摘要
Food technologists are striving to provide the world with a safer and healthier food supply with better taste and higher stability.This special issue presents some new advances in food technology from my colleagues around the world,including Prof.Theodore P.Labuza of the University of Minnesota,Prof.Patrich Y.Martin Lo of the University of Maryland,Prof.Stephanie Clark of Iowa State University,Prof.Qingrong Huang of Rutgers University,Prof.Yifen Wang of Auburn University,and Prof.Mengshi Lin of the University of Missouri.
