Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 6

Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: [email protected] Reviewers for Volume 10, Number 6 Antonello Santini, University of Napoli "Federico II", Italy Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Lucas Massaro Sousa, IFP Energies Nouvelles, France Meena Somanchi, United States Department of Agriculture, United States Sefat E Khuda, Centre for Food Safety and Applied Nutrition, United States Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Exploring the food value chain using open innovation: a bibliometric review of the literature

PurposeThis paper reviews the literature, foundational works and current trends related to the adoption of open innovation (OI) practices in the food industry, with a particular focus on the food value chain, using a bibliometric and content analysis approach.Design/methodology/approachThis study is based on 84 published documents in the field of food OI obtained using the Scopus database. First, a bibliometric analysis was conducted using a bibliographic coupling and co-citation analysis approach to understand the common themes and key clusters of food OI research. It further highlighted authors, countries, journals, years of publication and subject areas to comprehend the scope of the established literature. Second, a content analysis was undertaken to examine the titles and abstracts of the documents to explore the intersection of OI and the food value chain.FindingsThis study provides an integrated framework of the intersection of OI and the food value chain, including information about under-researched and emerging areas in the field of food innovation. It also highlights the critical challenges associated with OI food research and practices.Practical implicationsPractitioners can use the findings to uncover areas with limited open innovation adoption in the food value chain. They can identify extended research areas to explore the food value chain using an open innovation perspective, in different contexts within the food and beverage (F&B) industry. The framework can also be used for conducting comparative studies of current food innovation trends across different contexts within the F&B industry.Originality/valueBy adopting a multi-step approach involving a computer-assisted bibliometric examination complemented by a manual review undertaken through the lens of the food value chain, this literature review provides fresh and unique insights into past and present research on OI in the food industry and paves the way for future studies by laying out specific research avenues.

Being Innovative in Running an Online Food Research Project in Consumer Sciences during the COVID-19 Pandemic

The COVID-19 pandemic challenged many higher education institutions to accelerate the implementation of teaching and learning through an online mode of delivery. The unpredicted shift to online learning created unprecedented challenges for Consumer Sciences students which usually perform laboratory-oriented research projects; however, any employable skills acquired during undergraduate studies should be transferable to new circumstances within different working contexts. The aim of this article is to provide educators with a basic 10-step approach to complete an online food research project and to consider students’ engagement, reflections and experiences. The article consists of three parts. The first part provides ten research steps to complete an online food research project, followed by students’ reflections of the research project. The second part presents the results on students’ online engagement with an e-learning platform. The third part presents the results of students’ experiences from the university’s student survey of the lectured module. Recommendations made from students’ reflections stimulated their higher-order thinking as they comprehended the value and importance of research, project based-learning and critical evaluation for future improvement. Educators are responsible for helping students discover their own support networks, to provide opportunities and events to share their values and work, and to motivate and encourage student engagement and reflective discussions in the online environment to stimulate higher-order thinking and enhance students’ professional and sustainable development.

Indigenous Women’s Worldview in Food Related Research: Rematriating food, bodies and lands.

Western discourses around food (in)security and nutrition often focus on food access primarily through male-driven efforts. In turn, the gendered dimension is missing. Yet Indigenous food systems cannot be fully understood without Indigenous women’s worldview, challenges and labour. Our critique points to the importance of centering Indigenous women’s embodied knowledge systems in our food related research. Novelty: Rematriating food research regenerates the complexities of kinship wellbeing, sustainable economies, and body sovereignty.

Exploring the transformative potential of urban food

Urban food is a key lever for transformative change towards sustainability. While research reporting on the urban food practices (UFPs) in support of sustainability is increasing, the link towards transformative potential is lacking. This is because research on urban food is often place-based and contextual. This limits the applicability of insights to large-scale sustainability transformations. This paper describes UFPs that aim to contribute to transformative change. We present signposts for potential change based on the types of intended transformative changes as described in the reviewed literature based on the processes and outcomes of the urban food policies and programmes. Secondly, we classify diverse UFPs to elevate them beyond their local, place-based contexts. We find that UFPs carry a lot of potential to facilitate sustainability transformations. Based on that analysis, we provide insights on how urban food research can further contribute to harnessing the transformative potential of UFPs for actionable purposes.

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.

