Product Development & Innovation
Volume 62, Number 6
Editorial
From Farm to Flush: Innovation within Global Food Systems
doi: 10.1094/CFW-62-6-0263
Kristof Brijs and Maureen Olewnik
Page 263
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Feature
Collaboration between Academia and Industry: KU Leuven
doi: 10.1094/CFW-62-6-0264
K. Brijs
Pages 264-266
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VIEW ARTICLEKansas State University's Collaborative Approach to Research through Global Food Systems
doi: 10.1094/CFW-62-6-0267
M. Olewnik and J. Hackett
Pages 267-271
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VIEW ARTICLE3D-Printed Cereal Foods
doi: 10.1094/CFW-62-6-0272
M. Noort, K. van Bommel, and S. Renzetti
Pages 272-277
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VIEW ARTICLEPerennial Cereals Provide Ecosystem Benefits
doi: 10.1094/CFW-62-6-0278
L. R. DeHaan and B. P. Ismail
Pages 278-281
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Technically Speaking
AACC International Approved Methods Technical Committee Report: Collaborative Study on Measurement of Crumb Structure of Baked Products by C-Cell for AACCI Method 10-18.01
doi: 10.1094/CFW-62-6-0282
Rebecca Miller Regan and Stephen Pike
Pages 282-286
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Column
Spotlight
Introducing EIT Food: Connecting Businesses, Research Centers, Universities, and Consumers in Europe
doi: 10.1094/CFW-62-6-0290
Kurt Gebruers
Pages 290-291
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AACCI Events & News
doi: 10.1094/CFW-62-6-0295
doi: 10.1094/CFW-62-6-0303
Towards an Affordable and Sustainable Food Supply—Recent Advances and Future Prospects
doi: 10.1094/CFW-62-6-0304
Chris Baldock
Pages 304-305
VIEW ABSTRACT |
VIEW ARTICLEdoi: 10.1094/CFW-62-6-0306
doi: 10.1094/CFW-62-6-0308
