Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges

Dr. Dan Li earned her Ph.D. in Applied Biological Science from Ghent University, Belgium, in 2012. She is currently a tenure-track faculty member in the Department of Food Science and Technology at the National University of Singapore (NUS). Her research covers several topics on food microbiology and food safety. One of her research focuses is the microbial safety and antimicrobial solutions in the sustainable transitions of the food system, including urban hydroponic farming, cultivated meat, and food by-product utilization.

• Part I. Antimicrobial Strategies: reducing hazards and spoilage for a more sustainable food system.- Chapter 1. Emerging and reemerging food microbial hazards.- Chapter 2. Food loss reduction: the pathway towards sustainability.- Part II. What are the options?.- Chapter 3. The physical strategies.- Chapter 4. The (bio)chemical strategies.- Chapter 5. The biological strategies.- Chapter 6. Hurdle technology.- Chapter 7. Delivery systems for antimicrobials.- Part III. Safety at every step.- Chapter 8. Antimicrobial strategies in agriculture.- Chapter 9. Antimicrobial strategies in urban agriculture.- Chapter 10. Antimicrobial strategies in animal husbandry.- Chapter 11. Antimicrobial strategies in food processing and post-processing strategies.- Chapter 12. Antimicrobial packaging systems.- Part IV. Key to success and future perspectives.- Chapter 13. Perfecting experiment design.- Chapter 14. The opportunities and challenges.