Rethinking products that can stay in close loop

A shift in creating products from raw materials that end in a landfill must change. We should think beyond single product lifecycle for a single user. Responsible resources management course was held in February 2018 in the Netherlands.  My curiosities for resource efficiency and cleaner production driving home for sustained development has changed for mainstreaming…

Application of Hi-tech 3D Printing in Food Innovation: Review

Abstract 3D food printing is considered to be a futuristic technology to prepare our food (Witte, 2015). It is  the multidisciplinary approach, combining knowledge of mechatronics, 3D industrial printing and specific food technology knowledge in the areas of ingredients, formulae, texture and structure. This is a new technology for creating food, enabling the production of…

Food Safety for Prosperity

                                       According to IFC Research, 70% of tourist had some kind of food and water borne problems associated with travel to Nepal. Agro-Food system  has a significant role in the sustainable development of the Nation with the  Healthy green…

Food Conference 2014

  Registration form can be collected from NEFOSTA office, Babarmahal, Kathmandu or download the registration form through NEFOSTA website: http://www.nefosta.org.np or find it through the mail attachment sent individually to you. After filling up all the required information submit the form directly to NEFOSTA office, Kathmandu. Alternately the participants including abroad countries can also send…

Wild Honey..Indigenous Food of Himalayan Region of Nepal

Wild Honey is an indigenous food  of the Higher Himalayan region of Nepal including High Himalayas and High Mountain.Wild Honey is Produced by Nepalese native wild honey bee viz. A. dorsata, A.dorsata, A. florae and A. cerena. Researchers have shown that, Himalayan Honey has high free radical scavenging  activity, free radicals that are highly reactive molecules…