Originally published on eufic.org in May 2021. Header image credit: EUFIC Quality is an important consideration for consumers when purchasing food. It is equally important for producers while negotiating the price of their products. As a result, the European Commission protects food products with distinctive quality characteristics through food quality schemes. Food quality Consumers used […]
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Originally published on eufic.org in May 2021. Header image credit: EUFIC For the European Food Information Council and the Strength2Food project, I conceptualised and wrote the text for this infographic describing various food quality schemes in Europe and their relevance.
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Originally published in Vakblad VMT in July 2021. Original article can be accessed here. De retailsector oefent door voedselveiligheidslabels invloed uit op de manier waarop wereldwijd voedsel wordt geproduceerd, verpakt, vervoerd en opgeslagen. Dat zegt promovenda Madhura Rao in een proefschrift dat ze onlangs publiceerde. De afgelopen jaren verschijnen steeds vaker kwaliteitslabels op de verpakkingen […]
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Published open access in Sustainability’s special issue ‘Safety and Quality of Sustainable Food‘ in April 2021. View full text here. Title Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability Abstract Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular […]
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Published open access in the International Food and Agribusiness Management Review in April 2021. View full text here. Title European private food safety standards in global agri-food supply chains: a systematic review Abstract Private food safety standards have become an important governance mechanism in contemporary food supply chains. While much has been written about private […]
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Originally published in Affidia Magazine in November 2020. Link to the article in the magazine here.
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From Oct – Dec 2020, I tutored students for the course ‘Food Safety’ at University College Venlo. The main objective of this course was to help undergraduate students following the liberal arts and sciences programme on the campus to understand basic food safety concepts. This course focused on the different aspects concerning safety in all […]
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Originally published on FoodUnfolded.com in July 2019. Residues of synthetic chemicals ending up in food is a side-effect of industrialised agriculture. Organic farming seeks to produce food that is free from such residues; but is it really possible to grow chemical-free food? WHAT IS ORGANIC FOOD? The term ‘organic farming’ is believed to have been […]
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Madhura Rao 