OATPRO - Engineering of oat proteins: Consumer driven sustainable food development process - Forskning - Aarhus Universitet

Aarhus Universitets segl

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

OATPRO - Engineering of oat proteins: Consumer driven sustainable food development process

Projekter: Projekt › Forskning

Banovic, Marija (Deltager)
Grunert, Klaus G (Deltager)

Institut for Virksomhedsledelse

Se relationer på Aarhus Universitet

Akronym	OatPro
Status	Igangværende
Effektiv start/slut dato	01/03/2015 → …

Aktiviteter

Mid term meeting - Oatpro
Aktivitet: Andre aktivitetstyper › Andet
Kick-off meeting - Oatpro
Aktivitet: Andre aktivitetstyper › Andet
Athletic abs or big bellies: Arousal mediates the impact of healthy vs. unhealthy imagery on product attitudes
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Keep the Herd, Rear the Future: Prospects and Challenges of Hybrid, Plant-Based and Cultured Meat
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Market Demand for Alternative Proteins with Emphasis on Seaweed: A Consumer Perspective
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
What matters most for alternative proteins? A light on future consumer trends
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag

Presse/medie

Consumers as co-creators in engineering of protein enriched products
Presse/medie

Publikationer

Oatpro project, Engineering of oat proteins: Consumer driven sustainable food development
Publikation: Bog/antologi/afhandling/rapport › Rapport › Forskning › peer review
Oatpro project, D2.1 - Report on the focus group discussion on exploring ideas of food products enriched with protein and oat-protein
Publikation: Bog/antologi/afhandling/rapport › Rapport › Forskning › peer review
Oatpro project, D2.2 - Quantitative estimates of consumer acceptance of protein product prototypes, with implications for improvement before market launch
Publikation: Bog/antologi/afhandling/rapport › Rapport › Forskning
A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

ID: 129025645