Developing sustainable solutions to prevent food loss will eventually assist in achieving the Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger) and SDG 12 (Responsible Production and Consumption). Annually, around 30 – 40% of the total food production is lost globally before it reaches the market. With the population of the world projected to reach 9.1 billion by 2050, in line with estimates by United Nations Food and Agriculture Organization, food loss is no longer an issue we can ignore. While food production is under strain to keep up with the growing population, the amount of food waste is also expected to increase. Reducing food loss and waste increases the global food supply while simultaneously decreasing the burden on our finite natural resources.
Multiphysics mathematical models have been used to describe both theoretical and observed phenomenon. In addition, they simulate and predict the outcome for multiple applications irrespective of the prevailing conditions. In our study, we applied Multiphysics mathematical modeling to analysis possible sustainable interventions along the tomato value-chains in Nigeria, West Africa and in soybean grain storage management. Also, outputs of some multi-physics modeling have been incorporated into a food science course to create conceptualized active learning.

Dr. Charles Nwaizu is an Assistant Professor of Practice in the Food Science and Technology department at the University of Nebraska-Lincoln. His teaching philosophy is centrally pinned on empathy – a student-focus pedagogical approach to the learning process. His goal is to equip the next generation of food scientists to appreciate the power of using theories based on physics and mathematics to understand complex changes in safety, quality, and nutrition of food products under the influence of industrial food processing. His research interest is in the area of intelligent food design innovation and engineering with a focus on the application of mathematical and machine learning modeling to predict food behavior under the influence of industrial and/or human processes and the consequent effects of these processes on safety, quality, nutrition of food products and health and wellness of consumers.