Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System by Antti Knaapila

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Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland by Antti Knaapila, Fabienne Michel, Kirsi Jouppila, Tuula Sontag-Strohm, Vieno Piironen

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Editorial: Food of the future: meat and dairy alternatives by Jean-François Hocquette, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Fang Fang, Antti Knaapila

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread by Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda

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Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta by Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda

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