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Agricultural and Biological Sciences · Research topic

Open research questions in Food and Agricultural Sciences

64 unresolved questions extracted from the limitations and future-work sections of 296 Food and Agricultural Sciences papers in our library. Each links back to the study that raised it.

What the literature leaves open

  • Limited knowledge and practical skills of housewives in producing natural sweeteners. Limited access to simple enzymatic food-processing technology. Limited support for food diversification and value-added utilization of local agricultural resources.

    Empowering Housewives through Local Food-Based Natural Sweetener Production Training · 2026 · DOI

  • Nausea and vomiting during pregnancy can lead to nutritional deficiencies, dehydration, and complications if not managed properly. The lack of effective non-pharmacological interventions for nausea and vomiting during pregnancy.

    Efektivitas Intervensi Aroma Terapi Peppermint Terhadap Penurunan Intensitas Mual Muntah Pada Ibu Hamil Trimester 1 · 2026 · DOI

  • The study faces challenges in terms of sample size and generalizability. The research requires careful consideration of the impact of live streaming on purchase decisions. The study needs to address the limitations of the survey method.

    Pengaruh Live Streaming, Harga, dan Kualitas Produk terhadap Keputusan Pembelian Lip Cream Oh My Glam di Tiktok Shop pada Generasi Z Kelurahan Bintara · 2026 · DOI

  • The study faces challenges in terms of the limited availability of prior research on the combination of rice crust flour and moringa leaf puree in soft cookies. The study must address the potential limitations of using alternative ingredients in food production.

    PENGARUH SUBSTITUSI TEPUNG NASI AKING DAN PENAMBAHAN PUREE DAUN KELOR TERHADAP MUTU HEDONIK SOFT COOKIES · 2026 · DOI

  • The lack of effective technology for drying durian seeds. The need for a sustainable food system that reduces food waste and increases the economic value of local commodities.

    Penggunaan Grain Dryer untuk Pengolahan Biji Durian sebagai Diversifikasi Kuliner dalam Upaya Pengurangan Food Waste di Desa Jombok, Kabupaten Malang · 2026 · DOI

  • Maternal malnutrition remains a public health challenge. The development of supplementary foods with acceptable and stable storage is a challenge.

    Acceptability and shelf life of millet cookies (Setaria italica) and mackerel (Rastrelliger kanagurta) as alternative local food-based supplements for pregnant women at risk of chronic energy deficiency · 2026 · DOI

  • Ensuring food safety is a challenge. Effective control mechanisms are needed to prevent foodborne illnesses.

    Food safety and product withdrawal: Regulations and control mechanisms · 2026 · DOI

  • The development of biodegradable materials with improved properties. The need for cost-effective and environmentally friendly packaging solutions.

    PEMBUATAN EDIBLE FILM DARI PATI SUKUN MENGGUNAKAN PLASTICIZER SORBITOL DENGAN ASAM SITRAT SEBAGAI CROSSLINKING AGENT · 2026 · DOI

  • The lack of understanding of the sensory attributes most preferred by consumers. The need to identify the relationship between sensory attributes and consumer liking.

    Sensory Attribute Profiling and Consumer Preferences of Payus Fish (Elops Hawaiensis) Crackers Produced by Small And Medium Enterprises in Surabaya City · 2026 · DOI

  • Further studies can be done to optimize the production process of fish noodles. The nutritional content of fish noodles can be analyzed. The market demand for fish noodles can be studied.

    Analisis Kelayakan Usaha Pengolahan Mie Ikan sebagai Bentuk Diversifikasi Produk Perikanan · 2026 · DOI

  • There is a lack of studies on the economic feasibility of processing fish into fish noodles. The current market for fish is mostly in fresh form, which has a relatively low economic value.

    Analisis Kelayakan Usaha Pengolahan Mie Ikan sebagai Bentuk Diversifikasi Produk Perikanan · 2026 · DOI

  • Kue lumpur is generally low in protein due to its reliance on wheat flour. There is a need to enhance the nutritional quality of traditional Indonesian foods, particularly kue lumpur.

    The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour · 2026 · DOI

  • The study identifies a gap in the literature regarding the use of tempeh flour and kepok banana peel flour in cookie product development. The study aims to address the gap by examining the effect of combining tempeh flour and kepok banana peel flour on the chemical and organoleptic quality of butter cookies.

