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Diana Bogueva, Ph.D., manages the Centre for Advanced Food Engineering at the University of Sydney in Australia. She is also a Research Associate and Adjunct Fellow at the Curtin University Sustainable Policy Institute at Curtin University in Australia. She holds a Ph.D. in Food Sustainability from Curtin University.
This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.
