What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.
Published at:
Design Framework for Neighbourhood Resilience
Published at:
Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs
Published at:
Lab Amsterdam
Published at:
European Youth Olympic Festival: Olympisch sportfeest onder de Dom: onderzoek EYOF Utrecht 2013: overall rapportage
Published at:
Hubs and spokes: characteristics of career networks of Michelin-starred chefs
Published at:
Reflecting on a phenomenological study of creativity and innovation in haute cuisine
Published at:
Molecular gastronomy: cuisine innovation or modern day alchemy?
Published at:
Innovation of extraordinary chefs: development process or systemic phenomenon?
Published at:
3D foodUP printen: Onderzoek naar de mogelijkheden tot verwaarding van food reststromen met behulp van de 3D food printer.
Start:
End: