2018 ASHS Annual Conference

Climate, water, food waste and quality are the interrelated areas of research. Food – in order to feed an estimated nine billion people by 2050 food supplies will need to double from current levels. The United States food system will have to increase the accessibility of safe and nutritious food, mostly from novel uses of plant products, as well as prevention of postharvest losses. It is one thing to produce more food, and it is another to insure that the food produced is consumed. Researchable, interrelated postharvest factors which impact food involve: Climate change – do changes in CO₂, drought and temperature affect food quality and shelf-life? Water – concerns for drought mitigation, which impacts production and environmental sustainability, must include ‘non-traditional’ waters involved in fruit and vegetable processing, grading, and storage. And food waste and quality – new approaches to prevent, reduce or recover food waste by reducing food perishability, improving storage atmosphere/ temperature/ humidity/ lighting conditions, and food packaging systems which employ nanotechnologies with anti-microbial, antifungal and antioxidant properties. Consumer sensory (tastes, color and aroma), preferences and food habits will need to be exploited to enhance or develop new foods or food uses which aides food security.