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• Valorisation of raw material and process efficiency, Top Institute Food and Nutrition, The Netherlands
• Research Grant Program, The Good Food Institute, Washington DC, USA
We are also grateful to all industrial partners and knowledge institutes that actively participated in those public-private collaborations. Discussions with their experts improved the quality of our review papers strongly. Finally, we would like to thank all students that contributed to this book via their BSc and MSc-projects.
Atze Jan van der Goot Konstantina Kyriakopoulou Miek Schlangen & Ilona Meurs
