Main content

Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health

  0
Contributors:

Date created: | Last Updated:

: DOI | ARK

Creating DOI. Please wait...

Create DOI

Category: Project

Description: The objective of this initiative is to generate a set of Principles (range of 5-10) to which scientists across areas of expertise and perspective will agree should be referenced when conducting or evaluating research that involves classification of foods based on processing or formulation.

License: CC-By Attribution-NonCommercial-NoDerivatives 4.0 International

Included in IAFNS's Collection
collection logo
Included in IAFNS's Collection
Status: Active
Program Area: IAFNS

Wiki

Add important information, links, or images here to describe your project.

Files

Files can now be accessed and managed under the Files tab.

Citation

Tags

Recent Activity

OSF does not support the use of Internet Explorer. For optimal performance, please switch to another browser.
Accept
This website relies on cookies to help provide a better user experience. By clicking Accept or continuing to use the site, you agree. For more information, see our Privacy Policy and information on cookie use.
Accept
×

Start managing your projects on the OSF today.

Free and easy to use, the Open Science Framework supports the entire research lifecycle: planning, execution, reporting, archiving, and discovery.

Copyright © 2011-2025 Center for Open Science | Terms of Use | Privacy Policy | Status | API
TOP Guidelines | Reproducibility Project: Psychology | Reproducibility Project: Cancer Biology