Written for eufic.org. Published in July 2024. Caffeine is a natural stimulant that belongs to a class of compounds called xanthines. The most well-known source of caffeine is the coffee bean, the seed of the Coffea plant. Other natural sources include the tea leaf, kola nut, cacao pod, and guarana berries. Caffeine can also be […]
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Originally published on FoodUnfolded.com in December 2023. Header image by Cait Mack for FoodUnfolded. With its low melting point, high density, and excellent conductivity, mercury has several industrial and scientific applications. But the unsafe use of this metal can result in severe health and environmental implications, especially through bioaccumulation in seafood. Mercury enters the atmosphere […]
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On the 28th of November 2023, I defended my PhD thesis ‘Safe and Sustainable Valorisation of Food Waste in the Netherlands – Reconciling Public Ambitions with Private Interests’ at Maastricht University. The ceremony entailed a brief presentation of my research, followed by a lively discussion with the committee members, and finally, the conferral of the […]
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Originally published on FoodUnfolded.com in October 2023. Header image by Reuters. It’s been over a decade since the Fukushima Daiichi nuclear disaster in 2011, but the devastation left in its wake continues to impact the Japanese public and its relationship with the government. As Japan seeks to revitalise the region’s rural economy, the task of […]
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Originally published on foodunfolded.com in September 2023 From packaging material to disposable cutlery, today’s food system is no stranger to plastic. In fact, it is so pervasive that tiny particles even end up in the food we eat. These particles, known as microplastics, often go unnoticed because of their small size and the lack of […]
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In April 2023, I delivered a lecture on using HACCP as a food safety management tool for students pursuing an MSc in Health Food Innovation Management at Maastricht University. The lecture was part of the course ‘Food Innovation and New Product Development’ wherein students learn about the process of bringing a an innovative food product […]
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Originally published on FoodUnfolded.com in July 2022. What do prawns, celery, peanuts, soybeans, and wheat share in common? Well, these foods can cause serious allergic reactions, but why do some foods trigger allergies more than others, and how do food manufacturers deal with these ingredients? What are food allergies? Allergies occur when a person reacts […]
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In May 2022, I was invited to speak at the 13th annual conference of the World Mycotoxin Forum in Parma. My keynote lecture focused on food safety challenges in a circular economy. Specifically, I addressed the issue of mycotoxin contamination in food processing by-products and why we need to rethink our approach to food safety […]
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Published in Issue 05 of New Food in October 2021. The original article can be accessed here.
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Originally published on eufic.org in May 2021. Header image credit: EUFIC Some European foods are renowned for their unique quality characteristics like strong links with their geographic origin or sustainable production methods. Various quality schemes protect these products within and outside the European Union. The role of these schemes is to ensure that the products they protect are recognised […]
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Madhura Rao 