Teaching Status and Teaching Reform Ideas of Physical Chemistry Experiments for Food Quality and Safety Major

Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Wild Nutrition’s Food-Grown® Magnesium Supplementation Increases Sleep Quality and Sleep Duration and Reduces Stress in a Healthy Adult Population: A Double-Blind, Randomised, Placebo-Controlled Study

Background: Magnesium, an essential mineral crucial for various bodily functions, has been shown to positively influence sleep patterns. This study aimed to evaluate the efficacy of Food-Grown® magnesium in enhancing sleep quality and duration, as well as overall well-being. Methods: Eighty participants were randomly assigned to receive either 80 mg of Food-Grown® magnesium or a placebo (microcrystalline cellulose) daily for 8 weeks. Participants completed questionnaires assessing sleep quality, daytime drowsiness, quality of life, anxiety, and stress levels. Additionally, participants maintained daily sleep diaries and wore wrist-worn actigraphy devices. The primary outcome measured was the change in sleep quality and duration. Results: Seventy-one participants fulfilled all study requirements (35 in the active group and 36 in the placebo group). Magnesium supplementation significantly improved reported sleep quality, with the active group showing a 32% increase compared to 16% in the placebo group (p = 0.034). Moreover, magnesium supplementation led to a decrease in reported stress scores at week 8 compared to the placebo group (3.7 ± 2.6 vs. 5.5 ± 3.1, respectively). Both the magnesium and placebo groups exhibited significant increases in reported sleep duration and reductions in time to fall asleep, sleep disturbance, sleep latency, sleep medication usage, and total Pittsburgh Sleep Quality Index score at week 8 compared to baseline. Conclusion: Magnesium supplementation notably enhanced sleep quality and reduced stress levels compared to the placebo group. These findings highlight the potential of magnesium as a beneficial supplement for improving sleep quality and overall well-being.

Water quality, agriculture and food safety in China:Current situation, trends, interdependencies, and management

Water quality in China is becoming a severe challenge for agriculture and food safety, and it might also impact health of population via agriculture and food. Thus, it is causing widespread concern. Based on extensive literatures review and data mining, current situation of water pollution in China and its effects on food safety were analyzed. The 2nd National Water Resource Survey in China show that the surface water all over the country was under slight pollution and about 60% of groundwater is polluted. Drinking water quality is basically guaranteed in urban area but it is worrisome in rural areas. In addition, China is the largest consumer of fertilizer and pesticide in the world and the amounts of application still show increasing trends. Fertilizers and pesticides are the most important sources of pollution, which affect human health as persistent organic pollutants and environmental endocrine disruptors. Eutrophication of surface water and nitrate pollution of groundwater are serious threats to drinking water safety. Sewage irrigation is becoming a pollution source to China＇s water and land because of lacking of effective regulations. Although, with the advance in technology and management level, control of nitrogen and phosphorus emissions and reducing water pollution is still a major challenge for China.

Bioactive Amines: Aspects of Quality and Safety in Food

Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.

Food Physics and Food Safety- Some Aspects in Food Processing and Food Quality Control

The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.

Establishing a System for Food Recalls to Protect Food Quality and Safety in China

There are no explicit laws concerning food recalls in China; moreover, some related regulations have weaknesses. China should first create a system of laws and regulations governing food recalls, establish a system to recall defective food, and strengthen administrative and legal remedial mechanisms related to consumer rights.

Model of Integrated Management System for Quality and Food Safety of Biscuit Products

The revised version of ISO 9001：2015 places a demand before many food producers to face the problem of updating the old or developing new food quality and safety management systems. In order to help the organizations in this endeavor, this paper presents a model for planning and implementation of IMS （integrated management system） for quality and food safety, using the example of biscuit products manufacturing, and explains its conception. The integrative approach is based on the synergetic effect between the mutually related business processes. It has been established that the introduction of the model can help the biscuit producers in efficiently addressing such challenges as limited resources, increasing competition, as well as higher expectations of customers and other stakeholders.

Office of the Leading Team of Product Quality and Food Safety Holds Third Meeting

The Office of the Leading Team of Product Quality and Food Safety of the State Council held its third meeting on September 10. Li Changjiang, Minister of AQSIQ, presided over the meeting, and Pu Changcheng, Deputy Director of AQSIQ, also attended.……

Does Green Food Certification promote agri-food export quality?Evidence from China

The construction of a food certification system plays a vital role in upgrading export quality, which previous studies have largely overlooked. We match China's industry-level data of Green Food Certification with its HS6-digit export data of agri-food products to quantify the impact of Green Food Certification on export quality. We identify the significant and positive effect of Green Food Certification on export quality. The 2SLS estimation based on instrumental variables and a range of robustness checks confirm the validity and robustness of the benchmark conclusions. Further analysis discloses that Green Food Certification improves export quality by raising agricultural production efficiency and brand premiums. Heterogeneity analysis shows that the effect of Green Food Certification varies across regions, notably improving the quality of agri-food products exported to developed regions and regions with high levels of import supervision. Furthermore, among various product types, Green Food Certification significantly improves the export quality of primary products and products vulnerable to non-tariff measures. The above findings could guide the future development of agri-food quality certification systems, potentially leading to a transformation and promotion of the agri-food trade.

Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……

China International Food Safety and Quality Conference 2007 Held in Beijing

Officials, experts and scholars from different countries and intemational organizations attended the China International Food Safety and Quality Conference 2007 on September 12-13. ……

Consumers＇ Perceptions about Food Quality Attributes and Their Incidence in Argentinean Organic Choices

The objective of this paper is to analyze consumers＇ perceptions about risk and quality attributes of food consumption; and to evaluate the incidence of these factors when buying organic products in the Argentinean domestic market. Data derives from a food consumption survey on organic and non-organic consumers conducted in Buenos Aires City, Argentina, in April 2005.The Lancaster model （1966） provided the theoretical basis. The results yielded by the estimated logistic model suggest that consumers with higher educational level, who eat healthy food, and consider food control organisms as ＂inefficient＂ are more likely to buy organic products. A high percentage of consumers read and trust label information in Argentina. This has interesting policy implications to promote differentiated and high value products, and to reduce information asymmetries.

