Virtual Issue published in the Journal of Food Biochemistry on Food Ingredients from Sustainable Sources

November 22, 2022
Responsible consumption and production, Zero hunger
Accessibility, Consumption, Development, Environment, Health, Sustainability

This virtual issue focuses on food ingredients (peptide, protein, carbohydrate, fat, oil, phenolic, flavor, pigment, etc.) obtained from sustainable sources including food waste, single cell source, plant-based materials, and other related sources.

Type of project: Research, Event
Sector: Academic
Lead organization: Wiley
Link: https://onlinelibrary.wiley.com/doi/toc/10.1111/(ISSN)1745-4514.food-ingredients-sustainable-sources
Video link:

Relevant SDG’s