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\hypersetup{pdftitle={Innovation and New Product Development},pdfauthor={Adeline Muriithi},pdfsubject={Tropentag 2018: Abstract},pdfkeywords={ new product, innovation, roots and tubers},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 17-19, 2018, Ghent}}\\[1ex] \Large{``Global food security and food safety:\\The role of universities''\\[2ex]}}
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\Large{\textbf{Innovation and New Product Development\footnote{\textbf{Contact Address:} Adeline Muriithi, Student, Food Science, Nyeri, +254~Nairobi, Kenya, \mbox{e-mail}: \email{adelinemuriithi@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Adeline Muriithi}}
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\begin{itemize*}
\item[]{\small{\textit{Student, Food Science, Kenya}}}
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\index[author]{Muriithi, Adeline}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The role of universities in global food security and safety is to help the students to be innovative in ways at which they can produce new products to help meet the the major problem of lack of food, malnutrition,  food poisoning and food toxicity. The issue on global food security can be catered on the farm level by developing cheaper ways of irrigation or by use of greenhouse organic farming since their is a great change on the climate cycle which has lead to effect on agricultural sector and the land has also reduced due to development. The post harvest losses should also be minimised because according to statistics the amount of fresh produce produced in a season  \mbox{30\,\%} is consumed and \mbox{70\,\%} lost due to quality deterioration and spoilage. 



in the case of food safety is caused by ways of handling after harvesting and storage methods. During storage some foods are affected by molds which are mostly Aspergillus spp which described as aflatoxin anddue to lack of food people tend to consume to fill their tummy but they forget the risks.



Most countries depend on cereals astheir major food source but roots andtubers can be used andthey are able to survive harsh and good conditions as compared to the cereal. breakfast cereals, composite flour, noddles can be produced from roots and tubers and they are more nutritious then the cereals and also favours people with celiac disease who don't use wheat products.







the role of universities is to give back to the society competent and innovative orientation people. }

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\noindent \textbf{Keywords:}  new product, innovation, roots and tubers
\index[key]{ new product}
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\index[key]{Roots and tubers}
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