The food of the future

Buobe IA context · why it matters

Science-driven innovations — Companies can develop more sustainable and healthier food options.
Consumer demand for better products — Manufacturers may see increased interest in their offerings, boosting sales. Fique de olho:
More collaborations between scientists and industries could lead to rapid advancements in the field.

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This week, we explore how the food industry uses science to develop new foods that are better for the environment, healthier, and still taste good. The show is produced by Petra Merzan, a student of the Norwich Research Park Biosciences Doctoral Training Partnership, which is funded by UKRI-BBSRC.

food industry science environment health

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