Sustainable food innovation from traditional foods

Landbrug og biologi

• animals 8%
• appetite 46%
• beers 22%
• case studies 17%
• consumer attitudes 51%
• cooking 18%
• eating habits 22%
• environmental impact 19%
• fermentation 28%
• flavor 16%
• food choices 21%
• food science 25%
• foods 17%
• gastronomy 32%
• heirloom varieties 29%
• Indonesia 37%
• ingredients 16%
• legumes 16%
• markets 41%
• omnivores 25%
• plant-based foods 28%
• preserves 19%
• rats 10%
• raw materials 34%
• seeds 10%
• social change 28%
• social sciences 57%
• soybeans 14%
• students 20%
• traditional foods 100%