Introduction to Food Security

• Definition and dimensions of food security (availability, access, utilization, and stability)
• Global and national food security challenges
• Role of food chemists and industry technicians in food security

Food Loss and Waste – Key Concepts

• Difference between food loss and food waste
• Stages of food loss: Production, processing, distribution, and consumption
• Economic, environmental, and social impacts of food loss and waste

Causes of Food Loss and Waste in Food Processing

• Biological factors: Spoilage, microbial contamination, oxidation
• Chemical factors: Degradation, nutrient loss, packaging failures
• Operational factors: Poor handling, equipment failures, inefficient supply chain management

Hands-on Practical – Identifying Food Loss & Waste

• Case study: Examining food loss at different production stages
• Group exercise: Mapping food loss in a processing facility

Methods for Measuring Food Loss & Waste

• Quantitative vs. qualitative methods
• Direct measurement techniques: Weighing, volume analysis, waste audits
• Indirect measurement techniques: Surveys, visual estimation, production records

Data Collection and Analysis for Food Loss Reduction

• Developing a food waste tracking system
• Using software tools for waste monitoring
• Recording and analyzing food loss data for decision-making

Regulatory Compliance and Industry Standards

• Food loss and waste regulations under ISO 22000 & Codex Alimentarius
• Ministry of Labor guidelines for food sustainability
• Best practices from the FAO and UN Sustainable Development Goals (SDG 12.3)

Hands-on Practical – Calculating Food Waste

• Real-time tracking of food waste in a controlled setting
• Developing a reporting system for food loss data

Food Preservation and Waste Reduction Techniques

• Cold storage and temperature control
• Food processing innovations for shelf-life extension
• Packaging technologies to prevent food loss

Waste Management and Circular Economy Practices

• Recycling and upcycling of food byproducts
• Composting and bioconversion of food waste
• Case studies on successful waste reduction initiatives

Implementing a Food Loss & Waste Reduction Plan

• Developing organizational policies for food waste reduction
• Creating employee training programs for food waste management
• Collaboration with supply chain partners for sustainable practices