Communication on processed food relating to the way of eating and health
Verhoeven, M. (Student); Asperen, J. van (Student); Kloosterman, M. (Student); Huybers, S.; Roodenburg, A.
Customer understanding of convenience food packaging in the European Union
Matysiak, A. (Student); Qureshi, U.
Widespread market applications of plant-based foods in the EU
Kock, M. (Student); Medema, T.
Requirement prioritization for fresh produce digital supply chain compliance management platforms
Längle, A. (Student); Burgess, P.
Acceptance of using plant-based cheese in the food manufacturing industry
Zandberg, P. (Student); Körösi, K.
Palm oil and the impact of the European Commission's deforestation-free products regulation on the European livestock feed market
Löderbusch, A.L. (Student); Pol-Veenstra, T.M.
Applied design research
Peter Joore; Guido Stompff; Jeroen van den Eijnde
What is the corporate catering proposition that Food Union should promote in order to expand this core business?
Oda Dallinga (Student); Robert Gallicano (Begeleider)
Applied design research
Joore, P.; Stompff, G.; Eijnde, J. van den