3rd TAGRA

Food waste in school catering represents a major environmental, ethical, and economic challenge. This study investigated food waste in two Tunis private primary schools operating under a centralized logistics model (reheating and service only, with three rapid shifts). It aimed to diagnose baseline waste causes and evaluate a short-term, gamified pedagogical intervention. The study targeted...

Gulazik is a traditional meat-based food prepared from meat, kurut (dried fermented curd), and talkan (roasted grain flour). This study investigated the effects of meat species (beef, horsemeat, and mutton) and oven-drying temperatures (50 °C, 75 °C, and 100 °C) on the physicochemical quality attributes and lipid oxidation dynamics of standardized Gulazik formulations containing 65% dried...

The aim of this study was to identify expert opinions and consensus regarding food safety-related components within the One Health approach and to provide recommendations for evaluating food safety within a One Health framework. The study was conducted using a two-round Modified Delphi Consensus Method. The study group consisted of academic staff from the Faculties of Medicine, Dentistry,...

Damage to the electrical grid and disruptions to transportation networks during disasters lead to significant losses in cold-chain-dependent food products. Items such as dairy products, fresh fruits and vegetables, meat, and baby food spoil rapidly when appropriate temperature conditions cannot be maintained. This situation results in both the waste of aid resources and a compromise in the...