Aquatic foods are increasingly being recognized as having an important role to play in an environmentally sustainable and nutritionally sufficient food system.
Coral reefs worldwide are facing impacts from climate change, overfishing, habitat destruction, and pollution.
The development of next-generation meat analogues can be accelerated by in-depth knowledge of the rheological properties of dense biopolymer blends.
Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.
This article supports SDG 2, SDG 3, and SDG 13 by demonstrating the economic benefits of wind energy development to the local individuals and communities.
Proven and sustainable practices like climate-smart agricultural practices (CSAPs) need to be prioritized and promoted for uptake especially by the farmers to achieve sustainable development.
Public health nutrition is the promotion of nutrition-related health of populations.
This paper discusses the importance of incorporating online home delivery services (OHDS) into the concept of accessibility and marginalization.
The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low.
The energy, exergy and economic analysis of indirect type solar dryer (ITSD) was performed while drying green chilli under forced and natural convection.