    The Effect of the Combination of Tempeh Flour and Kepok Banana Peel Flour (Musa paradisiaca Linn.) on the Chemical and Organoleptic Quality of Butter Cookies · 2026 · DOI

  • Future research should focus on optimizing processing techniques for kepok banana peel to reduce dark coloration and improve visual appeal, as well as investigating shelf life, antioxidant stability, and the use of natural binding agents to further enhance texture and overall product quality.

    The Effect of the Combination of Tempeh Flour and Kepok Banana Peel Flour (Musa paradisiaca Linn.) on the Chemical and Organoleptic Quality of Butter Cookies · 2026 · DOI

  • Further studies on the nutritional content and bioavailability of the cookies. Evaluation of the effectiveness of the cookies in addressing chronic energy deficiency in pregnant women.

    Acceptability and shelf life of millet cookies (Setaria italica) and mackerel (Rastrelliger kanagurta) as alternative local food-based supplements for pregnant women at risk of chronic energy deficiency · 2026 · DOI

  • The study only examines the effect of blanching on dried anchovies and does not consider other factors. The study has a limited sample size and storage period.

    The Effect of The Processing Process (Blanching) On The Microbiological and Organoleptic Quality of Dried ANCHOVIES (Stolephorus sp.) · 2026 · DOI

  • Future research can examine the effect of blanching on other types of fish. Future research can investigate the optimal blanching conditions for improving the quality of dried anchovies.

    The Effect of The Processing Process (Blanching) On The Microbiological and Organoleptic Quality of Dried ANCHOVIES (Stolephorus sp.) · 2026 · DOI

  • The research specifically examines the effect of different concentrations of Chlorella flour on the hedonic acceptance of the cookies, whereas previous studies have predominantly emphasized nutritional composition, while evaluation of sensory acceptance at varying Chlorella concentrations in bakery products such as cookies remains underexplored.

    Chlorella sp. Flour Addition on The Most Preference Level of Cookies · 2026 · DOI

  • There is a need to understand the dominance of fish species caught using purse seine nets in PPN Sibolga. There is a lack of information on the effectiveness of purse seine nets in catching schooling fish in PPN Sibolga.

    Hasil Tangkapan Ikan Yang Mendominansi Menggunakan Alat Tangkap Pukat Cincin Pelagis Kecil Yang Didarkan di PPN Sibolga · 2026 · DOI

  • The limited utilization of layang fish in functional food products. The lack of innovative efforts in the processing and distribution of fishery products.

    Nutrition Analysis and Consumer Acceptance of Floating Fish Shake Cake (Decapterus Sp.) · 2026 · DOI

  • There is a need to evaluate the potential of synbiotic supplementation from jackfruit seed waste and Lactobacillus sp. bacteria in feed on the productivity of KUB Chicken. The effect of synbiotic supplementation on the productivity of KUB Chicken is not well understood.

    Potensi Suplementasi Sinbiotik pada Pakan terhadap Produktivitas Ayam Kampung Unggul Balitbangtan (KUB) · 2026 · DOI

  • There is a lack of information on the physicochemical and microbiological quality characteristics of petek fish dried in a modified solar dryer. The optimal drying time for petek fish is not well established.

    Quality Characteristics of Petek Fish (Leiognathus Equulus) Which Were Dried in A Modified Solar Dryer with Different Drying Times · 2026 · DOI

  • Future research should consider other types of burgers or dietary preferences. Future research should investigate the effects of different ingredients and processing methods on the physical and sensory properties of plant-based and meat burgers.

    Usporedna analiza fizikalnih i senzorskih svojstava komercijalnih biljnih i mesnih burgera · 2026 · DOI

  • The study identifies a gap in the understanding of the differences between plant-based and meat burgers. The study highlights the importance of considering the physical and sensory properties of plant-based and meat burgers.

    Usporedna analiza fizikalnih i senzorskih svojstava komercijalnih biljnih i mesnih burgera · 2026 · DOI

  • The current EU legislation has limitations, and a harmonized system is needed. There is a lack of consistency in front-of-pack labeling across EU member states.

    Nutritivne oznake na prednjoj strani pakiranja – regulatorni okvir i utjecaj na izbor potrošača · 2026 · DOI

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64 open questions have been extracted from the limitations and future-work passages of 296 Food and Agricultural Sciences papers in our library. Each one below links back to the study that raised it, so you can read the original claim in context.

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