The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. We face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies.
With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises.
Unravelling the Food-Nutrition-Health Nexus to Build Healthier Food Systems
Muhammad Umar and Anil Kumar Anal
Improving Food Safety and Security through a One-Health Approach: An outlook during and post COVID-19 Pandemic
Sushil Koirala, Nuntarat Boonlao, Sarina Pradhan Thapa, and Anil Kumar Anal
Do millets contribute to food safety better than maize and other staple crops and commodities?
Seetha Anitha, Takuji W. Tsusaka and Joanna Kane-Potaka
Food Security in Circular Economy towards Achieving Sustainable Development Goals-An Overview in Perspectives of Sustainable Food Systems
Shilpa Sindhu, Mayank Sharma, Pranshu Bhatia, and Anupama Panghal
Improving traceability in the food supply chain management system
Muhammad Bilal Sadiq, and Anil Kumar Anal
Cereal Grains with Enhanced Nutrition: Functional Components and Food Applications
Haiteng Li, and Sushil Dhital
Tuber Crops and Their Potential in Food and Nutritional Security
R Arutselvan. K Raja. Kalidas Pati. VBS Chauhan and M Nedunchezhiyan
Processing of Millets for Nutritionally Enhanced Food Production
Mahendra Gunjal, Jaspreet Kaur, Prasad Rasane, Jyoti Singh, Sawinder Kaur, and Parmjit S. Panesar
Underutilized Cereals and Pseudocereals' Nutritional Potential and Health Implications
Sujitta Raungrusmee
Traditional foods and their roles in health and nutrition security
Prof. Anil Kumar Anal, Anusha Karki and Arsha Pradhan
Improving Aquatic-based Food Production, Processing and Distribution
Ngo Dang Nghia
Edible Insects as Alternative Sources of Proteins: Black Soldier Fly Larvae (Hermetia illucens) Production, Processing, and Safety Concerns
R.N.N. Perera, E.W.D.M. Ellawidana, and M.P.S. Magamage
Biography
Anil Kumar Anal is a Professor and Head of the Department of Food Agriculture and Bioresources at the Asian Institute of Technology (AIT), Thailand. His expertise is in Food and Nutrition Security, Food Safety, Food- and Bioprocessing and Preservation, and Bioeconomy. His research interests also include the formulation and delivery of cells and bioactive for human and veterinary applications, controlled release technologies, particulate systems, application of nanotechnology in food, agriculture and pharmaceutics, functional foods, and food safety, including Antimicrobial resistance, Risk Analysis, and Mitigation Strategies. Prof. Anil has 10 patents (US, World Patents, EU, Canadian and Indian); more than 130 referred international journal articles, 30 book chapters, one authored book, 5 edited books, and several in conference proceedings. He has been a Keynote Speaker and Expert in various Food, Biotechnology, Agro-Industrial Processing, and Veterinary as well as Life Sciences based conferences and workshops organized by national, regional and international agencies. He has served as Advisory members, Associate Editor, Members of Editorial Board of various Regional and International peer-reviewed Journal publications. Prof. Anil has experience on conducting innovative research and product developments funded by various donor agencies, including European Union, FAO, Various Government Agencies, CTCN, USAID, and various food and biotech industries. He completed his master's and Doctoral degrees in Food and Bioprocess Technology at the Asian Institute of Technology, Thailand. He has also worked as a researcher and academician at Otago University and the Massey University in New Zealand.
