Sustainability – FoodScience

What to Eat

Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley

PLS-SEM, FTNS, NEP, Sustainability, Agricultural Innovation

We are working with food scientists, researchers, chefs, and educators to curate content and create a place for everyone to share information and learn about food science, nutrition, cooking science, and other topics.

Resource Tags: Sustainability

What to Eat

Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley

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