Future foods: a manifesto for research priorities in structural design of foods
Author:
Affiliation:
1. Department of Food Science
2. University of Massachusetts Amherst
3. Amherst
4. USA
Abstract
Modern food science is creating safer, healthier & more sustainable foods.
Funder
National Institute of Food and Agriculture
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02076D
Reference104 articles.
1. D. J. McClements , Future Foods: How Modern Science is Transforming the Way We Eat , Springer Scientific , New York, N.Y. , 2019
2. Reducing food’s environmental impacts through producers and consumers
3. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
4. Characterizing Ultra-Processed Foods by Energy Density, Nutrient Density, and Cost
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