Millions of people are undernourished globally and with the population growing, food security is a major concern. The expanding global population, combined with the challenges proposed by climate change means that protecting food production is a pressing issue. Food security is multifaceted, requiring advancements in food safety, ensuring products have a good shelf life, reducing spoilage and providing dietary additions to improve the nutrient intake of the population.
The application of microbiology is far reaching, and new approaches are required to maintain food security. Microorganisms are present in in all processes of food production, be this beneficial or harmful. The effects of microorganisms in food production range from aquaculture, livestock, and plant infection to cheese, bread and wine production and probiotic manufacture. Thus, it is essential that these microbial interactions are better understood, and the power of microbiology is harnessed to make it possible to minimise avoidable food wastage and forecast and mitigate food shortages.
Food Security Scientific Advisory Group members