Food Science
Human Nutrition
100%
Food Security
50%
Supermarket
50%
Plant-Based Food
50%
Sensation of Taste
50%
Protein Quality
50%
Food Data
50%
Derived Protein
50%
Perishable
50%
Food Loss and Waste
50%
Overall Visual Quality
50%
Amino Acid
30%
Digestibility
30%
Amino Acid Score
30%
Animal-Based Food
25%
Food Consumption Data
25%
Digestible Protein
20%
Nutrition Policy
10%
Indispensable Amino Acids
10%
Alternative Protein
10%
Arts and Humanities
University Research
50%
Digital
50%
Rapport
33%
Débat
16%
Capabilities
16%
Conceptual Knowledge
16%
Knowledge Building
16%
Interdisciplinary Collaboration
16%
Social Sciences
University Research
50%
Knowledge Management
50%
Open Science
5%