With a growing world population and climate challenges that are causing agricultural areas to shrink, many are wondering where sustainable food will come from in the future. A professor of gastrophysics from the Department of Food Science at the University of Copenhagen and a chef offer a suggestion in a new research article: The cephalopod population (including squid, octopus and cuttlefish) in the oceans is growing and growing – let’s get better at cooking them so that many more people will want to eat them!
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