Protein consumption patterns of plant-based and meat-based consumers in the Netherlands
Heijnen, S. (Student); Qureshi, U.
Overcoming the western aversion to eating insects
Koek, D. (Student); Schipper, E.C.
Critical success factors for online chocolate business
Langemaat, L. (Student); Akkermans, C.
How the Covid-19 pandemic has transformed consumer behaviour towards online food shopping
Cudoni, C. (Student); Kauffmann, E.H.
Plant-based meat alternatives
Heetkamp, T. (Student); Burgess, P.
The potential of preserved foods on the ethnic market
J. Hagen (Student); K.L. Ehrie (Docent); L. Koole (Begeleider)
HemCell biopolymers
Rowen Meeusen (Student); Sarah de Bakker (Docent); Nico Osse (Begeleider)
How UK SME food manufacturers can benefit from sustainability efforts
Nelson, A. (Student); Akkermans, C.
Consumer understanding of vegan and vegetarian food labelling in the Netherlands
Zwinselman, M. (Student); Akkermans, C.
Discount effects on the healthiness of dietary choices
Veldhuizen, M. van (Student); Burgess, P.