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  • [\'Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email: mcclements@foodsci.umass.edu.\', \'Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA.\', \'APC Microbiome Ireland and School of Microbiology, University College Cork, Cork T12YT20, Ireland.\', \'Department of Food Sciences, Purdue University, West Lafayette, Indiana 47907, USA.\', \'Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Kannapolis, North Carolina 28081, USA.\', \'Protein Chemistry and Enzyme Technology Division, Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU, DK-2800, Kgs. Lyngby, Denmark.\', \'Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA.\']
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  • -1
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?:doi
?:doi
  • 10.1146/annurev-food-092220-030824
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?:journal
  • Annual review of food science and technology
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  • 33348992
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  • 2.966
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  • 43
is ?:relation_isRelatedTo_publication of
?:title
  • Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology.
?:type
?:year
  • 2021

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