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The circular economy brings sustainability benefits but also causes potential food safety issues as recycling can introduce new contaminants to food contact materials. These circular food safety issues cause changes in the risk analysis network. So far, social network analysis studies relevant to food safety investigated specific parts of the risk analysis network (such as risk assessment) and its formal stakeholders such as Food Safety Authorities. However, the risk analysis network also consists informal stakeholders, each with their own knowledge and views. A comprehensive analysis of risk analysis networks addressing circularity-related food safety issues from a multi-stakeholder perspective is yet lacking. This study aimed to explore the complex risk analysis network for paper recycling in Belgium. An adjusted and digitalised network mapping methodology, Net-Mapping, was developed to identify the stakeholders, to assess their goals and influence, to determine the different linkages types between them, and to elicit constraints. Forty-one identified stakeholders from science, policy, and society were interconnected through four linkage types (‘legally required information sharing’, ‘voluntary information sharing’, ‘data generation request’, and ‘public communication’). Results show federal policy stakeholders are central in all networks, whereas science and society stakeholders gain influence in the informal networks. Barriers hindering collaboration in the networks are a lack of data and challenges in information exchange. The Net-Mapping insights can assist scientists in gathering risk assessment data, guide policymakers in targeting interventions, and raise stakeholder awareness of collaborations. Future research could compare risk analysis networks across countries for the same food safety issue, or examine the risk analysis networks for different food safety issues in the same country.

Foodborne diseases still occur globally, and alongside food safety systems, food safety culture has been established as a factor in ensuring food safety. This study describes the development of a mixed-methods approach to collecting quantitative and qualitative data and interpreting the triangulated data to assess the prevailing food safety culture. The mixed-methods approach was designed based on the literature and was tested in a food service establishment at an army headquarters in Brazil. Both managers (3) and food handlers (39) participated. The quantitative (questionnaires and checklists) and qualitative (participant observations) data were triangulated using a scoring system on an interpretation grid. The scoring system typified the prevailing food safety culture (FS-culture) and its elements as reactive (score 1), reactive to active (score 1–2), active (score 2), active to proactive (score 2–3), or proactive (score 3) FS-culture. The overall prevailing FS-culture in the case study, scored 1–2. This FS-culture score was mainly attributed to the score 1 for the elements of leadership, risk perception, and management systems, styles and processes, and the score 1–2 for communication, knowledge, and work environment. The mixed-methods approach revealed an overestimation of FS-culture elements in the quantitative analysis and underestimation in the qualitative analysis. This discrepancy in results emphasises the usefulness of the concurrent analysis and highlights the need to employ triangulation to enable a comprehensive assessment of the prevailing FS-culture. The assessment provides concrete input for the development of educational actions aiming for changes in the prevailing FS-culture.

Recently, the food safety culture (FS-culture) gained attention as a critical factor for reducing foodborne diseases. This study investigated the effectiveness of educational actions in the transition of FS-culture in a longitudinal study using action research in an army food service, which was selected as a case. We hypothesised that the FS-culture assessment might be a good starting point to develop educational actions. First, we identified the educational needs of food handlers and managers based on a FS-culture assessment, followed by the implementation of educational actions using three formats (tutored, planned, and with the managers). A previously developed mixed-method approach was used for the collection of qualitative and quantitative data, data triangulation, and an interpretation grid that was used for categorisation into reactive, active, or proactive FS-culture. The triangulated data showed that the prevailing FS-culture changed from reactive to more proactive during the longitudinal study. The educational actions changed attitudes, practices, personal relationships, and the work environment. The educational actions were effective in influencing the prevailing FS-culture and confirmed the research hypothesis. Furthermore, the mixed-method approach with the interpretation grid was useful in assessing the transition in the prevailing FS-culture. Further research may test the usefulness of other types of food services in other countries. We also recommend converting the scientific methods for FS-culture assessment into methods suitable for the use by food safety managers in food services.

