An update on enteral feeding in the community.

Enteral feeding is increasingly being used in the community. Therefore, it is crucial that community nurses and other community healthcare workers are well-informed about the different equipments used, as well as the techniques involved in preparing and giving the feed. In this article, Sarah Jane Palmer provides an overview of an enteral feeding method known as percutaneous endoscopic gastronomy, the different types of feed, the importance of communication between patients and the multidisciplinary team, preparing and giving the feed, and signs of complications to look out for.

Bactericidal effect of marinades on meats against different pathogens: a review.

Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.

Predicting Gastrostomy Tube Placement After Intracerebral Hemorrhage: External Validation of the GRAVo Score.

BACKGROUND: Dysphagia is a common consequence of intracerebral hemorrhages (ICH). It can lead to enduring impairments of dietary intake and the requirement for feeding via percutaneous gastrostomy (PEG) tubes. However, variabilities in the course of swallowing recovery after ICH make it difficult to anticipate the need for PEG placement in an individual patient. A new tool called the GRAVo score was recently developed to predict PEG tube placement after an ICH but has not been externally validated. Our study aims were to externally validate the GRAVo score in a multicenter cohort and reexamine the role of race in predicting PEG placement, given the uncertain biological plausibility for this relationship observed in the derivation cohort. METHODS: Patients for this analysis were selected from a previously completed multicenter, randomized, double-blind futility design clinical trial, the Intracerebral Hemorrhage Deferoxamine trial, and underwent a retrospective review of prospectively collected data. The GRAVo scores were computed by using previously established methods using the following variables: Glasgow Coma Scale ≤ 12 (2 points), race (1 point for Black), age > 50 years (2 points), and ICH volume > 30 mL (1 point). Association of GRAVo scores with PEG placement were examined by using logistic regression analysis after adjustment for exposure to deferoxamine. Model performance was estimated by using area under the receiving operating characteristic curve (AUROC). Subsequently, a second model was created by excluding scores for race, and the AUROC of both models were compared. RESULTS: A total of 291 patients with complete data points served as the study cohort; 38 (13%) underwent PEG placement. The median GRAVo score for patients in the PEG and non-PEG groups were 4 (interquartile range 3-4) versus 2 (interquartile range 2-3), respectively (p < 0.0001). External validation of the GRAVo score yielded an AUROC of 0.7008 (95% confidence interval 0.6036-0.78); the model obtained without assignment of scores for the variable race yielded an AUROC of 0.6958 (95% confidence interval 0.6124-0.7891). The receiver operating characteristic curves from both models demonstrated close overlap. CONCLUSIONS: The results of our external validation demonstrate the validity of GRAVo scores for predicting PEG tube placement after an ICH. However, its performance was more modest compared with that of the derivation cohort. Inclusion of the race variable had no measurable effect on model performance. Differences in patient characteristics between these cohorts may have influenced our results. These findings should be taken into consideration when using the GRAVo score to assist clinical decision making on PEG placement after an ICH.

Stress, anxiety and depression among gastronomes: association with workplace mobbing and work-family interaction.

INTRODUCTION: The work in commercial restaurant kitchens is characterized by many labor´s demands and strict commands that can cause damage to the mental health of gastronomes. The aim of this study was to verify the presence of stress, anxiety, and depression among gastronomy workers and associate them with the presence of mobbing at work. Still, it sought to evaluate the work-family interference and test its mediating role in the relationship between mobbing and psychopathology indicators. MATERIALS AND METHODS: This is an observational-analytical, cross-sectional study with a quantitative approach, in which 160 gastronomes participated (59.4% women), with an average age of 30.81 years. All answered a Sociodemographic and Labor Data Questionnaire, Negative Acts at Work Questionnaire, Depression Anxiety and Stress Scale, and Work-Family Interaction Scale, whose data were analyzed using descriptive and inferential statistics. RESULTS: A positive association was found between bullying and indicators of stress, anxiety, and depression, as well as negative interference between work-family and family-work with the same indicators. It was also observed the mediating effect of negative interference from work in family, in the relationship between mobbing and indicators of stress, anxiety, and depression. CONCLUSION: It was concluded, therefore, that the experience of mobbing affects the family and intensifies the psychological illness in gastronomes.

The cognitive development of food taste perception in a food tourism destination: A gastrophysics approach.

This study aims to explore the nature and processes involved in the cognitive development of food tourist's taste perception and identify cognitive factors influencing their food taste experience in the context of a food tourism destination. Adopting a gastrophysics approach, this exploratory qualitative research analyses food taste perceptions of Chinese domestic tourists during their visit to the Hangzhou Cuisine Museum and its associated restaurants. The findings suggest that prior knowledge formation as a manifestation of cognitive signs relating to Hangzhou cuisine and interpretive cognitive information acquired at the museum exhibition, greatly affect the tourists' local food taste experiences: these comprise menu selection and appetitive responses in textual, visual and gustatory senses. This paper sheds light on important theoretical and practical implications for stakeholders concerning tourist experiences around food taste perception in food tourism destinations and attractions.

Dietary preferences in the context of intra-couple dynamics: Relationship types within the German NutriAct family cohort.

To promote healthy diets in older age, a comprehensive understanding of factors influencing dietary behaviour and underlying preferences is essential. Romantic relationships are focal socialisation contexts, in which diet-related preferences and practices are dynamically negotiated. Our aim was to reconstruct intra-couple dynamics shaping dietary preferences and comparatively analyse relationship types among older couples. Data basis was the NutriAct Family Study - a German web-based cohort. Analyses were based on three a priori defined relationship types: 1) both partners' mutual adaptation of dietary preferences (symmetrical convergence), 2) unilateral adaptation (asymmetrical convergence) and 3) persistence of individual preferences. Relationship types were, among others, comparatively analysed using ANOVAs. Intra-couple dynamics within the asymmetrical convergence type were measured by multivariate logistic regression. The dyadic sample consisted of 398 couples resp. N = 796 individuals aged 63.99 years (SD = 6.15). All three relationship types were identified (symmetrical convergence: n = 62, 15.6 %; asymmetrical convergence: n = 199, 50.0 %; persistence: n = 137, 34.4 %). Within the asymmetrical convergence type, women were more likely to take a dominating role compared to their male partners (OR: 24.40; 95%CI: 14.37-41.41). This study demonstrates the fundamental influence of intra-couple dynamics on individual dietary preferences, whereby traditional gender roles have shown to play a central moderating role. Our study findings are relevant for the development and implementation of public health (nutrition) strategies, since they highlight the importance of understanding dietary preferences as jointly constructed and shaped in the intra-couple context, rather than as isolated, individually developed ones. In this context, future research directions and practical implications targeting not only individuals but involving couples are discussed.

Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry.

The gastronomy sector is among those that are hit particularly hard by a loss of customers and regulatory uncertainty of the COVID-19 crisis. When established ways of doing business become almost impossible, business model innovation (BMI) is a possible reaction to this high uncertainty level. Effectuation and causation are decision-making logics that may lead to BMI and help a firm navigate uncertainty. We investigate configurations of causation and effectuation components associated with a high BMI level during the first wave of COVID-19. We perform fuzzy-set-qualitative comparative analysis (fsQCA) on a sample of 143 gastronomy entrepreneurs in Münster county, Germany. We identify two paths that lead to a high BMI level: "the planning soloist" and "the hedging networker." We conclude that innovators among the gastronomy entrepreneurs use effectuation and causation components in complex configurations.

Consumer behaviour during COVID-19 pandemic.

