Research priorities for the globalisation of food science and technology 2020 onwards

摘要

The year 2020 has been a challenging time for all of us, and we have realised the importance of our friendship and networks with regard to work, social life and our research activities. Whilst many of us have been unable to complete experimental results, we have been able to take more time in evaluating our data and expand our networks, reading about advances in our particular fields of research being conducted by different groups throughout the world. This special issue celebrates the role of our colleagues in disseminating the research for the benefit or researchers, students and industry. The globalisation of food science and technology has never been so much at the forefront of research agendas and as mentioned in the editorial from Rohm & Aschemann-Witzel (2019) in one of the special issues of the International Journal of Food Science and Technology covering the impact of food wastes in the future of the food sector. Utilisation of food byproducts remains the forefront of interest with the potential of creating added-value commodities from biorefinery processes (Esteban & Ladero, 2018) or co-products from the meat industry to improve human nutrition (O'Flaherty et al., 2019). Indeed, the link between food and human nutrition has been an active topic for IJFST authors ranging from control of gly-caemic impact of gluten-free foods (Giuberti & Gallo, 2018), phytochemical manipulation of enzyme activity of enzyme release (Wadhawan, Tripathi, & Gautam, 2018) or digestion of protein peptides (Spiric et al., 2018). Another popular research area has been food safety in terms of potential contaminants such as gly-phosates in foods (Gelinas, Gagnon, & McKinnon, 2018), control of microbial foodborne pathogens (Rubio et al., 2018), biofilm production from lacto-bacilli (Olszewska, Nynca, & Bialobrzewski, 2019) or food authenticity through novel mass spectrometry procedures (ElMasry et al., 2019).