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

Published 2021

Publication details

Pages : 261–272

Year : 2021

Publication type : Academic chapter/article/Conference paper

Contributors : Veflen, Nina; Ueland, Øydis

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

Year : 2021

Links :
ARKIV : hdl.handle.net/11250/2726400

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Øydis Ueland

Senior Scientist