One of the processed products from Javanese grasshopper (Valanga nigricornis Burm.) flour that is being developed is snack bars. This product was designed to introduce processed Javanese grasshopper flour (JGF) products with high protein content to consumers. However, the shelf life of the grasshopper snack bar and the best type of packaging to store the product are not yet known. This research aimed to determine the shelf life of Javanese grasshopper snack bars packaged in three different types of packaging and to identify the most effective packaging for these products. The three types of packaging chosen were plastic packaging in the form of a standing pouch (SP), aluminium foil packaging without folds (alufo), and aluminium foil packaging with folds (alumina). This research used the accelerated shelf life testing (ASLT) method with the Arrhenius approach. The parameters measured were moisture, fat, and water activity (aw) content during eight measurement periods with three different storage temperatures (20^oC, 30^oC, 45^oC). There were differences in estimated shelf life based on parameters for each type
of packaging. The shelf life of Javanese grasshopper snack bar products based on packaging type and estimation parameters varied from 0.68 months to 14.81 months. The best parameter to estimate shelf life was the fat content in the alufo packaging, which had the highest R² value from the order 1 equation in the Arrhenius method with a value of R² 0.999. The shelf life of the Javanese grasshopper snack bar product estimated by measuring the fat content parameters on the alufo packaging was 14.81 months if stored at a temperature of around 30^oC.

The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale was upgraded to a commercial scale, and recovery efficiency and Sergestid shrimp images were recorded during production stages. Parameters were adjusted for economic efficiency and convenience. Results showed a decrease in recovery efficiency on the laboratory scale, while the commercial scale improved with washing and blanching. Overall, there was no significant difference in recovery efficiency between the commercial production (15.76 %) and laboratory scale (16.29 %). The commercial-scale dried Sergestid shrimp exhibited better colour than the laboratory-scale product. The product met food safety and quality criteria according to Vietnamese standards. Microorganisms such as Coliforms, E. coli, B. cereus, C. perfringens and salmonella, and total number of yeast and mold spores, were not detected in the product. On the other hand, the product of commercial production contained 256 kcal 100 g−1 of energy and a protein content of 55.50 ± 0.33 %. These findings form a foundation for scaling up production and assessing economic feasibility. Adjusting production parameters using larger equipment contributes to achieving optimal production efficiency and economic benefits.

The global food industry is a useful domain for examining ethical challenges and exploring paradoxes. The authors make the case for the use of art, design, and aesthetic experiences to provoke students to see the world differently and take action. Issues of consumer consciousness, cultural identity, environment, politics, and the growing separation from the developed and less developed countries are considered with suggested activities to bring these to life. The paper offers suggestions for future research, teaching ideas, and a set of food industry resources for the classroom. 

Non-alcoholic beverages often contain various constituents and additives, influencing both their nutritional profiles and functional attributes. Given the ubiquity of these beverages and their potential health implications, rigorous quality checks are indispensable to ascertain compliance with health and safety standards. This research aimed to quantify caffeine and phosphoric acid levels in a diverse array of soft drinks from Kosovo’s market. To achieve this, 41 distinct non-alcoholic beverage samples from the local market were scrutinized. Caffeine concentrations were determined via UV-Vis spectrophotometry, while potentiometric titration was employed to assess phosphoric acid levels. As expected, energy drinks in Kosovo contained markedly higher caffeine concentrations compared to carbonated soft drinks and ice-tea variants. On the other hand, based on the results, analysed energy drinks showed somewhat greater caffeine contents than those reported in packaging of the beverage samples. Our study showed that a significant portion of the samples (21.95% for caffeine and 9.76% for phosphoric acid) did not conform to the standards set by EU 1169/2011 regulation or the EU 1333/2008 regulation. These findings underscore the urgency for relevant food safety authorities to implement rigorous oversight and enact appropriate protective measures. It is also imperative for the Kosovo National Food Safety Authority to craft specific regulations stipulating permissible additive concentrations, especially for caffeine and phosphoric acid, in non-alcoholic beverages.

