the number of undernourished people is considered. Today
around 805 million people suffer from hunger (FAO 2012), and “hidden hunger,” as
micronutrient deficiencies are called, affects the lives of more than two billion peo-
ple. According to IFPRI’s 2014 Global Hunger Index, more than 50 countries had
levels of hunger that were “serious,” “alarming,” or even “extremely alarming”
(von Grebmer et al. 2014). The main hotspots for hunger and poverty are Sub-
Saharan Africa and South Asia (see Figs. 1.1 and 1.2). It is clear that a “business as
unusual” approach that is smarter, more innovative, better focused, and more cost-
effective is urgently needed. Most importantly, this approach must be driven by the
countries themselves (Fan 2010).
Large successes in agricultural development and food and nutrition security
enhancement have been country-driven. Agricultural reforms in China and Vietnam,
the Green Revolution in Asia, and the recent surge in agricultural production and
productivity in Africa—induced by increased investment in agriculture—are some
select examples (Spielman and Pandya-Lorch 2009). The success of country-owned

S. Fan (*)
International Food Policy Research Institute, Washington, DC, USA
e-mail: [email protected]

© Springer Science+Business Media New York 2017 1

G.V. Barbosa-Cánovas et al. (eds.), Global Food Security and Wellness,
DOI 10.1007/978-1-4939-6496-3_1
 2 S. Fan

Prevalence of undernourishment 2014

30
Africa
25
214
(% of population)

20
South
Southeast East Asia 276 Asia 15
Asia

64 161 19
10 Western
Asia
37
5
Latin America

0
-5 -4 -3 -2 -1 0 1 2 3
Annual change in prevalence of undernourishment 1990-2014 (%)

Fig. 1.1 Prevalence of global hunger, by region. Source: FAO (2012). Note: The size of the bub-
bles represents millions of undernourished people

55
% of people living under $1.25 a day, 2011

50
416
45

40
Sub-Saharan
Africa 35

30

399 S. Asia 25
E. Asia & Pacific
20

15

10
E. Europe & M. East & N.
Central Asia Africa
37 5
6 2
0
-8 -7 -6 -5 -4 -3 -2 -1 0

Annual change: % population living under $1.25 a day 1990-2011

Fig. 1.2 Prevalence of absolute poverty in the world, by region. Source: Data from World Bank
(2014). Note: The size of bubbles represents millions living under $1.25 a day. “Absolute poverty”
is measured by the share of population living on less than US$1.25 (PPP) a day

and country-led processes hinges on a combination of good policies, increased

agricultural investments, technological innovations, strong institutions, and good
­governance. This chapter focuses on country-led innovations, agrifood value chains,
reduction in postharvest losses and food waste, as well as on related capacities that
are needed in developing countries.
1 Supporting Country-Driven Innovations and Agrifood Value Chains for Poverty… 3

Table 1.1 Public investment impact in a sample of developing countries

Sector Ghana Uganda Tanzania Ethiopia China India Thailand
Returns to agriculture or rural income (local currency/local currency
spending)
Agriculture 16.8 12.4 12.5 0.14 6.8 13.5 12.6
Education −0.2 7.2 9.0 0.56 2.2 1.4 2.1
Health 1.3 0.9 n.e. −0.03 n.e. 0.8 n.e.
Roads 8.8 2.7 9.1 4.22 1.7 5.3 0.9
Ranking in returns to poverty reduction
Agriculture n.e. 1 2 n.e. 2 2 1
Education n.e. 3 1 n.e. 1 3 3
Health n.e. 4 n.e. n.e. n.e. 4 n.e.
Roads n.e. 2 3 n.e. 3 1 2
n.e. = no effect
Source: Fan et al. (2009)

1.2 Investments and Innovations

Increasing agricultural investments and setting right priorities are essential to broad-­
based growth and poverty reduction, since in many developing countries the agri-
cultural sector accounts for a large share of national income and employment, and
poverty, continues to be a largely rural phenomenon. As illustrated in Table 1.1,
spending on agriculture represents a “win–win” strategy for development as it sup-
ports both growth and poverty reduction (Gulati and Fan 2007). The Comprehensive
Africa Agriculture Development Program (CAADP), which is supported by IFPRI,
is one program that promotes evidence-based policies and agricultural investments
and has made considerable progress over the last few years (IFPRI 2011).
Investment and innovation must address growing resource constraints. Among
other approaches, more efficient input and resource use can be achieved through
improved storage, processing, and marketing facilities that reduce postharvest
losses, through water conservation efforts, as well as through breeding crop variet-
ies that are resistant to droughts and pests. In the case of the latter, innovations in
biotechnology have the potential to increase crop productivity, nutritional impact,
and environmental sustainability without the significant use of additional—and
potentially harmful—inputs.
Given the need to mitigate and adapt to climate change, technological innova-
tions should also aim at transforming agriculture into a low-carbon sector. This
includes land-management practices—such as mixed cropping, cover crops, and
integrated farming—that can optimize crop productivity while limiting greenhouse
gas (GHG) emissions. In this context, new approaches are also needed to help mea-
sure, track, and map GHG emissions in order to better target and monitor the mitiga-
tion potential of agriculture (Nelson et al. 2010).
Cross-sectorial impacts such as the contribution of rural roads and telecommuni-
cation (ICT) to agricultural productivity also need to be exploited, and other