Editorial: Nurturing sustainable nutrition through innovations in food science and technology

Front Nutr. 2022 Aug 9:9:999055. doi: 10.3389/fnut.2022.999055. eCollection 2022.

Giuseppe Poli¹, Mélanie Charron², Carlo Agostoni^{3

4}, I Sam Saguy⁵

¹ Unit of General Pathology and Physiopathology, Department of Clinical and Biological Sciences, San Luigi Hospital, University of Turin, Turin, Italy.
² Soremartec Ferrero Group, Alba, Italy.
³ Pediatric Intermediate Care Unit, IRCCS Ca' Granda, Ospedale Maggiore Policlinico, Milan, Italy.
⁴ Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy.
⁵ Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Jerusalem, Israel.

No abstract available

Keywords: innovation; microbiome; milk; nutrition and sustainability; oxysterols; palm oil; sensory; ultra-processed foods.

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