In a new Trends in Food Science and Technology editorial, Hugo de Vries (the newly elected President of the European Federation of Food Science and Technology – EFFoST) reflects on the essential contribution of Food Science and Technology to create more sustainable food systems, striving for more sustainable outcomes, which are presented at the annual EFFoST conferences and in food science-oriented journals. With this article, Hugo de Vries strongly encourages food scientists to be more actively involved in current societal debates that will provide policy-makers the ingredients for support innovation.
The full article is available for all for free on the Trends in Food Science and Technology website till November 2021.
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