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Schifferstein, Hendrik N.J. (author)People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We presented 366 US consumers with images of a banana, mango, cucumber,...journal article 2024
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Liu, Tianzhu (author), Korthals Altes, W.K. (author), Wallet, Frédéric (author), Melot, Romain (author)This chapter discusses planning the reterritorialisation of agricultural activities as an avenue of the Covid-19 pandemic recovery. Reterritorialisation indicates local food being targeted to local inhabitants instead of the global market. We argue that the pandemic has accelerated the reterritorialisation process. Supply chain actors actively...book chapter 2024
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de Koning, J.I.J.C. (author)The food system in Vietnam is changing whilst the middle class is growing. Agrifood smallholders have the strengths of responding to the changing needs of the middle class by offering freshness, proximity and convenience but they also face increasing competition from larger and international firms. At the same time, issues with food safety are...journal article 2023
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Schifferstein, Hendrik N.J. (author)To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative...review 2023
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Giulianetti de Almeida, M.P. (author), Mockaitis, Gustavo (author), Weissbrodt, D.G. (author)Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m<sup>3</sup> year<sup>−1</sup>), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly...review 2023
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- Gomez Beldarrain, G. (author), Kim, E.Y. (author), Verma, H. (author), Bozzon, A. (author) conference paper 2023
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Duran Aranguren, D.D. (author), Muñoz-Daza, L. F. (author), Castillo-Hurtado, L. J. (author), Posada Duque, J.A. (author), Mussatto, S. I. (author), Sierra, R. (author), Hernández-Carrión, M. (author)In the last few years, healthy foods have increasingly attracted consumers' interest, leading to an increase in sales worldwide. Using by-products from the agroindustry to produce healthy/fortified foods is a promising approach since peels and seeds of fruits have significant amounts of bioactive compounds. In this sense, this work evaluated...journal article 2023
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John, Tumaini Wambua (author), Sušnik, Janez (author), Masia, Sara (author), Jewitt, G.P.W. (author)The intricate connections between water, land, food, energy, and climate change require a multicentric approach to evaluating the trade-offs and synergies needed to achieve sustainable development. For example, the amount of water required in irrigated agriculture, consumptive water uses, and hydro-power production can potentially lead to...journal article 2023
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Nguyen, M. (author), Nguyen-Phuoc, Duy Quy (author), Oviedo-Trespalacios, O. (author)Objective: The rapid development of information technologies and the COVID-19 pandemic have resulted in the proliferation of online food shopping and food delivery motorcyclists. In contrast to the relatively ample literature on factors influencing fatalities and risky riding behaviors of food delivery motorcyclists, little is known about the...journal article 2023
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- Wang, T. (author), Xiao, D (author), Miao, X. (author), Zhang, Yiting (author), Lang, Xinxin (author), Yan, C. (author) book chapter 2023
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Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Huisman, G. (author)The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, we presented participants with 14 videos in which a food product changed shape or moved, before or while...journal article 2023
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van Boeijen, A.G.C. (author), Schifferstein, Hendrik N.J. (author)Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially<br/>important for food solutions, as eating habits are deeply rooted in local cultures. However, academic...journal article 2023
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Liu, Tianzhu (author), Korthals Altes, W.K. (author), Melot, Romain (author), Wallet, Frédéric (author)The reterritorialisation of agricultural activities (RAA) consists of reinforcing local food production and its diversification activities oriented toward local consumers. RAA helps shape the local food system, which is an increasingly studied topic in the planning field. However, institutional impacts on planning approaches for RAA remain...journal article 2023
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Calati, Michele (author), Righetti, Giulia (author), Zilio, Claudio (author), Hooman, K. (author), Mancin, Simone (author)The transportation of perishable products is a crucial activity that must be carefully managed along the cold chain. The refrigerated transport aims at ensuring the suitable transportation conditions by maintaining the desired temperature level in the refrigerated compartment. Moreover, the carriage of perishable fresh foodstuffs calls for...journal article 2023
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Bedryk, Olesja (author), Shevchenko, Alexander (author), Mishchenko, O. S. (author), Maleta, Vladimir N. (author), Kiss, A.A. (author)This study provides novel details about the industrial use of cyclic distillation in the production of food-grade alcohol, which confirmed the theoretical predictions of increasing separation efficiency. Increasing the profitability of the production of ethanol food grade is primarily associated with an increase in product quality and...journal article 2023
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Ekici, B. (author)Population growth and urbanisation trends bring many consequences related to the increase in global energy consumption, CO2 emissions and a decrease in arable land per person. High‑rises have been one of the inevitable buildings of metropoles to provide extra floor space since the early examples in the 19th century. Therefore, optimisation of...doctoral thesis 2022
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Shahroodi, T. (author), Zahedi, M.Z. (author), Firtina, Can (author), Alser, Mohammed (author), Wong, J.S.S.M. (author), Mutlu, Onur (author), Hamdioui, S. (author)Food profiling is an essential step in any food monitoring system needed to prevent health risks and potential frauds in the food industry. Significant improvements in sequencing technologies are pushing food profiling to become the main computational bottleneck. State-of-the-art profilers are unfortunately too costly for food profiling. Our...journal article 2022
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Calati, Michele (author), Hooman, K. (author), Mancin, Simone (author)Foodstuff has to be transported from where it is produced or packaged to the market. It is important to control the temperature and humidity of the delivered food to minimize the waste and ensure customer satisfaction. At the same time, unfortunately, the transport sector is among the polluting sectors. Therefore, innovative solutions have...journal article 2022
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Bocanegra, Mimi (author), Lemke, M. (author), de Vries, Roelof A. J. (author), Ludden, G (author)Commensality, the act of eating together, is commonly associated with many benefits. Dining solo, in contrast, is frequently connected to adverse effects on a person. There is a growing interest in human-computer interaction (HCI) and design in how innovations can enhance eating experiences by, for example, facilitating commensality. The...conference paper 2022
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Bocanegra, Mimi (author), Lemke, M. (author), de Vries, Roelof A. J. (author), Ludden, G (author)The consumption of a meal is not just a bodily requirement but can also carry significant symbolic meaning. Solo dining is often contrasted to a shared eating experience and portrayed as an inferior way of eating a meal due to lacking essential social and normative qualities. Human-computer interaction research increasingly explores different...conference paper 2022