BACKGROUND: COVID-19 pandemic poses a significant threat in area of public health. In the light of dynamic increase of infections European countries decided to implement special safety measures in order to stop spread of SARS-CoV-2 virus. Reduction of the activity of shopping galleries, grocery stores and gastronomy directly impacted the change of consumer behaviours. OBJECTIVE: The aim of this research was the analysis of consumer behaviour during COVID-19 pandemic regarding the use of gastronomical services, grocery shopping and undertaken safety measures. MATERIAL AND METHODS: The main instrument was original survey conducted on-line in November 2020. The form consisted of metrics and close-ended questions about consumer behaviour during COVID-19 pandemic. 1080 respondents took part in the study (females - 850; men - 230). Results were mapped out in Statistics 13.1 program and graphical representation was prepared in Microsoft Excel. RESULTS: More than half of respondents were working people (n=629; 58%). Vast majority of working respondents during the study were working stationary (n=304; 48%), while remotely only 33% (n=208). Among young respondents almost half of the group was unemployed (n=158; 45%), while the rest of the group was employed (n=195; 55%). Professional activities in the group of respondents that were still learning was mostly stationary/ physic (n=57; 29%). During the pandemic the stationary form of working switched into remote in every third of respondent (n=307; 28%). CONCLUSIONS: Global pandemic of COVID-19 forced people to change their current behaviours - both consumer and social. Consumers are aware of risks borne by SARS-CoV-2 infection, which may be concluded from undertaken safety measures.

Everyone deserves quiche: French school lunch programmes and national culture in a globalized world.

Globalization poses many challenges for national cultural unity, especially in Europe. Some doubt whether national cultures will be able to survive, but there are many counter-trends pushing to maintain national cultural unity. I analyse the dual trends of global diversity and maintaining unity through an everyday manifestation of French culture: elementary school lunches. French school lunch programmes are part of the nation-building process because they are designed to teach students how to eat, which is especially important in France where the art of gastronomy is a key source of identity and pride. I analyse cultural influences on over 11,000 school lunch menu items from eight municipalities across two French regions. I also conduct in-depth face-to-face interviews with the people who design and approve school lunch menus. My inquiry is guided by three key questions. First, to what extent are foreign influences included? Second, does openness to foreign influences vary across different parts of France? Finally, how are foreign cultures represented? My results suggest that foreign cultures are deployed to nationalize difference. The limited foreign influences that appear in school lunches are strategically chosen to appeal to and to educate students, but in a way that reinforces the centrality of traditional French cultural norms. This article contributes to our understanding of the tension between national culture and a globalizing world.

What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors.

Knowing what makes a top gastronomy experience unique and retrievable in the long term is of interest for scientific and economic reasons. Recent attempts to isolate predictors of the hedonic evaluation of food have afforded several factors, such as individual and social attributes, or liking/disliking profiles. However, in these studies relevant variables have been examined in isolation without an integrative perspective. Here we investigated 80 guests enjoying a 23-course meal in a top gastronomy restaurant, in groups of four. Our main question concerned the factors driving the overall evaluation of the meal at its conclusion and after three months. To this aim we administered the Big Five Personality Inventory before the meal, dish-by-dish hedonic ratings, and a multi-dimensional Meal Experience Questionnaire (MEQ) at the end of the meal. Hedonic evaluations of the meal were collected immediately after the meal and three months later. Better immediate overall evaluations were predicted by both the number of peaks in dish-by-dish ratings and by positive ratings of the final dish. Both factors and the number of troughs were also critical for the long-term evaluation after three months. The MEQ dimensions overall interest, valence and distraction predicted immediate evaluations, while the long-term evaluations were determined by interest and high scores on the personality traits agreeableness and conscientiousness. High consistency of the hedonic ratings within quartets indicated the relevance of commensality for the meal experience. The present findings highlight the simultaneous relevance of food- and personality-related factors and commensality for a top gastronomy meal experience in the short and long-run. The uncovered relationships are of theoretical interest and for those involved in designing meals for consumers in various settings.

Going or Returning to Nature? Wild Vegetable Uses in the Foraging-Centered Restaurants of Lombardy, Northern Italy.

Wild vegetables (WVs) have been an essential source of human nutrition since ancient times. Foraging is a millennia-old practice that has gained more attention recently and is becoming fashionable, especially in restaurants in urban areas, as they attract customers who see WVs as an innovative sensory element and specialty food. Some cooks have used very few WVs for decades, but most chefs have only recently introduced them in their modern restaurants. Our study aims to have a deeper understanding of the diversity of WVs used by restaurants in the Lombardy region in Northern Italy and to know how they are introduced onto different menus, as well as the source of knowledge and the innovation paths related to the use/introduction of WVs in the selected sample of restaurants. Semi-structured interviews were conducted with 15 restaurant managers, chefs, and their professional foragers in the Lombardy region in Northern Italy in 2022; fifty-four wild plant taxa were recorded to be used in the considered restaurants. The collected data were analyzed to understand the current situation and the potential developments of this practice by exploring the reasons/motivations that underpin the inclusion of WVs in restaurants. A broad spectrum of restaurants was considered to evaluate the potential differences in handling and sourcing these ingredients. The results demonstrated that this trend has mainly been driven by attempts to revitalize traditional cuisines and to generate a positive impact on health, but the actual culinary preparations based upon WVs are often original and remarkably diverge from the Italian food ethnobotanical heritage. Moreover, concerns related to the environmental sustainability of these practices have been addressed.

FlavorDB2: An updated database of flavor molecules.

Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user-friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry.

Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China.

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.

Foraging for the future: traditional culinary uses of wild plants in the Western Himalayas-Kashmir Valley (India).

BACKGROUND: In the intricate tapestry of food security, wild food species stand as pillars, nourishing millions in low-income communities, and reflecting the resilience and adaptability of human societies. Their significance extends beyond mere sustenance, intertwining with cultural traditions and local knowledge systems, underscoring the importance of preserving biodiversity and traditional practices for sustainable livelihoods. METHODS: The present study, conducted between February 2022 and August 2023 along the Line of Control in India's Kashmir Valley, employed a rigorous data collection encompassing semi-structured interviews, focus group discussions, and specific field observations facilitated through a snowball sampling technique. RESULTS AND DISCUSSION: The comprehensive inventory includes 108 edible plant and fungal species from 48 taxonomic families, with Rosaceae (N = 11) standing out. Young and soft leaves (N = 60) are an important component of various culinary preparations, with vegetables (N = 65) being the main use, followed by fruits (N = 19). This use is seasonal, with collection peaks in March-April and June-August (N = 12). The study also highlights the importance of use value (UV), with Portulaca oleracea standing out as the plant taxon (UV = 0.61), while Asyneuma thomsoni has the lowest use value (UV = 0.15). Many species such as Senecio chrysanthemoides, Asperugo procumbens, Asyneuma thomsoni, and Potentilla nepalensis were classified as new for gastronomic use. Furthermore, the study underlines the great cultural importance of mushrooms such as Morchella esculenta and Geopora arenicola in influencing social hierarchies within the community. However, the transmission of traditional knowledge across generations is declining in the region. At the same time, the conservation of endangered plant species on the IUCN Red List, such as Trillium govanianum, Taxus wallichiana, Saussurea costus, and Podophyllum hexandrum, requires immediate attention. CONCLUSION: Conservation measures should be prioritized, and proactive remedial action is needed. Further research into the nutritional value of these edible species could pave the way for their commercial cultivation, which would mean potential economic growth for local communities, make an important contribution to food security in the area under study, and contribute to scientific progress.

Long-Term Monitoring of the Traditional Knowledge of Plant Species Used for Culinary Purposes in the Valencia Region, South-Eastern Spain.

The aim of this study is to inventory and study ethnobotanical knowledge of edible plants in the Valencian Community (Spain). In respect to culinary uses, 92 species of plant were reported to be edible, finding the following uses: 58 raw, 52 cooked, 16 fried, 7 dried, 21 in liquors and beverages, 25 in dessert and sweets, 11 as seasoning, 17 in pickles, and 10 to curdle milk. We prepared a database that includes genus, family, scientific, and vernacular names in Spanish and Catalan for each plant. We also created a classification of nine edible uses and plant parts used, being Asteraceae (n = 18), Brassicaceae (n = 7), Chenopodiaceae (n = 6), and Rosaceae (n = 6) the families most characterized for gastronomic purposes. The species with the most elevated cultural importance (CI) values were Foeniculum vulgare (CI = 1.389), Cynara scolymus (CI = 1.374), Papaver rhoeas (CI = 1.211), Beta vulgaris (CI = 1.167), and Juglans regia (CI = 1.155). The most used parts were the leaves (71), flowers (25), and branches (19), while the least used were roots (9) and seeds (8). Traditional knowledge of these plants helps to preserve traditional cuisine, promote the local economy and, in several species, encourage their cultivation.

Spatial Barriers to Transforming toward a Healthy Food System in the Noreste of Mexico.

In the past five decades, global food systems have undergone a notable transition, moving from predominantly rural settings to increasingly urban and industrialized environments, largely driven by processes of globalization and supply chain integration. However, this evolution has not adequately addressed equitable access to nutritious diets and food environments, resulting in adverse health outcomes. This study delves into the spatial and non-spatial barriers that impede the adoption of healthy diets in the Noreste of Mexico, particularly focusing on the challenges associated with accessing and cultivating plant-based foods. Through an examination of suitable areas for urban agriculture and an exploration of the socio-cultural factors influencing the adoption of plant-based diets, the research focuses on interventions aimed at promoting healthier and more sustainable eating practices in Monterrey. The findings of the study reveal significant disparities in food access across the Monterrey metropolitan area, with central urban zones exhibiting superior access to fresh foods compared to suburban and peripheral regions. This inequality disproportionately affects marginalized areas characterized by higher poverty rates, exacerbating issues of food insecurity. Nevertheless, traditional dietary practices could offer promising avenues for creating culturally significant and healthier dietary transitions, even amidst the ongoing process of urbanization.

NUS so fast: the social and ecological implications of a rapidly developing indigenous food economy in the Cape Town area.

The modern global food system is highly unsustainable, shaped by industrialisation and corporate consolidation, with negative repercussions on the environment and biodiversity as well as human health. This paper looks at the burgeoning economy in neglected and underutilised species (NUS) in the Western Cape, South Africa, as a potential innovation that could make the local food system more socially and ecologically resilient. Although, at present, NUS are only marginally included in the local food system and policy discussions, NUS increasingly appear in the high-end food industry, driven by international gastronomic trends. These species hold potential as climate resilient, nutritionally dense, and socially and culturally significant foods in the region, but they also carry ecological and social risks. We critically examine the fledgling NUS economy in the Cape Town area to unpack the motivations and challenges associated with the potentially transformative inclusion of these foods into the local food system. We demonstrate that the main risks associated with NUS are negative ecological repercussions, privatisation of the NUS economy, and the reproduction and further entrenchment of unequal power and race dynamics in the region. To mitigate these risks and actualise the related benefits associated with NUS, engagement with the ecological, social, and political context of NUS needs to be significantly deepened. This is particularly true for those working in the high-end food industry, who appear to be driving the NUS economy, and will require education around sustainability and Traditional Ecological Knowledge (TEK), as well as a foregrounding awareness of power dynamics.

GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus.

Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative protein source due to its rapid growth on sustainable substrates as well as promising nutritional and organoleptic properties. The natural biodiversity of filamentous fungi is vast and represents an untapped reservoir for food innovation. However, fungi are known to produce bioactive compounds that may affect human health, both positively and negatively. To narrow the search for safe and culinarily attractive fungal species, mycelia of edible fruiting-body forming fungi provide a promising starting point. Here, we explore whether the culinary attractiveness and safety of the commonly eaten mushroom, Pleurotus ostreatus, can also be translated to its mycelium. Whole-genome sequencing and pan-genome analysis revealed a high degree of genetic variability within the genus Pleurotus, suggesting that gastronomic traits as well as food safety may differ between strains. A representative strain, P. ostreatus M2191, was further analyzed for the food safety, nutritional properties and culinary applicability of its mycelium. No regulated mycotoxins were detected in either the fruiting body nor the mycelium. Yet, P. ostreatus is known to produce four peptide toxins, Ostreatin, Ostreolysin and Pleurotoysin A/B. These were found to be lower in the mycelium compared to fruiting bodies, which are already considered safe for consumption. Instead, a number of secondary metabolites with potential health benefits were detected in the fungal mycelium. In silico analysis of the proteome suggested low allergenicity. In addition, the fruiting body and the mycelium showed similar nutritional value, which was dependent on the growth substrate. To highlight the culinary potential of mycelium, we created a dish served at the two-star restaurant the Alchemist in Copenhagen, Denmark. Sensory analysis of the mycelium dish by an untrained consumer panel indicated consumer liking and openness to fungal mycelia. Based on sustainability, safety, culinary potential, and consumer acceptance, our findings suggest that P. ostreatus mycelium has great potential for use as a novel food source.

An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study.

Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness of a culinary programme to improve healthy eating habits among overweight/obese adults (55-70 years old). A total of 62 volunteers were randomly (1:1) assigned to an culinary intervention group (CIG) or a nutritional intervention group (NIG). Dietary, cooking, and health-related outcomes, including body advanced glycation end product (AGE) levels, were evaluated at baseline and after four weeks. Mixed-effects linear models were used to assess the effects of the interventions within and between groups. Among the 56 participants who completed the trial, CIG participants achieved a significant improvement in Mediterranean diet adherence (1.2; 95%CI, 0.2 to 2.2) and a reduction in the use of culinary techniques associated with a higher AGE formation in foods (-2.8; 95%CI, -5.6 to -0.2), weight (-1.5; 95%CI, -2.5 to -0.5), body mass index (-0.5; 95%CI, -0.8 to -0.2), waist circumference (-1.4; 95%CI, -2.6 to -0.2), and hip circumference (-1.4; 95%CI, -2.4 to -0.4) compared with the NIG participants. Although a greater confidence in cooking in the CIG was found, attitudes and cooking habits did not improve. No significant differences in biochemical parameters or AGEs were found between groups. In conclusion, a culinary intervention could be successful in promoting healthy eating and cooking habits compared to a programme based on nutrition education alone. Nevertheless, further efforts are needed to strengthen attitudes and beliefs about home cooking, to address potential barriers and understand the impact of cooking interventions on biological parameters. Larger studies with longer follow-ups are needed to evaluate the relationship between cooking, diet, and health.

Avenues for non-conventional robotics technology applications in the food industry.

Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robots have pervaded many industrial sectors and domestic environments, the experiments in the food sectors are limited to pick-and-place operations and meat processing while we are assisting new attention in gastronomy. Given the great performances of the robots, there would be many other intriguing applications to explore which could usher the transition to precision food manufacturing. This review wants open thoughts and opinions on the use of robots in different food operations. First, we reviewed the recent advances in common applications - e.g. novel sensors, end-effectors, and robotic cutting. Then, we analyzed the use of robots in other operations such as cleaning, mixing/kneading, dough manipulation, precision dosing/cooking, and additive manufacturing. Finally, the most recent improvements of robotics in gastronomy with their use in restaurants/bars and domestic environments, are examined. The comprehensive analyses and the critical discussion highlighted the needs of further scientific understanding and exploitation activities aimed to fill the gap between the laboratory-scale results and the validation in the relevant environment.