Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach. [PDF]
Foods, 2023 de Moraes Prata Gaspar MC +7 more
europepmc +1 more source
Editorial: Rising stars in nutrition and food science technology: Development and utilization of active ingredients in food. [PDF]
Front Nutr, 2023 Sun C, Liang B, Sui W.
europepmc +1 more source
Food Safety. Commodity Science Point of View [PDF]
The paper addresses "food safety" and 'food quality' from the position of commodity and food science rather than economy. The various descriptions of both terms in literature are reviewed in connection with customer/supplier ability to evaluate food ...
Skawinska, Eulalia, Zalewski, Romuald I.
core +1 more source
Next-generation sequencing applications in food science: fundamentals and recent advances. [PDF]
Front Bioeng BiotechnolTigrero-Vaca J +3 more
europepmc +1 more source
What Does it Take to Become a Team? Group Work in a Final Year Food Science Capstone Module. [PDF]
J Food SciKrügel M, van der Merwe C, Adendorff H.
europepmc +1 more source
The Relationship Between Emotion Regulation and Perceptions of Body Image, Health, and Eating in Food Science College Students. [PDF]
Int J Environ Res Public HealthAguilera M +5 more
europepmc +1 more source
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment. [PDF]
Foods, 2022 Fuentes S.
europepmc +1 more source
EMERGING TRENDS IN THE NEW FOOD ECONOMY: CONSUMERS, FIRMS AND SCIENCE [PDF]
Seven trends that emerge in the new global economy will be identified followed by a discussion of how they evolved and what they imply for public policy and for various types of firms and consumers.
Kinsey, Jean D.
core +1 more source
Science Student Teachers’ Cognitive Structure on the Concept of “Food Pyramid”
, 2016 Derya Çınar
openalex +1 more source