Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era

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dc.authoridRowan, Neil J./0000-0003-1228-3733
dc.authoridGALANAKIS, CHARIS/0000-0001-5194-0818
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorGalanakis, Charis M.
dc.contributor.authorRizou, Myrto
dc.contributor.authorAldawoud, Turki M. S.
dc.contributor.authorUcak, Ilknur
dc.contributor.authorRowan, Neil J.
dc.date.accessioned2024-11-07T13:34:32Z
dc.date.available2024-11-07T13:34:32Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractBackground: COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery. Scope and approach: The current article investigates potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic. The prospect of foreseen innovations to disrupt the food sector during lockdown periods and the post-COVID-19 era is also discussed. Key findings and conclusions: Internet and Communication Technologies, blockchain in the food supply chain and other Industry 4.0 applications, as well as approaches that redefine the way we consume food (e.g., lab-grown meat, plant-based alternatives of meat, and valorization of a vast range of bioresources), are the innovations with the highest potential in the new era. There is also an equally pressing need to exploit social marketing to understand attitudes, perceptions, and barriers that influence the behavior change of consumers and the agrifood industry. Subsequently, this change will contribute to adapting to new norms forged by the COVID-19 pandemic, where there is a significant gap in knowledge for decision making.
dc.identifier.doi10.1016/j.tifs.2021.02.002
dc.identifier.endpage200
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.pmid36567851
dc.identifier.scopus2-s2.0-85100623024
dc.identifier.scopusqualityQ1
dc.identifier.startpage193
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2021.02.002
dc.identifier.urihttps://hdl.handle.net/11480/16038
dc.identifier.volume110
dc.identifier.wosWOS:000632780500014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectSARS-CoV-2
dc.subjectCOVID-19
dc.subjectFood innovation
dc.subjectLockdown transitioning
dc.subjectDisruptions
dc.subjectSustainability
dc.titleInnovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era
dc.typeArticle

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