Research Handbook on International Food Law
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Moral food lab: Transforming the food system with crowd-sourced ethics
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Designing immersive sustainable food experiences in augmented reality: a consumer participatory co-creation approach
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Systems Thinking, Mapping and Change in Food and Agriculture
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Scaling knowledge and innovations for food and nutrition security
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Forging Forms of Authority through the Sociomateriality of Food in Partial Organizations
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Consumer acceptance among Dutch and German students of insects in feed and food
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Why Novel Sanitary Systems are Hardly Introduced?
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Education for a sustainable agri-food system
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Anthocyanins as novel sustainable antimicrobial preservatives
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ChitiPro – Towards a sustainable microbial production platform for PHA based on shrimp-waste valorization
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FUNGAL COLOURANTS
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Ingredient maps : Charting the ingredient knowledge landscape
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Natural antimicrobial additives : From data to molecule
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TUFUCOL: Turn Fungi potentials into a COLorful future
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