Inter-species horizontal toxicity: Experimental control of Argentine ants and their citrophilus mealybug mutualists in a viticultural system

<p>The invasive Argentine ant, Linepithema humile, is known to form a trophobiotic association with honeydew excreting homopterans Pseudococcus sp. providing protection from natural enemies in exchange for the honeydew they excrete. The vine mealybug Pseudococcus calceolariae, can transmit Grapevine leafroll- associated virus 3 (GLRaV-3) between vines as it travels and feeds with the ensuing leafroll disease negatively impacting on vine health and wine quality. Therefore, if an effective chemical control method targeting incursions of Argentine ants in vineyards contributes to the dissociation of this invasive ant species with its citrophilus mealybug mutualist, then in theory the spread of GLRaV-3 in vineyards by its mealybug vector can be stemmed. Three insecticidal treatments targeting Argentine ants in the canopy of potted Pinot Noir grapevines inoculated with citrophilus mealybugs were trialled at a field site established in Nelson during the summer of 2016/2017. Bifenthrin (1200ppm) was sprayed on vine trunks and the low- toxicity baits, thiamethoxam (0.0006%) or boric acid (0.5%) carried in polyacrylamide gel with 25% sucrose and 0.15% citric acid solution, were placed at the base of vines. A significant decline in ant activity (p < 0.001) and citrophilus mealybugs was observed for the bifenthrin treatment. A follow-on bioassay was conducted at Mt. Albert Plant and Food Research, in the absence of P. calceolariae’s natural enemies to test the hypothesis that the decline in citrophilus mealybugs in response to vines treated with bifenthrin, could in fact be due to inter-species horizontal toxicity because of Argentine ants transferring the toxicant bifenthrin to citrophilus mealybugs while tending them or contaminating the substrate that they fed on. The significant decrease in average citrophilus mealybug activity rate (p < 0.001) for bifenthrin treatments compared with the controls provides evidence for inter-species horizontal toxicity. Bifenthrin sprayed on grapevine trunks may be suitable to control Argentine ants in the vine canopy and indirectly control P. calceolariae, a known vector of GLRaV-3 between grapevine hosts. The concept of inter-species horizontal toxicity could become a model for targeted pest management by exploiting different insect mutualisms in various horticultural cropping systems.</p>

Inter-species horizontal toxicity: Experimental control of Argentine ants and their citrophilus mealybug mutualists in a viticultural system

<p>The invasive Argentine ant, Linepithema humile, is known to form a trophobiotic association with honeydew excreting homopterans Pseudococcus sp. providing protection from natural enemies in exchange for the honeydew they excrete. The vine mealybug Pseudococcus calceolariae, can transmit Grapevine leafroll- associated virus 3 (GLRaV-3) between vines as it travels and feeds with the ensuing leafroll disease negatively impacting on vine health and wine quality. Therefore, if an effective chemical control method targeting incursions of Argentine ants in vineyards contributes to the dissociation of this invasive ant species with its citrophilus mealybug mutualist, then in theory the spread of GLRaV-3 in vineyards by its mealybug vector can be stemmed. Three insecticidal treatments targeting Argentine ants in the canopy of potted Pinot Noir grapevines inoculated with citrophilus mealybugs were trialled at a field site established in Nelson during the summer of 2016/2017. Bifenthrin (1200ppm) was sprayed on vine trunks and the low- toxicity baits, thiamethoxam (0.0006%) or boric acid (0.5%) carried in polyacrylamide gel with 25% sucrose and 0.15% citric acid solution, were placed at the base of vines. A significant decline in ant activity (p < 0.001) and citrophilus mealybugs was observed for the bifenthrin treatment. A follow-on bioassay was conducted at Mt. Albert Plant and Food Research, in the absence of P. calceolariae’s natural enemies to test the hypothesis that the decline in citrophilus mealybugs in response to vines treated with bifenthrin, could in fact be due to inter-species horizontal toxicity because of Argentine ants transferring the toxicant bifenthrin to citrophilus mealybugs while tending them or contaminating the substrate that they fed on. The significant decrease in average citrophilus mealybug activity rate (p < 0.001) for bifenthrin treatments compared with the controls provides evidence for inter-species horizontal toxicity. Bifenthrin sprayed on grapevine trunks may be suitable to control Argentine ants in the vine canopy and indirectly control P. calceolariae, a known vector of GLRaV-3 between grapevine hosts. The concept of inter-species horizontal toxicity could become a model for targeted pest management by exploiting different insect mutualisms in various horticultural cropping systems.</p>