Peter Lillford of the University of Birmingham and Anne‐Marie Hermansson of Chalmers University of Technology provide an update on recommendations made in a IUFoST study on the contribution of food science and technology to sustainable nutrition. The added immediate impact of the COVID‐19 pandemic is also examined.

中文翻译：

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技术提供可持续的营养解决方案

伯明翰大学的Peter Lillford和查默斯科技大学的Anne-Marie Hermansson提供了IUFoST研究中有关食品科学和技术对可持续营养的贡献的建议的最新信息。还检查了COVID-19大流行带来的直接影响。