Public Acceptance Of Novel Foods Professors in Global

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Christina Birke Rune
University of Southern Denmark Denmark
novel foods
consumer acceptance
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Jonas House
University of Southampton United Kingdom
sociology of food
food practices
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Marija Banovic
Aarhus University Denmark
consumer acceptance of new foods
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Michael Siegrist
ETH Zurich Switzerland
acceptance of new technologies
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Michael Siegrist
ETH Zurich Switzerland
acceptance of new technologies
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Anders Munk
Technical University of Denmark Denmark
social acceptance
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Jiwon Kim
Technical University of Denmark Denmark
public acceptance of environmental policies
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Karen Cichy
Michigan State University United States of America
consumer acceptance
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Amalia Vastarella
Aarhus University Denmark
consumer acceptance
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Matteo Zuch
Technical University of Denmark Denmark
public acceptance of carbon capture
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John Hayes
Pennsylvania State University United States of America
consumer acceptability
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Mia Prim
University of Gothenburg Sweden
consumer acceptability
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John Hayes
Pennsylvania State University United States of America
consumer acceptability
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Simone Corsano
Technical University of Denmark Denmark
novel food ingredients
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Niels-erik Clausen
Technical University of Denmark Denmark
social acceptability
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Auvikki De Boon
Umeå University Sweden
social acceptability
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Louis Simard
University of Ottawa Canada
social acceptability
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Sukirti Sukirti
University of Southern Denmark Denmark
novel food processing
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Mie Pedersen
University of Southern Denmark Denmark
food innovation
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Alvaro Garcia Fuentes
Maastricht University Netherlands
food innovation
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Olivier Furrer
University of Fribourg Switzerland
food innovation
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