Background: Pandemics as health and humanitarian crises have exerted traceable impacts on food security. Almost all past and current pandemics have created a food crisis that affects a share of the global population and threaten global food security. With the more frequent outbreaks of emerging and re-emerging diseases or pandemics, this paper looks at the various types of impacts from the current coronavirus crisis and past pandemics to identify their major impact on food security. Scope: To this effect, key strategies that could be put in place to ensure the efficient resilience of food systems before, during, and after the pandemics to mitigate the negative impact of the pandemics on global food security are recommended. The most recent effects of the current coronavirus crisis have been disruptions in the flow of farm labourers and inefficient farm operations leading to postharvest food losses. Key findings and conclusions: Modification of diets between social groups has also been observed. Future response orientations to prevent and mitigate the effects of pandemics on food security will consider pro-active and adapted policy, program, and institutional actions towards the systemic development of global food systems as an interconnected network.

Effective weed management is crucial in the critical period of sugar beet production, but often lacks sustainability and environmental protection. Recent advancements in sensor-based weed control systems have rendered the latter a realistic prospect, which demands detailed analyses, especially under suboptimal field conditions. The present study analysed six robotic-assisted weed control systems (RAWS) in three experiments on sugar beets in 2024, conducted under dry soil and high weed pressure. The experiments included sensor-based inter-row and intra-row hoeing, spot-and band-spraying and were compared to a broadcast herbicide treatment and an untreated control. Weed control efficacy (WCE) in the intra-and inter-row areas, as well as weed species composition and crop plant damage, were assessed after treatment. The data show that intra-row WCE of two hoeing robots (Farming GT® and Robovator®) equipped with

Background/Objectives: University students frequently exhibit suboptimal dietary habits, and even those enrolled in nutrition-related programmes may fail to meet recommended intakes of several key nutrients. This study aimed to assess changes in dietary intake and body composition over a single academic semester among university nutrition students. Methods: A prospective pre–post study was conducted with 102 students at the Czech University of Life Sciences Prague. Dietary intake was assessed using a 3-day food record and evaluated for energy, macronutrients, and specific micronutrients. Body composition was measured by a multi-frequency bioelectrical impedance analysis. Changes between baseline and follow-up were analysed using paired statistical tests with the false discovery rate correction. Predictors of follow-up body fat percentage were examined using an analysis of covariance. Results: At baseline, mean daily energy intake was 2114 ± 632 kcal. A particularly low intake was observed for dietary fibre (15.45 ± 8.46 g/day), potassium (2013 ± 954 mg/day), iodine (63.5 ± 69.8 µg/day), and vitamin D (2.31 ± 3.01 µg/day), whereas protein intake was relatively high. During follow-up, significant increases were observed in the intake of carbohydrates (+54.2 g/day), dietary fibre (+9.3 g/day), potassium (+766 mg/day), vitamin C (+69.2 mg/day), and magnesium (+86.2 mg/day), together with lower sodium and saturated fat intake (all adjusted p < 0.001). No significant short-term changes were found in body weight, body fat percentage, or skeletal muscle mass. Follow-up body fat percentage was primarily associated with baseline adiposity. Conclusions: One semester of nutrition-related education was associated with improved dietary intake, particularly for fibre and selected micronutrients, but not with measurable short-term changes in body composition. These findings suggest that nutrition education may support healthier dietary behaviour and may contribute to preventive healthcare strategies in young adults.