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

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
Video link:

Relevant SDG’s

Zero hungerIPA SDG – Goal No 12 – Responsible consumption and production