"Sustainable Nutrition is defined as the ability of food systems to provide sufficient energy and essential nutrients to maintain good health of the population without compromising the ability of future generations to meet their nutritional needs." [Smetana SM et al (2019)]
Francesco Visioli is Professor of human nutrition at the University of Padua, Italy.
Maria Dolores del Castillo is a Research Scientist in the Spanish National Research Council (CSIC).
Dan Kittredge is Executive director in Bionutrient Food Association & The Bionutrient Institute.
Nutrition and health or nutrients and health? | DOI: 10.1080/09637486.2021.1937958
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours | DOI: 10.1016/j.ifset.2018.03.021
Miriam Clegg is a UK Registered Nutritionist, Associate Professor in Human Nutrition
María Angeles Nunez Sanchez is Postdoctoral Researcher in Instituto Murciano de Investigación Biosanitaria (IMIB)
Sowrya Kilaru is a Registered Dietician and works in GAIN (Global Alliance for Improved Nutrition)
Review of protein intake and suitability of foods for protein-fortification in older adults in the UK| DOI: 10.1080/10408398.2022.2137777
Microbial bile salt hydrolase activity influences gene expression profiles and gastrointestinal maturation in infant mice | DOI: 10.1080/19490976.2022.2149023
Natalia Drabińska is an Assistant Professor in Department of Chemistry and Biodynamics of Food
Manuela Pintado is director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory),
Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet—Results of a Randomized, Placebo-Controlled, Pilot Trial | DOI: 10.3390/nu12061736
Overview of the Importance of Biotics in Gut Barrier Integrity | DOI: 10.3390/ijms23052896