Previously known as Department of Food Studies and Environmental Health https://www.um.edu.mt/library/oar/handle/123456789/1122 2026-11-06T22:36:30Z 2026-11-06T22:36:30Z Syrpas, Michail Smiliotopoulos, Theodoros Adamberg, Signe Kaarel Adamberg, Kaarel Ağagündüz, Duygu Brouwer-Brolsma, Elske M. Burtscher, Johanna Caruana Grech Perry, Mario Cerjak, Marija Chandolias, Konstantinos Ciesarova, Zuzana Ciprovica, Inga De Filippis, Francesca Delia, Etleva Frestis, Yiannis Gamero, Amparo Hristov, Hristo Borch Ibsen, Daniel Jaros, Doris Jenssen, Håvard Jones, Petra Kalea, Anastasia Z. Begum Kalyoncu Atasoy, Zeynep Kitrytė-Syrpa, Vaida Laranjo, Marta Meslier, Victoria Myrintzou, Niki Nagybákay, Nóra Emilia Nakov, Gjore Nikolovska Nedelkoska, Daniela Pafilas, Christos Papademas, Photis Pavli, Foteni Pimentel, Kathryn Jane Pipoyan, Davit Pohjanheimo, Terhi Pravst, Igor Rohm, Harald Russo, Pasquale Taljic, Irzada Trajkovska, Biljana Umicevic, Sonja Vergères, Guy Vidović, Bojana B. Vukojevic, Andjela Wronkowska, Małgorzata Chassard, Christophe Tsakalidou, Effie Magriplis, Emmanuella https://www.um.edu.mt/library/oar/handle/123456789/150719 2026-11-03T10:08:03Z 2026-01-01T00:00:00Z

Title: Mapping fermented food prevalence and intake across European regions : results from the promoting innovation of fermented foods (PIMENTO) study Authors: Syrpas, Michail; Smiliotopoulos, Theodoros; Adamberg, Signe; Kaarel Adamberg, Kaarel; Ağagündüz, Duygu; Brouwer-Brolsma, Elske M.; Burtscher, Johanna; Caruana Grech Perry, Mario; Cerjak, Marija; Chandolias, Konstantinos; Ciesarova, Zuzana; Ciprovica, Inga; De Filippis, Francesca; Delia, Etleva; Frestis, Yiannis; Gamero, Amparo; Hristov, Hristo; Borch Ibsen, Daniel; Jaros, Doris; Jenssen, Håvard; Jones, Petra; Kalea, Anastasia Z.; Begum Kalyoncu Atasoy, Zeynep; Kitrytė-Syrpa, Vaida; Laranjo, Marta; Meslier, Victoria; Myrintzou, Niki; Nagybákay, Nóra Emilia; Nakov, Gjore; Nikolovska Nedelkoska, Daniela; Pafilas, Christos; Papademas, Photis; Pavli, Foteni; Pimentel, Kathryn Jane; Pipoyan, Davit; Pohjanheimo, Terhi; Pravst, Igor; Rohm, Harald; Russo, Pasquale; Taljic, Irzada; Trajkovska, Biljana; Umicevic, Sonja; Vergères, Guy; Vidović, Bojana B.; Vukojevic, Andjela; Wronkowska, Małgorzata; Chassard, Christophe; Tsakalidou, Effie; Magriplis, Emmanuella Abstract: Fermented foods are integral to European diets, yet their consumption patterns remain poorly characterised. We analysed cross-sectional data from 12 646 adults across fifty-three countries in four EuroVoc regions (Northern, Southern, Western and Central-Eastern Europe; 2023-2024) collected with the validated Fermented Food Frequency Questionnaire (3FQ) within the Promoting Innovation of Fermented Foods COST Action (CA20128). Weighted analyses accounted for regional population distributions, sex and age. Intake across fifteen fermented food categories was estimated from frequency and portion-size data to derive consumer prevalence and quantities. Fermented dairy products showed near-universal prevalence (94·1-95·6 %) with median intake among consumers of 66·7–80·1 g/day. Coffee and fermented cereals were also highly prevalent (78·4–84·1% and 89·9–95·9 %, respectively), with median intakes of 60·0–73·1 ml/day for coffee and 44·0–77·1 g/day for cereals. Chocolate was consumed weekly (76·0–138·8 ml/week) by >90% of participants. In contrast, fermented vegetables and legumes exhibited low intakes (4·4–8·4 g/day and 4·5–9·0 ml/week, respectively). Plant-based alternatives were consumed by up to 72·8 % in Western Europe, but intake was negligible (median 25·5 ml/week). Alcoholic beverages varied regionally: wine 12·5–25·0 ml/day; beer/cider 25·0–50·0 ml/day. Fermented non-alcoholic beverages had low prevalence (18·3–49·3 %) but relatively high weekly intake among consumers (18·7–49·8 ml/week). Consumer prevalence and intake varied independently across categories. This Europe-wide mapping reveals substantial regional heterogeneity in both prevalence and intake. Findings highlight the need for harmonised and standardised dietary monitoring protocols to address current data gaps in fermented food consumption, characterise exposure profiles across populations and support future research on their associations with health outcomes.