Using tilapia trim meat (TTM), a by-product from industrial-scale tilapia fillet manufacturing, for production of fermented fish sausage (FFS) may increase the benefit to the tilapia filleting industry by selling this new product to consumers. Six ratios of TTM:tilapia fillet meat (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) were used for sausage production. FFS samples prepared with each ratio were collected on days 0, 2, 4 and 6, and analyzed for quality parameters including lactic acid bacteria (LAB), total plate count (TPC), yeast and mold (YM), texture profile analysis (TPA), CIE color values (L*, a* and b*), pH, titratable acidity and sensory acceptability. The ratio of TTM to tilapia fillet
meat had no effect on YM, b*, pH and titratable acidity. The 0:100 ratio produced lower LAB, TPC and L* values compared to 100:0, 80:20 and 60:40. The ratio also yielded a higher a* than 100:0 and 80:20. The 0:100 ratio generated the best TPA, followed by 20:80. However, these two ratios were not significantly different concerning sensory acceptability. The 20:80 ratio, giving similar sensory quality to 0:100, is recommended for the production of FFS. The results also reveal that FFS ripened on day 2 and ratios of TTM:tilapia fillet meat did not affect the ripeness of the product. The best quality of FFS was found on day 4.

Developing products that meet consumer expectations can be a challenge for researchers. Yogurt is a palpable dairy product because it is versatile and can be eaten as a dessert and snack. The present work aims to develop a yogurt with the addition of carrot peel and celery peel to satisfy the current market requirements by reintegrating some vegetable by-products in the technological process of making yogurt but also to replace protein additives, which have the role of improving the rheological characteristics and sensory properties of yogurt. In this sense, a comparative analysis was made between yogurt with addition, classic yogurt, and yogurt with powdered milk. A non-numerical multi-criteria multi-personal agreement method described by Fadhil and collaborators was used to perform the sensory analysis (Fadhil et al., 2021). Physicochemical analysis of the samples was performed during a storage period of 18 days on the first day, the ninth day and the eighteenth day. The pH, titratable acidity, syneresis, water holding capacity and lactose content of the samples were measured. The results indicate an improvement in the degree of syneresis and the water retention capacity, especially in the second part of the storage time, of the yogurt with the addition of celery and carrot peels, compared to the other two samples. The evaluated sensory characteristics obtained better scores because the carrot and celery peels brought a unique flavor to the product.

Labaneh (strained yogurt) is a traditional dairy product. It is usually produced without chemical preservatives as Jordanian standards for this product prevent their addition. Its shelf life is limited to two weeks. This research aims to develop the shelf life of labaneh using eco-friendly methods, via the addition of protective probiotic cultures. Protective probiotic cultures were prepared by activating DVI freeze-dried Propionibacterium freuendereichii, subsp. shermanii and Lactobacillus paracasei in sterilized skim milk. Fifty kg of fresh milk was divided into two portions, the first containing the traditional yogurt starter culture (2%) and the second processed by adding both the starter (2%) and protective probiotic cultures (1%). After fermentation, two types of yogurts were produced, and refrigerated for several hours. They were then salted, strained separately to about 25% total solids in a special cloth to produce labaneh paste. The paste was then distributed into two groups of sterilized jars (21 for each) and placed in refrigerated storage. Both types of labaneh (traditional and developed) were evaluated at different time intervals of refrigerated storage (0, 3, 7, 10, 14, 21, 30 days) for their counts of coliform bacteria, yeast and mould, and lactic acid bacteria (LAB), and for their pH, ash, acidity, moisture, protein, fat and titratable acidity. The probiotic count was also evaluated for the developed labaneh. The shelf life of the developed labaneh was determined based on the acidity, yeast and mould counts and organoleptic characteristics. No obvious and significant undesirable changes were seen at 30 days of refrigeration or went beyond the Jordanian standard for the developed labaneh, compared to the traditional one which started to spoil after 14 days. No coliform bacteria were found after 30 days of refrigerated storage in the traditional and developed labanehs. The counts of yeast and mould were generally higher in the traditional labaneh than in the developed one, while the number of LAB was lower in the traditional labaneh than in the developed one. The pH and moisture of the developed labaneh were generally lower than that of the traditional labaneh, but the titratable acidity, ash, protein and fat were higher in the developed one. Regarding the sensory properties, most of the panelists organoleptically preferred the developed one during the storage period. Therefore, it is concluded that the protective probiotic cultures were effective in extending the shelf life of labaneh.

