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Theme 12 - Innovation and sustainability of nutrition systems in the global context

Justification

In the course of the past decades as a result of demographic explosion, 1/3 loss in production, energy crisis, globalization, urbanization, population aging, environmental pollution, among others, there has been an increase in search for food, thus affecting the sustainability of food systems. Sustainability and development, in a great part of the world, have not yet been thought in an integrated form, thus making it difficult the implementation of innovative projects within both mid, and long terms. The aim set at the World Food Summit (1996) of a 50% reduction of hunger in the world until 2015 has not yet been achieved, even though 25 countries have reached that goal. In 2014, Brazil achieved the minimum rate of 5.5% of the population affected by severe malnutrition, and stepped out from the world hunger map. Between 2015 and 2016, the number of people affected by hunger in the world increased again (35% = 108 million). Simultaneously, there are 600 million of obese persons, and 1,900 billion in an overweight state. Based on such paradox, and considering a population close to 10 billion people in 2050 (83 billion/year concentrated in the poorer countries), food production must at least double. According to the guidelines set by the 2030 UN Agenda, in order to reach such challenge, it is imperative to implement innovative and sustainable food systems, which may guarantee nutritious, safe, and accessible food, capable of generating income, resilient and beneficial to the environment. Food systems imply cultivation stages, harvest/slaughtering, processing, packaging, storage, distribution, commercialization, consuming, and health, having political, technological, economic, socio-cultural, and environmental implications. Traditional agricultural food systems, which encompass 75% of the tropical and temperate regions in the world, and productivity associated to the indiscriminate use of chemical products, fertilizers, water, energy, and a high environmental cost, as well as production losses, will have to be improved. Family agriculture and cooperative systems have come out as good alternatives, as much as biotechnological production, super foods, new foods, biodegradable materials, the use of disposal and residues, among others. In that context, the objective of this proposal is to enhance knowledge in the area of innovative and sustainable food systems, by means of internationalization actions, and the strengthening of 5 Graduate Programs, and several research groups with approximately 25 institutions in 11 countries, thus resulting in greater scientific recognition, and in the resolution of problems at regional, national, and international levels. 
 

Goal

To consolidate and plan innovation and internationalization strategies in the area of quality control and development of products and control in food, beverage, raw materials and related products. 

Description

Brazil leads the world farming business, and despite the Brazilian crisis, the farming business GDP grew 13% in 2017, compared to 1.0% of the national GDP. In order to increase Bahia's farming business capacity by 2030, the goals are to double agricultural production and exports, raise family farming business incomes, increase productivity by 30%. In line with the UN 2030 agenda, country and state strategies place agribusiness and food systems as priorities for addressing social, economic and environmental issues. The most recent national and global debates have centered the starting and finishing points of an ideal development in people, as well as in technical and scientific training and innovation as essential points to be considered in any sustainable strategic plan. In Bahia, technical and scientific constraints are beginning to be overcome with joint efforts derived from local, national, and mainly international cooperation. In this sense, it is necessary to intensify the internationalization actions and, at the same time, to increase, expand and train the technical-scientific base of the sectors related to quality control and development of food, beverage, raw materials and related products and processes. In this sense, the project seeks: - To stimulate the setting up of international networks aiming at improving and consolidating the quality of the academic production of the research lines of the PGALi and other institutional programs related to innovative and sustainable food systems; - To promote the systems for the protection of intellectual property and the transfer of social technologies in the area; - To develop new methodologies for experimental planning, monitoring and data processing, aiming at quality control of products and processes in the area; - To determine active compounds and contaminants in food, seeking to assess on one hand the health benefits, and on the other hand the risk of exposure of the population; - To develop new products from conventional and alternative raw materials and evaluate their stability during storage; - To raise rationally regional discards for the development of new products, adding value to different production chains; - To monitor processes and bioprocesses in order to obtain new products, super-foods and functional foods or nutraceuticals; - To implement and consolidate internationally the PhD courses in the Postgraduate Program in Food Science.

Partner Countries

  • Canada
  • Spain
  • Italy
  • Colombia
  • Mexico
  • France
  • The United States
  • Germany
  • Argentina
  • Portugal
  • Reino Unido

Programs

 

 

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