2026-01-01T00:00:00Z Mallia, Annah Jones, Petra https://www.um.edu.mt/library/oar/handle/123456789/150704 2026-11-02T15:04:39Z 2026-01-01T00:00:00Z

Title: Consumer perceptions and acceptance of alternative proteins : demographic insights from a Mediterranean context Authors: Mallia, Annah; Jones, Petra Abstract: Alternative Proteins (APs) encompass various sustainable protein sources, including plant-based proteins, edible insects, and cultured meat, serving as substitutes for traditional animal-based options. As the global food system evolves to meet the demands of a growing population, understanding consumer perceptions is key to fostering dietary shifts. This study assessed consumer knowledge, awareness, and willingness to consume APs. An anonymous online survey was used for data collection in a cross-sectional study targeting consumers aged 16 to 80 years living in Malta. Ethical approval was obtained, and participants (N=479) were conveniently recruited through social media pages. Associations between demographic variables and perceptions of AP were analysed using the Chi-squared test. Participants were predominantly female, aged 35-45 years, non-smokers, and well-educated. Participants were significantly more likely to understand the term ‘edible insects’ if they were younger (p=0.033) and male (p=0.004), while younger and highly educated individuals were more likely to perceive all APs as safe for consumption (p=0.001). The top motivators for trying APs were environmental sustainability (50.1%), health benefits (40.4%), and animal welfare (29%). Among APs, plant-based proteins were the most accepted, followed by cultured meat and edible insects. These findings highlight key demographic differences in consumer perceptions of APs and underscore the importance of addressing both knowledge gaps and motivational factors. Understanding the drivers and barriers influencing acceptance can inform strategies to encourage the adoption of sustainable dietary practices and support the integration of APs into mainstream food consumption, particularly within Mediterranean contexts.

2026-01-01T00:00:00Z Jones, Petra Spiteri, Melania https://www.um.edu.mt/library/oar/handle/123456789/150001 2026-10-14T08:33:23Z 2026-01-01T00:00:00Z

Title: The Mediterranean sustainable kitchen : volume 2 Authors: Jones, Petra; Spiteri, Melania Abstract: Welcome to the second volume of The Mediterranean Sustainable Kitchen - A celebration of flavour, simple ingredients and more sustainable ways of cooking. This collection brings together nourishing food, seasonal ingredients and mindful choices, showing that eating well can also be kinder to our planet. At the heart of this book is collaboration. Developed within the Department of Food Science, Nutrition and Dietetics at the University of Malta, it brings together nutritionists and dietitians - academics, visiting lecturers and students from our B.Sc. (Hons.) Applied Food and Nutritional Sciences, and Master’s and doctoral researchers in Food Science, Nutrition and Dietetics. Together, they bring professional expertise, academic knowledge and fresh perspectives to the kitchen, translating nutrition and food science into recipes that are practical, accessible and enjoyable. Each recipe has also been nutritionally analysed and reviewed for suitability. Looking for more inspiration? Scan the QR code to discover our first volume, where you’ll find even more recipes alongside an introduction to the principles of sustainable eating. Whether you’re new to the concept or simply looking for more ideas, it’s a great place to revisit where our journey began.

2026-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/149101 2026-09-15T06:25:57Z 2026-01-01T00:00:00Z

Title: Quantitative analysis and characterization of the fungal and bacterial ecosystem of soft cheese Abstract: This work and its abstract are both under embargo until the restriction is lifted. Description: Ph.D.(Melit.)

2026-01-01T00:00:00Z