Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people’s
When recovering from the pandemic, it is important for Planet Earth to address the Global Agenda 2030, including food and water crises, and to bounce forward sustainably. The World Economic Forum’s Global Risk Report and Global Agenda 2030 provide a fra
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We need to feed an estimated population in excess of 9 billion by 2050 with diminishing natural resources, whilst ensuring the health of people and the planet. Herein we connect the future global food demand to the role of agricultural and food science i
npj Science of Food volume 6, Article number: 1 (2022) Cite this article 2856 Accesses 16 Citations Metrics details Abstract Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been...
Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains
To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world’s predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present
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this steady march of progress in food science can be seen all around us and in all its forms. Whether its school lunches for children, ready-to-use-therapeutic nutrition for the hungry and malnourished or medical foods for the sick and terminally ill, the handprint of food science is ever-...
National University of Singapore Singapore, Singapore Weibiao Zhou is a full professor and Director of the Food Science and Technology Program at National University of Singapore (NUS). His research interest is in food engineering and processing, particularly baking, dairy, drying, functional foods, ...