Premium
Global Food‐Related Challenges: What Chemistry Has Achieved and What Remains to Be Done
Author(s) -
Pischetsrieder Monika
Publication year - 2018
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.201803504
Subject(s) - chemistry , food security , food chemistry , food safety , order (exchange) , food science , task (project management) , business , biochemical engineering , nanotechnology , green chemistry , engineering , organic chemistry , biology , agriculture , materials science , economics , management , ecology , ionic liquid , finance , catalysis
“… Food chemistry has the important task to improve food security by the development of applicable strategies to give perishable products longer shelf lives. The discovery of unknown food contaminants and adulterants that are not being searched for is crucial in order to avoid scandals and to provide safe and pure food for the consumer …” Read more in the Guest Editorial by Monika Pischetsrieder.