Market Demand for Alternative Proteins with Emphasis on Seaweed: A Consumer Perspective

Til studerende
Til ph.d.er
Til medarbejdere
Institutter og fakulteter
Bibliotek
Presse

Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag

30 aug. 2022

Begivenhed (Konference)

Titel	Digital Uni Food Day 2022, Food & Bio Cluster Denmark
Dato	30/08/2022 → …
Hjemmeside	https://foodbiocluster.dk/projekter
Afholdelsessted	Online
By	Aarhus
Land/Område	Danmark
Grad af anerkendelse	International begivenhed

Projekter

OatPro: OATPRO - Engineering of oat proteins: Consumer driven sustainable food development process
Projekter: Projekt › Forskning
FUNPRO - Food bUsiness from Nordic Plant pROtein
Projekter: Projekt › Forskning
ESTIMA: Estimating a meat demand system and “prices” of economic interventions to achieve environmental targets
Projekter: Projekt › Forskning
Healthier meat products
Projekter: Projekt › Forskning

Publikationer

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
The hybrid enigma: The importance of self-construal for the effectiveness of communication messages promoting sustainable behaviour
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Letter › peer review
Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

ID: 280065938

Find uddannelse

Studievejledning

Besøg AU

Kvalitet

Find

Aktuel forskning

Talent

Virksomheder

Kommuner og regioner

Gymnasier

Myndigheder

Organisation

Kontakt

Profil

Job

Om AU

Market Demand for Alternative Proteins with Emphasis on Seaweed: A Consumer Perspective

Begivenhed (Konference)

Projekter

Publikationer

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products

The hybrid enigma: The importance of self-construal for the effectiveness of communication messages promoting sustainable behaviour

Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions