This is the advice of a committee of leading American experts, chaired by Harvey Fineberg from the Harvard School of Public Health. It represents the fifth report in a series, commissioned by the US National Research Council, that considers how society can understand and cope with decisions about risks. The Committee's remit was to provide advice on risk characterisation, defined by the Research Council as the translation of `the information in a risk assessment ... into a form usable by a risk manager, individual decision maker, or the public'. In this book, the Committee has responded to the challenge clearly and authoritatively, beginning with a profound re-definition of `risk characterisation' that forms the basis for all that follows. In the view of the Committee, risk characterisation is a process. It is a process which starts before quantitative analysis of the risks, because it includes defining what risks to assess, and how most appropriately to assess them. It is an iterative process, in which assumptions are challenged and re-worked, and new information may be incorporated. It is a process in which qualitative judgements contribute to the fuller understanding of the problem; where quantitative scientific estimates, although important, contribute only a part. Most fundamentally, it is a process which, in a democratic society, needs to involve all those affected by the perceived problem and consequent decision. In the words of the Committee: `Experience shows that analyses, no matter how thorough, that do not address the decision-relevant questions, use reasonable assumptions, and meaningfully include the key affected parties can result in huge expenses and long delays and jeopardise the quality of understanding and the acceptability of the final decisions.' In other words, until or unless we expand our understanding of risk characterisation to include the process of defining the assessment itself, we are unlikely to make progress in gaining public acceptance for major decisions on health or environmental issues. For those without sufficient time to read the book, the ten-page summary provides a succinct overview of the Committee's advice, complete with bullet points and emboldened key phrases. However, the main body of the book (and particularly Appendix A, which discusses a number of case studies) is well worth scanning for its well-reasoned and well-structured discussion of the issues and the suggested way forward. Nor is the Committee lost in an `academic ivory tower'. It recognises that involvement of all those with vested interests cannot ensure a rapid or consensus solution or preclude some groups `dropping out' and choosing the route of litigation. It also recognises that allowing a `voice' for a wide range of interest groups can be time consuming and difficult to manage. However, the Committee argues: `While we are sensitive to concerns about cost and delay, we note that huge costs and delays have sometimes resulted when a risk situation was inadequately diagnosed, a problem misformulated, key interested and affected parties did not participate, or analysis proceeded unintegrated with deliberation. We believe that following [our] principles can reduce delays and costs as much as or more than it increases them.' So what are the Committee's principles? Getting the science right - any quantitative science that is undertaken must be of the highest standards. Getting the right science - this ensures that all the relevant risks are considered. Getting the right participation - this ensures that all those affected have a `voice' in the process. Getting the participation right - this ensures that the process is responsive to the needs of all the participants. Developing an accurate, balanced and informative synthesis - this should include a balanced understanding of the uncertainties in current knowledge, encompassing ignorance and indeterminacy as well as more quantifiable uncertainties. Again, in the words of the Committee: `These criteria are related. To be decision-relevant, risk characterisation must be accurate, balanced and informative. This requires getting the science right and getting the right science. Participation helps ask the right questions of the science, check the plausibility of assumptions, and ensure that any synthesis is both balanced and informative.' In order to set up an appropriate risk characterisation process, the Committee recommends that those responsible for it should `begin by developing a provisional diagnosis of the decision situation' in order to identify potential participants, allocate resources and structure the process. However, in doing so, they should `treat the diagnosis as tentative and remain open to change, always keeping in mind that their goal is a process that leads to a useful and credible risk characterization'. The Committee also stresses the need for those responsible for the process to `develop the capability to cope with attempts by some interested and affected parties to delay decision, and to develop a range of strategies for reaching closure'. This is likely to require the development of new skills and may require organisational changes `to improve communication across sub-units and to allow for the flexibility and judgement necessary to match the process to decision'. This balanced, reasoned and authoritative book is, in my opinion, a `must for all those involved in informing societal decision on risks.

Understanding Risk - Informing Decisions in a Democratic Society

Active and intelligent packaging systems for a modern society

Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.

/pdf/nanotechnologies-in-food-science-applications-recent-trends-4r4oz18p3t.pdf

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

Background There is an urgent need to drive improvements in the efficiency and effectiveness of food chains. The global population is expected to reach at least 9 billion by the year 2050, requiring up to 70% more food, and demanding food production systems and the food chain to become fully sustainable. This challenge is complicated by a number of overarching issues, including increasing complexity of food supply chains, environmental constraints, a growing aging population and changing patterns of consumer choice and food consumption. Within this context, food safety must be an enabler and not inhibitor of global food security. Scope and approach This paper will highlight how recent developments and trends related to food safety will impact the food sector and ultimately the ability of the sector to deliver food security. Key findings and conclusions Global megatrends including climate change, a growing and aging population, urbanisation, and increased affluence will create food safety challenges and place new demands on producers, manufacturers, marketers, retailers and regulators. Advances in science and technology such as whole genome sequencing, active packaging, developments in tracing and tracking technologies, information computing technology and big data analysis has the potential to help mitigate the challenges and meet demands, but will also create new challenges. Overcoming a number of these challenges will be difficult for developed economies and large food companies, but even greater for small and medium-sized enterprises (SMEs), developing economies and smallholder farmers, noting that each is a critical component in the global food supply.

Food safety for food security: Relationship between global megatrends and developments in food safety

Agrifood supply chain management: A comprehensive hierarchical decision-making framework and a critical taxonomy

Auditing and verification of food safety and HACCP

Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally “feast or famine.” Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the “simple” food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

Introduction to the Microbiological Spoilage of Foods and Beverages

Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Protein supplemented beverage compositions

http://smas.chemeng.ntua.gr/miram/files/publ_196_10_2_2005.pdf

HACCP and transparency

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt.% protein (dry solids basis), at least about 40 wt.% of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Modified oilseed material

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