The underdeveloped state of emerging dairy chains have been implicated as the underlying reasons for the constant quality and safety challenges. Interventions have been implemented, usually led by dairy companies, developmental agencies, and governments, covering training, technical assistance and infrastructure development. However, it is not clear if existing interventions have translated into an improvement in safety and hygiene control practices. Moreover, there is doubt whether these interventions have been specific enough to trigger the improvement needed in practices, limit the constant milk quality and safety problems, and safeguard the consumer. This thesis therefore, aimed to gain insights into the underdeveloped state of safety and hygiene control practices in emerging dairy chains and identify how to improve these practices through a behaviour-based training intervention.Using in-depth interviews, focus group discussions and systematic on-site observations, the possible causes of persistent challenges in safety and hygiene control practices in an emerging dairy chain, using  Tanzania as an example, was investigated. We found a lack of uniform organisation of control activities and enforcement on milk quality and safety along the chain. The formal chain was mainly targeted regarding setting and enforcement of requirements on quality and safety, while this was completely absent in the informal chain. This was reflected in basic preventive and monitoring safety and hygiene control practices at the farm such that teat dipping, milking cooling, mastitis control practices and proper feed storage facilities were commonly lacking. Similarly, basic practices were observed in the operation of milk traders and local retail shops, exacerbating public health risks. However, milk collection centres and dairy processing companies seem to have improved preventive and monitoring control practices reflected in hygienically designed cooling tanks and standard tests fo

Food safety continues to be a challenge in many food companies especially in emerging economies, which are confronted with multiple issues in both the internal and external company environment. Previous efforts to improve food safety performance have been hinged on traditional and technical-oriented approaches such as sampling, testing, inspections, food safety management systems (FSMS) and auditing, which have proven to be not always adequate evidenced by inconsistencies in food safety performance. To enhance food safety performance in food companies, researchers proposed to look beyond these traditional and technical-oriented approaches towards a more integrated approach and suggested the adoption and strengthening of a positive and pro-active food safety culture (FS-culture). FS-culture encompasses a company’s technological and organisational conditions, characteristics of the individuals within the company and the company’s environment, in addition to the existing FSMS. However, FS-culture research is still developing when compared with other culture research domains such as organisational and safety culture. Moreover, there are still knowledge gaps on what FS-culture entails, its measurement, its relationship with food safety performance and how it could be improved. This thesis, therefore, focused on understanding how an organisation’s FS-culture influences food safety and hygiene-related behaviour and food safety performance of an organisation.The literature review presented in chapter 2 identified determinants for conducting FS-culture research. Findings revealed that numerous factors transcending different disciplines are interlinked and as such a systems approach is required to assess an organisation’s FS-culture. The review showed that several elements i.e. individual, group, organisational, technological and company environment characteristics are necessary to evaluate FS-culture, and its influence on food handler behaviour and food safety performa

Nowadays, childhood obesity is a severe public health issue and has a high chance to track into adulthood. One of the behaviours contributing to childhood obesity is the consumption of energy-dense snacks which is highly prevalent among young children. Young children consume foods and snacks mainly in the home environment, which makes it an important setting. As mothers are mainly responsible for providing foods to their young children, the overall aim of this thesis was to identify and provide insights into mothers’ considerations and value conflicts while providing snacks to their 2 to 7 years old children.The first study in this thesis describes snack choices and the related considerations of mothers with young children in the home environment. A food and motivation diary study with 136 Dutch mothers of young children aged 2-7 years was conducted. Fruits, cookies and candy were the most frequently provided snacks; healthiness of the snack and child preference were the most mentioned considerations. Considerations were grouped in six overall categories: health-related, the influence of the child, habit-related, strategies, external influence, and other considerations. Higher educated mothers and mothers of first children showed more health-conscious behaviour. Lower educated mothers more often justified their (unhealthy) snack choice.How the key constructs of general parenting (nurturance, structure, behavioural control, overprotection, and coercive control) relate to mothers’ snack choice for their children aged 2-7 years was also investigated. The Dutch version of the validated Comprehensive General Parenting Questionnaire (CGPQ) was used to assess the key constructs of general parenting. The diary study with 136 Dutch mothers was used to measure the snacks mothers provided their children aged 2-4 years and 5-7 years. For both groups of mothers in our sample, differences were found on the scores of coercive control and overprotection. No differences between the

