Yada food security ppt oct 10 2013 uot oct final

Feeding the world into the future: the role of food science and Scientific Director Advanced Foods and Materials Canada AFM Canada President Elect IUFoST Department of Food Science Unive

Feeding the world into the future: the role of food science and

Scientific Director  Advanced Foods and Materials Canada (AFM Canada)

President Elect IUFoST Department of Food Science University of Guelph Guelph, Ontario N1G 2W1

What is food security?

As defined by the Food and Agriculture

Organization (FAO) of the United Nations:

needs for an active and healthy life.”

Food and Agricultural Organization of the United Nations (2013) Hunger Portal: FAQ Date retrieved: June 11, 2013 Retrieved from: http://www.fao.org/hunger/en/

 Malnutrition

 Obesity

Growing our Energy for Security – Food vs Fuel?

de Gorter, H., Drabik, D., & Just, D R (2013) Biofuel Policies and Food Grain Commodity Prices 2006-2012: All Boom and No Bust? AgBioForum 16(1): 1-13

Malnutrition Worldwide

World

Number and percentage of undernourished persons

2010-2012 868 million (12%) 2007-2009 867 million (13%) 2004-2006 898 million (14%) 1991-2001 919 million (15%) 1990-1992 1000 million (19%)

The FAO defines undernourishment as the state of consistently

consuming less energy, in the form of protein and calories, to maintain a weight appropriate for height, and for mild activity.

Food and Agricultural Organization of the United Nations (2013) Hunger Portal: FAQ Date retrieved: June 11, 2013 Retrieved from: http://www.fao.org/hunger/en/

 Approximately 500 million people across the world are obese (BMI of 30 or greater), and if the population that is

overweight was also included (BMI of 25 or greater), 1.5 billion people would fall into this category.

 If nothing is done to remedy the issue, 1 billion people are predicted to be obese by 2030.

Harvard School of Public Health (2013) Adult obesity Date retrieved: June 11, 2013 Retrieved from:

http://www.hsph.harvard.edu/obesity-prevention-source/obesity-trends/obesity-rates-worldwide/

World Health Organization (2013, March) Obesity and overweight Fact sheet No311 Date retrieved: June 11, 2013

Health Care Costs – Malnutrition & Obesity

 Malnutrition on a global $3.5 trillion dollars, or 5% of the global GDP

Sprinkles

Iron Tea

Iron Fish

- Univ Guelph project

- placed into water that is being sterilized or used to prepare food

- provide about 75 per cent of daily iron requirements

http://atguelph.uoguelph.ca/2013/09/iron-fish-a-finalist-in-innovation-competition/

Nanoencapsulation - nanoemulsions

Shefer,A (2005) www.foodtech-international.com/papers/images/application-nano/fig1 http://nanogreensinfo.com

 Functional ingredients are essential components in many foods

 e.g., vitamins, colours, flavours, preservatives, antimicrobials, etc.)

 Usually need some sort of delivery system to optimize activity.

 Pay load substantially decreased

5 mg Fe / 100 ml, pH 7.0, stored at 40 C under dark conditions ˚

Storage time: Nano Fe for 3 months, all others 2 days

Fe rro us s ulfate So di um fe rrous c i trate

Fe rri c py ro pho s phate

N ano Fe

Cle ar

Whi te pre c i pi tati o n B ro w n pre c i pi tati on Ye llo w i s h- bro w n

Stability of Iron Sources

Protein Consumption

“FAO and other institutions[1] suggest that global meat production (Figure 1) and consumption will rise from 233 million tonnes (2000)

to 300 million tonnes (2020), and milk from 568 to 700 million tonnes over the same period Egg production will also increase by 30 percent These predictions show a massive increase in animal protein demand , needed to satisfy the growth in the human population, and the increasing affluence of the emerging economies.”

http://www.fao.org/docrep/007/y5019e/y5019e05.htm

Plant source Protein products Protein content Major manufacturer and/or supplier

Soy

Soy protein concentrates (SPC) 65–70% www.solae.com

Soy protein isolates (SPI) >90% www.adm.com

Texturised soy proteins 60% www.cargill.com

Wheat

Vital wheat gluten (VWG) 75–80% www.manildra.com.au

Isolated wheat protein (IWP) 90% www.mgpingredients.com

Texturised wheat proteins www.cargill.com

Enzyme hydrolysed protein >90%

Rice Rice protein concentrate

∼80%

www.foodchem.cn

Rice protein isolate 90%

www.showa-sangyo.co.jp

Peas Pea protein concentrate

Pea protein isolate 85–90%

www.nutripea.com www.roquette.com/

www.burcon.ca

Canola Canola protein isolate 90% www.bioexx.com

Hydrolysed protein 83% www.burcon.ca

Potato Potato proteins http://www.solanic.eu

Major industrial protein ingredients from plant sources [Day, L (2013) Trends Food Sci Technol 32: 25-42]

Day, L (2013) Proteins from land plants – Potential resources for human nutrition and food security, Trends in Food Science & Technology 32: 25-42

Protein Utilization

Multicomponent solution

http://www.campbellsoup.ca/en-ca/products/nourish/campbells-nourish-six-grain-vegetable

Way of the future?

http://www.maastrichtuniversity.nl/web/Main/Research1/ResearchUM/FirsteverPublicTastingOfLabgrownCulturedBeefBurger.htm

Innovative strategies

http://www.cbc.ca/news/technology/flour-made-with-insects-wins-1m-for-mcgill-team-1.1866685

Solar Dehydration

http://www.iufost.org/publications/books/documents/Mercer.pdf

Vacuum Microwave Drying

http://www.enwave.net/

Potable Water

http://akvopedia.org/wiki/images/0/0c/CPF1.jpg

Food insecurity - Canada

http://www.cbc.ca/news/canada/new-brunswick/1-in-8-canadian-families-struggle-to-put-food-on-table-study-says-1.1346620

Food Deserts and Swamps

http://www.huffingtonpost.com/susan-blumenthal/food-deserts_b_3822428.html

New technologies – beyond science?

Food Security Challenge

IUFoST 2014 World Congress Montreal, Canada 17-21 August 2014

IUFoST - 2014

 Natural Sciences and Engineering Research Council of Canada

 Canada Research Chairs Program

 University of Toronto

 Consul General’s Office of Italy