Food groups, diet quality and colorectal cancer risk in the Basque Country

BACKGROUND The results obtained to date concerning food groups,diet quality and colorectal cancer(CRC)risk vary according to criteria used and the study populations.AIM To study the relationships between food groups,diet quality and CRC risk,in an adult population of the Basque Country(North of Spain).METHODS This observational study included 308 patients diagnosed with CRC and 308 ageand sex-matched subjects as controls.During recruitment,dietary,anthropometric,lifestyle,socioeconomic,demographic and health status information was collected.Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore.Conditional logistic regressions were used to evaluate the associations of food group intakes,diet quality scores,categorized in tertiles,with CRC risk.RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption,in particular high-fat cheeses[odds ratio(OR)third tertile vs first tertile=1.87,95%confidence intervals(CI):1.11-3.16],and CRC risk.While the consumption of fiber-containing foods,especially whole grains(OR third tertile vs first tertile=0.62,95%CI:0.39-0.98),and fatty fish(OR third tertile vs first tertile=0.53,95%CI:0.27-0.99)was associated with a lower risk for CRC.Moreover,higher MD adherence was associated with a reduced CRC risk in adjusted models(OR third tertile vs first tertile=0.40,95%CI:0.20-0.80).CONCLUSION Direct associations were found for high-fat cheese,whereas an inverse relation was reported for fiber-containing foods and fatty fish,as well as adherence to a Mediterranean dietary pattern.

Network Management of Food Additives Quality Analysis and Inspection

In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.

Elevated CO₂Levels Affect Phytochemicals and Nutritional Quality of Food Crops

Rising atmospheric CO2 levels pose many challenges to global climate, thus to all forms of life including plants. The impact of elevated CO2 on plant growth and development and the nutritional quality in relation to major nutrients in many crops has been explored extensively. However, information on the elevated CO2 effects on the health-promoting phytochemicals in food crops is rather limited. Major nutrients in food crops including protein, phosphorus, potassium, calcium, iron, zinc and other micronutrients in many food crops are known to be suppressed at elevated CO2 levels. Elevated CO2 increases carbohydrate accumulation but decreases nitrogen accumulation in plants thus affecting their C-N ratio. A number of studies show that high C-N ratio and nitrogen limiting conditions in plants can result in the accumulation of carbon-based secondary metabolites, many of which are health-promoting phytochemicals and allelochemicals involved in plants’ defense against pathogens and herbivory. Although the results from these studies are variable, it can be concluded that while elevated CO2 is known to suppress the content of major nutrients, it may actually have a favorable impact on the accumulation of carbon-based phytochemicals in food crops.

Strengthen Farmland Quality Construction and Build a Strong Foundation for Food Security

As a carrier for food production, protection of arable land quantity and quality is the basis of quality and high yield agriculture. In recent years, with the acceleration of industrialization and urbanization, arable land red line is at risk, and the quality of arable land has been declining, which are not conducive to the sustainable development of agriculture, but also threaten ＂the food problem＂ of the country＇s 1.3 billion people. This paper attempts to analyze the current situation of arable farmland quality, reasons for the arable farmland quality decline and its impact on food security in China, and explore effective measures to improve the quality of cultivated land.

Assessment of Food Service Quality of Chicken Republic and Mega Chicken Restaurants, Lagos, Nigeria

In this project, assessment of food service quality of two restaurants in Lagos was carried out. The study assessed quality of food served in Chicken Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant while two hundred (200) copies questionnaires were administered to the customer in Mega Chicken Restaurant. In order to analyze the data, simple percentage method was adopted in which the respondents responded to variables like, quality of services, quality of food, healthy food, price and value and condition of environment as factors that determine their patronage. The result of the study showed that the customers prefer Mega Chicken. It also showed that there is a relationship between the customers’ satisfaction and customer patronage in a choice of restaurant. The result of the project could be of use to the intending restaurants’ operators to understand the trend and determinants of customers’ patronage. Recommendation is made that restaurant’s operation should intensify effort for training and retraining of the staff on customer delight.

Certain Grain Food Patterns Are Associated with Improved 2015 Dietary Guidelines Shortfall Nutrient Intakes, Diet Quality, and Lower Body Weight in US Adults: Results from the National Health and Nutrition Examination Survey, 2005-2010

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.

Is It Competent Enough for Handling Foodservice Quality？ From the Students＇ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

This study evaluated the self-perceived importance and competence with regard to foodservice quality of hospitality students in Taiwan. The study used a 6-dimension food quality scale to gather self-assessed data from student participants. A total of 400 questionnaires were sent out, with 355 （88.75%） returned, validated, and used in research. In the dimension of perceived importance, participants placed the highest importance on ＂food safety＂ and the lowest importance on ＂food characteristics＂. In the dimension of competence, participants placed the highest competence on ＂service quality＂, while the competence concerning ＂culinary skill＂ was lower. An importance-performance analysis （IPA） identified ＂food safety＂ as showing the greatest be improved among the six dimensions. The courses and internship experience predicted 26.4% of the variability in perceived competence of foodservice quality. Both the two variables showed a statistical significance. The culinary courses had a greater impact on food quality-related perceptions than did either hospitality professional or general management courses. Finally, this study identified that the school courses had a positive contribution to the competence of foodservice quality and with hospitality students who completed school courses having better quality perception competence than those who had not.