The development of new food products has been a major driver of growth for food industry. However, it has been challenging for food companies to develop products and it is common that new products fail among consumers on the market. Since consumers’ wants change over time, we recognized a need to use an approach that can capture those changes to increase product success chances. In this thesis, systems thinking and system dynamics approaches were employed to develop qualitative models and quantitative simulations. Such models increase understanding of causal mechanisms that affect food product performance (e.g., sales) by uncovering and modelling feedback loops as sources of dynamic changes in performance. In chapter 2, we describe research about the use of consumer data and methods among European food companies and we show that system dynamics is rarely used. In chapter 3, we present results of a literature review, which intended to uncover feedback loops relevant for food product management in new product development and in the product life cycle. In chapter 4, we present how system dynamics simulation modelling can be used to increase understanding of causal mechanisms leading to adoption of radical new products (i.e., insect-based burgers). Lastly, in chapter 5, we employ a group model building approach and we develop a system dynamics model for improving food product management of an existing product (i.e., a healthy fruit snack). Systems thinking and system dynamics have a potential to be used to uncover knowledge gaps, to increase understanding of complex dynamic problems, and to improve cross-functional collaboration in food industry.

Edible insects are identified as a valuable source of proteins and micronutrients with the potential to contribute in alleviating malnutrition especially in developing countries where the practice is traditional. In these countries, the communities depend mostly on collection of the insects from the natural environments. Knowledge on the actual contribution of wild harvested insects to nutrition security is still limited as there are limited studies to this effect. Thus, the aim of this study was to investigate how wild harvested edible insects can contribute to nutrition security in developing countries. In this study, we used two wild harvested edible insects (Eulepida mashona and Henicus whellani) consumed in Zimbabwe as case study. A survey on the consumption patterns of edible insects showed that that insect consumption was significantly higher in rural (89.7%) than in urban (80.0%) areas. Taste and nutritional value are the main motives of consumption for both rural and urban. Availability of edible insects influences both urban (64.0%) and rural (83.0%) respondents’ consumption of insects. Nutritional analysis that the protein content ranged between 52-56% (Eulepida mashona) and 59-70% (Henicus whellani), which is comparable to that of animal-based protein sources. Essential amino acids of both insect species did meet the WHO/FAO (277 mg/g protein) requirement for adult humans. The iron (24.2- 52.9mg/100g) and zinc content (10.0-20.9mg/100g) are high for both species. The fat content of both species was low (<10%), with PUFA/SFA and omega 6/3 ratios recommendable for a healthy diet. Raw insects had a higher protein in vitro digestibility than the boiled and roasted insects, and the maximal decrease in protein digestibility was around 25%. Iron was the least bioaccessible mineral in both insects. Eulepida mashona had a much higher iron bioaccessibility (30.7%) as compared to Henicus whellani (8.11%). Boiling resulted in about 50% decrease in iron and zinc bioa

Aroma properties of spices are related to the volatile organic compounds (VOCs) present, which can provide distinct analytical signatures. The aim of the study was to examine similarity and diversity of VOC profiles of six common market spices (black/white pepper, chili paprika, cinnamon, nutmeg and saffron). The key volatiles were identified by PTR-TOFMS. Twelve samples per spice were subjected to PTR-Quadrupole MS (PTR-QMS) and Principal Component Analysis to compare the groups and examine diversity. With PTR-TOFMS, 101 volatile compounds were identified as total sum across all samples by mass and comparing them with literature data. Some spices comprised key character aroma compounds, e.g. cinnamaldehyde in cinnamon. For others, VOC groups, such as terpenes, acids and aldehydes topped the list. The PTR-QMS in combination with variables selection resulted in distinct PCA patterns for each spice. Variation within the spice groups was observed, but varied with the kind of spice. The results are valuable for future authentication studies.