Short food supply chains (SFSCs) are a still developing phenomenon in the world of food production and distribution. They involve a direct connection between local farmers and consumers, with minimal intermediaries involved. SFSCs have gained significant interest in recent years due to their potential to promote sustainable agriculture and support local communities. As a result, many governments, organisations, and individuals have been exploring ways to develop and promote these chains as a viable alternative to conventional food supply chains. However, it is still unclear how SFSCs products are perceived differently by producers and consumers: what makes SFSCs products more desirable? Starting from a European project (SmartChain), answers from twenty questionnaires from SFSCs actors across Europe were analysed to understand the strengths and weaknesses of SFSCs products according to the producers. From their answers, 18 quality criteria referred to SFSCs products were obtained and then proposed to consumers through a second questionnaire. The second questionnaire aimed to better understand whether the producers’ points of view matched the consumers’ points of view. From the analysis of the results, it was possible to understand what criteria were considered quality attributes by producers and consumers. Organic production and the presence of both trained and vulnerable personnel were not particularly relevant to the quality perception of SFSCs products. The storage method, the assortment range, and the processing of the products were not evaluated as quality criteria. The consumers who were interviewed perceived the quality of a food product coming from an SFSC linked to the characteristics of the social context of the product. They associated products sold in SFSCs with non-processed food. Overall, such a survey can be considered a useful tool to deepen our knowledge about short food supply chains and offers several ideas for further studies and analysis.

Regarding neonates and infants, the videofluoroscopy swallowing study is always conducted with liquids impregnated with a radiopaque material in varied proportions and thickenings. Variations in thickening and barium concentration are known to change the swallowing function. The present study aimed to analyze the rheological and macroscopic properties of barium contrast and liquids commonly used in Brazil with infants under six months old. This study was approved by the Ethics Committee under certificate number 63361616.2.0000.5482. Rheological measurements were performed on samples of breast milk and infant formulas, pure, with thickener, impregnated with liquid barium sulfate, as well as a pure barium sulfate sample. The data collected showed similar viscosity rates between breast milk and the infant formulas Aptamil and Enfamil. Impregnating them with 20% and 33% liquid barium sulfate increased their viscosity. However, they remained in the same classification, despite the quantitative differences in their apparent viscosity. The regular products, in formulation with thickener and thickener plus 20% barium, showed an increase in apparent viscosity close or twice to that of Enfamil A.R. impregnated with 33% barium sulfate. The study allowed a more in-depth understanding of how the products behave at strain rates consistent with the conditions when swallowing. The results indicated in this study confirm the need for knowledge and care in preparing liquids to be offered in videofluoroscopy swallowing studies with neonates and infants. They also emphasize the importance of objectively measuring the viscosities of videofluoroscopic fluids, matching them with the liquids to be prescribed in their diets.

Our study focuses on describing the zootechnical characteristics of dairy cattle farms and conducting serological research on brucellosis in ruminants. To this end, a survey was conducted in 119 dairy farms, collecting 363 serum samples from March to December 2022. The study was carried out in the Doukkala region, within the province of El Jadida and Sidi Bennour, Morocco. The results indicate that 90.8 % of operators are owners with 37.8 % having no formal education. The cattle population consists of 67.8 % crossbreed and 31.4 % imported breed. A significant proportion of cows are purchased from the souk (57.5 %). The proportion of cows with a history of abortion is higher (p=0.01) in crossbreed cattle than in the imported breed. Notably, only 10.2 % of farmers are aware of bovine brucellosis. The detection of brucellosis was carried out using the Rose of Bengal test on serum samples collected from the blood. The study revealed a low rate of brucellosis cases (0.8 %) in a sample of 363 cows. This is attributed to the previous enforcement of health and hygiene measures by dairy farms. However, the lack of education and awareness about this disease and the importance of hygiene in dairy production could pose risks to production and consumer safety.