Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

Olsen, Nina Veflen; Ueland, Øydis

Publikasjonsdetaljer

Sider: 261–272

År: 2021

Open Access: none

Del av: Design Thinking for Food Well-being: The Art of Designing Innovative Food Experiences (Springer Nature, 2021)