Postharvest losses (PHL) in fresh produce chains are a substantial problem worldwide. The problem is most prevalent and persistent in developing countries, even though many intervention strategies have been proposed. The overall objective of this research was to understand the influence of logistics and quality control activities, as well as context factors, on the incidence of PHL in fresh produce chains. For this purpose, four studies (Chapter 2-5) were conducted, in which three of the studies included case studies in tomato supply chains in Zimbabwe. In Chapter 2, a hierarchical framework for logistics and quality control decisions influencing PHL in fresh produce chains was developed based on a literature review. The framework was used to categorise PHL reduction interventions (proposed in literature) as strategic, tactical or operational. In Chapter 3, a diagnostic tool to concurrently assess the status of logistics and quality control activities, in view of the context wherein the fresh supply chain actors operate was developed. The tool was applied in the case study of tomato supply chains in Zimbabwe with different farmer types i.e., small-scale subsistence farmers, small-scale commercial, and large-scale commercial farmers. Logistics and quality control activities, as well as, the context characteristics that are determinants of PHL in tomato supply chains in Zimbabwe were identified in Chapter 4. Furthermore, a framework for a step-wise implementation of interventions for PHL reduction in fresh produce chains at different stages was developed. In Chapter 4, the magnitude of all the three types of PHL (quantitative, qualitative, and economic losses) in tomato supply chains in Zimbabwe was investigated. The results revealed that subsistence farmers performed logistics and quality control activities at a low level, whereas they operate in a highly vulnerable context. The chains for subsistence farmers are characterised by absence of or basic storage and trans

This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk contextlevel but with good system output. Likewise, microbiological assessment revealed a better system output with respect to pathogens (Vibrio cholerae, Listeria monocytogenes and Salmonella spp.) and faecal hygiene (Escherichia coli) as none of these were detected in any critical sampling location throughout the study. Although indicators of general process hygiene (that is, Enterobacteriaceae and TVC) exceeded regulatory limits and guidelines in raw materials and food contact materials, Staphylococcus aureus on operator’s hands were beyond the general microbiological guidelines in the fish industry. Higher contamination levels of general process hygiene and personal hygiene indicators call for improvement on hygienic design, specific production and sanitation procedures, independent validation, process automation, and change in personnel recruitment criteria.

Our olfactory sense plays an important role in eating behavior by modulating our food preferencesand intake. However, hunger or satiety may also influence how we perceive odors. Albeitspeculative, contradictory results found in the past may have resulted from confounding by typeof meal that participants ate to induce satiety. We aimed to investigate the influence of hunger stateon olfactory sensitivity, comparing hunger to satiety using 2 different types of lunch to controlfor sensory-specific satiety. Odor detection thresholds were measured in 2 groups of participants(39 per group, 18–40 years), under 3 conditions: when hungry (twice), after a sweet lunch, andafter a savory lunch. One group had their detection thresholds tested for a sweet odor, whereasin the other group, sensitivity to a savory odor was measured. Differences in olfactory sensitivityconditions were analyzed using linear mixed models. Participants had higher scores on the odorsensitivity task in a hungry versus satiated state (P = 0.001). Within the satiated condition, there wasno effect of type of lunch on odor sensitivity. In conclusion, hunger slightly enhances sensitivityto food odors, but did not significantly depend on the type of food participants ate, suggesting noclear influence of sensory-specific satiety.

Background. Exposure to food odours increases the appetite for congruent foods and decreases the appetite for incongruent foods. However, the effect of exposure to a variety of food odours, as often occurs in daily life, is unknown. Objective. Investigate how switching between sweet and savoury odours affects the appetite for sweet and savoury products. Design Thirty women (age: 18-45y; BMI: 18.5-25kg/m2) intensely smelled the contents of cups filled with banana, meat or water (no-odour) in a within-subject design with four combinations: no-odour/banana, no-odour/meat, meat/banana and banana/meat. Participants received one combination per test day. In each combination, two cups with different fillings were smelled for five minutes after each other. Treatment order was balanced as much as possible. The effects of previous exposure and current odour on the appetite for (in)congruent sweet and savoury products, and odour pleasantness were analysed. A change from meat to banana odour or banana to meat odour was referred to as switch, whereas a change from no-odour to meat odour or no-odour to banana odour was no-switch. Results. The current odour (P