Food science and technology students self-evaluate soft and technical skills by Katherine M. Flynn, Peter Ho, Margarida C. Vieira, Paola Pittia, Marco Dalla Rosa

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Food Engineering within Sciences of Food by Athanasios Kostaropoulos

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Critical Issues Faced by Industries Associated with Food Science and Technology: A Delphi Analysis by Kevan W. Lamm, Andrews Idun, Peng Lu

Subjects: “…food science…”
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Are we doing our homework? An analysis of food engineering education in Brazil by Vivian-Lara Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Favaro Trindade, Paulo Jose do Amaral Sobral

Subjects: “…Food science and technology…”
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Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology by Li Li, Xiaolin Yao, Guoliang Li, Qianqian Guo, Juan Yue, Wenguang Liu, Yapeng Fang, Adam Midgley, Mouming Zhao, Katsuyoshi Nishinari

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Food science and COVID-19 by Klaus W. Lange

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The Regulation of Food Science and Technology Professions in Europe by Rui Costa, Sonja Smole Možina, Paola Pittia

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Understanding crucial factors in cultured meat production: A comprehensive SWOT analysis by Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Abdo Hassoun, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat

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Editorial: Transdisciplinary communication for sustainable food systems by Shugo Watabe, Yaqin Hu, Hayato Maeda, Chunhong Yuan

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Student perceptions of collaborative and blended learning in food science and technology by Vusi Vincent Mshayisa

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MAP as a conservation method for contemporary art with foodstuffs : three case studies by Julie Gilman, Claire Van Damme, Bruno Demeulenaer, Frank Devlieghere

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Production efficiency of potato in South Gondar Zone, Ethiopia by Zework Aklilu, Tefera Berihun, Solomon Zena, Asmamaw Alemu

Subjects: “…Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain…”
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The effect of information cues on sensory evaluations of hard seltzer: low-calorie versus natural flavor by Nayeong Kim, Jaehee Son, Junghoon Moon

Subjects: “…Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain…”
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Analyzing and forecasting poultry meat production and export volumes in Thailand: a time series approach by Kunnanut Klaharn, Rakthai Ngampak, Yupha Chudam, Roderick Salvador, Chalita Jainonthee, Veerasak Punyapornwithaya

Subjects: “…Luisa Escudero-Gilete, Academic Editor, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain…”
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Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodol... by Priyada Sittisart, Thitikorn Mahidsanan

Subjects: “…Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain…”
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