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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms.
Bakalis, Serafim; Valdramidis, Vasilis P; Argyropoulos, Dimitrios; Ahrne, Lilia; Chen, Jianshe; Cullen, P J; Cummins, Enda; Datta, Ashim K; Emmanouilidis, Christos; Foster, Tim; Fryer, Peter J; Gouseti, Ourania; Hospido, Almudena; Knoerzer, Kai; LeBail, Alain; Marangoni, Alejandro G; Rao, Pingfan; Schlüter, Oliver K; Taoukis, Petros; Xanthakis, Epameinondas; Van Impe, Jan F M.
  • Bakalis S; University of Nottingham, Future Foods Beacon of Ecxellence and the Department of Chemical and Environmental Engineering, Nottingham, UK.
  • Valdramidis VP; University of Birmingham, Centre for Formulation Engineering, School of Chemical Engineering, Birmingham, UK.
  • Argyropoulos D; University of Malta, Department of Food Sciences and Nutrition, Faculty of Health Sciences, Msida, Malta.
  • Ahrne L; University College Dublin, School of Biosystems and Food Engineering, Dublin , Ireland.
  • Chen J; University of Copenhagen, Department of Food Science, Copenhagen, Denmark.
  • Cullen PJ; Zhejiang Gongshang University, School of Food Science and Biotechnology, Hangzhou, Zhejiang, China.
  • Cummins E; The University of Sydney, School of Chemical and Biomolecular Engineering, Sydney, Australia.
  • Datta AK; University College Dublin, School of Biosystems and Food Engineering, Dublin , Ireland.
  • Emmanouilidis C; Cornell University, Biological & Environmental Engineering, Ithaca, USA.
  • Foster T; Cranfield University, School of Aerospace, Transport and Manufacturing, Cranfield, UK.
  • Fryer PJ; University of Nottingham, School of Biosciences, Nottingham, UK.
  • Gouseti O; University of Birmingham, Centre for Formulation Engineering, School of Chemical Engineering, Birmingham, UK.
  • Hospido A; University of Nottingham, Future Foods Beacon of Ecxellence and the Department of Chemical and Environmental Engineering, Nottingham, UK.
  • Knoerzer K; University of Santiago de Compostela, CRETUS Institute, Department of Chemical Engineering, Santiago de Compostela, Spain.
  • LeBail A; Agriculture and Food, CSIRO, Werribee, Australia.
  • Marangoni AG; Oniris, Gepea UMR CNRS, Nantes, France.
  • Rao P; University of Guelph, Department Food Science, Guelph, Canada.
  • Schlüter OK; Zhejiang Gongshang University, School of Food Science and Biotechnology, Hangzhou, Zhejiang, China.
  • Taoukis P; Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Potsdam, Germany.
  • Xanthakis E; National Technical University of Athens, School of Chemical Engineering, Athens, Greece.
  • Van Impe JFM; RISE - Research Institutes of Sweden, Unit of Agrifood & Bioscience, Gothenburg, Sweden.
Curr Res Food Sci ; 3: 166-172, 2020 Nov.
Article in English | MEDLINE | ID: covidwho-617935
ABSTRACT
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Full text: Available Collection: International databases Database: MEDLINE Language: English Journal: Curr Res Food Sci Year: 2020 Document Type: Article Affiliation country: J.crfs.2020.05.003

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Full text: Available Collection: International databases Database: MEDLINE Language: English Journal: Curr Res Food Sci Year: 2020 Document Type: Article Affiliation country: J.crfs.2020.05.003