Reinventing the Future of Food
Published by the Environmental News Service
AMHERST, Massachusetts, January 7, 2021 (ENS) – Technologies like 3-D printing and lab-based meat now enable us to create food in new ways that have left the whole world with an array of new possibilities. “There are so many exciting things going on in the food science area,” says David McClements, professor of food science at the University of Massachusetts.
Read the full article at: http://ens-newswire.com/2021/01/07/reinventing-the-future-of-food/
