What has been accomplished in cellular agriculture and where is the landscape of alternative food headed? Read this article collection with 34 expert contributors, 252,000 views and downloads, and featured in The New York Times.
This Research Topic showcases advances in biotechnology related to the food science of protein-containing products such as milk and eggs, as well as tissue-based foods such as meat and fish. Protein and lipid production using fermentation technologies, cell scaffolding, media formulation, bioreactor design and bioprinting, as well as scale-up conditions with an eye toward industrial-scale production are among the topics covered.
Read this article collection with 34 expert contributors, 252,000 views and downloads, and featured in The New York Times.
Micronutrients and Fatty Acids in Precision Nutrition Strategies
Diets, Public Health and Environmental Degradation: Trade-offs, Synergies, and Policy Interventions
Insects: a Source of Safe and Sustainable Food?
The Chemistry of Food in the Advent of Sustainable Diets
Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
Molecular Interventions and Sustainability
Electrophysiology as a Path to Sustainable Crop and Food Production
COVID-19: Food System Frailties and Opportunities
Remodeling Composition and Function of Microbiome by Dietary Strategies – Functional Foods Perspective
Consumer Behavior and Sustainability in the Food Chain
Betaines: Metabolites without Limitations
Edible Insects: From Farm to Fork
