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The premise of our research is that policy must be based on science not on what makes one feel good or pleases social media. In this way food can be safe, nutritious , convenient and available at reasonable cost for everyone not just those who can afford elite stores,
It is involved with establishing scientifically based interpretations of national and international food regulations and policy to increase the confidence of the public in the food supply and establish guidelines which can easily be understood and evaluated. In addition, our research interests cover a wide spectrum of technological innovations to optimize physiological, functional, sensory and bioactive properties of food.
It is involved with establishing scientifically based interpretations of national and international food regulations and policy to increase the confidence of the public in the food supply and establish guidelines which can easily be understood and evaluated. In addition, our research interests cover a wide spectrum of technological innovations to optimize physiological, functional, sensory and bioactive properties of food.
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论文共 34 篇作者统计合作学者相似作者
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Rowe Sylvia,Alexander Nick,Weaver Connie M,Dwyer Johanna T, Drew Christa, Applebaum Rhona S,Atkinson Stephanie,Clydesdale Fergus M,Hentges Eric, Higley Nancy A, Westring M Elizabeth, Null Null
FOOD TECHNOLOGYno. 8 (2009): 136-136
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Sylvia Rowe,Nick Alexander,Fergus Clydesdale, Rhona Applebaun,Stephanie Atkinson,Richard Black,Johanna Dwyer,Eric Hentges, Nancy Higley,Michael Lefevre,Joanne Lupton, Sanford Miller,
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATIONno. 5 (2009): 929-936
Sylvia Rowe, Nick Alexander,Fergus M. Clydesdale, Rhona S. Applebaum,Stephanie Atkinson,Richard M. Black,Johanna T. Dwyer,Eric Hentges, Nancy A. Higley,Michael Lefevre,Joanne R. Lupton, Sanford A. Miller,
Nutrition Todayno. 3 (2009): 112-113
NUTRITION REVIEWSno. 5 (2009): 264-272
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