Editorial: Post-pandemic foods: development, processing, acceptance and quality

• Wan Abd Al Qadr Imad Wan-Mohtar,
• Zul Ilham,
• Wahyudi David,
• Nurul Aqilah Mohd Zaini,
• Sarina Abdul Halim-Lim

Affiliations

Wan Abd Al Qadr Imad Wan-Mohtar

Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia

Zul Ilham

Faculty of Science, Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia

Wahyudi David

Department of Food Science and Technology, Universitas Bakrie, Jakarta, Indonesia

Nurul Aqilah Mohd Zaini

Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia

Sarina Abdul Halim-Lim

Department of Food Technology, Operational and Quality Management Unit, Faculty of Food Science and Technology, University Putra Malaysia, Seri kembangan, Selangor Darul Ehsan, Malaysia