Washington [US], June 6 (ANI): As meat-eating continues to increase around the world, food scientists at the University of Massachusetts Amherst are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.
Experts say if the COVID-19 pandemic has taught us anything, it is that we need to plan and prepare more. The supply chain for most products has been backed up for months. Some say we'll have a much better plan moving forward. Sign up for our Newsletters "Because you see what happens if we're not ready," said Anna Nagurney, an integrative studies professor at the University of Massachusetts Amherst. Nagurney teaches supply chains. She said the.