Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

• Serafim Bakalis,
• Vasilis P. Valdramidis,
• Dimitrios Argyropoulos,
• Lilia Ahrne,
• Jianshe Chen,
• P.J. Cullen,
• Enda Cummins,
• Ashim K. Datta,
• Christos Emmanouilidis,
• Tim Foster,
• Peter J. Fryer,
• Ourania Gouseti,
• Almudena Hospido,
• Kai Knoerzer,
• Alain LeBail,
• Alejandro G. Marangoni,
• Pingfan Rao,
• Oliver K. Schlüter,
• Petros Taoukis,
• Epameinondas Xanthakis,
• Jan F.M. Van Impe

Affiliations

Serafim Bakalis

University of Nottingham, Future Foods Beacon of Ecxellence and the Department of Chemical and Environmental Engineering, Nottingham, UK; University of Birmingham, Centre for Formulation Engineering, School of Chemical Engineering, Birmingham, UK; Corresponding author. University of Nottingham, School of Chemical and Environmental Engineering, Nottingham, UK.

Vasilis P. Valdramidis

University of Malta, Department of Food Sciences and Nutrition, Faculty of Health Sciences, Msida, Malta; Corresponding author.

Dimitrios Argyropoulos

University College Dublin, School of Biosystems and Food Engineering, Dublin , Ireland

Lilia Ahrne

University of Copenhagen, Department of Food Science, Copenhagen, Denmark

Jianshe Chen

Zhejiang Gongshang University, School of Food Science and Biotechnology, Hangzhou, Zhejiang, China

P.J. Cullen

The University of Sydney, School of Chemical and Biomolecular Engineering, Sydney, Australia

Enda Cummins

University College Dublin, School of Biosystems and Food Engineering, Dublin , Ireland

Ashim K. Datta

Cornell University, Biological & Environmental Engineering, Ithaca, USA

Christos Emmanouilidis

Cranfield University, School of Aerospace, Transport and Manufacturing, Cranfield, UK

Tim Foster

University of Nottingham, School of Biosciences, Nottingham, UK

Peter J. Fryer

University of Birmingham, Centre for Formulation Engineering, School of Chemical Engineering, Birmingham, UK

Ourania Gouseti

University of Nottingham, Future Foods Beacon of Ecxellence and the Department of Chemical and Environmental Engineering, Nottingham, UK

Almudena Hospido

University of Santiago de Compostela, CRETUS Institute, Department of Chemical Engineering, Santiago de Compostela, Spain

Kai Knoerzer

Agriculture and Food, CSIRO, Werribee, Australia

Alain LeBail

Oniris, Gepea UMR CNRS, Nantes, France

Alejandro G. Marangoni

University of Guelph, Department Food Science, Guelph, Canada

Pingfan Rao

Zhejiang Gongshang University, School of Food Science and Biotechnology, Hangzhou, Zhejiang, China

Oliver K. Schlüter

Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Potsdam, Germany

Petros Taoukis

National Technical University of Athens, School of Chemical Engineering, Athens, Greece

Epameinondas Xanthakis

RISE – Research Institutes of Sweden, Unit of Agrifood & Bioscience, Gothenburg, Sweden

Jan F.M. Van Impe

Katholieke Universiteit Leuven, Department of Chemical Engineering, BioTeC - Chemical & Biochemical Process Technology & Control, Gent, Belgium