In 2016, Winfred "Winnie" Wandimi formally registered a small dairy business as a corporation, but she soon faced a growing and nearly invisible challenge: food safety.

Improving food safety and advancing gender equality is fundamental to good nutrition.

Climate change could impact food safety and nutrition in several ways, including decreasing nutrient content, reducing crop and livestock yields and increasing foodborne illness.

Globally, over 600 million people, one in 10, suffers from foodborne diseases each year, and hundreds of thousands die. Practicing safe food prep and storage can help prevent this.

In this second of an eight-part series, Food Safety Network continues their exploration of the 16 core guiding principles of a food control system.

A safe and sustainable food system, with a larger nutritional impact and a smaller climate footprint, can only be realized if we ensure loss and waste are significantly decreased.

Learn more about potential routes for commercialization and scaling of the hygrometer and the DryCard, two low-cost moisture detectors that can improve food safety and quality.

Damage caused by unsafe handling practices can lead to both sorting out for physical losses and to quality losses with associated loss of market value.

Food Safety Network is releasing an eight-part blog series on different technical topics from the Food Safety Distance Learning Module, focusing on core guiding principles of a food control system.

Research considers the importance of crops with respect to consumption status, nutritional aspects, degree of postharvest loss, food safety issue and scope to the business opportunities.