The future of food science: Embracing genetic modification and biosynthesis in the face of global warming-Reference-Cited by-同舟云学术

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The future of food science: Embracing genetic modification and biosynthesis in the face of global warming

Published:2024-02-15 Issue:1 Volume:1 Page:173-176
ISSN:2837-6846
Container-title:Future Postharvest and Food
language:en
Short-container-title:Future Postharvest and Food

Author:

Lu Peng¹²^ORCID,Wang Mengyao³

Affiliation:

1. Department of Applied Biological Chemistry Graduate School of Agricultural and Life Science The University of Tokyo Tokyo Japan

2. Future Food Laboratory Innovation Center of Yangtze River Delta Zhejiang University Jiaxing China

3. RIKEN Center for Sustainable Resource Science Yokohama Japan

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fpf2.12005

Reference16 articles.

1. FAO. (2023).The need for guidance on alternative proteins highlighted to Codex Alimentarius Commission | Sustainable and circular bioeconomy for food systems transformation | Food and Agriculture Organization of the United Nations. Retrieved October 30 2023 fromhttps://www.fao.org/in‐action/sustainable‐and‐circular‐bioeconomy/resources/news/details/en/c/1459357/

2. Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

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