Yada food security ppt oct 10 2013 uot oct final
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Feeding the world into the future: the role of food science and
technology
Nutrition:
Research, Innovation and Markets
University of Toronto
10 October 2013
Rickey Y. Yada, Ph.D.
Professor
Canada Research Chair in Food Protein Structure
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:
Food security “exists when all people at all times have both physical and
economic access to sufficient, safe, and nutritious food that meets their dietary
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: />
Challenges
Increasing global population
Climate change
Potable water shortage
Loss of arable land, urbanization
Increasing food wastage
Food related issues
Malnutrition
Obesity
Challenges
An increasing global population, in combination with climate change, poses a threat to food
security as arable land becomes more scarce
Global population: 4.4 billion 6.1 billion from 1980-2000
Projected 9 billion 2050
Food production: 50% increase from 1980-2000
Degradation of arable land:
75% in Central America
One-fifth in Africa
11% in Asia
Sample, I. (2007, August 31). Global food crisis looms as climate change and population growth strip fertile land. The Guardian. Retrieved from:
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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: />
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:
/>World Health Organization (2013, March). Obesity and overweight Fact sheet No311. Date retrieved: June 11, 2013.
Retrieved from: />
Health Care Costs – Malnutrition & Obesity
Malnutrition on a global $3.5 trillion dollars, or 5% of the global GDP
Obesity
Obesity
Obesity
Obesity
Food and Agriculture Organization of the United Nations (2013, June 4). FAO urges end of malnutrition as priority. Date retrieved: June 12, 2013. Retrieved from: />
/>
Vitamin/Mineral deficiencies
Vitamin A
Approximately 250000 – 500000 children that are Vitamin A deficient develop blindness each
year
Iron
Affects approximately 30% of people in the world
Zinc
As of 2009, it was estimated that approximately 2 billion people were deficient in zinc
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
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Nanoencapsulation - nanoemulsions
Shefer,A. (2005) www.foodtech-international.com/papers/images/application-nano/fig1
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
Stability of Iron Sources
Nano Fe
Clear
Ferric pyrophosphate
White pre cipitation
Fe rrous s ulfate
Brown prec ipitati on
So dium ferrous citrate
Ye llowis h-bro wn
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
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.”
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Protein Utilization
Major industrial protein ingredients from plant sources [Day, L. (2013) Trends Food Sci. Technol. 32: 25-42]
Plant source
Soy
Wheat
Protein products
Protein content
Major manufacturer and/or supplier
Soy protein concentrates (SPC)
65–70%
www.solae.com
Soy protein isolates (SPI)
>90%
www.adm.com
Texturised soy proteins
60%
www.cargill.com
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 protein concentrate
∼80%
Rice protein isolate
90%
Zein
88–96%
Rice
Maize/corn
Peas
www.foodchem.cn
Pea protein concentrate
Pea protein isolate
www.freemanllc.com
www.showa-sangyo.co.jp
www.nutripea.com
85–90%
www.roquette.com/
www.burcon.ca
Canola protein isolate
90%
www.bioexx.com
Hydrolysed protein
83%
www.burcon.ca
Canola
Potato
Potato proteins
Day, L. (2013) Proteins from land plants – Potential resources for human nutrition and food security, Trends in Food Science & Technology 32: 25-42.
Multicomponent solution
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Way of the future?
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Innovative strategies
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Solar Dehydration
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Vacuum Microwave Drying
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Potable Water
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Food insecurity - Canada
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Food Deserts and Swamps
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