Study of consumer attitudes towards insect-based foods utilising Q method & the exploration of insect protein gels formulation.
The food industry will have to take advantage of novel sustainable food ingredients to meet the needs of the growing world population whilst attempting to reduce malnutrition, and the environmental impact of food production. Of particular concern is the need to meet the demand for protein due to the...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2020
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| Online Access: | https://eprints.nottingham.ac.uk/60012/ |